I will introduce five kinds to you: The first one: Dragon fruit: Peel off the brightly colored skin on the outside and the translucent black sesame-like object embedded in it is its pulp. Just dig it out with a spoon and eat it. Of course, you can eat the whole pulp.

You can also cut it into slices and eat it again.

This is the simplest. The second method: (1) Fried Dragon Fruit with Royal Clam Ingredients: 400 grams of Royal Clam, 3 pitayas, 25 grams of oil Seasoning: 3 grams of salt, 2 grams of chicken essence Method: 1. Take the Royal Clam

After cleaning the meat, marinate it with salt and MSG for 3-4 minutes; 2. Peel off the shell of the dragon fruit, take out the meat, cut it into pieces, wash the shell and keep it; 3. Heat the wok, heat the oil, and put in the marinade

Stir-fry the cooked imperial concubine mussels until they are seven ripe, add the dragon fruit pulp and stir-fry lightly, then put it into the dragon fruit shell.

Special reminder: Imperial clams must be cleaned and marinated first.

The third type: (3) Dragon fruit yogurt juice raw materials: 150 grams of dragon fruit, 1 bottle of yogurt, 1 lemon. Method: 1. Cut the dragon fruit into small pieces and peel it for later use; 2. Peel the lemon and squeeze it into juice;

3. Pour lemon oak juice into a blender, then add dragon fruit and yogurt and mix well.

The fourth type; How to make orange pitaya jam Ingredients/seasonings] 350 grams of oranges, 250 grams of pitaya, 150 grams of maltose, 100 grams of fine sugar, 1 lemon, appropriate amount of water, appropriate amount of salt [Production process] 1. Wash the lemons and squeeze out the juice for later use; oranges

Wash the orange peel carefully with salt, then peel off the orange peel, and then soak the orange peel in water for more than 4 hours; peel the orange flesh into small pieces first, remove the seeds, and then tear off the white film and set aside; peel the dragon fruit and cut it into cubes, because the dragon fruit

The pulp of the fruit browns easily, so soak it in salt water or sprinkle it with lemon juice to prevent discoloration.

2. Boil half a pot of water in an acid-resistant pot, add 1 tablespoon of ground salt, put the soaked orange peel into the pot and cook for 10 minutes to soften the orange peel and remove the bitterness. Soak the boiled orange peel in

In cold water, use a fruit knife to peel off the white orange peel after cooling, and then cut the orange peel into thin strips.

3. Put the processed orange peel, orange flesh and pitaya diced into an acid-resistant pot, add lemon juice and bring to a boil over medium heat, then turn to low heat and add maltose to continue cooking. You must use

The wooden ladle kept stirring.

4. After the maltose is completely dissolved, add fine sugar and continue stirring until the sauce becomes thick.

The fifth method: Stir-fried shrimps with dragon fruit 1. Peel the fresh shrimps (sand shrimps) and use a dry cloth to remove the moisture from the shrimps.

2. Salt for a while, drain the water and squeeze out the water with a dry cloth.

Put the shrimp into the egg white, add dry starch, and stir in one direction.

Finally, stir with salad oil (to prevent the shrimps from sticking together after entering the pot) and let stand for 10 minutes.

3. Don’t heat the oil pan too high. Put the shrimps into the pan and turn them clockwise with chopsticks. Remove them as soon as the color changes.

4. Add oil, a few celery stalks, dragon fruit, and a few chopped green onions (not too many green onions will overwhelm the flavor of the shrimp), stir-fry twice and add the shrimp, stir-fry five times and remove from the pan.