Ingredients: 300g cantaloupe and 2 green peppers. Accessories: chicken essence. Seasoning: salt, vegetable oil.

Practice: peel the cantaloupe, remove the inner pulp and cut into slightly thicker slices, sprinkle with a little salt and mix well, marinate for 3 minutes to remove excess water, wash the green pepper and cut into pieces. Cool the oil in a hot pan, stir-fry the green pepper evenly when the oil is 80% hot, stir-fry the cantaloupe skin evenly, add salt and soy sauce evenly. Add chicken essence and stir-fry evenly.

2, cantaloupe rock sugar tremella syrup.

Materials: Hami melon (100g), tremella fuciformis (50g), red dates (8 pieces) and Lycium barbarum (10g). Seasoning: white rock sugar (100g).

Practice: first soak the tremella in cold water. Use a pot of hot water. Diced cantaloupe. Take a proper amount of rock sugar for later use. When the water boils, add red dates, tremella, and simmer for 10 minutes, then add Lycium barbarum. After boiling again, add a proper amount of white rock sugar. Put the boiled sugar water into a bowl. Just add cantaloupe.

3, cantaloupe ribs.

Ingredients: ribs 200g, cantaloupe 200g, lotus seeds100g, medlar10g, 3 pieces of onion, 3 slices of ginger and 6g of salt.

Practice: wash lotus seeds and medlar, drain water and set aside. Blanched pork ribs, immediately put them in cold water, and rinse them several times to remove impurities for later use. Peel cantaloupe and cut into wide strips for later use. Put the ribs, cantaloupe, lotus seeds, medlar, onion and ginger together. Put enough water in the casserole, boil it over high heat until it boils, and then turn to low heat to continue cooking. About 30 minutes, when the soup is rich and the ribs are soft and rotten, you can turn off the fire and add salt.