Ingredients
450 g peeled winter melon (about 1 lb), 150 g bread (about 5 oz), 2 eggs, 50 g tomato ketchup (about 1/4 cup).
Seasonings
500 g (about 1 lb) vegetable oil (75 g or about 1/3 cup will be absorbed), salt, MSG, flour, and sugar to taste.
Instructions
1. First, cut the winter melon into 6 cm (about 2.5-inch) long, 3 cm (about 1-inch) wide, and 1 cm (about 1/2-inch) thick slices, then lightly salt them and let sit to draw out some moisture and soften slightly.
2. Spread the breadcrumbs in a layer. Crack the eggs into a bowl, add salt and MSG, and beat until well combined. Once the winter melon has drained, coat both sides generously with flour, then dip it in the egg mixture, and finally press it into the breadcrumbs, ensuring an even, full coating.
3. Clean the wok and place over medium heat, add vegetable oil and heat until it reaches 350°F (six-tenths hot), then carefully slide in the winter melon slices one by one, fry for about 2 minutes until golden brown, remove and drain the oil, then arrange neatly on a serving plate.
4. In another clean pan over medium heat, add some vegetable oil, stir-fry the tomato paste until cooked, add a bit of water, sugar, and salt to taste, stir well and bring to a boil, then pour over the winter melon slices. This dish features tender white winter melon with vibrant accompaniments, offering an exceptionally tender and fresh taste.