Required ingredients

Fire dragon fruit skin appropriate amount, salt appropriate amount, balsamic vinegar appropriate amount, chili oil appropriate amount, chicken essence appropriate amount

Making Steps:

1: We are going to eat the fire dragon fruit when the first time do not cut them, open the first of their skin clean, and then cut off the surface protruding, and then gently eliminated the outside of the layer of skin. Then the whole of the dragon fruit skin from the flesh peeled off, the dragon fruit pulp thrown away ......

2: and then get down to the flesh of the skin into the water to rinse a few more times, and then cut into shreds in the water to soak a little bit, the water put a little bit of salt, soak for about a half an hour.

3: half an hour later the dragon fruit skin from the inside out, clean water in a bowl. Add a little salt, pour a little incense, and then pour fried chili oil, put a little cilantro, cold mix can be eaten!

Cooled dragon fruit skin tastes sticky, sour and spicy very appetizing! I highly recommend you try it!

The dragon fruit peel can be mixed with sugar in addition to cold. In accordance with the above method, after processing, the dragon cut into julienne on a plate, plus the right amount of sugar or honey, mix well and can be eaten!

Practice:

1, dragon fruit first to remove the head and tail clean, from the center of the cut with a knife on a few cuts to take out the flesh of the dragon fruit

2, dragon fruit skin cut into small pieces into two eggs beaten, into the cooking into the dragon juice

2, beat the dragon juice filtered into a bowl, add a tablespoon of sugar, 4 grams of yeast stirring to mix evenly so that the yeast Melt the yeast

3, add about 400g of flour in batches, mixing as you go

4, mix into a floury mixture and knead underhand to form a smooth dough, cover with clingfilm and leave to rise in a warm place for about two times its original size

5, for the filling: add 30g of flour, 20g of grated coconut and 10g of sugar to a bowl, pour 50ml of hot oil over the top and stir well

6, add the coconut to the bowl, stirring until it is smooth and smooth.

6, after the dough has matured, knead the dough and exhaust it, divide it into small, even-sized dosages, roll out each one into a pancake and stack it on top of each other, use chopsticks to press down on it from the center, and then roll it up from one side and cut it in the middle

7, after it's all done, brush a layer of cooking oil on an electric cake pan, put in the finished biscuits, and cover it with a lid to allow the biscuits to mature for a second time and then double in size

8, after the biscuits are done, pan fry for a minute, until the bottom is golden brown. On a minute, fry until the bottom of the golden shape, pour a bowl of flour water, cover and simmer for about 8 minutes

9, the water to close the dry after our dragon fruit rose rolls are ready, after steaming the color of the dragon fruit will disappear, but the taste is still there, eat a bite of sweet, and a slight dragon fruit flavor