Raw melon seeds: 500g

condiment

Salt: 2 teaspoons of rock sugar: 10 capsules.

Illicium verum: 3 Zanthoxylum bungeanum: 1 spoon

Cinnamon bark: 1 fragrant leaves: 5 pieces.

Glycyrrhiza uralensis Fisch: Radix Angelicae Dahuricae 5 pieces: 1 piece.

Ginger: 1 slice of water: 2 liters

Fennel seed: 1 tablespoon

step

1. Wash the raw melon seeds with clear water, put them in a big basin, and pour enough water to soak them for half an hour;

2. Take out the soaked melon seeds and put them in the pot, and pour in all the seasonings;

3. Add rock sugar and 65,438+0 teaspoons of salt, and finally pour in 2 liters of water. Cover the lid and bring to a boil, then turn to low heat 15 minutes, and turn off the heat.

4. After the flameout, the melon seeds are left in the pot to cool naturally. After cooling, the larger spices are taken out and thrown away, and then the melon seeds are taken out and drained;

5. Pour the drained melon seeds into a large pot, and stir-fry slowly. Add 1 teaspoon salt in the process of cooking, stir-fry for about 40 minutes, and the water will dry;

6. Pour the fried melon seeds into a flat-bottomed sieve, spread them out and cool naturally. After completely cooling, you can pour them into a sealed box and put them away.

skill

1, melon seeds are difficult to taste. Don't take them out after cooking, and put them in a pot to cool naturally, which will also make them taste better and more fragrant.

2. When frying melon seeds, don't add the salt all at once, add half, and leave half when frying, so that the fried melon seeds are delicious.

Drain the water as much as possible before you start frying melon seeds, which will save time. Fried melon seeds is a long process. Always keep the minimum firepower and turn it constantly to avoid frying. Don't stop frying because you are impatient, or the water in the melon seeds is not dry and the skin is soft and not fragrant. Believe me, this process is definitely worth it.