"Suddenly the wind is warm, and it comes according to the small summer." Bamboo noise first felt the rain, the mountain darkness has smelled thunder", the day after tomorrow is the fifth summer of the summer. The heat is a little hot, not yet the hottest time, but it is not far from the three-volt day. The so-called "small summer, steaming and cooking", it can be seen that the small summer is also relatively hot. In addition, after entering the summer, it also enters the thunderstorm period, the thunderstorm is frequent, the air becomes humid and hot, and the human body comfort is very poor. When the three-volt day came, the heat and heat were even more painful.
The ancients said that "the heavens will descend upon the Scythians, and they must first suffer their hearts, strain their bones and bones, and starve their bodies", and the high temperature and heat are also a test of nature for human beings. The older generation often said that "if you want to do a good job, you must first use it", so when the three-volt day has not yet arrived, we should take good care of our bodies.
As ordinary people, we do not have a strong economic foundation, nor do we have enough medical knowledge as a backing, how can we let ourselves and our families spend the long summer safely? The secret handed down by the ancestors is "spring and summer yang", eat more seasonal melons, fruits and vegetables, etc., and eat too much. According to the principle of "eating buds in spring, eating melons in summer, eating fruits in autumn, and eating roots in winter", we can eat some winter melons, cucumbers, bitter melons and so on. Eating lamb when the summer comes is not as good as eating squash, the price is cheap, the nutrition is not on fire, and eating often helps to improve immunity.
Also known as urns, gourds, night flowers, etc., the surface is light green, the smell is light and fruity, and the flesh is tender and moist. Its skin is also not too thick, and it is fully edible after removal.
Why recommend eating tapai melon?
Why don't I say beef and mutton, just take a humble melon out and recommend it to everyone to eat? There are three reasons for this, so please take a closer look.
(1) The price of melon is cheap, and the general market price is 1.5 yuan / kg - 2.5 yuan / kg, which can basically be afforded.
(2) The eating methods of squash are diverse, and Wang Zhen's "Agricultural Book" of the Yuan Dynasty says: "The use of the dagger is very widespread, the large one can be boiled as a vegetarian soup, can be boiled with meat as a meat soup, can be fried before honey to make fruit, and can be cut into strips for drying." It can be seen that in a long time ago, the melon was used to cook soup, cook, dry and eat.
(3) High nutritional value, it is rich in protein, vitamins, trace elements, etc., which is of great benefit to the human body.
Dry pot of melon
Ingredients: 2 pieces of melon, 150 grams of pork front leg meat, 1 green and red pepper, green onion, ginger, cooking wine, balsamic vinegar, green onion white, soy sauce, soy sauce, salt, cooking oil, starch
(1) Let's take 2 pieces of melon and pinch the old tender with our hands. The whitening color of the melon is not wanted, and the taste is not good. Do not have spots or damage on the surface of the melon, it has been picked for a long time, the taste is not good, and it is not resistant to storage.
(2) We remove the head and tail of the melon and rinse it.
(3) Cut the melon into four petals, and then cut off the inside of the melon. There is a lot of moisture and seeds, so if you fry them together, it will affect the taste.
(4) Remove the melon and cut into small pieces and place in a bowl.
(5) Add a little lard to the pot and add the tapai and sauté. Because the water of the melon is abundant, the taste is not good after blanching. We sauté it dryly to remove the water vapor so that it tastes better. The melon is fried until the surface is a little transparent, and the water can be served in a state of drying.
(6) We wash the front leg of the pig and cut it into slices. Add a little oil to the pan, pour in the pork and sauté. After the pork fat is fried, add cooking wine to remove the fish. Add light soy sauce and dark soy sauce to color, stir-fry well and simmer for 2 minutes.
(7) Add garlic, green and red peppers, ginger slices, stir-fry on high heat to increase the flavor. Add another 1 scoop of boiling water and simmer for a few minutes.
(8) When the soup in the pot is drying quickly, add salt to taste. Stir-fry well, then sprinkle with green and red peppers and green onions to add flavor. Finally, pour in 1 spoonful of water starch to collect the juice, stir-fry a few times to get out of the pot.
Mom Tips
The melon is not greasy and is particularly delicious. A few tips to remember, you can also make a chef's craft.
(1) The middle of the melon needs to be removed, just like the middle of the cucumber needs to be removed. It is full of moisture, and after frying, the soup in the pot is more juicy, and the taste is not good. After removing the water that is fried, it is good, and there is no feeling of wet answering.
(2) The melon needs to be dried and sautéed, and the dry sauté can fry the water vapor of the melon to enhance its taste, similar to making tiger skin green pepper. Do not simmer for too long, the surface is a little transparent.
How to choose a melon?
(1) Look at the color, the color of the tender melon is relatively dark, and the surface color of the old melon is white. The surface of the tender melon has a small layer of fluff, and it feels a little prickly when touched by the hand.
(2) Touch it, the tender melon is not as hard as the old melon, and it is a little elastic to press with the hand.
Conclusion: The day after tomorrow is a small summer, the old tradition needs to eat "summer sheep", "eat new", eat yellow eel, eat fried noodles and so on. In fact, I think it is better to eat some melons than to eat them, and the price and nutrition of melons are obvious to all. I am Bao Mom, an office worker who likes to tinker with meals. Every day, I circle around the stove, pots and pans, tired and happy. All recipes are original and are prohibited from being carried or copied. If you like it, please give me likes, favorites, forwards and follows!