(1) Cut the watermelon skin into pieces.

(2) Remove the leftover red pulp.

(3) Scrape off the green husk with a plane.

(4) Sprinkle the salt evenly on the watermelon skin.

(5) Put it in a bowl and wrap it with plastic wrap.

(6) Bowls or other heavy objects filled with water are put in the refrigerator for the night.

(7) Take it out the next morning, cut it into small pieces and pour a few drops of sesame oil (sesame oil) to eat (you can also mix soy sauce before eating, which is another taste ~).

2. The practice of pickling watermelon skin.

(1) Remove the green part from the watermelon skin, cut it into diamond-shaped pieces, add 2 tablespoons of salt, mix well, cover it with plastic wrap, put it in the refrigerator for one night, and take it out twice in the middle to make the salt taste even.

(2) Choose watermelon with clear lines, which is crispy and tender.

(3) There is a lot of water in the watermelon skin, which is poured out.

(4) Wash watermelon peel with purified water or boiled water for 2-3 times to taste salty.

(5) Mix some olive oil and serve.

3. Marinate crisp and sweet watermelon skin.

(1) Choose half a watermelon with thick skin, wash the watermelon, and take out the pulp with a spoon or a knife.

(2) The melon meat doesn't need to be too clean, leaving a little red soil to look better. Use a watermelon peeler to remove the green peel, peel a little more, remove the tendons from the watermelon peel, and cut into uniform strips with a width of 1 cm.

(3) Add a spoonful of salt to the dried watermelon skin, stir it evenly, marinate for a while, and then press out the water with a heavy object. Don't press it too dry, keep a little moisture. I pressed it all night and took it out to dry the next day. Watermelon skin is slightly wrinkled, so it tastes crisp.

(4) Marinate half the watermelon skin, leave half in the refrigerator, and take it if you want.

(5) Add shredded ginger, sugar, monosodium glutamate and pickled pepper, stir well and put in the refrigerator. I made it yesterday and tasted it this morning. It's crispy and delicious, a little salty, and it needs some sugar. I eat porridge at noon.