Eat more melons in dog days, and keep safe throughout the midsummer! It is recommended to eat 5 kinds of melons often to replenish water and cool down
After entering the dog days, the weather is unbearably hot and humid. Many times, the whole person feels that what to eat is not delicious. However, at this time, the nutritional consumption is the largest. Everyone must pay attention to the diversification of meals and improve their appetite.
During the dog days, many melons and vegetables are on the market. Because melons and vegetables are rich in water, vitamin C , and a variety of mineral elements, if you eat more, you can spend the whole summer safely and comfortably. Suggest everyone: approaching the dog days, eat 5 kinds of melons often , replenish water and cool down the heat.
1. Winter melon
Recommended Recipe: Braised Winter Squash
The amount of winter melon is divided into four small pieces first, then scrape the outer skin, remove the flesh, and then change the knife to cut into small pieces.
Prepare a steamer, boil the water first, put the cut wax gourd into the steamer, cover the pot, steam for 5 minutes on high heat, and then take it out.
An appropriate amount of green and red peppers. After washing, remove the pepper seeds and cut them into small pieces; cut a piece of pork belly into thin slices for later use.
Heat the oil in the pot. When it is 70% hot, pour the pork belly first, stir fry until it is slightly browned, and then pour in the ginger and garlic.
After frying the fragrance, add a spoonful of bean paste, then pour the wax gourd into the pot, turn on the high heat and stir fry the small ingredients and the wax gourd evenly.
Start seasoning, add oyster sauce, soy sauce, salt, pepper, then pour some water into it, cover the lid and simmer for 3 minutes.
After the winter melon is boiled, turn on high heat to thicken the soup, then add the green and red peppers and green onions, and stir-fry until they are broken.
2. Vegetable melon
Recommended Recipe: Stir-fried Vegetable Gourd
Prepare two vegetable melons, first cut off both ends, then cut in half, then divide into four, remove the flesh of the melon, and then change the knife to cut into strips of about five centimeters.
Put the cut vegetable melon into a bowl, add an appropriate amount of salt, mix well, marinate for 5 minutes, kill the water in the vegetable melon, and add water to wash the surface salt.
Heat the oil in a pot. After it is 50% hot, add the onion, ginger and garlic, stir fry until fragrant, and add some dried peppers.
After frying until fragrant, pour in the zucchini and stir fry for 1 minute on high heat. When it is cooked, add salt, soy sauce and oyster sauce to taste.
Continue to stir fry for 1 minute on high heat, so that the ingredients and seasonings are fully integrated, and the zucchini can be served after the zucchini is broken.
3. Cucumber
Recommended Recipe: Spicy Cucumber Strips
Prepare three cucumbers, cut off both ends and then divide them into four, remove the flesh of the cucumbers, then cut them into long strips and put them in a bowl, add some salt, and marinate for 10 minutes.
After marinating, add water to wash the salt, and then drain the water for later use; a piece of pork belly, change the knife and cut it into thick slices for later use.
Heat the oil in a pan. When the oil is 50% hot, stir-fry the pork belly until the oil is removed. Add garlic slices, spicy millet and watercress. After frying the red oil, pour in the cucumbers.
Turn to high heat, stir fry evenly, add oyster sauce, soy sauce, stir fry cucumbers and seasonings evenly, add red pepper shreds, stir fry until broken, and it is delicious and ready to serve.
4. Chayote
Recommended Recipe: Stir-Fried Chayote
Three fresh chayote, washed with water, cut in half from the middle, scoop out the hard core, cut into filaments and put them in a bowl, sprinkle some salt into it, and marinate for 10 minutes.
Heat oil in a pan, sauté minced ginger and garlic, and pepper until fragrant, then add dried chili, minced green and red pickled peppers, and stir-fry evenly.
After frying the color, pour in the chayote, simply stir fry for a few times, add the green onions, and pour in an appropriate amount of cooking wine.
Stir fry until the green onions are broken, start seasoning, add salt, soy sauce, oyster sauce, stir-fry the seasonings, pour some water and starch into it, and stir-fry well.
Five, loofah
Recommended recipe: scrambled eggs with loofah
Two loofahs, scrape off the skin gently, cut in half first, then cut thick slices with a 45-degree oblique knife, put them in a bowl, add salt, and marinate for 10 minutes.
After the loofah is marinated, add water to wash off the salt on the surface, then squeeze the water dry and put it in a bowl, add a few drops of cooking oil, so as to keep the loofah green.
Heat the oil in the pot. After burning it until smoking, add three eggs and fry slowly over low heat. After the bottom is set, turn over and continue frying until both sides are golden brown. Remove and cut into pieces for later use.
Heat the oil in the wok again, saute the spicy millet, ginger and garlic until fragrant, then pour in the loofah and eggs.
Next, add an appropriate amount of salt, sugar, and pepper to taste, turn on a high heat and stir-fry the ingredients and seasonings well, add the shallots, stir-fry until they are broken, and you can serve.
July is the season when a large number of melons and fruits are on the market. At this time, eating more melons is good for the body, because the moisture content of most melons and vegetables is as high as 80% . There are many health benefits , you must not miss it!