Source: Fan Xiaoqi
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Autumn is the harvest season for many melons and fruits, and in the natural environment, such as pumpkins and winter melons, they are naturally ripe in autumn. Therefore, in autumn health, experts recommend eating more melons, which can supplement vitamins, water and other nutrients, which can help alleviate autumn dryness and improve immunity.
Today I recommend a kind of melon, it is called zucchini, also called jade melon, its shape is elongated, the skin is thin and the flesh is tender, the taste is fresh and sweet, and the skin is edible.
Zucchini is actually a variant of pumpkin, so it is a plant of the genus Pumpkin with pumpkin. And the zucchini we often eat, in fact, is not fully ripe, when it is ripe, it will be like a pumpkin, round, and the color is also like a pumpkin, showing golden yellow.
Zucchini is not only delicious, but it is also a treasure trove of nutrients, containing a lot of water and a more tender taste than cucumbers. Moreover, zucchini is rich in vitamin C, vitamin E, vitamin A, potassium, etc., which can enhance one's own immunity. Rich in potassium, it can replenish the potassium lost by sweating during hot days and maintain the balance of body functions. In addition, zucchini is very low in calories, which can be used as a fat-reducing ingredient to eat when losing weight, rich in dietary fiber, and can also help lose fat and slim down.
Here's a recipe for zucchini: vegetarian stir-fried jambalan
【Ingredients】: 1 zucchini, black fungus, tomato, carrot, garlic.
[Seasoning]: salt, monosodium glutamate, soy sauce, vinegar, sugar, water starch, edible oil.
[Steps]:
1. Wash the zucchini, the zucchini does not need to be peeled, then cut the zucchini, then cut off the melon pulp, and then slice it for later use. Cut some tomato cubes, carrot slices and garlic slices, then soak the black fungus, wash and set aside.
2. Boil water in a pot, blanch zucchini, carrots and black fungus, add a spoonful of salt, blanch for 1 minute, then remove and rinse with water for later use.
3. Heat the oil, add the garlic and stir-fry until fragrant, then add the tomatoes, zucchini, carrots and black fungus, add a spoonful of salt to taste, and stir-fry for a while.
4. Pour in a spoonful of vinegar, add a spoonful of soy sauce, salt, monosodium glutamate and sugar to taste, and then stir-fry more than ten times.
5. Finally, pour in the water starch to hook a thin thickener, and then quickly stir-fry a few times, and you can get out of the pot. A simple vegetarian assortment, rich in taste, delicious and nutritious.