How do you make zucchini refreshing and appetizing?

We all know that zucchini is a refreshing and heat-relieving vegetable, whether it is fried or eaten with it is more delicious, so if you want to make zucchini refreshing and appetizing, you can choose one with little difference in thickness and bright color. It is very tasty to put it in a pan and scramble it with eggs.

Zucchini is also known as "horn gourd and courgette". There are a few differences in the name. Due to its high water content and low calories, zucchini is one of the favorite toppings of many friends.

The easiest way to do this is to mix it with coleslaw. Not only does it guarantee the original, but it's also very crisp. It's lazy, but the taste isn't bad at all.

Zucchini is one of the common vegetables in daily life. It is usually cooked with stir-fries, fillings, or pancakes. There are also cold zucchini, but most are cooked and then mixed.

Few people choose raw and cold zucchini. Zucchini has a water content of 95% and is low in calories. In addition to phosphorus, iron, vitamin A, and vitamin C, most other nutrients are low.

Zucchini is crispy and crispy, with a bit of sweet and sour taste of tomatoes, especially for appetizers.

Zucchini seeds are high in calories and rich in protein, iron, and phosphorus. As a result, zucchini is used to fry, steam, or make pancakes. The choice of zucchini depends on the surface.

Fresh zucchini should have a small burr on the surface. The greener the color, the softer it will be. Perfect for stir-frying or cold dressing.

Zucchini is low in calories, which can not only supplement various nutrients needed by the human body, but also make ** more moisturized and shiny.

Therefore, zucchini can not only be fried and eaten, but also can be mixed cold, and so on, because it is a cool food to relieve the heat, so it has won the love of many people. It is suitable for both adults and children.

You can stir-fry the zucchini until it is crispy and add a little vinegar to make it refreshing and appetizing.

It's actually quite difficult, but if you want to be appetizing, you can pair it with some other ingredients.

Generally, stir-fried zucchini, this method is more refreshing to eat.

You can add a little vinegar when stir-frying, so that the taste will be better.

In fact, there are many characteristics in terms of how he is manufactured.

When you cook, add some vinegar and salt to it.

I think you can steam it first, and then add seasonings and eat it cold.

Be sure to eat it when he grows to just when he is not particularly tender or very old.

I think it has a lot to do with your taste.

I think the cold salad is out of the heat, it is particularly delicious, and then it is refreshing and appetizing.

This season's zucchini is more delicate and can be eaten in a different way. Zucchini is often loved by everyone, the fundamental reason is that it is a favorite vegetable and fruit of ordinary people, not only the most affordable, and the practice is varied, especially colorful. At the same time, it is also very suitable for adults and children.

For example, zucchini can be mixed with cold vegetables, fried in oil, and can also be steamed and eaten. No matter how you do it in the summer, it's very good to eat. Whether you are eating noodles or rice, you only need to stir-fry at will, and you can stir-fry it into a flavorful side dish with a simple combination. The taste is naturally very good.

Today's zucchini dish is a home-cooked dish I stir-fry with minced meat and zucchini, and we always make it at home. It is delicious and refreshing to eat, quench hunger and eat again, and the method is very simple, you can fry a plate in 10 minutes, which is particularly delicious. Below, I will give you this home-cooked steamed dish of "minced meat and zucchini", and wish my friends good health and health!

Minced meat and zucchini] Food: zucchini, minced meat, millet spicy, green onion, minced ginger, garlic, salt, light soy sauce, dark soy sauce, monosodium glutamate, rice wine, Pixian bean paste.

Prepare 2 fresh zucchini, remove the head and tail with a knife, cut it in half, cut it in half, cut off the inner pulp, and then cut it into long thin strips with a flower knife. Put the cut zucchini strips into a basin, put in a spoonful of salt and mix well, then marinate for 10min to flush out the water, and then clean it with water to dry it.

Prepare a piece of pork belly to clean in advance, in order to better use the meat grinder to grind into dumpling filling, I usually like to chop the minced meat with particles with a knife, and it tastes chewy.

Peel and wash 3 garlic grains and cut the garlic granules, 1 ginger slice into minced ginger, 2 green onions into green onion segments, 3 millet spicy cut into circles and put on a plate for later use. Pour a spoonful of vegetable oil into the pot, put the minced meat and stir-fry the white and faded, put in the green onions, minced ginger, garlic, millet spicy, then add 1 spoon of Pixian bean paste, stir-fry again to bring out the fragrance, pour in a little rice wine, a little light soy sauce, stir-fry the minced meat to color and taste.

Pour in the dried zucchini strips, quickly mix with minced meat and stir-fry for about 2 minutes. Then add a little monosodium glutamate, light soy sauce to taste, and then pour some rice vinegar to improve the freshness before coming out of the pot. This dish is crisp and flavorful, nutritious and delicious, delicious and the next meal, the more you eat, the more fragrant it is, and the child has to eat an extra bowl of rice every time you have this dish!

