Meat braised watermelon rind:
Main ingredients: a few pieces of watermelon, a number of five-flake meat. Seasonings: two slices of ginger, soy sauce and water (about 1:2), salt, monosodium glutamate, a little oil.
Preparation:
1, the first melon flesh cut off, close to the melon skin at the melon flesh to stay a little, and then the thin layer of green waxy epidermis scraped. Wash the rind of the melon and cut it into matchbox size, then evenly add a little fine salt to marinate for a short while, and then rinse it before putting it into the pot.
2, panko cut wash small square.
Operation:
1, the pot of oil is hot under the ginger, ginger began to crumple under the meat, quickly stir fry a few times in turn under the soy sauce, water. Note that the liquid level is slightly below the solid (watermelon rind will still be out of water).
2, after boiling skim the floating powder, under the watermelon rind flip flip flip, turn the heat to cover the lid smother. In the middle of the lid must be turned a few times to ensure that the watermelon rind coloring uniformity, to avoid a black piece of white one.
3, and so the firm melon skin becomes soft after seasoning out of the pot.
This dish does not add sugar, the other half of the watermelon rind, roughly the same practice and braised pork. Cooked watermelon rind soft, sweet flavor. No sugar is not added in order not to destroy the beautiful feeling of the mountain spring-like sweetness. The skin of the watermelon is worth the price of the meat, and this dish is characterized by the fact that the skin of the watermelon has a much better taste than the five-flake meat. Don't stare, I'm not exaggerating. Experience tells me that every time this dish is on the table, the melon skin is eliminated much faster than the meat.
dried scallop fried watermelon skin:
main ingredients: dried scallop a handful of melon skin slices a plate. Ingredients: a few slices of carrots, a little water starch, a little garlic rice ginger powder salt, monosodium glutamate, a little oil.
Preparation:
1, dried scallops washed and soaked in a small bowl for half a day, take out the crushed; soak dried scallops of water to stay.
2, watermelon rind hanging skin, peeled melon flesh, oblique knife cut thin slices.
Production:
1, the oil burns 6-7% heat, under the garlic and ginger stir-fried, under the dried scallops with a few stir-fried.
2, under the carrots, watermelon rind stir fry until the melon skin began to soften, pour in the soaked scallops of water.
3, after boiling seasoning, add water starch hook thin gravy out of the pot.
Cold watermelon skin shredded:
This dish and cold mixed with shredded potatoes, cold mixed with Buddha's hand melon is almost the same, the taste can be changed according to preference. There are two points to note:
1, first cut diagonal slices, and then change the knife into silk is better. So that some are not too tough and some are too watery.
2, melon skin shredded blanching should be fast, after fishing up to soak in cool water.
The three dishes mentioned above are best used with thick-skinned watermelon. Because the thicker melon skin moisture, easy to taste, in addition to taste good. Watermelon rind waste utilization is certainly more than these, as long as a different look at it, it will also surprise you. Summer to, watermelon full of roll. After eating watermelon rind do not throw, with a little thought, waste some effort, please your family and friends to eat some watermelon rind it. You can enjoy a cool summer with a smooth mouth and a smooth ear!
Watermelon rind shredded, placed in a deep container, salt, mix well, above the pressure of a stone (no stone on a smaller container filled with water instead), so that about half a day of marinade, to eat time to take out, with a hand squeeze out of the pickled water, add vinegar, sesame oil, a little sugar, to look good if you cut a tomato in the inside, mixing can be eaten. Such watermelon rind than fried crisp, summer eating the best.