Cantaloupe is a variant of melon. The Uyghur language is called "Kukhoon" and originates from the Turkic "Kabo", meaning "melon". Hami melon has the reputation of "king of the melon" and its sugar content is about 15%. Different shapes and unique flavors, some with creamy flavor, some with lemon aroma, but are as sweet as sweet, Qi Xiang assault, reputation at home and abroad. Among many Hami melon varieties, “Red Heart Brittleness†and “Golden Dragon†are the best. Hami melon is not only delicious, but also rich in nutrition and high medicinal value. There are more than 180 varieties and types of melons, as well as precocious and late-maturing melons. Winter gourds are shelf-stable and can be put into the spring of the following year. The taste is still fresh. Cut melon: Cut one: 1. Hami melons are cut in half lengthwise and then cut into blocks of appropriate size. 2. Use a flat knife to remove the seeds. 3, with a knife in the melon melon carved "V" font, along the middle of the melon body cut a knife, do not cut off the skin, remove one side of the flesh, cut left and right in the peel as shown in Figure equidistant from the imprint. 4. The key to good looks is that the distance must be equal and the knife edge should be cut deeper, but it cannot be cut off. Cut two: 1. Cut a knife in the middle of the melon and do not cut the skin. 2, with a flat knife cross-cut, the pulp, peel (two sides to half, leaving part of the separation). 3, cut the middle of the skin out of the left and right as shown in Figure equidistant impressions. Cutting three: 1. Use a flat knife to separate the flesh and peel into three quarters. 2. Cut off the unseparated head and sharpen the pattern on the rind. A sweet peach jam Raw materials/seasoning: 300 grams of sweet peach, 300 grams of honeydew melon (green meat), 150 grams of maltose, 120 grams of honey, 1/2 of lemon 1 and 100 cc of Hexiang sweet wine. practice: 1. Wash lemon juice and spare. 2. The sweet peaches are first peeled and nucleated and then beaten with a juicer. The melons are peeled and seeded and cut into cubes. 3. Put the sweet peach puree and Hami melon in an acid-proof pot, add lemon juice and honey and boil over medium heat. 4. Switch to a small fire and add malt honey to continue cooking. When cooking, you must use wooden clogs to stir. 5. After the malt honey is completely dissolved, add fine sand honey and continue to cook until the sauce is slightly thick. 6. Add mint liqueur and continue stirring with wooden mortar to thicken the sauce. Second, cantaloupe lily soup Ingredients: 400 grams of cantaloupe and 100 grams of lily Seasoning: 1 g salt, 1 t orange peel practice: 1. Wash and peel the cantaloupe to the seeds and cut into pieces. 2. Dipped in dried tangerine peel, washed lily, and set aside. 3. Put excess water into the pot and take it on Hami melon, dried tangerine peel, lily, and cook for half an hour with the fire. 4. Cook over low heat for 2 hours. Season with salt and serve hot. Fresh Half Shell Mussel Meat,Half Shell Mussel Meat,Frozen Cooked Mussel Meat,Frozen Mussel Shengsi Huali Aquatic Products Co.,Ltd , https://www.mytilus-edulis.com