Spicy and crispy watermelon peel
Ingredients: douchi,chicken essence,watermelon skin,garlic,soy sauce
Recipe Recommendations
- watermelon skin a quarter
- garlic 2 cloves
- soy sauce 1 teaspoon
- douchi appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy and crispy watermelon peel
1
Remove the green skin on the surface.
2
If there is too much melon pulp, you should remove some. Some people like to eat more melon pulp and leave more.
3
Slice the melon skin into thin slices, mix well with a small teaspoon of salt, and marinate for 30 minutes.
4
The pickled melon skin has come out of water. Remove the water and squeeze the melon skin dry as much as possible.
5
Wash the squeezed melon peel 3 times with clean water to wash off the astringent taste of salt.
6
Squeeze it dry and you can stir-fry it. If it is cold, you can start mixing directly! If you want a crispy feeling, you can spread the melon skin out, place it in a ventilated and dry place, air-dry the surface water before frying; cut the green and red pepper, chop the garlic, and place it with the watermelon skin (you also have fermented beans and watermelon skin). Put it together).
7
Put a little oil in a wok and heat until 70% heat. Add the watermelon peel and ingredients, and stir well.
8
Add soy sauce, salt and chicken essence, stir-fry well. Don't fry for too long, otherwise it will affect the crispy taste.