Now that conditions are good, few people eat watermelon skin. But this dish, think about it, is really summer. Crispy green, as well as the just-right fishy smell, is like a long summer vacation, but it is worth remembering inadvertently.
To eat watermelon skin, you must first choose a good melon. Writer Shao Wanshu said: "Cooking with watermelon skin is very particular about watermelon, and melons should be fresh." After cutting the melon, pinch it with your nails on the cross section of the melon skin. If it is crisp, you can pinch a piece, which is more suitable for cooking. "
Eat watermelon these two days and try to make a plate of watermelon skin for free?
-cold watermelon skin-
Watermelon skin is finely cut, and the fragrance inside is cut out. Salt, sugar and raw materials are put away, and a few drops of sesame oil are poured on the watermelon skin, which is really the most authentic summer taste!
-Materials-
Half a watermelon skin
salt
sugar
Apple Cider Vinegar
sesame oil
Light soy sauce
mashed garlic
carrot
-Practice-
Dig up the watermelon meat.
Peel off the flower skin outside.
Sprinkle with salt, mix well and let stand for 20 minutes. Control moisture.
Add sugar, vinegar, sesame oil, soy sauce, garlic paste and shredded carrot and stir.
Plate and refrigerate for a while before eating.
-Hint-
Slice the melon skin as thin as possible.
-Fried watermelon skin-
Especially a fried watermelon skin in A Auto Fast, the soul lies in a little red pepper, and the freshness of watermelon skin is put forward at once. Colors, smells, everything.
-Materials-
watermelon peel
2-3 red peppers
salt
chicken essence
-Practice-
Cut the peeled watermelon skin into small pieces and operate by yourself, and remove the red watermelon pulp inside.
Wash the washed watermelon skin, shred it and marinate it with salt.
After the watermelon peel is salted, drain the water.
Take the oil pan, add the pepper, and directly add the chicken essence into the watermelon peel and fry until cooked. Then when the oil pan is hot, stir fry quickly. Stir-fry must be fast, and the melon skin will not be brittle after a long time. There is no water. It will be crisp if you let it cool after cooking.
-Hint-
Be sure to choose the kind of watermelon with thin and crisp skin. If the watermelon skin is cotton, don't cook this dish, it's not delicious to waste time.
Pickling watermelon peel can add less salt, and adding too much salt at a time will eventually affect the taste. You can refer to the salt content of cooking at ordinary times.
-Pickled watermelon skin-
Some people say that the simple taste of pickled watermelon skin is our "taste starting point". (Tips: The curve of nitrite content in pickled vegetables is "mountain-shaped", and the maximum content is between two or three days and ten days after pickling. This pickle is a "one-night" pickling time, and nitrite is in a low range. )
-Materials-
watermelon peel
salt
-Practice-
Cut the watermelon skin into pieces, remove the leftover red pulp, and scrape off the green skin with a planer.
Sprinkle the salt evenly on the watermelon skin. Put it in a bowl and wrap it with plastic wrap.
Bowls or other heavy objects filled with water are refrigerated overnight in the refrigerator.
Take it out the next morning, cut it into small pieces and pour a few drops of sesame oil on it. (You can also mix soy sauce before eating, which is another taste ~)