1. How to make pickled watermelon rind.

(1) Dice the watermelon rind.

(2) Remove the leftover red flesh.

(3) Use a grater to remove the green rind.

(4) Rub salt evenly over the watermelon rind.

(5) Place in a bowl and wrap in plastic wrap.

(6) Press a water-filled bowl or other heavy object on top and refrigerate overnight.

(7) The next morning, take out, cut into small pieces and drizzle a few drops of sesame oil (sesame oil) can be eaten (you can also use soy sauce mixed with a little bit before eating, is another flavor ~).

2, the practice of popping pickled watermelon rind.

(1) remove the green part of the watermelon rind, cut into diamond-shaped pieces, put 2 tablespoons of salt and mix well, covered with plastic wrap, refrigerator overnight, take it out twice in order to make the salt flavor evenly.

(2) Choose a watermelon with clear lines and a crisp skin.

(3) Remove the watermelon rind and pour off the water.

(4) Rinse the watermelon rind 2-3 times with purified water or cold boiled water, and taste the salty flavor moderately.

(5) Toss in some olive oil and serve.

3, pickled crunchy and sweet watermelon rind practice.

(1) choose a thick skin half of a large watermelon, watermelon wash, with a spoon or with a knife, remove the flesh.

(2) The flesh of the melon does not need to get too clean, leaving a little red soil is more beautiful. Use a watermelon peeler to remove the green skin of the watermelon, peel a little more, remove the tendons on the skin of the watermelon, and cut it into even 1 cm wide strips.

(3) Sun-dried watermelon rind, add a spoonful of salt, mix well, marinate for a while, then press out the water with something heavy. Can not press too dry, retain a little moisture. Pressing a night, the next day out of the sun to dry, the surface of the watermelon rind is slightly wrinkled, so that the texture of eating crunchy.

(4) half of the watermelon rind pickled, leaving half in the refrigerator, want to eat and then take

(5) add shredded ginger, sugar, monosodium glutamate (MSG), their own pickled chili peppers, stir, put in the refrigerator. Yesterday made, tasted in the morning, crunchy quite delicious, a little salty, but also need to add a little sugar, wait for lunch with porridge to eat.