Watermelon sauce
By VicentaLakin
Watermelon can be said to be a gift from God to people in the summer, rich in moisture, a cool watermelon in heat. Watermelon is cold and odoury, and contains, in addition to rich vitamins and tobacco acids, a variety of organic acids and minerals such as calcium, phosphorus and iron, which are more typhoid than watermelon. Handsome housemaids can treat watermelon skins in a variety of ways, including cooling, frying, cooking, stewing and pickling, making them delicious on the table. Today I'm burning with fresh stream fish. It's a delicious summer dish。
Recipe Recommendations
- dried fish 100g
- watermelon skin 300g
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Watermelon sauce
1
The stream fish are cleaned up and dried with oil。
2
The watermelon shall be purified from the inside, then the skin shall be partially purified, leaving only the flesh part of the skin。
3
Watermelon piping in stripes。
4
Ginger, garlic slices, sea bean petals with a large spoon。
5
Hot pots with cold oil, with ginger and garlic。
6
It's in the fish. It's in the right amount of wine。
7
Put it in a watermelon peel for a moment。
8
Put it in bean petals, add a proper amount of water, and the cover boils for 10 minutes。
9
Put them in onions, so the soy sauce is salty enough, so no more salt。
10
Cooking, with buns and fresh rice, is a good, nutritious dish。