. Stir-fried cantaloupe with celery: a new dish. If the season does not allow, you can also use lily or pumpkin instead. For pumpkin, it is better to steam it first, because it is not easy to cook. The frying method is the same as above. Vegetables are relatively easy to ripen. Hapu Jixiang juice is mainly based on cantaloupe juice and grape juice, and is added with sugar, white vinegar, Jitu powder and other seasonings to form a sauce. It has the characteristics of bright yellow color, sweet and sour taste, and fruity fragrance. This sauce is mainly suitable for seasoning fried and fried dishes, such as Hapu-breaded shrimps, pineapple beef sandwich, Ha-pu crispy silver sprouts, etc. Ingredients: 50 grams each of cantaloupe and grapes, 50 grams of white sugar, 100 grams of white vinegar, 10 grams of coriander, 3 bright red peppers, a little salt, and appropriate amount of custard powder. Preparation method: Peel and remove the seeds from the cantaloupe and grapes respectively, and put them in a juicer to extract the juice; wash the coriander and mince it; remove the seeds and tendons from the fresh red pepper, and cut it into small pieces; heat a clean stainless steel pot and put it in Boil cantaloupe juice, grape juice, minced coriander, red peppercorns, sugar, salt, etc., add white vinegar to make it sweet and sour, add custard powder, mix well, and set aside. Production tips: White sugar plays the role of auxiliary sweetening, and the dosage should be added after tasting the sweetness. It should not be too sweet to prevent it from being cloying; minced coriander and red peppercorns play the role of coloring and seasoning, so do not use too much; because of the white vinegar Heating for a long time will evaporate part of the sour taste, so it should be added later to adjust it until it is sweet and sour. The purpose of adding custard powder is to increase the color, flavor and thickening. The dosage should be such that the finished product is thin and thick and semi-fluid. Hami glutinous rice soup: Ingredients: 300 grams of cantaloupe, 50 grams of glutinous rice, 50 grams of sugar, 50 grams of lily, 5 grams of wolfberry, appropriate amount of water starch. Preparation method: 1. Peel and remove the flesh of the cantaloupe, and cut into 1 cm square pieces; lily, Soak the wolfberry thoroughly with water. 2. Heat a clean pot, add water to boil, add lily and wolfberry and cook briefly, then add cantaloupe, fermented glutinous rice, sugar, etc., thicken the gravy with water starch, remove from the pot and put it into a large bowl. Features: Cool and refreshing, rich wine aroma. Hami mixed with bitter melon: Ingredients: 100 grams of cantaloupe, 150 grams of bitter melon, 30 grams of red bell pepper shreds, 10 grams of coriander segments, appropriate amounts of refined salt, white sugar, white vinegar, and MSG. Preparation method: 1. Peel and remove the flesh from the cantaloupe, then cut into slices, remove the flesh from the bitter melon and cut into slices, then put it into a pot of boiling water with refined salt and boil until it is raw, take it out and let it cool. 2. Put the cantaloupe slices, bitter melon slices and red bell pepper shreds into a bowl, then add refined salt, sugar, white vinegar, MSG, etc., mix well, put it into a plate and sprinkle with coriander segments, and serve. Features: Bright color, bitter yet sweet Hami melon fried flower branches Ingredients: Hami melon, fresh cuttlefish, green pepper, red pepper, chives, ginger Seasoning: salt, monosodium glutamate, salad oil Method: 1. Dig the cantaloupe meat into a ball, wash the fresh cuttlefish Clean and cut into large pieces. Remove seeds from green and red peppers, wash and cut into pieces. Cut chives into sections and slice ginger. Set aside. 2. Put oil in the pot, add scallions and ginger slices and stir-fry until fragrant, then add cantaloupe balls, green and red peppers and cuttlefish and stir-fry. Season with salt and MSG and serve. Stir-fried shrimps with cantaloupe. Cut the cantaloupe meat into small pieces and prepare some ready-to-eat cashews or peanuts. The shrimp is more delicious after being slightly frozen before frying. Peel the shrimps from their shells and heads, make a cut on the back, and take out the black linear shrimp intestines. After the shrimps are cooked, add the cashews and finally the cantaloupe pieces, stir well and then turn off the heat. Ingredients for Stir-fried Shrimp with Melon: Half a pound of fresh shrimp, 200 grams of honeydew melon. Secondary ingredients: appropriate amount of green onion. Seasoning: appropriate amount of peanut oil, monosodium glutamate, pepper, and sesame oil. First, peel the shrimp and leave the tail on. Use a knife to remove the intestines. Peel the honeydew melon and cut into slices. Heat a pot (tripod) with a small amount of oil, fry the shrimp balls briefly and pour them back into the claw fence to separate the oil. Leave oil at the bottom of the cauldron, put the onion into the pot and then pour the cut cantaloupe into the pot and fry for a while. Add MSG and refined salt, then pour in the shrimp balls and stir-fry over low heat, then thicken the gravy, finally add a small amount of sesame oil, wrap the tail with oil and serve. Tips: Hami melons are mostly oval or olive-shaped. The colors of melons include national green with mesh, golden yellow, cyan and so on. If you smell the melon with your nose, it usually has a fragrance and is of moderate maturity; if it has no fragrance or a weak fragrance, it is less mature and can be eaten after leaving it for some time. When picking melons, you can feel them with your hands. The melons are firm and soft, and the maturity is moderate; if they are too hard, they will not be ripe; if they are too soft, they will be overly ripe.

Shredded cantaloupe: First pour half a pot of oil, heat the oil, heat the cantaloupe in the oil, wait until the cantaloupe is ripe, take it out, pour out the oil, start boiling the sugar, put the sugar into the pot, and stir quickly with a shovel , to prevent the pan from sticking, add a little oil and stir repeatedly until the sugar becomes thinner (this step is critical, whether you can pull out the silk depends on this step). Add the cantaloupe to the sugar, stir, and take out of the pan immediately, remembering to touch a layer of oil under the plate.