After entering July, we ushered in our three-volt day. July is also known as the "melon month", and the reason why it is called the melon month is not only because July is rich in melon fruits, but also the time when the taste, taste and nutrition of the melon fruits in season are the best.
As the old saying goes: "Eat 5 melons in the ambush, and the body is croaking", because most of the melons in the summer are cool, just like the "fire extinguisher" in our volt, which can help us eliminate the feeling of suffocation in the summer, and also alleviate our loss of appetite and fatigue. From july 16 to August 25, we should pay attention to the change of solar terms, eat seasonally, eat 5 more melons, prevent heat and dehydration, and spend three volts in peace.
Momordica charantia
Fried eggs with bitter melon
1. Cut the bitter melon into four halves, cut into thin slices with a knife, add 3 grams of salt, 10 grams of white vinegar, add water to soak to remove the bitter taste; Beat two eggs in the basin, add 1 gram of salt and 1 gram of chicken powder and beat.
2. Boil water in the pot, add 2 grams of salt, 5 grams of white vinegar, a little vegetable oil, boil the water and pour in the bitter melon, blanch the water for 30 seconds and then fish out the rinse and control the water, then add egg liquid to the bitter melon, and then add 5 grams of dry starch to stir well.
3. Fry the oil in a frying pan, pour the oil into the mixed bitter melon and eggs evenly, fry over medium heat and wait for the eggs to be formed, continue to fry for about 1 minute, fry the egg cake until both sides are golden brown, you can turn off the heat.
4. Place the fried bitter melon eggs on the board, cut into equal pieces with a knife, and then put them on the plate to eat.
wax gourd
Winter melon meatball soup
1. Cut the green onion into thin strips, crush the ginger and soak it in water, grab and pinch out the shallot and ginger juice inside; Cut the winter melon into coarse strips to a suitable amount and set aside.
2. Add chicken powder, salt, a little pepper, a little cooking wine to the appropriate amount of pork belly filling, beat an egg, stir in one direction until the meat filling is sticky, pour the onion and ginger water 3 times to stir until all absorbed, grab a small handful of starch and stir well to lock in the water.
3. Burn the oil in the pot, put in a small spoonful of flour, simmer into a slightly yellowish flour oil, then pour in the appropriate amount of water to turn to high heat, turn to low heat when the water is slightly opened, squeeze the meat filling into balls with the tiger's mouth and put it into the pot, after the balls are finished, turn to medium heat and cook until it is set, add winter melon strips to cook for 2 minutes, add 2 grams of salt, 3 grams of chicken powder, 2 grams of pepper to stir and open the seasoning, skim off the foam and put in the foamed goji berries and red dates to cook for a while, you can get out of the pot.
Cucumber
Old-fashioned cucumber dish box
1. Put 300 grams of flour and 3 grams of salt in the basin and mix well, add boiling water to stir into dough, the other half with cold water to stir into dough, and then knead into a dough with moderate softness and hardness, after the noodles are reconciled, cover with a plate and wake up for 10 minutes.
2. Two cucumbers are scraped into thin wires, and salt is added to kill the water; Cut a few shallots into green onions and add them to the squeezed cucumber.
3. Sprinkle flour on the board and take out the dough, knead the dough smoothly, roll it into long strips, divide it into dough seeds and knead it into a round dough and cover it with gauze.
4. Add 2 grams of salt, 2 grams of chicken powder, 1 gram of pepper to the cucumber shredded basin, beat an egg and stir well, put in the washed wattle leaves and grasp well.
5. Take out 2 small dough roll out into a slightly thicker round dough slice in the middle, put a cucumber filling on one dough sheet, beat in an egg, and then cover the filling with another slice to seal the compaction.
6. Brush the vegetable oil in the electric cake bell, after the electric cake bell is heated, put in the finished cake for 30 seconds and then turn the noodles, turn the noodles several times, keep the low heat for about 3 minutes, and burn until both sides are golden brown.
courgette
Sautéed shiitake mushrooms with zucchini
1. Remove the hard root of the mushroom and cut into slices; Zucchini is broken and cut into slices with a slashing knife; Cut half a red pepper into diamond-shaped slices.
2. Boil half a pot of boiling water, add a little vegetable oil, a little salt, boil the water into the shiitake mushrooms and put them in and cook for 1 minute, after the surface of the shiitake mushrooms is slightly transparent, then pour in the zucchini and cook for 30 seconds, after the zucchini is broken and returned to green, pour it out to rinse and control the water for later.
3. Burn the oil in the pot, add the green onion, ginger and garlic slices to fry until fragrant, add oyster sauce, soy sauce, a little salt, sugar and stir-fry the seasoning, then pour in the mushrooms and zucchini to turn the heat and stir-fry evenly, and then pour in the red pepper slices and turn well, then you can put the pot on the plate.
Eggplant melon
Pan-fried eggplant
1. Cut the purple eggplant into thick slices of about one centimeter, and then dig out the eggplant; Peel and cut carrots into small pieces; The ham is also chopped into small pieces; Cut the shallots into green onions; Eggplant cut into small pieces; Place all the ingredients in the same basin, beat three eggs and stir well, add a spoonful of salt, a spoonful of pepper and stir, then add the right amount of flour in parts, and mix into a viscous filling for later.
2. Preheat the electric cake bell for two minutes, evenly brush with vegetable oil, place the eggplant ring in the pot, put in turn into the prepared filling, cover the pot for 2 minutes and then turn over and burn for 2 minutes, when both sides of the eggplant are burned to a golden brown, you can come out of the pot and plate.
(First Food Editor: Cao Cao)