Watermelon seeds have 573 calories per 100 grams, and the edible part is about 25 calories. How to cook watermelon seeds: 1. Wash the wet watermelon seeds and set aside; 2. Take 100 grams of ginger, 150 grams of star anise, 50 grams each of cumin, cinnamon, and pepper; 3. Put the watermelon seeds into the pot and add a small amount of the above seasonings. Cook for two hours; 4. Take out the cooked watermelon seeds and put them in the oven to bake; 5. Take out the baked watermelon seeds and dry them until the surface is slightly dry, then you can eat them.

About watermelon seeds

Watermelon seeds are the seeds of watermelon, a plant in the Cucurbitaceae family, which can be used for food or medicine. Generally speaking, the seeds in the watermelons we eat every day can also be made into watermelon seeds, but they are too small. Therefore, the watermelon seeds produced on the market usually come from special watermelon varieties, such as Lanzhou's Dagua.

Sugar and salt melon seeds

Take 5 kilograms of watermelon seeds, wash them with water, drain them, and put them into a wok and stir-fry them. Take 300 grams of table salt and 1 gram of saccharin. Dissolve the table salt in water first. Add an amount of water so that the salt can be completely dissolved. Then dissolve the saccharin in the salt water. Pour the salt, sugar and body fluid into the melon seed pot, fry over a slow fire until dry, or bake in an oven. Finally, spray with food flavoring and serve.

Oil-flavored melon seeds

Wash 5 kilograms of watermelon seeds with water, drain and stir-fry, add 50 grams of cooked oil, 75 grams of salt and 1 gram of saccharin, stir-fry until almost cooked. Add the same amount of oil, salt and saccharin and continue frying until dry, or dry directly in the oven. After taking it out of the pan, spray it with food flavoring.