How to make watermelon rind delicious?

Seasoning: Appropriate amount of ginger slices, a little soy sauce, salt, brown sugar, rice wine, and oil. Method:

1. Scrape off the green hard skin of the watermelon rind, wash it, and cut it into matchbox-sized pieces. 2. Chop the ribs into small cubes. Boil a pot of water, after the water boils, pour in the pork ribs and cook for 2 minutes, remove and drain.

3. Heat the oil in the pot, add the ginger slices, when the ginger slices begin to shrink, add the pork ribs and salt, stir-fry a few times, and then add brown sugar, rice wine, soy sauce and water in turn. 4. After boiling, turn to low heat and cover the pot and simmer, open the lid in the middle and turn it several times, being careful not to burn. After the pork ribs are cooked, add the watermelon rind, and when the melon skin becomes soft, remove the juice from the pot.

Features: Watermelon rind tastes far better than pork ribs. Wish.

Make a variety of dishes with watermelon rinds.

There are three easy ways to cook with watermelon rind: braised watermelon, stir-fried and salad. Roasted watermelon rind with meat:

Ingredients: a few pieces of watermelon, some pork belly. Seasoning:

2 slices of ginger, soy sauce and water (about 1:2), salt, monosodium glutamate, a pinch of oil. Preparation:

1. Peel off the gourd first, leave a little flesh close to the melon skin, and then scrape off the thin layer of green waxy skin. Wash the skin of the melon and cut it into a matchbox, then add a little fine salt evenly to marinate for a short while, and then rinse before putting it into 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 begin to shrink, add the meat pieces, fry them a few times, and then add soy sauce and water in turn. Note that the liquid level is slightly lower than the solids (watermelon rind will also come out of the water).

2. After boiling, skim off the floating powder, turn the watermelon skin and turn it, turn to low heat and cover the pot with a lid. In the middle, the lid must be opened and turned several times to ensure that the watermelon skin is evenly colored, and avoid black and white. 3. Wait for the firm melon skin to soften and season out of the pot.

This dish is unsweetened, and the other half of the way is a watermelon rind, which is roughly the same as braised pork. The boiled watermelon has a soft skin and a sweet taste. The purpose of not adding sugar is to not spoil the sweet feeling of mountain spring water.

The melon skin is worth the price of meat, and the hustle and bustle is the characteristic of this dish, and the taste of the melon skin is far better than that of pork belly. Don't stare at the officer, I'm not exaggerating at all. Experience has taught me that every time this dish is served, the skin is eliminated much faster than the meat.

Stir-fried watermelon rind with scallops: Ingredients: a pinch of scallops, a plate of slices of melon skin.

Ingredients: a few slices of carrots, a little water starch, a little minced garlic and ginger, a little salt, monosodium glutamate, and a little oil. Preparation:

1. Wash the scallops and soak them in a small bowl for half a day, then take them out and crush them; Keep the water in which the scallops are soaked. 2. Hang the skin of the watermelon off the skin, peel the gourd, and cut it into thin slices with an oblique knife. Production:

1. Boil the oil for 6-7 to heat, stir-fry the minced garlic and ginger until fragrant, and fry the dried scallops a few times. 2. Add the carrots and watermelon rinds and fry until the rinds begin to soften, then pour in the water in which the scallops are soaked. 3. Season after boiling, add water and starch to thin the pot.

Shredded watermelon salad: This dish is similar to shredded potatoes and chayote, and the taste can vary according to your preference. There are two things to note:

1. It is better to cut the oblique slice first, and then change the knife into silk. In this way, some will not be too tough and some will be too watery. 2. Blanch the melon skin quickly, and soak it in cold water after scooping it up.

For the three dishes mentioned above, it is best to use cheeky watermelon. Because the thicker melon skin has a lot of moisture, it is easy to absorb the flavor, and the taste is also good. The waste utilization of watermelon rind is definitely more than that, as long as you look at it differently, it will surprise you.

Summer is coming, and watermelons are rolling all over the ground. Don't throw away the watermelon rind after eating, use some thought, waste some time, and invite your family and friends to eat some watermelon rind. Keep you smooth, pleasant to your ears and heart, and cool summer!

Shred the watermelon skin, put it in a deep container, mix it with salt, press a stone on top (if there is no stone, use a smaller container with water instead), so marinate 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, a little sugar, if you want to look good, then cut a tomato in it, mix well and eat. This watermelon rind is more refreshing than the fried one, and it is best eaten in summer.

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