This melon is crisper and tenderer than cucumbers when eaten raw, so it is called "North Melon". Netizen: So that's it!

My daughter once asked me: Mom, why are there watermelons, pumpkins, winter (east) melons, but no northern melons? When she asked me, I also muttered in a low voice: What kind of vegetable or fruit is pumpkin? Does it really exist? My husband who was working nearby said casually: Why not? Don’t you eat it often? This season, you can buy it at any vegetable market! Hey! This guy even played charades! My husband then said: "That meal replacement dish you had for dinner last night!" Oh! It turns out to be zucchini!

After checking the information on the Internet, it turns out that zucchini is really the legendary "Northern Melon". This vegetable market can be bought everywhere, and its crisp taste is no worse than cucumber. Many netizens were also surprised: It turns out to be it! It seems that many friends don’t know it either. Speaking of the origin of the name "Beigua", it is because in the past zucchini was only grown around Beijing and some northern areas, so it was called "Beigua". However, it is also called "Wangua" or zucchini here in Shandong, and it is also grown in the south. Call it watermelon.

Most of the ways to eat this vegetable are stir-fried. After cutting into thin slices, turn it over in the pot and it will come out. It can also be cooked with vinegar, or stir-fried shrimps are not bad! But when it comes to eating this dish in summer, you really have to try eating it “raw”! This melon is crispier than cucumbers and lower in fat than radishes. Ladies and gentlemen who are trying to lose weight, come and learn how to eat it! You will definitely fall in love with it as soon as you eat it!

Cold zucchini

Ingredients: 1 zucchini, 1 shallot, 4 cloves of garlic, 2 millet peppers, 1 spoonful of peppercorns, 1 spoonful of light soy sauce, 2 spoons of vinegar, half salt spoon, a little sesame oil, a spoonful of cooking oil.

Step one: Clean all two halves of the zucchini, cut off the tender flesh in the middle, and only take out the pulp, which will give it a crispier texture. The pulp can be eaten in pancakes.

Step 2: Cut the shallots, garlic, and spicy millet separately and set aside; prepare a sauce: 1 spoon of light soy sauce, half a spoon of salt, 2 spoons of vinegar, and a little sesame oil and mix well.

Step 3: Place the cut side vegetables on the zucchini.

Step 4: Heat a spoonful of cooking oil in a pan, then add peppercorns and an appropriate amount of shallots and fry over low heat until fragrant. Then quickly pour over the zucchini.

Step 5: Prepare a portion of the sauce and pour it evenly on top. This cold zucchini is ready! Crispy and delicious!

Song Song’s experience:

The soul of this dish is the spoonful of peppercorns. The peppercorns must be fried over low heat until fragrant and poured onto the zucchini.

If you don’t pay much attention to the "color, aroma", you can directly insert the zucchini into shreds and serve it cold, which will make it more delicious.

This dish must have less oil. Zucchini does not absorb oil. It is very suitable for eating this dish in summer!