Sea melon seeds when captured, more sediment, must be immersed in lightly salted water for half a day, to be spat out sea melon seeds sediment, wash and spare. To drain the water, add a small amount of cooking oil in the pot, hot frying, put a little minced onion, ginger, salt or soy sauce, fried to the thin shells of the melon seeds can be popped open to pots to eat. The meat is tender, flavor is very fresh, is a good wine.

Steamed melon seeds Ingredients

300 grams of melon seeds, green chili, monosodium glutamate, oil, green onions. Pepper oil, sesame oil, moderate amount of each.

Procedure

1.sea melon seeds washed; 2. pot of oil, hot into the onion, sea melon seeds, sea melon seeds eight ripe, into the green chili pepper stir-fry, openings that is ripe, into the monosodium glutamate, pepper oil and sesame oil out of the pot can be.

Scallion oil and melon seeds meat tender, refreshing and delicious.

Main nutrients: protein 17.8 g fat 3.8 g sugar 1.6 g calcium 354 mg cholesterol 140 mg calories 112 kcal

Raw materials: 400 g of large pure melon seeds

Seasoning (taste): cooking oil, red pepper, Meiji-Fresh Soy Sauce, Shaoxing Wine, monosodium glutamate (MSG), ginger, ginger, minced, minced garlic, shredded scallions, pepper, moderate amount of each.

Production: 1. frying pan in the fire put water to boil, into the melon seeds scalded, frying pan on the bottom oil, the next ginger, garlic slightly stir-fried, poured into the melon seeds upside down, that is, put into the Shaoxing wine, the United States of America fresh soy sauce, monosodium glutamate, pepper, and then upside down and quickly out of the pan pots.

2. Put the shredded green onion, ginger, red pepper on top of the melon seeds, dripping into the 80% hot oil that is.

Nine-layer tower fried with sea squash seeds

Nine-layer tower in Chaozhou cuisine, also known as Jin Buwai for the Labiatae plant basil (Ocimum basilicum L) annual herbs, its flowers in a multi-layered tower, so it is called the nine-layer tower, from the huge basil family, because of the leaves and stems and flowers have a strong anise flavor, also known as the orchid basil, the whole grass has a wind-dispersing and detoxification of the epidermis, dampness and the middle, the Qi and blood, detoxification, and the whole grass has a wind-dispersing and detoxification, and the whole grass has a wind-dispersing and detoxification.

The herb is widely distributed in the tropical regions of Asia, Europe, Africa and the Americas.

Thin shells, also known as sea melon seeds, born on the coast of a shellfish, Chaozhou dialect is called thin shells. Thin shell is a kind of shell is very thin, the flavor is very fresh shell, its structure is very similar to the sunflower melon seeds, thin shell and melon seeds. Stir-fried thin shells must be accompanied by a kind of herb called Jin Buhua, which naturally blends with the flavor of the thin shells and has just become part of the thin shells. Stir-frying thin shells without jinburen is like smoking without fire, so don't eat it. Thin shells also has another beautiful name called phoenix eyes, you see how much it looks like a phoenix eyes.

Production: the sea melon seeds processed and washed, ginger shredded, garlic peeled and crushed, chili pepper cut into sections;

1. Nine layers of pagoda washed and picked off the leaves;

2. Set the pot on the fire, pour in the right amount of oil, heated and poured into the ginger, garlic and chili pepper burst incense;

3. Stir frying the aroma, pouring into the sea melon seeds;

4. Add spices to seasoning;

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5. Along the edge of the pan drizzle into the right amount of water, high heat and quickly stir fry;

6. The mouth of the sea melon seeds slightly open, turn off the fire and pour into the nine layer tower stir fry a few times.