Roasted melon
By VicentaLakin
There are no stoves today. We bake them with ovens that are healthier, faster, easier. The roasted melon doesn't need any sauce, just stuff it in the oven, but in order to eat the roasted melon faster, you can now do it, cut it into strips, let the heat enter the melon faster, let's see。
Recipe Recommendations
- sweet potato of 2
- ketchup appropriate amount
- sweetening
- baking
- ten minutes
- ordinary
Steps for Roasted melon
1
The melon cleans up and removes the dirt and the dirt from the surface
2
I'm going to cut off the melon's skin with a razor, and I'm going to dig the bad parts with a knife
3
i cut the melon in half, and i cut it in pieces, about 8 mm thick, and then i cut it into a melon, which is less time-consuming than the whole melon, which needs to be baked for a long time, so that it can be cooked together when it's done
4
A piece of tin paper is baked on the Internet, and the melon strips are placed on it
5
The oven is preheated, it's on fire, 180 degrees, it's on fire, it's on fire for 25 minutes, it'll be a little bit softer if it's longer, but don't bake too long, it'll dry too long, it'll dry
6
You can taste it out of the oven, you can have some ketchup or some other sauce。Roasted melon Make Tips
The roasted melon suggests that it be eaten the day after the roast, which is not as good as it is freshly baked, that it be soft and that it tastes not good enough。