Ingredients: 250g gourd, 20g oil.
Ingredients: salt, soy sauce, sugar, monosodium glutamate.
Methods: 1. Gourd and melon are peeled and seeded, washed and sliced. 2. Heat the peanut oil, add the gourd and melon and stir-fry evenly, then add the right amount of refined salt, soy sauce and white sugar, stir-fry a few times quickly, and when the seasoning is even, add monosodium glutamate and stir-fry a few times.
* It can be fried with some lean meat and fresh squid.
Gourd, gourd, wick and flower lean broth
Ingredients: zucchini 1~2 (about 750g), corduroy10g, 25g of Jiangyanzhu, 600g of lean pork and 3 slices of ginger.
Cooking: wash the gourd and melon with clear water, remove the pedicle and cut into thick slices; Wash the wick; Tear the column into thick and thin wires after soaking; Wash the lean pork and cut the whole piece without a knife. Put them together in a clay pot, add 2500 ml of water (about 10 bowl of water), boil over high fire and stew for 3 hours, and add appropriate amount of salt and oil. This amount can be eaten by 3-4 people, and lean pork can be picked up and mixed with soy sauce for dinner.
In summer, the heat wave is pressing. Besides the sultry weather, the most important thing is that the ultraviolet radiation is extremely strong. Today's soup should be gourd, melon, corduroy and lean pork. Gourd melon is one of the vegetables commonly used in soup in summer, which can clear away heat and relieve summer heat; The wick is slightly cold, sweet and light, and enters the heart, lungs and small intestine. It has the function of clearing heart fire and diuresis, and is very effective in treating insomnia, upset, short and astringent urine, sore mouth and tongue. It is a commonly used Chinese herbal medicine in Guangdong, and many families use it to make soup and porridge in spring and summer to clear away heat and promote dampness. Zhu Jiangzhu from Jianpi Qu was also used in the soup to make the soup more delicious and attractive.
Gourd, melon and vegetable soup
Ingredients: 500g of gourd, 0/00g of mussel/kloc, and 4 slices of ginger.
Cooking: Wash and peel the gourd and melon, and cut into thin slices; Wash mussels and soak them a little. Stir-fry ginger in a wok, then add gourd and melon and stir-fry for a while, add 1250 ml water (5 bowls), bring to a boil, add mussels and stir-fry until just cooked, and add appropriate amount of salt and oil. Put it in a bowl and sprinkle a little pepper. Suitable for 3 ~ 4 people.