Watermelon pickles
By VicentaLakin
Summer is a good season for watermelon. For urban people who live in inches of gold, watermelon peels are neither feed nor fertilizer. Every time you eat a watermelon, you look at the watermelon skins in the trash, you feel very different from the low-carbon life that environmentalists suggest. The juice must be sugary, it's not too far away from watermelon juice
Recipe Recommendations
- watermelon skin half a
- salt two spoonfuls
- sugar a spoonful
- rice wine two spoonfuls
- white vinegar two spoonfuls
- Special chili sauce a spoonful
- slightly spicy
- burn
- ten minutes
- simple
Steps for Watermelon pickles
1
Watermelon rinse, go pelt。
2
Water in the pot, boil for about 20 seconds。
3
Just add all the sauces in one direction。Watermelon pickles Make Tips
1. I added rice wine because the chili peppers made by my sister-in-law's mom included Baijiu, which smelled very fragrant. I originally wanted to use Baijiu, but didn't have any, so I added rice wine instead, and it tasted great.
2. The chili paste was made by my aunt for me, and it is very delicious. I will ask her for the recipe another day and share it with everyone. You can substitute pickled peppers; I personally think the taste will be excellent and the presentation will look great too. If you don't have pickled peppers, try frying dried chili peppers to make some red oil.
3. You can add some sesame oil. Since the chili paste already contains sesame oil, I did not add any extra to the recipe.