Eatable parts
The fruit, young stems and leaves, tendrils, and underground tubers can all be used as dishes, making it a veritable pollution-free vegetable. Huge stems and vines can be used as fodder; melon vines can be used as a source of strong fiber, used to process rope. The fruit contains high zinc, which is effective in children's intellectual development, male and female infertility, especially male sexual dysfunction, and can alleviate vision loss in the elderly. Growing 20d of young squash containing calcium than cucumber, winter squash and zucchini more than 2 times higher than the iron content is 4 times the pumpkin, cucumber 12 times, to white or cream-colored varieties of the best quality. Fruit shape is beautiful, suitable for garden planting, for ornamental and shade greening.
Eating Methods
There are many ways to eat Buddha's hand melon, fresh melon can be sliced, shredded, for meat fried, vegetarian fried, cold, make soup, shabu-shabu hot pot, high-quality dumplings stuffing and so on. Can also be processed into pickles or canned. In foreign countries, the Buddha's hand melon to steam, baking, frying, tender frying and other methods of consumption. In addition to the fruit, the rhizome can also be eaten, the method and flavor is similar to potatoes, containing more vitamins A and C. Young leaves and new shoots can also be eaten as vegetables.
The best way to eat Buddha's hand melon is to choose a young fruit to the fruit shoulder part of the gloss and the surface of the skin of the longitudinal groove shallower, the skin bright green, tender, not hardened is preferred. Buddha's hand melon market period for the end of autumn, very resistant to storage, room temperature from October until the following year March ~ April, the flavor is basically unchanged.
Cooking menu
Cold Buddha's hand melon
Main ingredient: 300 grams of Buddha's hand melon Auxiliary ingredients: 30 grams of persimmon pepper, 20 grams of green pepper
Seasoning: 10 grams of soy sauce, 15 grams of sugar, monosodium glutamate (MSG) 2 grams
Featured: delicious flavor, crunchy and tender texture, bright color.
Practice:
1. Wash and shred the Buddha's hand melon;
2. Wash the red pepper and green pepper to remove the tips and seeds, cut silk, put the Buddha's hand melon silk and shredded chili pepper into boiling water to blanch, pick up the standby;
3. In a container of soy sauce, sugar, monosodium glutamate (MSG) with the Buddha's hand melon silk and shredded chili pepper and mix well, serving plate can be.
Steamed Buddha's hand melon
Instruments: Buddha's hand melon, carrots, yellow bell peppers, green onions
Seasoning: salt, sugar, vegetable oil, mushroom seasoning
How to do:
1, Buddha's hand melon, carrots, yellow bell peppers sliced, green onions cut into scallions;
2, the oil burned into the heat of the eight minutes into the chopped ingredients together with the high heat and quickly stir-fry;
3, turn to medium heat and put the right amount of sugar and salt to turn a few times and then turn to low heat and put some mushroom essence on the plate can be.
The taste of Buddha's hand melon is still tender, sweet and delicious, very suitable for eating in the hot summer.
Buddha Melon Boiled Chicken Feet
Materials: 100 grams of buddha melon, 10 grams of jujube, 200 grams of chicken feet, 10 grams of ginger. 500 grams of water, 20 grams of salt, 10 grams of monosodium glutamate, 5 grams of sugar, a little pepper.
Practice:
1. Buddha's hand melon seeded and cut into pieces, ginger sliced, chicken feet cut off the claw tip, red dates washed.
2. Tile pot filled with water, put the chicken feet, red dates with a small fire for 40 minutes.
3. Then add salt, monosodium glutamate, sugar, pepper, Buddha's hand melon with the boil for 20 minutes to become.
Feverfinger melon fried diced pork in sauce
Raw materials: pork, Buddha's hand melon, bell peppers, scallions, corn.
Seasoning: cooking wine, dark soy sauce, sugar, soybean flour, salt, chicken essence, cooking oil, ginger
Making Steps: Don't forget to add the right amount of chicken essence and salt when stir-frying.