Each season will have supporting roles, fruits and vegetables, which are produced in the season. Although they are not the protagonist, they also have the practical functions of painting dragons and indispensable. In summer, the first super supporting role I think of is Xiao Gua. Small cucumbers can be eaten raw and cooked, and they can be cooked, fried, fried, mixed and made into sauce. The heat is low, the moisture is high, and the nutrition is rich. When the protagonist is absent, it is enough to replace the little yellow melons, which is enough to boost the scene, just like the fresh and tender melons I made today.

To make this Michelin-grade Japanese fried food, you must first have freshly picked organic cucumbers. Xu Zhenyan, the little cucumber prince whom Ah Tomb often hangs in my mouth.

Xu Zhenyang was born and raised in Keelung. Because he loved the natural environment and liked to touch the soil by hand, he turned to find a hilly land in the deep water source of Miaoli Tungu Township. So he resolutely moved to Hakka Mountain City ten years ago, abandoned himself to become the One of the Navigator, and learned organic farming from scratch. He chose small cucumber as the main crop: "Because it can be grown and harvested all year round." I originally thought small cucumber was a summer crop, but Xu Zhenyang said that summer is indeed the season for small cucumbers, but through online management and breeding control, there can be harvests in winter.

Schedule In May, the northern region entered the temperature of summer, and the little cucumber began to grow wildly. It only takes one and a half months to harvest a seedling from the seedling to the flowering results. However, at least one-third of the cucumbers cannot be sold in ordinary channels because they are not "upright". These aggrieved organic cucumbers can only be sold to buffets and snack bars. For hard-working farmers, it is always better to sell agricultural products to a lot of money than to lose money. I heard Xu Zhenyan’s words, which reduced my guilt in picking tender melons.

When I heard that I came for the tender melons and fresh flowers, Xu Zhenyang was very surprised because his melons have been so long that I never knew that the little yellow flowers I stared at every day were edible flowers. Except for the roots and old leaves that are too thick and hard to eat, the melons, flowers and tender leaves are all edible. They are ingredients with a very high CP value.

In addition to the advantages mentioned above, organic cucumbers do not need to be peeled and seed-free, and the cleaning and cooking are very convenient. If there is a fruit and vegetable Oscar Awards competition, I think it can at least win a Best Supporting Role Award.

Fresh tender melons, Tianmeng

Ingredients: Organic tender melons with flowers, fried oil

Tianmeng fermented flour: 2/3 cup low-gluten flour, 1/3 cup corn flour, 1 egg, ice water appropriate amount (less moisture, thicker noodles, otherwise more water, thin noodles), salt and sugar, less method:

1. Put the tender melons with flowers in clean water and soak them slightly, then take them out and dry them, wipe them lightly with a paper towel and add more moisture.

2. Put the small cucumber in the paste and dip it in the paste thinly, put it in the oil crock, and then put it on the oil-absorbing paper for about 10 seconds. Place it a little and you can move it into the plate.

TIPS: The oil temperature remains at 160 degrees above Celsius

Organic small cucumber and pear juice

Ingredients (4 servings): 4 pieces of cucumber, 1/4 pieces of pear, 1/2 pieces of lemon juice, 1 piece of banana, 1 tablespoon of honey, suitable amount of ice water

Method: Put all ingredients into a juice machine, select the juice function, and then fully cook.

Purple sour plum crispy melon

Ingredients: 12 fresh small cucumbers, Purple sour plums, salt, sugar, vinegar

Method:

1. Remove the seeds of Purple sour, chop them with Purple sour, and add salt, sugar, and vinegar.

2. Cut the organic cucumber with a knife, put it in a basin and add salt and dip it slightly, then add a basin of water to heavy-press the cucumber and put it in the refrigerator to ice town overnight.

3. Take out the cucumber, wash the flavor with water, and take a piece of tasting to determine the degree of the sap.

4. Add a little sugar, natural vinegar and purple plum with method 1.

5. Mix all the ingredients together and put them in the refrigerator to maintain a crisp texture for a long time.