First clean the zucchini, then divide it into 4 parts, then remove the pulp inside, then cut the zucchini into slices, heat the oil, put in the green onions, ginger and garlic and stir-fry until the oil is hot, put the minced meat in, fry until the minced meat changes color, then put in the zucchini, then add an appropriate amount of light soy sauce, oyster sauce, salt, chicken essence, stir-fry evenly to get out of the pot.

When making it, you need to put the minced pork in the pot and stir-fry, wait until the minced pork changes color, then add a small amount of dark soy sauce, add a small amount of salt, and then slice the zucchini and put it in the pot to stir-fry.

[Meat zucchini].

First of all, we prepare a small ingredient:

1.Prepare two zucchini, remove the head and tail first, cut it from the middle, divide it in half, remove part of the inner pulp, cut it into oblique slices, and put it on a plate for later use.

2.Half of the carrot is also cut into oblique slices and placed together with the zucchini to match the color.

3.Pat a few garlic grains flat, cut them into minced garlic, pat them flat with a piece of ginger, cut them into minced ginger, and put them together with the minced garlic.

4.A piece of lean pork, first cut into thin slices, then chopped into minced meat, and put in a basin.

5.3 millet peppers cut into oblique slices and put together with minced ginger and garlic. Once the ingredients are ready, we move on to the next step.

6.Bring the water to a boil and add the zucchini and carrots.

7.Stir the spoon a few times to evenly heat the ingredients, blanch for one minute, and pour out the water.

8.Add a spoonful of cooking oil to another pot, pour it out after sliding the pan fully, and then add a little cooking oil, so that the ingredients in the hot pan and cold oil are not easy to stick to the pan.

7.Add the minced meat, stir-fry until the minced meat turns white, then pour in the ginger, garlic and millet pepper and stir-fry until fragrant.

8.After the garlic fragrance is stir-fried, add 5 grams of red oil bean paste, stir-fry to dissolve, and stir-fry the red oil.

9.Pour in the zucchini and carrots and stir-fry quickly over high heat for a few moments.

10.Add 5g of light soy sauce, stir-fry quickly, remove from heat and start seasoning.

11.Add 1 gram of sugar, 2 grams of chicken powder, 1 gram of pepper, pour a little water from the side of the pot, turn on high heat and stir-fry a few times to dissolve all the seasonings.

12.Then pour in a little oil, simply stir-fry evenly, then turn off the heat and put on a plate.

1. Stir-fried zucchini with pork.

Ingredients: Pork (150g), Zucchini (300g), Garlic (to taste), SaltMethod: 1. Slice the pork. Wash and slice the zucchini.

2. Stir-fry the garlic in the pan, stir-fry the meat slices for a while, and add some light soy sauce to taste. Set aside.

4. Boil a little water along the edge of the pot and add an appropriate amount of salt to taste.

2. Zucchini carrot salad.

Ingredients: 1 banana zucchini, 1/2 carrot, 1 tablespoon of salt, 1 tablespoon of light soy sauce, appropriate amount of sesame oil, 1 teaspoon of chicken broth powder.

Method: 1. Wash and peel the carrots and rub them into shreds. Wash and shred the zucchini, no need to peel it.

2. Put it in a container and add 1 tablespoon of salt. Add 1 scoop of light soy sauce. Add an appropriate amount of sesame oil.

3. After stirring well, add 1 teaspoon of chicken powder and mix well to serve.

3. Hot and sour zucchini.

Ingredients: zucchini, chili, garlic cloves, salt, white vinegar.

Method: 1. Cut the zucchini, garlic cloves into slices, and small peppers into small pieces.

2. Stir-fry the garlic cloves, add the zucchini and stir-fry.

3. Then add white vinegar, chili pepper and salt, stir-fry quickly, and remove from the pan.

Preparation of zucchini carrot dumplings.

Filling] 2 zucchini, 1 carrot, 4 eggs.

Seasoning] shallots, ginger, oyster sauce, light soy sauce, Sichuan peppercorn powder, salt.

Method] 1. Pour an appropriate amount of flour into a basin, add a little salt and mix well to increase the gluten of the flour, then add a small amount of cold water in batches, stirring while pouring, until all the flour is just stirred into a uniform dough, and knead it into a slightly hard dough. There is no need to knead it smooth, and it can be covered directly for more than 30 minutes. I made noodles before going to bed the first night and used them the next morning.

After a night of gluten, the gluten is already very loose, and it is very smooth when you knead it three or two times in the morning.

