The neighboring family's Polomi has been found this year. More than a dozen large fruits have been hung on a tree that is not particularly tall. It often attracts passers-by to see the point, and even a kindergarten teacher takes the children to teach outside under the tree.
A few days before the typhoon came, the wife of the king who came from the Buddha's heart sent a whole piece. She had to hold the Polomi that she could catch with both hands and carefully teach me various ways to eat. Raw food is the most common way to pick up fruits. Before cutting the kernel, remember to apply oil on both sides of the knife and apply some oil on the gloves that take the fruit.
Put the flesh into the oven, heat up and down 180 degrees, observe every half hour, taste it, and achieve the taste you like. The baked balsamic honey with high temperature has reduced moisture, the flesh is elastic and crispy, and the flavor is more sturdy and sweet. The baked balsamic honey is more resistant to serving than fresh fruits. If you can't finish it, you need to put it in the refrigerator for storage. It is a concept of natural honey without preservatives.
The seeds after removing the flesh can also be eaten like fruits, roasted or fried, or steamed in an electric pot. Among them, I think the steaming method recommended by the neighbor is the easiest way. The steamed borex seeds taste like water chestnuts, while the roasted ones will have a slightly charred chocolatey aroma, and the chewy feeling is also like water chestnuts and pink.
"What, can Polomi be cooked curry?" When I heard how to eat curry, I was still shocked. My brain was actually very confused. It was difficult to imagine what it tasted like for a while. For me, curry is the main dish, mainly directed by the scent and very delicious, while borex is a fragrant and sweet fruit, which has a strong and individual taste. How can it be paired with curry? My imagination is obviously contradicted by the sweet dichotomy.
The curry-cooked polo honey is best picked when it is 80% ripe. At that time, the sweetness has not reached its highest point, the fragrance is hidden and not obvious, and the flesh is as full of youth, and it is extremely flexible. In order to encourage me to try this dish, the generous neighbor brought her to her and said it was the uncooked Polomi. I started my first experience of Polo Milk Curry according to the food she taught orally, and the result was an unexpectedly fascinating delicacy that surprised me.
Rough refers to the thick leather layer that is stabbed by a knife. It’s simple. After cutting, the whole piece can be spread out or spread. Just pour it into the pot, add water and curry to cook until it smells fragrant. That’s it. It’s done without steps. Polomi is a strong unicorn beast in the air and does not require other ingredients for red green leaves. If you are polite, add red broccoli, cauliflower, chicken and beef, of course, it is OK, but I suggest that you try the original flavor first when making this dish for the first time.
My generous neighbor has been vegetarian for a long time. What she taught me was a simple pan-fried bean bun, put it on the white rice, then drizzled with borex curry, and pour the soup juice, flesh, and seeds on the white rice and eat it directly. The boiled Poroccan seeds are dense and soft, and the flesh is fragrant and easy to chew. I guess if I didn't tell you in advance that this is meatless curry, someone might ask: "What kind of meat is this?"
Poroccan origin India, which itself kneads the fragrance of hot fruits such as bananas, pears, and kara. During the cooking of this Polo honey curry, the spice flavor of Indian restaurants is scattered in the kitchen, which is different from the taste of cooking curry on weekdays. I added two red peppers that were not spicy to the curry, which also added visual beauty. In fact, eating this super-stomach-opening dish requires restraint, and it is unlikely that you will eat a few more mouthfuls.
