Introduction: "Eat buds in spring, eat melons in summer", share 5 melon home-cooked dishes, relieve the heat and appetizing, and refresh the summer
Summer has arrived, and a variety of seasonal vegetables are on the market in large quantities, the most common of which is melons. As the saying goes: "spring eat buds, summer eat melon", summer is a good time to eat melon, not only can hydrate and moisturize the intestines, but also relieve heat, improve appetite, it is recommended that everyone eat some melon every day, which is very beneficial to the body.
Share 5 melon home-cooked dishes to relieve the heat and appetize, refreshing and refreshing summer! Come and see, these dishes are simple and easy to make, but also light and not greasy, you may wish to do it, it is too suitable to eat in summer.
1. Steamed eggs with carob
Method:
Carob is what we often call zucchini, remove both ends of it, clean it, and cut it in half. Pay attention to when choosing zucchini, pick the kind of fat one, don't pick the too thin one.
After cutting, use a spoon to remove the inside bowl, keeping a little at both ends, otherwise the egg liquid will leak.
Crack the eggs into a bowl and remove the yolks, you can also use a yolk separator. Then add salt and stir well, there is a light taste, not too much.
Then pour the egg yolk and egg whites into the zucchini and steam for 15 minutes.
When it is almost steamed, add oil to another pot, add minced garlic and stir-fry until fragrant, then pour in light soy sauce, oyster sauce, sugar, water and boil, and add starch water to thicken.
Steam and let cool and cut into small pieces. Then pour the sauce over the zucchini steamed egg, and the dish is ready.
2. Cucumber mixed with peanut rice
Method:
Rinse the peanut rice and drain. Then pour into the pot, add a small amount of cooking oil, turn on low heat and stir-fry continuously, stir-fry until the peanut rice changes color.
After stir-frying, put out the peanut rice, let cool and set aside.
Scrub the cucumber clean, cut into small strips, add a little salt and stir well, marinate for 10 minutes. Serve minced garlic and chopped millet pepper in a bowl.
Then pour the hot oil into a bowl, then add a little salt, sugar, light soy sauce, balsamic vinegar and chicken essence and stir well.
After marinating the cucumber, remove the water, pour in peanut rice, stir well, and then serve on a plate.
3. Fried shredded meat with bitter melon
Method:
Remove the head and tail of the bitter melon, wash it, and then cut it in half to remove the inner bowl. Then cut the bitter melon into thin slices and soak it in lightly salted water for fifteen minutes.
Rinse the pork loin, cut it into fine strips, add salt, light soy sauce and starch, mix well, and marinate for 10 minutes.
Wash the red pepper and cut it into fine strips; Slice garlic and ginger finely.
Pour in the shredded meat in a hot pan and stir-fry until it changes color. Then pour in ginger and garlic, bitter melon and stir-fry, then pour in red pepper and stir-fry.
Finally, pour in the shredded meat and stir-fry evenly, then add a little salt and white sugar and stir-fry evenly, and you can get out of the pan.
4. Winter melon barley rib soup
Method:
Soak the barley for two hours. Soak the ribs for half an hour, wash them several times after soaking, then put cold water into a pot, add cooking wine, bring to a boil over high heat, and skim off the foam.
After the ribs are processed, pour them into a saucepan, then pour in the soaked barley, bring to a boil and turn to low heat to cook the ribs thoroughly.
Peel the winter melon, remove the inner bowl and cut it into small pieces.
After the ribs are cooked, pour in the winter melon, add a little salt, and continue to cook for a few minutes until the winter melon is cooked. In this way, the dish is ready, sprinkle some green onions after coming out of the pot, delicious and not greasy, too suitable for summer.
5. Loofah, carrot and egg soup
Method:
Peel and wash the loofah and cut into hob chunks or strips. Peel and wash the carrots and cut them into fine strips. Crack the eggs into a bowl and stir well.
Add oil to the pan, heat it up, pour in the loofah and stir-fry, after about a minute, pour in the carrots and stir-fry, continue to fry for another minute.
Then pour in an appropriate amount of water, bring to a boil over high heat, and then turn to medium heat and cook until the loofah is cooked.
Finally, add salt to taste, then drizzle in the egg liquid, put in the shrimp skin and stir well, you can turn off the heat.
The above five melon home-cooked dishes are very delicious, have you learned? The weather is getting hotter and hotter, you may wish to eat more, cool down and appetizing, refreshing summer. That's it for my sharing, like me, please follow me.