The weather is hot in summer, so you should eat more vegetables that are refreshing and non-greasy. Various melons are good, such as winter melon, cucumber, loofah, horned melon, etc. These melon vegetables are all good for your health. It has the effect of clearing away heat and relieving summer heat.

Today, let’s talk about horned melon. Corned melon is also called zucchini here. It has tender meat and good taste. It is rich in nutrients and contains a lot of vitamins C and K. It is also rich in minerals. It is a cold vegetable. , has the effects of clearing away heat and diuresis, moistening the lungs and relieving cough, quenching summer heat and quenching thirst. It is good to eat in hot weather. Moreover, horned melon has the effect of moisturizing the skin and is also a weight loss vegetable, which is not to be missed by women.

When I was a kid, I would grow some horned melons in the vegetable garden at home. At that time, it was basically fried horned melons or scrambled eggs with horned melons, because I rarely ate meat. Occasionally, I would catch the market. On days like this, my mother would also buy some meat, chop it into mince fillings, and make dumplings with melons, which were also quite delicious. In fact, stir-fried horned melon is simple to make and is quite suitable for summer consumption. It is refreshing, crispy and tender without irritation.

However, if you fry the melon immediately after cutting it, a lot of soup will come out, the texture will not be crispy and tender, and you will not be appetizing when you look at it. You can add this step more, and the soup will be crispy and tender, light and refreshing, and good-looking. It’s also delicious. Let’s see how to make it.

Vegetarian fried horned melon

Raw materials: 1 horned melon

Seasoning: vegetable oil, salt, millet pepper, green onion

Production process :

1. Choose slender and tender horned melons so that they taste better when fried. After cleaning the horned melons, first cut them into several sections, then cut them in half, and finally cut them into small pieces. .

2. Put the horned melon into a large bowl, add some vegetable oil, and stir with chopsticks to coat each piece of horned melon with vegetable oil. This way, the oil will lock the water in the horned melon, and then remove it. If you stir-fry, the soup will not come out, just like when we make dumplings stuffed with chives.

3. Chop the shallots and millet peppers. If you have some garlic, it’s best to add some garlic. I just don’t have any at home.

4. Heat the wok, add vegetable oil, add chopped green onion and millet pepper until fragrant.

5. Add the melon and stir-fry over high heat for a while. Add 1 tsp of salt and stir-fry evenly before taking it out of the pot.

Don’t just fry the melon directly. This extra step will prevent the soup from being crispy, tender, light and refreshing. This kind of vegetarian stir-fried horned melon is very suitable for summer.

Tips:

1. Use oil to lock the water in the melon first. If you stir-fry it again, the soup will not come out. The salt must be added before taking it out of the pot. .

2. Because the melon has been mixed with oil, less oil should be added when stir-frying.

3. Stir-fry on high heat throughout the process, so as to maintain the nutrition and taste of the melon itself.

4. Horned melon is cold in nature, so it is best not to eat it raw as it may cause diarrhea. In addition, people with weak spleen and stomach should eat less horned melon.