There are three simple ways to cook watermelon peel: braise in soy sauce, stir-fry and cold salad. Barbecue watermelon skin: ingredients: a few watermelons and some pork belly. Seasoning: two slices of ginger, soy sauce and water (1: 2 or so), a little salt, monosodium glutamate and oil. Compilation: 1. Peel off the flesh of the melon first, leaving a little pulp close to the skin, and then scrape off the thin green waxy skin. Wash the melon skin and cut it into matchbox size, then marinate it evenly with a little fine salt for a while, then rinse it and put it in the pot. 2, pork belly cut into small squares and washed. Operation: 1. Heat oil in a pan and add ginger slices. When the ginger slices begin to shrink, add the meat. Stir-fry a few times and then add soy sauce and water in turn. Note that the liquid level is slightly lower than the solid (watermelon peel will also produce water). 2. After boiling, skim the floating powder, turn the watermelon skin over, turn to low heat and cover the lid. Turn the cover several times in the middle to ensure that the watermelon skin is evenly colored and avoid black and white. 3. Season, and take out the pot after the firm melon skin becomes soft. There is no sugar in this dish, and a watermelon skin is killed halfway, which is similar to braised pork. The boiled watermelon skin is soft and sweet. No sugar is added in order not to spoil the sweetness of mountain spring water. The skin of melon is worth the price of meat, which is the characteristic of this dish. The taste of melon skin is far better than pork belly. Don't stare at the reader, I'm not exaggerating at all. Experience tells me that every time this dish is served, the damage speed of melon skin is much faster than that of meat. Stir-fried dried scallops and watermelon rind: Ingredients: a pinch of dried scallops and a plate of sliced watermelon rind. Ingredients: carrot, starch, garlic, Jiang Mo, salt, monosodium glutamate and oil. Compilation: 1. After washing scallops, soak them in a small bowl for half a day, then take them out and crush them. Save the water for soaking scallops. 2, watermelon skin hanging to the epidermis, pulp, oblique knife cut thin slices. Production: 1, oil 60-70% hot, add Jiang Mo garlic and rice, stir-fry several times with dried Bess. 2. Add carrots, stir-fry watermelon skin until it begins to soften, and pour in the water soaked in scallops. 3. Season after boiling, and thicken with water and starch. Cold shredded watermelon skin: this dish is similar to cold shredded potato and cold fingered citron, and the taste can be changed according to your own preferences. There are two points to note: 1, and it is best to cut oblique slices before changing wires. This way, some will not be too tough and some will be too watery. 2. Soak the shredded wax gourd in water quickly, and soak it in cold water after picking it up. Of the three dishes mentioned above, it is best to choose a cheeky watermelon. Because the thicker melon skin contains more water, it is easy to taste and tastes good. The waste utilization of watermelon peel must be more than that. Just look at it from another angle and it will surprise you. Summer is coming, and watermelons are rolling all over the floor. Don't throw away the watermelon peel after eating, waste some time with some thoughts and invite family and friends to eat some watermelon peel. Let you be smooth and pleasant, and cool in summer! Shred watermelon skin, put it in a deep container, mix well with salt, press a stone on it (if there is no stone, use a smaller container to replace it with water), and marinate it for about half a day. When you want to eat it, take it out, squeeze out the marinated water by hand, add vinegar, sesame oil and a little sugar, cut a tomato in it if you want to look good, and mix well to eat. This kind of watermelon skin is more refreshing than fried, and it is best to eat in summer.