The flesh color of the melon is the same as that of its skin. It tastes refreshing and sweet. It is generally used for cooking porridge, cooking and stewing, and should be eaten by many friends.
Beigua is a cucurbitaceae pumpkin, which originated in South America. Now it is cultivated in both north and south areas of China. It is not strict with soil and growth environment, and its yield is relatively optimistic.
In addition, in some places, zucchini is also called north melon. It looks like an eggplant with a blue-brown skin and looks like a picture. In some places, loofah is called north melon, with different names in different regions, but it generally refers to bamboo shoots and melons.
Whether the north melon is cool or hot is warm, those with excessive stomach heat, those with full qi stagnation and those with damp-heat qi stagnation should eat less; People who suffer from beriberi, jaundice and qi stagnation and dampness resistance should not eat.
The pulp and seeds of Beijing melon can be eaten, and flowers can also be eaten. In our country, Beijing melon is both a vegetable and a substitute for grain, and it is very popular in rural areas. In recent years, it has been found that the northern melon can not only satisfy hunger, but also has certain dietotherapy value, so the earthy northern melon can be put on the table.
What are the practices of Beigua 1, Beigua millet porridge: Wash the Beigua (the skin can also be eaten) and cut it into small pieces, of course, not too small. When cooking porridge, put the Beigua into the pot and cook it together when the rice is almost cooked. Cook it for 10 minutes.
2, steamed melon: wash the melon, (the skin can also be eaten) and then cut into pieces, steamed in a pot, it can be cooked in about 20 minutes, especially sweet. If you fry it, you just cut it into shreds and put some lean meat in it for frying.