MELON SAUCE The rain is cold cold ... this delicious sight:D 1. Do melon sauce is 1: -Preparation of widgets to pickled like lu, khạp or big boot, wide mouth with a lid. Basket delights or thin bamboo slat, heavy objects to ballast pickle. Granular salt, sugar suite. -For melons melon sauce dish is melon rind is thick, lean, solid gut brittle melon ... as opposed to the kind of cucumber while the two types of melons has quite the same form. -Select melons do not exceed 25 cm. Melons, guts as empty, do not. Select melons unripe fruit, body, life is not a large bulge in the Middle, part pit as special as possible. -Wash melon, melon stalk removal, do not peel, split along the melon in two, using a spoon scrape off the granular gut. Go ladies out trays, nia ... exposure to sunlight, weather, if sunny, exposure over 6 hours, see melon wilt the leaves. -Going are all melons on lu, jugs, just coming in to 3/5 the medium volume, use a plate or thin bamboo slat basket charm set the ballast on the melon to melon will not bulge arose when the salt sugar water magnet on, use a heavy ballast to the pickle. -Cooked sugar mixture and the salt pit to give in to the melon jugs: * The suite is kind of the way the water form a paste. Cane once grilled, the cane will be cooked through several stages to become gelatinous, at that stage was a form of concentrated sugar water for the last time before processing into sugar called gall concentrations to 90%. ** Use for every one kilogram of sugar suite then need about # 300 g of salt. North Road Suite up kitchen, cooking with low heat, salt, stir to dissolve the salt, tasted the mixture tastes salty, slightly sweet ring multiplication is key as is, let it cool completely, the magnet installed melon jugs tight, the magnet slowly, sugar mixture salt will infuse slowly into the pickle, may come the day after the new salt sugar water level low down, just have to add salt until the sugar guideline no longer absorbent and are taller than the melons at least 5 cm, sealed lu pickle. Need do little more for cooking more for enough sugar or salt to use. Do melon sauce, simple but at the stage of cooking sugar salt tasting experience is required to precisely because of the sweetness of sugar, salt, never the same. The main flavoring to cook and based on his experiences to his steady, should give equal 300gr. here is not the absolute parameter to true. -In the range of 15 to 20 days after soaking in salt pickle line, took out a piece of melon, rodents try melon was completely absorbed by the salt road. Picked out the melon, into the drainage hole bootable as flaske ladies to flow off the salt water melon pieces and drain for real, this time took many hours to to all day. Then folded back into the melon lu, other jugs, well set up and then use fish sauce 40 protein levels (such as fish sauce, flashy fish) magnet on full lu, sealed. Depending on the weather, to over 15-20 days after the user is, if hot, sunny melon lick more edible. -When the melons were edible, taking out been less one, optionally processed into many different dishes, there are people who take the pickle sauce, trụng back and bit of hot water for less salty and processed. Some can do as follows: * Cut thin slices, mix with a little garlic chili small fake, in return for the road ... to pass as long as 30 seconds is used. ** Cut thin slices, fried with beef, calamari, tomatoes, green onions. *** Cut thin slices soup with beef, anchovies ... 2. do the pickle sauce 2 ways: How do simplicity, melons are done more brittle, bright-colored, only the salt was not strong by 1. When processing requires a lot of sugar to the wedge compared with melon how do 1. After moi left colonic granular and expose wilt, melon on VAT, lu ... for every melon layer sprinkled with a layer of granular salt as long as 0, 5 mm. The top layer is a layer of salt, set close to the flower basket charm ballast is done using heavy objects over to the pickle pressed firmly back in lu jugs. For the past 15-20 days later, removed, rinse clean with warm water melon with salt, drain and then folded into a tight Setup, boot, lu and the sauce was mediocre as doing 1. ---------------- Melon used to make the sauce is thick, Peel Green is melon, long size than cast iron. The left trunk, not the big bulge in the Middle, the small bowel as special as possible. Pickle pickers comb, wash it, cut off the stalks, so that raw shellfish, split along the melon in two, using a spoon scrape up the guts to clean grain. Cover melon out nong Tan about 5-6 hours for melon wilt. Almost all melons to boot, so that the melon only about 3/4 volume. Then, use a plate or thin bamboo slat basket charm set up the ballast to be sure of melon will sink under the water level when soaked. Soak the melon in solution of salt-the salt 300 g/kg according to the national road for about 20 days, then picked pickling drain. Continue to dip pickle with sauce as well by the time it is going to be used. How to salt pickle simply that for every class of melon with salt thin granular layer sprinkled. After 15-20 days removed, rinse clean with warm water melon with salt, drain and then folded into a tight Setup, boot, lu and sauce was mediocre. While the latter makes melons were brittle and more beautiful but taste salty again. People in the South often mix add sugar, garlic, lime juice, chili sauce, pickle began to eat into rice. If cake white granular salt duck sauce, melon forks that lacks the porridge is also less tasty. Also sometimes bordering counties, afraid to go to market, just a few melon slices chopped thin so, salt, rinsed, squeezed dry, mix into cups of sweet and sour sauce, add a little oil for aromatherapy put astronauts is going hot with rice dishes from cooking. (Translated by Bing)
Posted on: Tue, 26 Nov 2013 03:18:52 +0000
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