The frying pan on the oil, the peppers first stir-fried, and then squeeze the dry water of the melon skin into the peppers, stir-fried, add the right amount of seasoning, pot plate. This thing is crisp with spicy, is a good summer meal.
2: watermelon skin dry roast pork.
These two are thin-skinned melons!
And:
1.cold watermelon skin: cut the skin into long thin small pieces, with a little salt mixing pickle two - three hours, drain off the brine, plus soy sauce, vinegar, sesame oil and other condiments accompanied by food, it is a cool and refreshing coleslaw.
2. Stir-fried watermelon skin: pour sesame oil into a hot pan, a few moments after pouring into the watermelon skin shredded, shredded peppers and ginger and garlic stir-fried, and then add soy sauce, salt stir-fried, to be cooked and shoveled into the dish is complete. If you can add a small amount of lean meat with fried, its flavor will be more delicious.
3. Grill silk watermelon rind: choose thicker watermelon rind as raw materials, remove the skin and residual melon flesh, wash with water, cut into 1.5 cm square small pieces of spare. Pour sesame oil into the pot, when the oil is seventy percent hot, into the melon pieces, fried into a light golden brown when fishing out. A few moments later, and then into the oil, deep-fried until completely golden yellow, quickly fished out into the container, and pour the oil out of the pot, wash the pot, re-introduced into a little sesame oil about 100 grams of sugar and the right amount of water, constantly stir frying, to be sugar all dissolved immediately into the fried watermelon pieces, mix well that is.
4. Sauce watermelon rind: in addition to the skin and flesh and clean watermelon rind; cut into 1.5 centimeters long, l centimeter thick small strip, into the 15% of the salt water boiled for 2 minutes, quickly fished out, put into cold water to cool down, and then 20% of the brine (5 kilograms of water plus salt 1.25 kilograms of dissolved) pickle for 2 days, fished out, drained, and then loaded into a fine gauze bag. Take 70% of the weight of the melon strips in the jar of top quality pasta sauce, and then put the melon strips with the bag into it, turning several times a day, 5 days after taking out, into the urn sealing, eat as you take.
5. Watermelon rind sugar sauce: choose fresh watermelon rind, remove the skin and flesh, wash, cook and mash into mud. According to every 5 kilograms of sauce mud with 3 kilograms of sugar, citric acid 250 grams of the proportion of the mixture, so into the large aluminum pot slowly heated over moderate heat until the water evaporates and thickens as a paste. In the heating process should be constantly stirring, in order to prevent too much fire caused by the paste pot or uneven mixing. When the melon puree boiled into, should be loaded into the can while hot, will be placed in a pot of boiling water to heat the can exhaust, exhaust gas after the cover of the can cover, steam for more than 30 minutes, in order to disinfect and sterilize, and finally take out of the cool ventilated place, to be cooled and can be eaten.
6. bubble watermelon skin: peel, remove the flesh of the watermelon skin 5 kilograms, cabbage, cabbage, celery, lentils, seedling bamboo shoots, peppers, each 1.5 kilograms of ginger, white wine, pepper, each 8 grams of anise 100 grams of salt. Production method: the above raw materials are cleaned with water ditch, drain, cut into 3 centimeters a 5 centimeters for the long strip or thin slice, watermelon rind cut into l.5 centimeters long, 1 centimeter thick long strip spare. To every 5 kilograms of water plus 0.4 kilograms of salt ratio, into the pot, heating and boiling, boiled into brine, off the fire to cool for use. Cut the vegetables with pepper, white wine, ginger, anise mix well, into the washed and sterilized containers, and then poured into the cooled brine, seal the lid mouth, placed in indoor storage 10 days later, let it ferment naturally, can be eaten.
7. Sun-dried watermelon rind: watermelon rind to remove the skin and residual flesh, wash and cut blocks, drain, add the right amount of salt and mix well, pickling 3 hours - 4 hours after fishing, spread in the sun, to be contracted on the surface of the melon rind and salt frost, can be loaded into containers for sealed storage. This method can make the melon skin to keep a few months to 1 year; to eat when it will be taken out, wash off the salt cream, mixed with a small amount of sugar, chili, sesame oil and other ingredients, put into the pot of water steaming, eat up a unique flavor