Pumpkin melon is rich in vitamins and other nutrients, and has the effects of clearing away lung-heat, diuresis and relieving cough. The skin is thin and the meat is thick, and the juice is fragrant. Fried shrimps and melons with eggs are delicious, especially delicious and nutritious. Here is a brief introduction to the common practice of fried shrimp eggs with cantaloupe.

Tools/Materials: 250g cantaloupe, 50g shrimp skin, 2 eggs.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, cooking wine and oil.

0 1 pumpkin is washed with clear water, drained and cut into triangular pieces. Because cantaloupe is tender, there is no need to peel and remove the pulp.

Rinse shrimps with clear water and drain for later use.

Beat the eggs into a dish and stir them into egg liquid.

Cut the onion, ginger and garlic and set aside.

Stir-fry the eggs in the pot first (stir-fry until half-cooked, not overcooked) for later use.

Add hot oil to the pot. When the oil is hot, add pepper, onion, ginger and garlic, stir-fry and take out the pan, then add shrimp skin, stir-fry over low heat to give a fragrance.

07 Add cantaloupe, turn to high fire and stir fry quickly, add a little cooking wine and salt (if it is not desalted shrimp skin, put salt carefully).

Just fry the melon. Easy to do. Don't stir-fry the soup Add scrambled eggs, turn the spoon upside down, add a little monosodium glutamate, turn off the fire and take out the spoon.