Three ways to eat watermelon

Three ways to eat watermelon

Watermelon, sweet and cold, is one of the best summer fruits to relieve heat.

Watermelon not only clears away the heat and relieves the heat, eliminates annoyance and quenches thirst, but also can process a variety of delicious substitutes.

  Watermelon Butter[Raw Materials]One watermelon (about 2500g in weight), 100g canned oranges, 100g canned pineapple, 100g canned litchi, 350g sugar, and osmanthus 2.

5 grams.

  [Production steps]1.

Wash the whole watermelon, make a circle of herringbone knife at 1/4 of one end of the watermelon, remove the top, dig out the melon scoop, and engrave the pattern on the melon skin.

  2.

Remove the seeds from the watermelon and cut into 3 diced cubes.

In addition, pineapple and lychee were also changed into 3-point dices.

  3.

Heat up an aluminum pan, put 1250ml of water, add sugar to boil, skim off the floating foam, and lower the osmanthus.

After the water has boiled, let the water dry and place in the refrigerator.

Put the diced watermelon, diced pineapple, diced lychee and oranges in a watermelon container, and pour in cold white sugar water.

  [Features]Cool, sweet and aromatic.

The function is to relieve heat and relieve anxiety, quench thirst and diuresis.

It is used for the symptoms of hot summer thirst, fever injury, dry mouth, upset, and unfavorable urination.

  Watermelon skin braised pork[raw material]Watermelon skin, pork belly, star anise, soy sauce.

  [Production steps]1.

Wash the pork belly and cut into pieces. Cut the watermelon into small pieces and peel (red meat can be left more) for later use.

  2.

Put the watermelon rind and pork belly into the pot, add an appropriate amount of water, star anise and soy sauce, and simmer for 30-40 minutes over medium heat, ready to serve.

  [Features]Cool and non-greasy, watermelon tastes, braised meat is soft.

  Emerald Carp[Raw Materials]Watermelon peel 250g, Poria peel 50g, one carp (about 500g), raw soy sauce, vinegar, salt, monosodium glutamate, salad oil 2 tablespoons.

  [Production steps]1.

Wash the watermelon peel, peel off the green crust and cut into rhombus slices.

Wash the Poria Skin and the carp clean.

  2.

Heat the wok, pour in the oil, add the carp to fry, then add the raw soy sauce, vinegar, cover the pan and simmer slightly.

  3.

Add watermelon peel, Poria peel and 1 cup of semi-clear water, stir in the flavor with low heat, and put salt at the end, and MSG is ready to serve.

  [Features]Tonic, dehumidification, clearing away heat and yellowing.