How to eat cantaloupe?

Cantaloupe is a kind of excellent melon variety, which has the laudatory name of "king of melons". It is not only delicious, but also nutritious and of high medicinal value. in addition to fresh food, it can also make dried melons, preserved melons, melon juice, cooking and cooking soup. let's take a look at how to eat cantaloupe.

Hami melon juice

[materials] 200 grams of fresh cantaloupe.

[practice] fresh cantaloupe is peeled, seeded and cut into blocks. Put the cut cantaloupe into the juicer to extract the cantaloupe juice. After filtering with gauze, dilute it with warm water at 1:2.

[tip] cantaloupe is rich in nutrition, rich in vitamins and minerals such as calcium, phosphorus and iron, but cantaloupe is sweeter, so you should pay attention to diluting it with proper amount of water when giving it to your baby.

Hami melon jam

[materials] 500 grams of cantaloupe, 1 lemon, 120 grams of fine sugar, 150 grams of maltose, 100 milliliters of water, 1 spoon of jelly powder

[practice] after peeling and seeds of ① cantaloupe, put it into the blender, add water and beat it into mud. ② lemon wash, cut in half, press juice and set aside. ③ take a bowl, pour in sugar and jelly powder and mix well. Set aside. ④ take a stainless steel pot, pour the Hami melon and fruit paste of method 1 into the pot, and add the material of method 3 to heat until boiling and turn into a small heat. ⑤ add maltose to the pot of method 4 and continue to boil and stir well from time to time until the jam is thick and turn off the heat. ⑥ after the sauce of method 5 is slightly cool, add the lemon juice of method 2 and stir until well set aside. ⑦ put the sauce from method 6 into a glass jar, close the lid and place it to cool. It can be refrigerated in the refrigerator.

Cantaloupe yogurt

[materials] half cantaloupe, three cherries in syrup, right amount of yogurt

[method] ① Hami melon flesh was dug up with round fruit to dig out globular pulp. Sprinkle ② with yogurt and garnish. The sweet taste of ③ one bite at a time.

Honeydew melon and shrimp balls

[materials] 100g fresh shrimp, 200g cantaloupe, 50g green pepper, 20g sugar, 15g vinegar.

[practice] ① shrimp to mud sausage, wrapped in flour into a frying pan, remove and set aside. ② cantaloupe and green pepper cut into diced water. Thicken with ③ sugar and vinegar, stir-fry shrimps and diced fruits and vegetables. Serve.

Cantaloupe milkshake

[materials] right amount of half milk, condensed milk, Vanilla Ice Cream and ice cubes of cantaloupe

[practice] ① prepares cantaloupe, milk, condensed milk, vanilla ice cream and ice cubes. ② cantaloupe is peeled and cut into pieces. Pour ③ into the cooking machine and add milk to make juice. ④ add condensed milk and vanilla ice cream and beat well. ⑤ ice cubes are beaten into ice slags. ⑥ ice cubes are beaten into ice slags. ⑦ pours the ice slag into the cooking machine. Beat the ⑧ evenly. After ⑨ beat the cantaloupe and milk, the milkshake will taste more delicate.

Cantaloupe with cold sauce

[materials] 100g cantaloupe, 250g yogurt, a little mineral water.

Cut the cantaloupe into small pieces, add a little mineral water and a little yogurt into the blender and stir for 30 seconds. Pour half a cup of yogurt into the cup, then pour in the stirred cantaloupe juice, then add a little yogurt to the top layer and serve.

Fried shrimps with cantaloupe

[materials] 150 grams of cantaloupe, 80 grams of fresh shrimp, 1 green pepper, 20 grams of carrots, 10 grams of ginger, 500 grams of peanut oil (30 grams of oil consumption), 5 grams of salt, 1 grams of sugar, appropriate amount of wet starch.

[practice] ① peeled and diced cantaloupe, washed fresh shrimp, diced green pepper, peeled carrots and chopped ginger. Heat oil in ② pan. When the oil temperature is 50 degrees Celsius, add shrimp and soak until well-done. Leave the remaining oil in the ③ pan and add sliced ginger, sliced green peppers, diced carrots and diced cantaloupe. Stir-fry ④ over medium heat until almost cooked, add shrimp, stir-fry thoroughly with salt and sugar, thicken with wet starch and serve.

[skill] this dish should not be flavored, otherwise it will not taste good. The oil temperature of stewed shrimp should not be too high, otherwise the shrimp will not be slippery and tender.