Material selection and processing are as above.

Oil the wok, first stir-fry the green pepper, then put the squeezed melon skin into the green pepper, stir-fry, add the right amount of seasoning, and serve from the pan. Crispy and spicy, it is a good accompaniment in summer.

Watermelon skin jerky.

Both of the above ways are suitable for thin-skinned melons, but we will encounter thick-skinned melons from time to time, so it is a pity to throw them away. Here is how to eat this kind of melon skin.

The treatment is the same as above.

Cut the processed melon skin into thin slices and expose it to the sun, so that it quickly loses moisture and becomes dry melon skin. Put away the skin of winter melon, store it until it snows all over the sky in winter, and make a bowl of hot braised pork with the skin of winter melon together with the meat.

1. Cold watermelon skin: cut watermelon skin into thin slices, marinate with a little salt for two to three hours, drain the salt water, and add seasonings such as soy sauce, vinegar and sesame oil to accompany the meal. This is a cool cold salad.

2. Stir-fry watermelon skin: pour sesame oil into the hot pot, stir-fry shredded watermelon skin, shredded green pepper and minced ginger and garlic for a while, then add soy sauce and refined salt to stir-fry, and shovel into the plate when cooked. If you can add a small amount of shredded lean meat and fry it together, it will taste more delicious.

3. Shredding watermelon peel: select thick watermelon peel as raw material, peel and remove residue, wash with clear water, and cut into small pieces 1.5 cm square for later use. Pour sesame oil into the pot. When the oil is 70% hot, add the melon pieces and fry until light golden yellow. After a while, add it into the oil, fry it until it is completely golden, quickly take it out and put it into a container, pour out the oil in the pot, wash the pot, add a little sesame oil of about 100g sugar and a proper amount of water, stir constantly, put it into the fried watermelon block immediately after the sugar is completely dissolved, and mix well.

4. Sauce watermelon skin: clean watermelon skin except skin and pulp; Cut into strips with a length of 1 .5cm and a thickness of1cm, cook in 15% salt water for 2 minutes, take out quickly, cool in cold boiled water, then marinate in 20% salt water (dissolved in 5 kg water with 1.25 kg salt) for 2 days, and take out. Take the best batter which accounts for 70% of the weight of melon strips, put it in a jar, turn it over several times a day, take it out after 5 days, and put it in the jar for sealing.

5. Watermelon skin sugar sauce: Select fresh watermelon skin, peel and remove pulp, wash, cook and mash. Mix evenly according to the proportion of 3 kg sugar and 250 g citric acid for every 5 kg paste, then put it in a big aluminum pot and heat it slowly with slow fire until the water evaporates and becomes as thick as paste. In the process of heating, it is necessary to keep stirring to prevent the pot from being burnt or the stirring is uneven due to excessive firepower. When the mashed melon is boiled, put it in a jar while it is hot, put it in a boiling water pot for heating and exhausting, cover the jar after exhausting, steam it in water for more than 30 minutes for disinfection and sterilization, and finally take it out and eat it in a cool and ventilated place.

6. Soaked watermelon skin: 5 kg peeled watermelon skin, cabbage, cabbage, celery, lentils, bamboo shoots and green peppers each 1.5 kg, ginger, white wine and pepper each 8 g, star anise 100 g, and appropriate amount of salt. Production method: All the above raw materials are washed with clear water ditch, drained, cut into strips or slices of 3 cm-5 cm, and watermelon peel is cut into strips of 1.5cm length and 1 cm thickness for later use. Add 0.4 kg of salt to every 5 kg of water, put it in a pot, heat it to boiling, boil it into salt water, and cool it off from the fire for later use. Mix the chopped vegetables with pepper, Chinese liquor, ginger and star anise, put them into a container after cleaning and disinfection, then pour in the cooled salt water, seal them, store them indoors for 10 day, and let them ferment naturally.

