Fried gourd melon
Ingredients: 250g gourd gourd, 20g oil
Ingredients: a little each of salt, soy sauce, sugar and MSG
Method: 1. Peel and seed the gourd melon, wash and cut into thin slices. 2. Heat the peanut oil, add the gourd gourd slices, stir-fry evenly, then add an appropriate amount of refined salt, soy sauce and white sugar, and stir-fry for a few times. When the seasonings are evenly mixed, add MSG and stir-fry for a few times.
*Can be paired with some lean meat, fresh squid, etc. for stir-frying.
Calabash melon and wick flower lean meat soup
Ingredients: 1 to 2 calabash melons (about 750 grams), 10 wick flowers, 25 grams of Jiang Yaozhu, 600 grams of lean pork, 3 slices of ginger.
Cooking: Wash the gourds with water, remove the stems, and cut into thick slices; wash the wick flowers; soak the jelly beans and tear them into thick shreds; wash the lean pork and cut it into whole pieces without cutting. Put them into a clay pot together, add 2500 ml of water (about 10 bowls of water), bring to a boil over high heat, then simmer over low heat for 3 hours, add appropriate amount of salt and oil. This amount can serve 3 to 4 people. Pick up the lean pork and mix it with soy sauce to accompany the meal.
As summer enters, the heat wave is approaching. In addition to the sweltering heat, the most important thing is the extremely strong ultraviolet radiation. Today's delicious soup should be gourd, melon, wick flowers and lean pork. Calabash melon is one of the melons and vegetables commonly used in soups in summer. It can clear away heat and relieve summer heat. The wick flower is slightly cold in nature, sweet and light in taste. It is directed to the heart, lungs and small intestine meridian. It has the effect of clearing the heart fire and promoting urination. It is good for upset, insomnia and oliguria. It is very effective in treating aches, mouth sores and other symptoms. It is a commonly used Chinese herbal medicine in Guangdong. Many families use it to make soup and porridge to clear away heat and dampness in spring and summer. The soup also uses Jiang Youzhu in the spleen-invigorating tune to make the soup more delicious and attractive.
Gourd melon and mussel soup
Ingredients: 500g gourd melon, 100g mussels, and 4 slices of ginger.
Cooking: Wash, peel and slice the gourds; wash and soak the mussels. Heat oil in a wok and sauté ginger until fragrant, stir-fry gourd for a while, add 1250 ml of water (5 bowls), bring to a boil, add mussels until just cooked, add appropriate amount of salt and oil. After serving in a bowl, sprinkle with a little pepper. For 3 to 4 people.