300g of sea melon seeds, green peppers, monosodium glutamate, oil and chopped green onion. Zanthoxylum oil and sesame oil are suitable.

manufacturing process

1. Wash the sea melon seeds; 2. Put oil in the pot, heat it and add chopped green onion and sea melon seeds. When the melon seeds are eight ripe, add green pepper and stir fry. After pet phrase, add monosodium glutamate, Zanthoxylum oil and sesame oil. The meat is tender and delicious.

Main nutrients: protein17.8g of fat, 3.8g of sugar1.6g of calcium, 354mg of cholesterol140mg of calories112kcal.

Raw material: 400 g Dajing sea melon seeds.

Seasoning (essence): edible oil, shredded red pepper, fresh soy sauce, Shaoxing wine, monosodium glutamate, shredded ginger, Jiang Mo, minced garlic, shredded onion and pepper.

Output: 1. Put the wok into the fire and boil it with clear water. Blanch the melon seeds in a wok. Put the base oil in the wok, stir-fry Jiang Mo and minced garlic slightly, pour in the sea melon seeds, turn over, that is, add Shaoxing wine, fresh soy sauce, monosodium glutamate and pepper, then quickly turn over the pan and put it into the basin.

2. Put shredded onion, shredded ginger and shredded red pepper on the melon seeds and pour in 80% hot oil. A large number of sea melon seeds are produced in Yingkou, Liaoning Province, and are called "mud slippery" by people in Yingkou area, indicating the habit of sea melon seeds living in mud beaches.

In the past, Yingkou people generally ate sea melon seeds raw, that is, salty mud.

Raw materials: appropriate amount of sea melon seeds.

Seasoning: salt (in large quantities), pepper, aniseed, garlic, onion, ginger and red pepper. Mash garlic cloves, cut onion into sections, and slice ginger for later use.

Production: First, make brine. First, add an appropriate amount of water to the pot, and the amount of water should be subject to the fact that the last brine can't pass the melon seeds. Add salt, pepper, aniseed, ginger, red pepper, etc. Put it into the pot, increase the fire and bring it to a boil. After the pot is boiled and all the salt is melted, take it off and let it cool for later use.

Then find a container, such as a basin or jar. Put the cleaned sea melon seeds into a container, and then pour the cooled brine into the container, the amount of brine is less than that of sea melon seeds. Then add garlic and onion in turn, cover the container and marinate for about 24 hours, and the salty mud will be salty. It is advisable to sew the soaked mud a little and lift the lid with your fingernails. If the pickling time is too long and the mud has opened, it means that the time is too long and it has been broken and can't be eaten.

This method of eating raw sea melon seeds was mainly popular in Yingkou in the 1960s and 1970s until the early 1980s. In the later period, because people have realized that this way of eating is unscientific and easy to get sick, so this way of eating has been abandoned by most people, but quite a few people still eat it.