Eat flowers in spring, eat melons in summer.~
Five ways to eat winter melon, loofah, and bitter melon have been sorted out for reference
Some people say that they are the three gods of Futian melon, which is both fresh and healthy, and also has the help of clearing heat, nourishing the stomach and removing dampness.
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One, winter melon
Winter melon is full of water, no fat, and the ability to help eliminate excess fat, so it has always been called the "weight loss melon" of the vegetable industry.
Winter melon soup, which is drunk every year, is oil-free and light and delicious.
【Winter melon barley kelp soup】
Ingredients: 200 g of winter melon, 100 g of kelp, 30 g of barley, 1 tsp of salt.
Directions: 1. Wash and peel the winter melon and cut it into small thick slices, wash and cut the kelp into strips, and wash the barley.
2. Add enough water to the cast iron pot and add the winter melon slices of kelp silk barley.
3. Bring to a boil over high heat, turn to the lowest heat and slowly cook for 40 minutes.
4. Cook until the thick slices of winter melon become transparent, the barley is soft, and the umami flavor of kelp is dissolved in the soup, and finally add salt and mix well to turn off the heat.
Tips:
Kelp, which is sold fresh in supermarkets, has the highest content of hypertrophic collagen.
If it is dry kelp, there is a layer of white frost on it, a soak of water can not see, do not scrape off, that is mannitol, help diuretic elimination of edema.
Also, the big sister who sells vegetables said that the fishy ingredients can be stewed together with winter melon to remove fishy and freshen.
For example, roasted prawns, winter melon sucks enough of the taste of sea shrimp, delicious and soft.
【Winter melon roasted prawns】
Ingredients: 1/2 small winter melon, 400 g of shrimp.
Ingredients: 1 shallot, 3 slices of ginger, 2 spoons of cooking wine, 1 tsp of salt.
Method; 1. After the shrimp are cleaned, use a toothpick to pick out the shrimp line at the third section of the shrimp back one by one, and then cut off the shrimp whiskers.
2. Peel and remove the winter melon and cut into small cubes, and prepare the green onion and ginger shreds.
3. Heat the oil in the pot, add green onion and ginger shreds and fry the aroma, then pour in the winter melon pieces, turn to medium heat, and stir-fry until the winter melon has a little moisture.
4. Mix well with salt, cover and simmer for 3-4 minutes, let the winter melon simmer until translucent.
5. Then add the shrimp, medium heat and stir-fry until the shrimp change color.
6. Add cooking wine and mix well, then simmer without lid for 3-4 minutes, let the shrimp cook through.
Tips: This dish with the pot body lid is heavier than better, strong sealing, less evaporation of water, to maintain the original taste and nutrition of the ingredients, a drop of water is not added, the soup is the ingredients themselves.
Two. loofah
Loofah, rich in vitamin carotene folic acid, etc... Helps reduce heat and dissolve phlegm, helps detoxify and nourish the skin.
Loofah + meat filling, wrapped in dumplings, is a small restaurant town store treasure, the table must be on the table.
【Loofah fungus meat dumplings】
Dumpling skin: 220 grams of flour, 60 grams of cornmeal, 140 grams of water.
Dumpling filling: 280 grams of loofah, 200 grams of plum blossom meat filling, 100 grams of fungus, 2 slices of ginger, 5 grams of salt, 20 grams of oyster sauce, 10 grams of sesame oil.
Directions: 1. Put the leather in a bowl, cover with a damp cloth after forming the dough, and let it sit for a while.
2. Cut the loofah into small pieces, add salt and mix well, marinate for 10 minutes until the soup comes out.
3. Then add the meat filling, chopped fungus, ginger slices and oyster sauce, sesame oil, mix well to form the filling.
4. Take out the waking dough, arrange and roll into long strips, and then rotate left and right to cut out small dough seeds of the same size.
5. Roll out the small dough agents one by one into the dumpling skin, put the filling in the middle, fold in half and knead to form dumplings.
6. Boil the water in the pot and add the dumplings, cook until all float up, it means cooked.
The water pickled out of the loofah is known as beauty water, not much, so do not have to pour it out, eat more nutritious, retain the salty taste and do not need to add salt, the second is to mix with the meat filling can increase the softness and tenderness, save the need to add water.
【Loofah fish ball soup】
Fish ball ingredients: 340 grams of blackfish meat, 5 grams of green onion, 5 grams of ginger, 2 egg whites, 10 grams of cooking wine, 20 grams of glutinous rice flour, 4 grams of salt, 10 grams of sesame pepper oil.
Ingredients: 2 loofahs, 1 bowl of fish balls, 2 egg yolks, 1/2 teaspoon of salt.
Directions: 1. Remove the skin and large spines of the fish, then cut the fish into small pieces and put them into a vegetable cutter together with the sliced green onion and ginger.
2. Beat into fine pieces, then add egg white glutinous rice flour cooking wine sesame oil and salt, stir well to form a viscous paste.
3. After smoothing, press the pill press down a little harder, and a round ball will be squeezed out in an instant.
4. After the water in the pot is warm, start to put the balls, until all are done, then turn the heat to high, cook until the balls float up and cook.
5. Start another wok, heat the oil and add the loofah slices, stir-fry over medium heat until the loofah slices are slightly soft and collapsed.
6. Pour in the soup and fish balls of boiled balls, after boiling the pot on high heat, pour in the remaining egg yolk liquid, become egg flowers, add salt and mix well to turn off the heat.
Tips;
The skin of the blackfish is very thick, especially good to pick down, first cut a little, and then drag the skin with one hand, and push it with a knife in the other hand.
Fish meat can not be whipped too much, fish balls are slightly granular, the taste is good.
No starch, add a little glutinous rice flour, increase the adhesion, easy to form, the fish balls made are also smooth and delicious.
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Three. Momordica charantia
Bitter melon, Futian helps to remove heat and fire, clear the mind and eyes.
Bitter melon + tomato, cold mix to eat, fresh and refreshing bitter taste.
【Tomato mixed with bitter melon】
Ingredients: 1 bitter melon, 1 tomato, 1 tablespoon of cotton sugar
method:
1. Wash the bitter melon and tomatoes and soak in light salt water for half an hour.
2. Use a small spoon to dig out all the white gourds in the bitter melon, and the cleaner you go, the lighter the bitter taste.
3. Wash again and cut the bitter melon into thin slices, peel the tomatoes and cut into strips.
4. Put the bitter melon slices and tomato strips into a bowl, add a large spoonful of cotton sugar, and mix well.
Bitter melon is eaten raw, retaining the original juice, but also retaining the crisp taste of the green part.
The sweetness and sourness of the tomato, combined with the sweet juice after being pickled in sugar, is enough to suppress the bitter taste of the bitter melon.