Ingredients: 1000 grams of watermelon, 100 grams of sago.

Accessories: appropriate amount of water

1. Put water in the pot, boil and add sago. After the sago is boiled over high heat, turn to low heat and cook. Stir constantly to prevent the sago from sticking to the bottom. Cook until the sago is transparent but still has a few white cores, then turn off the heat and simmer for more than 10 minutes.

2. Take out the sago and let cool. 3. Cut the watermelon into pieces. 4. Use a juicer to squeeze the juice. 5. Pour the watermelon juice into the sago. You can use a melon baller to scoop out part of the watermelon and place it inside for decoration. 6. Picture of the finished product of watermelon and sago.

1. Preparation of raw materials:

500g watermelon rind, appropriate amount of rapeseed oil, salt, shallots, MSG.

2. Specific methods:

After eating the watermelon, remove the green skin and red flesh (I left a little red flesh so that the soup will have a light sweetness), wash it, Cut into even slices and set aside.

Wash the scallions, cut the scallions into small pieces, and cut the scallions into flowers and set aside.

Heat the pot and pour in a little rapeseed oil (do not use lard, because the smell will be too strong and will destroy the watermelon flavor). 4. When the oil is heated to 40% to 50%, add the shallots and stir-fry until fragrant. Add the watermelon rind and stir-fry until the water comes out. Add water. Add enough water at one time and try to avoid adding water halfway, which will affect the taste. Bring the water to a boil, turn to low heat and simmer for about 10 minutes, add a little salt and MSG. Take out of the pan and garnish with some chopped green onion.