Gourmet of sea melon seeds The shell of sea melon seeds is oval, only 2 cm long. The shell is extremely thin and fragile, and its surface is grayish red, often lurking in the mud for about 5 to 6 cm. The meat is fat and beautiful, and it is rich in plum season. The ancients wrote in a poem "Ode to Haiguazi": The ice tray pushes out broken glass, half mixed with shallots and half mud. Don't laugh at my wife's cone, the plum blossom is broken. After the melon seeds are fished out, they contain a lot of sediment, so they must be soaked in light salt water for half a day, and then washed for later use. After the water is drained, add a small amount of cooking oil to the pot, stir-fry over high fire, add a little chopped green onion, ginger slices, salt or soy sauce, stir-fry until the thin shell of melon seeds bursts, and then take out the pot. The meat is tender and delicious, and it is a good accompaniment.