Ingredients: 250g cantaloupe, proper amount of sugar and salt water.

Practice: Peel the melon, remove the seeds, cut into small pieces, soak the melon in light salt water for five minutes, then remove the water, sprinkle with sugar and mix well.

Binfen yoghourt fruit salad

Ingredients: pear, apple, mango, cherry tomato, cantaloupe, cucumber and watermelon.

Practice: Peel and cut the above five kinds of fruits into pieces, then pour in yogurt, gently stir evenly, and a plate of white, sweet, sour and nutritious fruit salad will be ready.

Cold diced melon

Ingredients: a big and ripe melon, a tablespoon of fine sugar, a lemon and a bunch of grapes.

Practice: first peel off the melon skin and dig out the melon seeds in the middle. Cut the melon meat into thumb-sized dices (it tastes better if you cut the melon directly and dig it out with a spoon). Put the diced melon into a container and slowly pour in the dissolved syrup and lemon juice. Peel the grapes, remove the seeds, mash them with a spoon, and then mix them with diced melons.

Sago and winter melon porridge

Main ingredients: sago (200g) and cantaloupe (200g). Seasoning: sugar (15g).

Exercise:

1. Wash the melon pieces, scrape off the skin, remove the pulp and cut into cubes;

2. Put the sago in a boiling pot, cook it a little, and then take it out;

3. Soak the japonica rice in cold water for a while and drain the water;

4. Add about1000g of cold water to the pot, add sago and melon slices after boiling, and boil over high fire; 5, then cook porridge with a small fire, and then add sugar to taste, you can eat.

Crispy melon

Ingredients: a small melon;

Exercise:

1, washed, peeled and cut into strips;

2. Mix 80 grams of flour and 40 grams of starch, add 1 g baking soda, mix with ice water to make a paste, add a spoonful of salad oil and mix well;

3. Sprinkle a little dry starch on the cantaloupe and spread it evenly;

4. Put more oil in the pot. When it is burned to 50% to 60% heat, evenly wrap the cantaloupe in the batter, and put it in the pot with medium fire to fry until golden brown;

5, plate, squeeze ketchup on it.

Crispy melon pie

Exercise:

1, prepare materials;

2. Mature melons are sown and excavated;

3. Drain water, add proper amount of sugar and corn starch, stir evenly, peel and cut the remaining melons into pieces, and mix with the stirred melon paste;

4. Dip the flying cake in flour for later use;

5. Cut into rectangular dough pieces, and then cut four sides, with appropriate width and width;

6. Brush the whole egg liquid on the four sides of the dough;

7. Stick the cut long and short edges on the dough to make the bottom of the cake, and put the melon paste in the middle of the dough;

8. Cut a few strips to cover the filling;

9. Re-cut strips and originally covered strips cross in a net shape;

10, cut off the extra edges of the woven strips and stick them on the bottom of the cake with egg liquid;

1 1, brush the egg liquid;

12,200 degrees, the middle layer of the oven caught fire for about 30 minutes.

Snow melon

Exercise:

1, wax gourd cut into pieces;

2. ice cream is placed on it;

3. Put it in the refrigerator for a while and serve.

Melon and ham salad

Ingredients: smoked ham slices, cantaloupe, grass plum, macaroni and crab meat.

Exercise:

1, blanch the macaroni in boiling water, pick it up, soak it in ice water and drain it;

2. Add a little crab meat, minced ham and a tablespoon of mayonnaise.

3. Cut the cantaloupe, scoop out half of it, and add macaroni salad in the middle;

4. Peel the other half of cantaloupe and cut it into four parts, and roll a piece of ham on each part;

5. Cut the grass and plums in half. Just put all the materials on the plate.