Cold watermelon skin. In hot summer, cold watermelon skin is essential. Cut the melon skin into thin slices, marinate it with a little salt for two to three hours, drain the salt water, and add seasonings such as soy sauce, vinegar and sesame oil for food. This is a cool cold salad.
Watermelon peel juice Cut the green coat of watermelon peel clean, then put it into a juicer to make juice, then add a proper amount of other juices to match it, and add a proper amount of sugar. It must be delicious, clearing away heat and relieving summer heat, and it tastes quite good.
Watermelon skin diced porridge. Peel watermelon peel150g, rinse, cut into small pieces and marinate with salt. Put clean water, diced watermelon peel, washed japonica rice100g, Chinese yam 30g and lentils 30g into a pot, first boil with strong fire, then boil with low fire for about15min, and finally season with salt and sesame oil, or with brown sugar and white sugar. This porridge has the effects of invigorating qi and spleen, eliminating dampness and clearing heat.
Stir-fried watermelon skin. Wash the thick watermelon skin and remove most of the pulp;
Pay attention to remove the green skin;
Slice watermelon peel, sprinkle some salt for pickling 10- 15 minutes, then flush to remove salt and squeeze out water;
Shred green pepper, pat garlic flat, wash shallots and cut them into chopped green onion;
Add an appropriate amount of oil to the pot, heat it, then add green pepper and garlic and stir-fry for 1-2 minutes;
Pour in the drained watermelon peel and stir-fry for 2-3 minutes. Add some salt, sugar, black pepper and chopped green onion to taste.
Watermelon skin sparerib soup Wash watermelon skin, peel off Tsing Yi, and cut into cubes for later use;
Wash ribs and blanch with water for later use;
Put 8 bowls of water in the pot, bring to a boil with high fire, add ribs, and simmer for 40 minutes;
Add the cut watermelon mesocarp, then cook it on low heat for 10 minute, and add a little salt to taste.
Fried meat with watermelon skin. Remove the green hard skin from the thick-skinned watermelon skin, remove the red pulp inside, wash and slice, and marinate with salt for about 15 minutes.
Squeeze the pickled melon skin dry for later use.
Shred lean pork, add salt, cooking wine, soy sauce and water starch, and marinate slightly.
Come on in the hot pot. When the oil is hot, add a little Jiang Mo to the pot, pour in the marinated shredded pork and stir-fry until it becomes discolored.
Heat the remaining oil again, pour in the dried watermelon peel and stir fry, and add the chopped red pepper.
Sprinkle a little sugar to improve the taste, then add the fried shredded pork and stir well.
Watermelon skin dried pork. Cut the watermelon skin into thin slices and expose it to the sun, so that it quickly loses moisture and becomes dried watermelon skin. Collect the sun-dried melon skin, store it in winter when there is a shortage of vegetables and snowflakes all over the sky, and put it with meat to make a bowl of hot braised pork with melon skin.
Watermelon preserved egg soup. Peel off the green peel outside and the red pulp inside the watermelon skin and cut it into thin strips.
Slice the tomatoes.
Break eggs.
Add water to the pot, add melon strips to boil, then add tomato slices in turn, pour in egg liquid, and season with salt, monosodium glutamate and sesame oil.
Hot and sour melon skin and shredded mustard. Peel off the red soil inside the watermelon skin and a layer of green skin outside, and cut into strips.
Add a proper amount of salt, grab it evenly by hand, marinate it for 15 minutes, and then squeeze out excess water.
Put oil in the pot, add garlic when it is 70% hot, add dried green and red peppers when the garlic is fragrant, shred the vegetables, and pour the pickled watermelon skin after the green and red peppers become darker. Stir-fry a few times, then add monosodium glutamate and white vinegar in turn to serve.