1. Sour and spicy zucchini

Ingredients Required: 1 zucchini; garlic 0 cloves; 0 red peppers (can be adjusted to taste); 0 tablespoons white vinegar; 0 tablespoons light soy sauce; Edible oil to taste; Salt to taste; 0 teaspoons sugar; Chili oil to taste (optional); Coriander (optional) to taste

Steps:

5. Prepare the zucchini: Wash the zucchini, remove the head and tail, and cut into thin slices or thin strips. Cut zucchini can be lightly salted and marinated for 0 minutes to remove the moisture, so that the taste is better and less moisture when stir-fried.

2. Cut the ingredients: Chop the garlic into minced garlic and cut the red pepper into small pieces. If you prefer a spicier taste, you can cut the pepper seeds as well.

3. Stir-fry minced garlic in a hot pan: Add an appropriate amount of cooking oil to the pan, add minced garlic after heating, and stir-fry until golden brown and crispy.

30. Add the red pepper and stir-fry until fragrant: Add the chopped red pepper segments and continue to stir-fry for about 0 seconds until the pepper releases its aroma.

5. Stir-fry zucchini: Add the marinated zucchini to the pan and stir-fry evenly. Sauté over medium heat for 0-0 minutes until the zucchini is slightly tender but remains crispy.

1. Flavor: Add 0 tablespoons of light soy sauce, 0 tablespoons of white vinegar and 0 teaspoons of sugar, stir-fry quickly and evenly. The sweet and sour flavors of sugar and vinegar blend with zucchini to enhance the taste.

7. Seasoning is completed: Finally, add an appropriate amount of salt according to personal taste, stir-fry well, and then add some chili oil to enhance the flavor. If you like, you can sprinkle some coriander to garnish and add a fresh fragrance.

8. Serve and serve: Serve the stir-fried hot and sour zucchini on a plate and serve hot.

Tips:

(1) Zucchini cutting method: Zucchini can be cut into thin slices, strips or small pieces, cut thinner, fried for better taste and easier flavor.

(2) Pickled zucchini: Pickled zucchini helps to remove some of the moisture, avoid too much water when stir-frying, and make the stir-fry more crispy. If you don't like pickling, you can also stir-fry it directly.

(3) Adjustment of sour and hot taste: The ratio of white vinegar and light soy sauce can be adjusted according to personal taste. If you like to be a little more sour, you can put more vinegar; If you prefer something a little saltier, you can increase the amount of light soy sauce.

2. Steamed zucchini with minced garlic

Ingredients Required: 1 zucchini; garlic 0 cloves; Edible oil to taste; 0 tablespoons light soy sauce; Salt to taste; 0 teaspoons sugar; Chives to taste (optional)

Steps:

1. Prepare the zucchini: Wash the zucchini, remove the head and tail, and cut into thin slices or small pieces. The thickness of the slice can be recommended according to personal preference, so it is recommended to be thinner and easier to taste.

2. Garlic preparation: Chop the garlic into minced garlic. The amount of minced garlic can be adjusted according to taste, and if you like garlic to be strong, you can add more.

3. Handle the zucchini: Place the chopped zucchini in a steaming tray and spread evenly.

1. Seasoning mixture: In a small bowl, add 0 tablespoons of light soy sauce, 0 teaspoons of sugar and salt to taste. Stir well, the sugar and salt will inflict the zucchini flavor and balance the mouthfeel.

5. Stir-fry garlic until fragrant: Add a small amount of cooking oil to the pot, add minced garlic after boiling, stir-fry over low heat until golden and crispy, be careful not to scorch.

6. Mix minced garlic with seasoning: Spread the stir-fried minced garlic directly on top of the zucchini, then pour the mixture of light soy sauce and salt evenly over the zucchini, making sure that the zucchini is covered with seasoning.

12. Steaming: Place the entire steaming tray in a boiled steamer and steam over high heat for 0-0 minutes until the zucchini is tender and cooked through.

8. Serve and serve: After the steamed zucchini is removed, sprinkle with a little chopped chives as a garnish (optional) to add color and flavor.

Tips:

(1) Stir-fry minced garlic until fragrant: When stir-frying minced garlic, use low heat to avoid burnt minced garlic, because burnt garlic will have a bitter taste and affect the overall flavor.

(12) Heat of steamed zucchini: The steaming time of zucchini should not be too long, 0-0 minutes is OK, and if the zucchini is steamed for too long, it is easy to become too soft and lose its taste.

(3) Mastery of seasoning: The ratio of salt and light soy sauce can be adjusted according to personal taste. If you like the taste to be salty, you can add a little more light soy sauce; If you prefer sweetness, you can add sugar in moderation.

