Watermelon peel and egg soup [Ingredients] 200 grams of watermelon rind, 1 egg, 1 tomato, appropriate amounts of salt, MSG, and sesame oil. [Method] 1. Peel off the outer green skin and inner red flesh of the watermelon rind, and cut into thin strips. 2. Slice tomatoes. 3. Beat the eggs. 4. Add water to the soup pot, put in the melon sticks and bring to a boil, then add the tomato slices one by one, pour in the egg liquid, and add salt, MSG, and sesame oil to taste. [Tip] Before pouring in the egg liquid, you can add a small amount of starch liquid to the soup to keep the egg liquid from falling apart. Shredded Green Skin Tenderloin [Ingredients] 200 grams of watermelon rind, 100 grams of tenderloin, 1 egg white, appropriate amount of wine, salt, and wet starch. [Method] 1. Peel off the green rind of fresh watermelon, cut into shreds, add a small amount of salt and mix well, marinate for a while and then squeeze out the salt water. 2. Cut the tenderloin into thin strips, put it into a bowl, add cooking wine, salt, egg white, wet starch, mix and sizing. 3. Add oil to the wok, heat the oil until it is 60% hot, and break up the shredded meat. When the shredded meat turns white, take it out and drain the oil. 4. Add a small amount of clear soup to the remaining oil in the original pot and bring to a boil. Add shredded watermelon rind and shredded pork, stir the pot a few times, thicken with wet starch and serve. [Tip] Before frying the shredded pork, sizing it with egg white, wet starch, cooking wine, and salt can keep the fried shredded pork fresh and tender. Orange-flavored watermelon rind [Materials] 100 grams of lotus root, 200 grams of watermelon rind, appropriate amount of orange juice, salt, and sugar. [Method] 1. Peel off the outer green skin of the watermelon, remove the inner red flesh, and then cut into strips. 2. Wash the lotus root, scrape off the skin, cut into slices and soak in a basin of cold water. 3. Boil the melon strips and lotus root slices in boiling water, remove and drain. 4. Add orange juice, salt, and sugar to the melon strips and lotus root slices, mix well until the color turns light yellow, and it is ready to serve. [Tip] Do not blanch the watermelon rind and lotus root at the same time, because the textures are different. Once the lotus root is blanched, the watermelon rind will easily blanch. Fried edamame with melon rind [Ingredients] 250 grams of watermelon rind, 80 grams of edamame, appropriate amount of salt and pepper. [Method] 1. Peel off the outer hard skin and inner red flesh of the watermelon, cut into cubes, and marinate with a little salt for a while. 2. Wash the edamame, put it into a cooking pot, add pepper and salt and cook, then remove and drain the water and set aside. 3. Pour away the water from the pickled melon cubes. 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, spicy and other condiments according to your personal taste. [Tip] When cooking edamame, cut off the sharp corners at both ends to make the beans more flavorful. Red pepper and watermelon rind [Ingredients] 300 grams of watermelon rind, 2 green onions, appropriate amounts of salt, red pepper, and MSG. [Method] 1. Remove the red flesh and green coating of the melon rind, cut the melon rind into thin strips, sprinkle with salt and marinate. 2. Cut the red pepper into shreds and squeeze out the water from the watermelon rind. 3. Add a little salt and fry the red pepper in the oil pan, then add the watermelon rind and stir-fry for 2 minutes, then add MSG and green onions and stir-fry for a few times before serving. [Tips] The color of this dish is pleasing to the eye. The red pepper and the light green melon rind are like green leaves lining the safflower. It tastes full of saliva. The melon rind has the ability to relieve heat and reduce internal heat, which is stronger than the watermelon flesh, and the coldness is not as strong as the melon flesh. It is really a golden prescription that can be easily obtained. Stewed Pork with Watermelon Peel [Materials] 1 watermelon rind, 200 grams of pork belly, appropriate amounts of white wine, soy sauce, peanut oil, ginger slices, dried chili peppers, white sugar, and water. [Method] 1. Grate the watermelon rind and remove the flesh, then put it outside to dry. Dry the melon until the skin becomes a thin layer and is dry but not burnt. Generally, it needs to be exposed to three or four full suns (3 to 4 days). 2. Soak the dried melon rind in water (rice water is best), usually soak it for 2 hours, and then cut it into strips; cut the pork into small slices. 3. Put peanut oil in a hot pan, first fry the ginger slices and dried chilies, then fry the pork, then add the watermelon rind, stir-fry, then add white wine and soy sauce (for coloring) and stir-fry a few more times. 4. After coloring, add water to cover the dishes, bring to a boil over high heat, then simmer over low heat for an hour or two, during which time add some sugar and stir well. [Tip] The most delicious part of the watermelon rind roast pork is the watermelon rind, which is fragrant, smooth, sweet and fat, and removes the greasy taste of the pork belly. The watermelon rind is simmered for a long time and is not rotten. It is crispy yet chewy. You can usually dry the watermelon rind that is too late to eat. If you want to eat it, you can cook it at any time. When storing the dried watermelon rind, tie it tightly with a second layer of strong plastic bag and do not let it breathe. Cold watermelon dressing [Ingredients] 200 grams of watermelon rind, appropriate amount of chives, sesame oil, sugar, salt, and chicken essence. [Method] 1. Remove the flesh and skin of the watermelon, wash and cut into strips, wash and cut the chives into minced pieces. 2. Take a container, add watermelon strips, sesame oil, chives, sugar, salt, and chicken essence, mix well and serve. Watermelon Cuiyi Tea [Method] Wash the watermelon rind and cut the green skin into shreds with a knife. Then put it into a tea cup, brew it with boiling water and drink it. [Tips] The green cucumber skin floating in the cup of Watermelon Cuiyi Tea is like small flowers blooming in the water. Take a sip, and a sweet taste will reverberate in your mouth, which is better than ordinary ones. Tea is much more refreshing and drinkable. Watermelon rind pickles [Materials] 1000 grams of watermelon rind, appropriate amounts of salt, soy sauce, garlic, sugar, and ginger. [Method] 1. Peel the watermelon rind, dry it in the sun for half a day, then marinate it with salt for half a day, and then decant the water. 2. Put the watermelon rind in a clean bottle, add soy sauce, garlic cloves, ginger, sugar, and MSG. The soy sauce should be higher than the watermelon rind. Just put it in a cool place for half a month. 3. When eating, take some out and mix with sesame oil.