Accessories: appropriate amount of water

1. Put the water into the pot, boil it and add sago. After the Simi fire boils, turn to low heat. Keep stirring to prevent sago from sticking to the bottom. Cook until sago is transparent, but there are still a few white stones. Turn off the fire and stew 10 minutes or more.

2. Take out the sago and let it cool. 3. Cut the watermelon into pieces. 4. Squeeze into juice with a juicer. 5. Pour watermelon juice into sago. You can dig some watermelons with a ball digger and put them inside for decoration. 6. Watermelon sago dew finished product map.

1. Preparation of raw materials:

Watermelon peel 500g, rapeseed oil, salt, shallots, monosodium glutamate.

Second, the specific approach:

After eating watermelon, remove the green peel and red pulp (I left a little red pulp so that the soup will have a faint sweetness), wash it and cut it into even slices for later use.

Wash the shallots, cut them into small pieces, and cut them into flowers for later use.

Heat the pan and pour a little rapeseed oil (don't use lard, because the taste is too strong, it will crush the taste of watermelon). 4. When the oil is heated to 40% to 50%, add shallots and stir-fry until the melon water comes out, and add water. Add enough water at a time, and try to avoid adding water in the middle, which will affect the taste. Bring the water to a boil, turn to low heat and cook for about 10 minute, and add a little salt and monosodium glutamate. Out of the pan, sprinkle a little chopped green onion for decoration.