How to make melon soup delicious (Tips for making melon soup delicious)

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List of contents for this article:

• 1、The efficacy and function of cucumber
• 2、Cucumber practice
• 3、How to cook vegetarian cucumber?

The efficacy and role of melon

1. The effects and effects of melons mainly include the following points: Splitting the spleen and nourishing the stomach, melons can regulate qi and regulate the spleen and stomach. For adverse symptoms such as diarrhea, abdominal distension, indigestion, nausea and vomiting, eating more melons can help improve the symptoms. When liver and stomach gas pain or chest tightness and pain occur, eating moderate amounts of melon can also significantly relieve the pain.

2. The effects and effects of melons mainly include the following points: Improve body immunity: chayot is rich in carbohydrates, vitamins and amino acids, which help the body absorb rich nutrients. It can promote the regeneration of immune cells, accelerate body metabolism, and is beneficial to maintaining the body's normal immune function and improving the body's disease resistance. Prevent high blood pressure: The potassium contained in chayot can promote acetate metabolism, soften blood vessels, and promote blood circulation.

3. The effects and effects of melons mainly include the following points: Enhance immunity: melons are rich in vitamin C and other antioxidants, which can clear free radicals in the body, reduce cell damage, and promote the production and function of immune cells, thereby effectively enhancing the body's immunity and preventing colds and other diseases. Promote digestion: Melons are rich in dietary fiber, which can increase the volume of feces, promote intestinal peristalsis, and help digestion and defecation.

4. Melon (watermelon) is a common fruit in summer. It is rich in water and has a cool and refreshing taste. In addition to being widely used to cool off heat and quench thirst, it also has the following effects and functions: moisturizing and moisturizing: The water content of melons is as high as 90%, replenishing the water needed by the body, helping to keep the skin moist and prevent dehydration and dryness.

Cucumber practice

A common way to make melons is to make chayot fish head soup. The specific method is as follows: Preparation ingredients: 1 chayot, 1 fish head, 1 piece of ginger, and about 10 wolfberry fruits. Seasoning: moderate amount of oil and salt. Production steps: Processing the fish head: Cut the fish head into two sides or four pieces, clean it and drain it. Prepare excipients: Clean the wolfberry fruit and pick it up for later use; peel, remove the core, and cut it into slices; pat the ginger flat for later use.

During the preparation stage, chop the fish head into 2 or 4 sides, wash it thoroughly, and drain it. At the same time, clean the wolfberry fruit and pick it up for later use. Next, peel and core the bergamot, and then cut into slices for later use. To start cooking, first heat the oil pan and saute the flattened ginger to fragrant. Fry the dried fish heads in the pan until golden brown, which will increase the color and flavor of the soup.

The melons are delicious when made into cold shredded melons. Here are the details: Prepare the ingredients for melons: Choose fresh, solid melons, wash and peel. Seasoning: salt, white sugar, white vinegar, minced garlic, sesame oil, etc. Processing the melons Cut the melons into thin threads and rinse them with clean water to remove excess juice and impurities.

The frying method of melons is as follows: Prepare ingredients and treat melons: Wash the melons, cut them lengthwise from the middle to remove the inner cores, then cut them into thin slices and serve on a plate for later use. This step is to remove the hard core of the melon and ensure that the ingredients are even for subsequent cooking. Making Zanthoxylum bungeanum water and preparing Zanthoxylum bungeanum water: Add appropriate amount of water and Zanthoxylum bungeanum into the pan, and boil over low heat to make Zanthoxylum bungeanum water.

The method of frying melons is as follows: Prepare ingredients and seasonings for melons: Select fresh melons with smooth and undamaged skins, wash them, cut them lengthwise from the middle, remove the inner cores, then cut them into thin slices, and serve on a plate for later use. This step is to ensure the taste of the melons and remove the inedible parts. Ginger: Cut ginger into thin threads and use it to add flavor when frying. Garlic: Peel and wash the garlic, pat flat and chop into minced garlic.

To make melons more delicious, stir-fried melons with chopped peppers is a good choice. Here is the specific recipe for this dish: First, prepare the required ingredients: 1-2 harvest melons, 1-2 green peppers, a little ginger, appropriate amount of cooking oil, a little salt, and 2 tablespoons of pickled chopped peppers. Choose fresh harvest melons and green peppers, wash them for later use. Peel the harvest melon, cut it into thin threads, and remove the seeds in the middle to better absorb the flavor of the seasoning.

How to cook vegetarian cucumber?

Wash the poplar melons. If they are tender, don't peel them. Slice the cucumber.

Cut the chayot and carrot into thin strips, marinate with salt for 10 minutes, squeeze out the water; add sugar, vinegar, sesame oil, and mix well, and sprinkle with white sesame seeds. Serve.

The method of making vegetarian jujube melons is as follows: Prepare ingredients: 2 horned melons. Accessories: appropriate amount of refined salt, a little chopped green onion, 2 spoonfuls of light soy sauce, a little MSG, 2 aniseed ingredients, and appropriate amount of edible oil. Production steps Treating horned melons: Peel the horned melons, then cut them into pieces for later use. Stir-fry seasoning: Put appropriate amount of edible oil in the pan, add the aniseed and chopped green onion after the oil is heated, and stir-fry until fragrant.

The specific method is: seedling the seed melons in advance to cultivate strong vines for cutting and cutting. In places where there is a greenhouse, seedlings can be raised from November to December, and extending the seedling period can make the seedlings have multiple branches and strong branches. Cut the seedlings and vines in the first and middle of March, and each section contains 2 to 3 knots.

Practice: Clean and cut the bass into pieces, remove the heart and slice the carambola, and peel and slice the wax gourd; heat the pan with little oil and fry the fish head until slightly yellow, add clear water and boil until the fish soup is milk white; add the wax gourd to boil, then add the carambola and bass pieces, and cook over high heat until the fish is cooked.