Baked watermelon skin with meat:
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.
Prepare:
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 watermelon skin with scallops;
Ingredients: a pinch of scallop and a plate of melon skin. Ingredients: carrot, starch, garlic, Jiang Mo, salt, monosodium glutamate and oil.
Prepare:
1. Scallops are washed and soaked in a small bowl for half a day, then taken out and crushed. Save the water for soaking scallops.
2, watermelon skin hanging to the epidermis, pulp, oblique knife cut thin slices.
Making:
1. Heat the oil to 60% to 70% heat. Add garlic and Jiang Mo and stir-fry for several times.
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 watermelon skin slices:
This dish is similar to cold shredded potatoes and cold fingered citron, and the taste can be changed according to your preference. There are two points to note:
1, it's better to cut the oblique slice first and then change the cutter wire. 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, and if you want to look good, cut a tomato in it and mix well to eat. This kind of watermelon skin is more refreshing than fried, and it is best to eat in summer.
Guatiao egg drop soup
Ingredients: watermelon skin, eggs, tomatoes.
Seasoning: salt, monosodium glutamate and sesame oil.
Production process:
1. Peel off the green husk outside, remove the red pulp inside and cut into thin strips.
2. Slice the tomatoes.
3. break the egg.
4. Add water to the soup pot, add the melon strips to boil, then add the tomato slices in turn, pour the egg liquid, and add salt, monosodium glutamate and sesame oil to taste.
Tip: Before pouring the egg liquid, you can add a small amount of starch liquid to the soup, so that the poured egg liquid will not come loose.
Cui lippi Ji
Ingredients: watermelon skin, tenderloin
Seasoning: egg white, cooking wine, salt, wet starch.
Production process:
1. Peel the fresh watermelon skin, shred it, add a little salt and mix well. After curing for a period of time, squeeze out the salt water.
2. Slice the tenderloin into filaments, put it in a bowl, add cooking wine, salt, egg white and wet starch, mix well and size.
3. Add oil to the wok. When the oil is heated to 60% heat by medium fire, add the shredded pork and spread it out. Remove and drain the shredded pork after it turns white.
4. Boil the remaining oil in the original pot with a small amount of clear soup, add shredded watermelon skin and shredded pork, turn the pot over a few times and thicken it with wet starch.
Tip: Before frying the shredded pork in the pan, you can keep it fresh and tender by sizing it with egg white, wet starch, cooking wine and salt.
Orange juice, lotus root and watermelon peel
Ingredients: lotus root and watermelon peel
Seasoning: orange juice, salt, sugar.
Production process:
1. Peel off the green husk outside, remove the red pulp inside and cut into strips.
2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin.
3. Blanch the melon strips and lotus root slices with boiling water, remove and drain.
4. Add an appropriate amount of orange juice, salt and sugar to the melon strips and lotus root slices, mix well until the color is light yellow, and then serve.
Tip: Don't blanch watermelon peel and lotus root at the same time, because the texture is different. Lotus root and watermelon skin will be easily blanched.
Sauté ed edamame with watermelon peel
Ingredients: watermelon peel and edamame
Seasoning: salt and pepper.
Production process:
1. Peel off the hard skin outside and the red pulp inside the watermelon skin, cut it into cubes and marinate it with a little salt for a while.
2. Clean the edamame, put it in a boiling pot, add pepper and salt to cook it, then take it out and drain it for later use.
3. Pour out the water in the pickled diced melon.
4. Add oil to the wok. When the oil is 80% hot, add the diced melon and stir fry, then add the cooked edamame and stir fry together. You can add sour, sweet and spicy condiments according to your personal taste.
Tip: when cooking edamame, cut off the sharp corners at both ends, so that the beans are easier to taste.