7. Sun-drying watermelon skin: peel watermelon skin to remove residues, wash and cut into pieces, drain water, add appropriate amount of salt, marinate for 3 -4 hours, take it out and spread it in the sun to dry. When the surface of watermelon peel shrinks and frosts, it can be sealed and stored in a container. This method can preserve melon skin for several months to 1 year; When you want to eat, take it out, wash off the salt frost, mix in a small amount of sugar, pepper, sesame oil and other ingredients, put it in a pot and steam it in water, which has a unique taste.

There are three simple ways to cook watermelon peel: braise in soy sauce, stir-fry and cold salad.

Baked watermelon skin with meat:

Ingredients: a few watermelons and some pork belly. Seasoning: two slices of ginger, soy sauce and water (1: 2 or so), a little salt, monosodium glutamate and oil.

Prepare:

1. Peel off the flesh of the melon first, leaving a little pulp close to the skin, and then scrape off the thin green waxy skin. Wash the melon skin and cut it into matchbox size, then marinate it evenly with a little fine salt for a while, then rinse it and put it in the pot.

2, pork belly cut into small squares and washed.

Operation:

1. Heat oil in a pan and add ginger slices. When the ginger slices begin to shrink, add the meat. Stir-fry a few times and then add soy sauce and water in turn. Note that the liquid level is slightly lower than the solid (watermelon peel will also produce water).

2. After boiling, skim the floating powder, turn the watermelon skin over, turn to low heat and cover the lid. Turn the cover several times in the middle to ensure that the watermelon skin is evenly colored and avoid black and white.

3. Season, and take out the pot after the firm melon skin becomes soft.

There is no sugar in this dish, and a watermelon skin is killed halfway, which is similar to braised pork. The boiled watermelon skin is soft and sweet. No sugar is added in order not to spoil the sweetness of mountain spring water. The skin of melon is worth the price of meat, which is the characteristic of this dish. The taste of melon skin is far better than pork belly. Don't stare at the reader, I'm not exaggerating at all. Experience tells me that every time this dish is served, the damage speed of melon skin is much faster than that of meat.

Stir-fried watermelon skin with scallops;

Ingredients: a pinch of scallop and a plate of melon skin. Ingredients: carrot, starch, garlic, Jiang Mo, salt, monosodium glutamate and oil.

Prepare:

1. Scallops are washed and soaked in a small bowl for half a day, then taken out and crushed. Save the water for soaking scallops.

2, watermelon skin hanging to the epidermis, pulp, oblique knife cut thin slices.

Making:

1. Heat the oil to 60% to 70% heat. Add garlic and Jiang Mo and stir-fry for several times.

2. Add carrots, stir-fry watermelon skin until it begins to soften, and pour in the water soaked in scallops.

3. Season after boiling, and thicken with water and starch.

Cold watermelon skin slices:

This dish is similar to cold shredded potatoes and cold fingered citron, and the taste can be changed according to your preference. There are two points to note:

1, it's better to cut the oblique slice first and then change the cutter wire. This way, some will not be too tough and some will be too watery.

2. Soak the shredded wax gourd in water quickly, and soak it in cold water after picking it up.

Of the three dishes mentioned above, it is best to choose a cheeky watermelon. Because the thicker melon skin contains more water, it is easy to taste and tastes good. The waste utilization of watermelon peel must be more than that. Just look at it from another angle and it will surprise you. Summer is coming, and watermelons are rolling all over the floor. Don't throw away the watermelon peel after eating, waste some time with some thoughts and invite family and friends to eat some watermelon peel. Let you be smooth and pleasant, and cool in summer!

Shred watermelon skin, put it in a deep container, mix well with salt, press a stone on it (if there is no stone, use a smaller container to replace it with water), and marinate it for about half a day. When you want to eat it, take it out, squeeze out the marinated water by hand, add vinegar, sesame oil and a little sugar, cut a tomato in it if you want to look good, and mix well to eat. This kind of watermelon skin is more refreshing than fried, and it is best to eat in summer.