The eye-protecting cantaloupe is rich in antioxidants such as vitamins, which has a good effect on the retina of the eye, can resist the macula of the retina and protect our eyes well. Moreover, it also contains a certain amount of vitamin A and carotene, which can promote the transformation of rhodopsin related to vision, and has a good effect on improving eyesight and protecting vision. It is very suitable for students and working people who need to face the computer and use their eyes for a long time to help protect their eyes.
Moisturize the skin. The water contained in the cantaloupe is very rich. Eating some cantaloupe can replenish the body water very well, which has a good moisturizing effect on the skin. The cantaloupe also contains a lot of vitamin C, which has a good antioxidant effect, and has a good effect on preventing fat oxidation and deposition, helping us to whiten and moisturize the skin. Therefore, eating it in moderation has a good beauty beauty effect.
2 How to eat dried cantaloupes:
1, remove the skin and pulp of the cantaloupe, then cut it into thick slices, remove the seeds of the pepper, cut it into triangular pieces, and cut the tomato into triangular pieces.
2. Pour the vegetable oil into the pot, saute the minced onion and ginger, add the curry powder to the saute, add the cantaloupe, stir fry, and then add the salt and water.
3. When the cantaloupe is cooked, collect the soup, stir-fry the tomatoes and peppers, and add the vegetarian ingredients to serve.
What's the best ingredient to eat with cantaloupe: 300g of gourd strips (dried) and 200g of pork ribs (pork belly).
Accessories: vermicelli150g, dried shrimps 25g.
Seasoning: 4g of salt, 5g of soy sauce, 4g of monosodium glutamate, 6g of cooking wine, 3g of pepper, 5g of scallion, 5g of ginger, 8g of garlic (white skin) and 20g of lard (refined).
Practice:
1, cut pork belly into rectangular slices.
2. Soak the zucchini in warm water for 30 minutes, then cut it into sections, blanch it in boiling water, take it out, put it in cold water and let it cool.
3. Cut the onion, ginger and garlic into pieces for later use.
4. Put the pepper in the bowl, add appropriate amount of water and brew.
5. Soak the vermicelli in warm water and cut it into sections.
6. Soak the dried shrimps in warm water first, then clean them and drain the water.
7. Pour a proper amount of lard into the pot, heat it up, stir-fry the minced onion, ginger and garlic, and then stir-fry the pork belly.
8. Pour in 750g of broth, put in zucchini strips and dried dried seaweed, and then add pepper water, edible salt, soy sauce and cooking wine.
9. Boil it with a strong fire, then turn it to a low fire, stew the soup until it is half, and when the zucchini and vermicelli become soft, put the monosodium glutamate in.