Bian Xiao's pickles are made from raw melons, because raw melons are thick, and friends can also make them from cucumbers. The practice is the same, very simple. When pickling pickles, it is very important that the first and second plates of brine should be poured out before the third plate can be stored, otherwise the pickles will go bad if they are not put away properly. If you pickle pickles at home, you should put a big stone on the melon, which will taste better. Today, Bian Xiao will share with you the practice of pickled melons. If you don't understand, remember to leave a message for Bian Xiao. Bian Xiao will reply in time after seeing it.

food

condiments

500 grams of raw melon

condiments

Salt 10g, soy sauce 10ml.

working methods

1. Wash the raw melon with clear water, cut it in half, and remove the melon seeds inside.

2. Cut the raw melon into strips about 3 cm wide and put them in a bowl for later use.

3. Put a layer of raw melons in the bowl, sprinkle a layer of salt, and then sprinkle a layer of raw melons, so that each raw melon is evenly stained with salt, and put heavy objects on it for pickling 10 hour. The heavier the better.

4. After curing the raw melon for 10 hour, take it out when it becomes soft, wash the salt with clear water and dry it for 2 hours.

5. Repeat the previous practice, put it into the pickling tank, add salt and pickle it again. Add 10 ml soy sauce this time, and cover with a heavy object. Put it in the refrigerator at night 1 and take it out the next day. Have you learned this delicious and simple pickle?

Bian Xiao prompt

1. Cucumber or watermelon peel can be used as an ingredient for pickling pickles, and it tastes good.

2. Pickled melons taste a little salty and can be preserved for a long time.