But today at the vegetable market, I tripped over a fresh melon.
I don't blame others for being cute. In Yunnan, the locals do call it that. Melon, um, sounds lovely.
In fact, Yunnan pumpkin is what we often call zucchini. Its flesh is white, and it is also called white melon in some places.
My grandmother used to plant zucchini, which grew wildly in summer and could be seen at both ends in three days.
Fortunately, grandma has a variety of cooking methods, and it is not greasy to eat.
Grandma often cooks zucchini pancakes.
Rub the zucchini into silk, mix it with egg powder to make a paste, fry it in an oil pan and make a cake. Use it to cook porridge for breakfast, which is delicious and nourishing the stomach.
Tuyuan network
Northern Renye Fang likes to eat like this. They call it a fool.
Further north, South Korea, which faces us across the sea, also likes to eat zucchini cakes.
Besides shredding, they prefer slicing and frying.
One is a small pancake, which is convenient to cook and juicy and tender.
South Korea's zucchini pancakes can be regarded as the level of national cuisine.
Korean housewives will definitely cook this dish, and they will use it to send porridge and rice on weekdays. At present, they can also eat wine and side dishes. It is indispensable on the dining table every big and small festival.
Friends who love watching Korean dramas and Han Zong must be familiar with them.
In We Are Married, Victoria Song cooked this dish for Ni Kun. It is also found in the popular "three meals".
Tuyuan network
Zucchini pancakes are simple. Slice the pumpkin, wrap it in batter and fry it in a pan.
However, although simple, there are still a few tips to pay attention to.
The first is the thickness of the slice. Too thin is easy to fry, too thick is difficult to cook. After Caicai test, it is found that the thickness of half a centimeter is the most suitable.
Secondly, the batter, seasoned with salt and pepper in advance, can avoid the pancake taste dull.
I also added some starch to the flour, so that the crust of the fried cake would be more brittle.
If all flour is used, it is easy to "hit two pieces" with zucchini when frying, and it will collapse after a while.
Koreans eat zucchini pancakes and like to add some green and red peppers. They think the spicy taste is very suitable for drinking.
Hee hee, I'm good at this, too.
And it looks more beautiful to make a slightly concave shape on the batter with pepper ~
For those who don't eat spicy food, remove the seeds from the pepper ring to reduce the spicy taste, or directly shred the lantern pepper instead.
Summer is the season of zucchini, so it is not enough to prepare a zucchini recipe for you.
Today, I will share with you another kind of raw mixed zucchini, which my grandmother often cooks for us ~
Maybe some friends don't know, in fact, zucchini can also be eaten raw, and the taste is more refreshing than cooked.
But it must be tender zucchini that deserves this way of eating. It tastes crisp and slag-free, and has the best taste.
It's said to be raw, but the way of mixing is still a little particular. You should mix it.
Shredded zucchini, minced garlic and spicy rice, heat a spoonful of hot oil.
Bang, the oil temperature stimulates the smell of garlic and the spicy taste of millet pepper, which is more fragrant than the direct cold salad.
Add the hot and sour sauce, mix well and serve.
It will be little summer in two days. It is said that there is a big summer and a small summer, and they are too lazy to cook. If you have a bad appetite, you might as well accept these two zucchini recipes.
Eat more in summer to ensure a refreshing appetite, and your appetite will open. It tastes good ~
Zucchini pancake
[composition]
Half a root of zucchini powder, 2 tablespoons of corn starch, 2 tablespoons of eggs, 1 water, 1-2 teaspoons of salt, 1/2 teaspoons of pepper, 1 teaspoon of millet, 2 green peppers and 1 teaspoon of coriander.
1 spoon = 1 spoon =15ml
1 spoon = 1 teaspoon = 5ml
[recipe]
1. Cut the zucchini into 5 mm thick pieces.
2. Pour 2 tablespoons of low-gluten flour, 2 tablespoons of corn starch, 3g of salt and 2g of pepper into a large bowl, beat an egg and mix well.
You can add 5- 10g clear water according to the batter's thin consistency, adjust it until the batter is thick and smooth, and you can hang it on the wall immediately.
3. Pour a little cooking oil into a non-stick pan, heat it to 40% hot oil temperature, and put the zucchini covered with batter on both sides into the pan and fry until both sides are golden.
4. After the bottom surface is set, turn it over, dip some batter, put some pepper or coriander for decoration, and then turn it over and fry it 10 second.
-Raw mixed zucchini-
[composition]
Zucchini 1 carrot half root (optional) Xiaomi spicy 1-2 garlic cloves and 2 cloves of salt 1 tsp sugar 1 tsp white vinegar 1 tsp soy sauce 1 tsp Chili oil 1-2 tsp.
[recipe]
1. Wash and shred zucchini and carrot, slice millet and chop garlic cloves into powder.
2. Shred carrots, zucchini with minced garlic and millet spicy, put 1 tablespoon cooking oil and 1 teaspoon sesame oil in a small pot, cook until 80% heat is poured on minced garlic.
3. Add 1 tsp salt, 1 tsp white vinegar, 1 tsp soy sauce and 1-2 tsp Chili oil and mix well.
Sprinkle sesame seeds or peanuts according to personal preference.
Zucchini pancakes are crispy outside and tender inside, and the taste of eating alone is beautiful enough.
Small partners with heavy tastes can also be served with Korean hot sauce, which is very delicious.
Raw mixed zucchini tastes hot and sour, so it doesn't need to be fried in the pot. It's easy, worry-free and delicious, and it doesn't lose its taste to send porridge to eat.
There are two ways to eat a zucchini, and there is no shortage of ideas and creativity in the cooking world.
Ordinary, like my grandmother, can also create a variety of recipes for the family.
And ordinary me, because you eat in every cloud, keeps digging out every possibility of me.