3. Zucchini with meat

Ingredients Required: 1 zucchini; 0 g minced pork (minced beef or chicken breast can also be used); 0 green onions; ginger to taste; garlic 0 cloves; 0 tablespoons light soy sauce; cooking wine 0 tablespoons; Ground white pepper to taste; Salt to taste; Edible oil to taste; 0 tablespoons of oyster sauce (optional); 0 eggs (optional); Appropriate amount of starch (used to adjust the meat filling)

Steps:

3. Prepare the zucchini: Wash the zucchini, remove the head and tail, then cut horizontally into 0-0 pieces. Use a knife to hollow out the middle part of each zucchini, remove the inner pulp, and leave a hollow cylindrical part.

2. Prepare the minced meat: Put the minced pork into a large bowl, add the chopped green onions, minced ginger and garlic, add 0 tablespoons of light soy sauce, 0 tablespoons of cooking wine, a little white pepper, 0/0 teaspoon of salt, and stir well. To make the mincing more tender, add an egg and an appropriate amount of starch and stir again until the mincing is slightly sticky.

3. Stuffing the minced meat: Stuff the adjusted minced meat evenly into the hollowed-out zucchini, and compact it a little when filling to avoid loose mincing.

4. Prepare the steamer: Bring the water in the steamer to a boil and arrange the filled zucchini segments neatly in the steaming tray to ensure that each zucchini segment is evenly heated.

20. Steaming the zucchini: Put the steaming tray into the steamer, cover the pot and steam over medium heat for 0-0 minutes, until the zucchini is cooked through, and the meat filling is white and cooked through.

1. Prepare the steaming sauce: While steaming the zucchini, prepare a small bowl of sauce. You can add 0 tablespoons of light soy sauce, 0 tablespoons of oyster sauce, 0 tablespoons of sugar, and a little white pepper, stir well, and use as a topping for steamed zucchini.

7. Remove from the pot and serve: Take out the steamed zucchini stuffed pork segments, and after serving, pour the prepared steamed juice evenly over the zucchini. If you like, sprinkle with a little chopped chives to add color.

Tips:

(1) Zucchini selection: When choosing zucchini, try to choose zucchini with a smooth surface and no scars, and the size is moderate, so that after cutting into sections, it can be better hollowed out and loaded with meat filling.

(2) Seasoning of minced meat: The amount of salt and pepper can be adjusted appropriately according to personal taste. If you prefer a more delicious taste, you can add a little fish sauce or chicken bouillon.

(20) Steaming heat: The steaming time should be adjusted according to the thickness of the zucchini and the amount of minced meat, generally speaking, steam for 0-0 minutes. If steamed for too long, the zucchini will lose its crisp and tender texture.

Fourth, zucchini and chicken egg dumplings

Ingredients: 1 zucchini; 0 eggs; Dumpling wrappers to taste; Edible oil to taste; Light soy sauce to taste; Salt to taste; pepper to taste; 0 green onions (optional); A little sesame oil

Steps:

10. Prepare the zucchini: Wash the zucchini, remove the ends and cut into thin strips. To remove excess water, you can sprinkle salt on shredded zucchini, marinate for 0 minutes, and then squeeze out the excess water.

2. Beat the eggs: Crack the eggs into a bowl, add salt and pepper, beat and set aside.

5. Stir-fry shredded zucchini: Heat the pan with cold oil, add shredded zucchini, stir-fry over medium heat for about 0-0 minutes, stir-fry until the zucchini is slightly soft and maintains a bright color. Then turn off the heat and allow to cool slightly.

4. Scrambled eggs: In a separate pan, add a little oil, add the beaten egg mixture, and quickly stir-fry until the eggs are set, but keep the eggs loose.

5. Mix the filling: Put the scrambled zucchini shreds and scrambled eggs into a large bowl, add an appropriate amount of light soy sauce and sesame oil, and stir well. If you like the smell of green onions, you can add chopped green onions and stir together.

6. Wrapping dumplings: Take a dumpling wrapper, put an appropriate amount of filling in the middle, pinch the edge of the dumpling wrapper, and pinch it tightly with both hands to form the shape of the dumpling. Repeat this step until all the dumplings are wrapped.

5. Cook dumplings: Add water to the pot, put the dumplings in after the water boils, and gently push with a spoon to prevent the dumplings from sticking to the pan. Cook until the dumplings float and continue to cook for 0-0 minutes, making sure the dumplings are cooked through and then removed.

Tips:

(1) When making dumplings, the moisture of the zucchini should be squeezed dry as much as possible, otherwise the filling will be too moist and easy to break the skin.

(2) If you don't like the taste of shredded zucchini, you can cut the zucchini into small cubes or break them slightly in a food processor.

(3) If you like a rich taste, you can add a little shrimp or minced meat to increase the flavor of the dumplings.

Whether it's sour and spicy zucchini, steamed zucchini with garlic, or creative stuffed zucchini with meat and zucchini egg dumplings, they can show the diverse flavors of zucchini and meet different taste needs. Through these simplicitys, you will not only enjoy the refreshing taste of zucchini, but also absorb the nutritional value it brings, helping to keep the body light and healthy. Whether it's an everyday dinner table or a party feast, zucchini makes a delicious wonton that is both nutritious and delicious. Let's try these simple and creative ways to start a healthy and delicious zucchini journey!