First, raw material preparation:
500 grams of watermelon peel, rapeseed oil, salt, shallots and monosodium glutamate.
Second, the specific approach:
1. After eating the watermelon, remove the green peel and red pulp (I left a little red pulp so that the soup will be slightly sweet), wash it and cut it into even slices for later use.
2. Clean the shallots, cut the shallots into small pieces, and cut the shallots into flowers for later use.
3. Heat the pot and pour in a little rapeseed oil (don't use lard, because it tastes too heavy, it will crush the watermelon).
4. When the oil is heated to 40% to 50%, add the scallion and stir-fry until fragrant, pour in the watermelon skin and stir-fry until the melon water comes out, and add water. Add enough water at one time, and try to avoid adding water halfway, which will affect the taste. After the water is boiled, boil it on low heat 10 minutes or so, and add a little salt and monosodium glutamate. Take the pot and sprinkle with a little chopped green onion.
In the hot summer, many people want to eat watermelon, and even want to make a cup of watermelon soup. Because the weather is too hot, drinking watermelon soup can relieve the heat. However, how to make watermelon soup delicious?
Here are some practices about watermelon soup that Xiayi brings to you! I hope it is useful to you! ! !
Here comes the practice.
The first approach
1. Prepare the ingredients first
For example: 500 grams of watermelon peel, mung bean 150 grams. Accessories: appropriate amount of rock sugar.
2. Clean the mung beans, put them into the pot, pour in clear water and cook for 1 hour. No matter what soup you cook, add enough water at one time, and try to avoid adding water halfway, which will affect the taste.
3. When the mung bean is almost cooked, cut the watermelon skin, remove the green hard skin and clean it.
4. Add rock sugar and watermelon peel and cook for about ten minutes. Cooking this sugar water should use rock sugar, which is refreshing and more suitable for summer consumption.
5. After the sugar water is naturally cooled, put it in the refrigerator for two hours, and the taste is better.
The second approach
1. Prepare the ingredients first
For example: watermelon skin, ribs. Accessories: rice wine and edible salt.
2. Cut the melon white of the watermelon into pieces, put it in boiling water with the small ribs, scald it, blanch the blood, take it out and drain it for later use.
3. Put 2 bowls of water in the pot, after boiling, add the scalded ribs, and turn to medium and small fire to cook. During the cooking, use a spoon to pick up the impurities floating on the soup.
4. Boil for about 15 minutes, then add watermelon white, boil for 10 minutes, add rice wine and add salt to taste, and serve in bowls.
The third approach
1. Prepare the ingredients first
For example: half a watermelon, 2 cups of milk, soda 1.5 cups, and proper amount of honey.
Between you and me, milk and soda will taste better if they are refrigerated in advance.
2. Prepare watermelon first. For the sake of beauty, you can use that semicircular spoon.
3. Then mix the milk, soda and honey prepared in advance. You need patience from now on.
4. Dig a spoonful of watermelon, and put the dug watermelon into the milk soup until it is full.
They usually drink watermelon juice or eat watermelon.