There are three simple ways to cook with watermelon rind: braised, stir-fried and cold. Roasted watermelon rind with meat: Ingredients: a few pieces of watermelon and some pork belly. Seasoning: two slices of ginger, soy sauce and water (about 1:2), salt, MSG and a little oil. Preparation: 1. Peel off the flesh of the melon first, leaving a little of the flesh close to the skin, and then scrape off the thin green waxy skin. Wash the melon rind and cut it into the size of a matchbox, then evenly add a little fine salt and marinate for a short while, then rinse with water before putting it in the pot. 2. Cut and wash the pork belly into small cubes. Operation: 1. Heat the oil in the pot and add the ginger slices. When the ginger slices start to shrink, add the meat pieces. Fry for a few times and then add soy sauce and water in sequence. Note that the liquid level is slightly lower than the solid (the watermelon rind will still produce water). 2. After boiling, skim off the floating residue, stir in the watermelon rind, turn to low heat, cover the pot and simmer. The lid must be opened and turned several times to ensure that the watermelon rind is evenly colored to avoid black and white patches. 3. Wait until the firm skin of the melon becomes soft, then season and serve. There is no sugar added to this dish, and a watermelon rind is added halfway. The recipe is similar to braised pork. The boiled watermelon has a soft skin and a sweet taste. No sugar is added so as not to destroy the sweet feeling of mountain spring water. The melon rind is worth the price of the meat, and it is the specialty of this dish to overwhelm the others. The taste of the melon rind is far better than that of the pork belly. Don't stare, I'm not exaggerating. Experience tells me that every time this dish is served, the rind is destroyed much faster than the meat. Stir-fried watermelon rind with scallops: Ingredients: a handful of scallops and a plate of melon rind slices. Ingredients: a few slices of carrots, a little water starch, a little minced garlic and ginger, a little salt, MSG, and a little oil. Preparation: 1. Wash the scallops, soak them in a small bowl for half a day, take them out and crush them; keep the water used for soaking the scallops. 2. Remove the skin from the watermelon rind, peel the flesh, and cut into thin slices with a diagonal knife. Preparation: 1. Heat the oil for 6-7%, add the minced garlic and ginger and stir-fry until fragrant, add the dried beetroot and stir-fry for a few times. 2. Add the carrots and watermelon rind and stir-fry until the rind begins to soften, then pour in the water used to soak the scallops. 3. After boiling, season, add water, starch, and thick gravy. Remove from the pot. Cold shredded watermelon peel: This dish is similar to cold shredded potato and cold chayote. The taste can be changed according to your preference. There are two points to note: 1. It is better to cut the diagonal slices first, and then change the knife into silk. This way it won't be too tough or too watery. 2. Blanch the shredded melon rinds quickly and soak them in cold water after picking them up. For the three dishes mentioned above, it’s best to use cheeky watermelon. Because the thicker melon rind has more water, it is easy to absorb the flavor, and it also tastes good. There are definitely more uses for watermelon rind. Just look at it from a different perspective and it will surprise you. Summer is here and watermelons are rolling all over the ground. Don’t throw away the watermelon rind after eating. Use some thought and time to treat your family and friends to some watermelon rind. I guarantee that it will be pleasant to your ears and heart, and keep you cool all summer long! Cut the watermelon rind into shreds, put it in a deep container, add salt, mix well, press a stone on top (if there is no stone, use a smaller container filled with water instead), marinate in this way for about half a day, take it out when you want to eat. Squeeze out the pickled water with your hands, add vinegar, sesame oil, and a little sugar. If you want it to look good, cut a tomato into it, mix well, and serve. This kind of watermelon rind is more refreshing than stir-fried and is best eaten in summer.