The vegetarian filling dumpling noodles can be slightly harder, so that the dumpling skin can be rolled very thin, provided that there is enough time to make the noodles, and the noodles will become very flexible when they are ready.

2. Wash the zucchini, rub it into fine wires with a silk polishing tool, then sprinkle in a little salt and mix well, let it stand for 15 minutes to kill the water. Zucchini has a very high water content, and it is necessary to use salt to kill the moisture when making the filling, otherwise the filling will soon be seriously watery. In addition, the zucchini will become more crispy and tender after the moisture is removed.

3. Squeeze out the water in the zucchini, then chop a few knives slightly to shorten the zucchini shreds, so that the dumplings are easier to wrap. You don't need to chop it very finely, just keep it in this silky shape, and it has a sense of presence and satisfaction in your mouth, and it is very crispy and tender when chewed, with an original texture and taste.

4. Wash and scrape the carrots, rub them into fine threads, chop them slightly a few times to make them shorter, and then stir-fry them a few times to make the carrots slightly soft, and let them cool for later use.

Zucchini is very crispy, tender and easy to cook, vegetarian dumplings in order to maintain a tender taste, the cooking time is relatively short, and the texture of carrots is relatively hard, if you cook directly into the filling, the taste will be harder, so slightly fry it and then add the filling, so that the taste will be better. In addition, the carotene in carrots will be more easily absorbed by the body after frying.

5. Beat the eggs in a bowl and stir into egg mixture. Put a little oil in the pot and boil until warm, then pour in the egg mixture, stir constantly with chopsticks, scramble the eggs into broken eggs, turn off the heat and let cool for later use. Put the oil in the pan and stir constantly with chopsticks, so that the scrambled eggs are very finely chopped and even, and are most suitable for making dumpling fillings with various vegetables.

6. Put the zucchini, carrots and eggs in a large bowl, add minced green onions, minced ginger, Sichuan pepper powder, oyster sauce and a little light soy sauce and mix well, then pour in a little vegetable oil and mix well, and finally add an appropriate amount of salt and mix well.

The zucchini I make most often at home goes something like this::

Cut the zucchini into slices, fry it over the fire, add a little water when it is almost cooked, and then put some tofu skin in it and cook it for a while to get out of the pan.

It has the light taste of zucchini and the fragrance of tofu skin, which is very good, I hope you will try to make it, it is very simple.

Hee-hee......

Zucchini can be eaten like this.

Scrambled eggs, zucchini sauce, dumplings.

The best way to eat zucchini is to stir-fry vegetarian, as follows:Tools Ingredients: 1 zucchini, 5g green onions, 2 dried red peppers, 5 Sichuan peppercorns, 3 cloves of garlic, 1 teaspoon of salt, 1/2 teaspoon of chicken essence, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, appropriate amount of cooking oil, knife, pot, plate, cutting board.

1. One zucchini, rinse.

2. Cut into slices for later use.

3. Cut the green onion, mince the garlic, and wash the chili pepper. The minced garlic here is used at the end of the pot.

4. Heat the oil in a wok, add the dried red pepper and Sichuan pepper and stir-fry until fragrant, then add the green onion.

5. Then add the zucchini and stir-fry.

6. Then add salt, soy sauce and vinegar, stir-fry and add chicken essence and minced garlic.

7. In this way, a plate of vegetarian fried zucchini is ready.

The best way to eat zucchini sedan silver reed is to fry shrimp, and the method of fried shrimp with zucchini is as follows:

Tools Ingredients: shrimp, broccoli, carrots, cooking oil, salt, garlic, cooking wine, white pepper, starch, chicken essence, toothpicks.

1. Put the frozen shrimp in cold water in advance to thaw naturally, after the shrimp are thawed, squeeze out the water, use fresh prawns to make the taste fresher, remove the shrimp head, shrimp shell, and pick the shrimp line.

2. Cut the back of the shrimp with a knife, do not cut through, the shrimp is easier to taste at the group banquet, add a little salt, white pepper, cooking wine, starch, grasp well, marinate for 10 minutes, so that the fishy smell of the shrimp can be removed, and a protective film can be formed on the surface of the shrimp after starching, so that the shrimp are not in direct contact with the hot oil, and the heat is indirectly accepted, which can maximize the moisture of the shrimp and make the shrimp full and tender after cooking.

<>4. Add the shrimp and stir-fry, stir-fry the shrimp until the color turns slightly red, and put the shrimp out for later use.

5. Add a little oil to the pot, add minced garlic and stir-fry until fragrant, then add zucchini slices and stir-fry until slightly soft.

6. Add the fried shrimp, then add salt, chicken essence, quickly stir-fry evenly over high heat, pour in a little water starch to hook the thin thickener, stir-fry a few times over high heat, turn off the heat, and put it on a plate.