Clam and watermelon skin

Clam and watermelon skin

Introduction:

"The first time I tried to eat watermelon peel, the taste was not too bad as I imagined. It was hard and crisp. I felt OK. I can accept it."

Production steps:

Step 1: peel the watermelon.

Step 2: after slicing with tools, add salt to grab out the water.

Step 3: remove the salt and squeeze out the water.

Step 4: wash the clams.

Step 5: add ginger slices and cooking wine in boiling water, blanch until clams open.

Step 6: remove the clam meat.

Step 7: pour the clam meat into the watermelon skin.

Step 8: add soy sauce, vinegar, sesame oil, a little salt and Laoganma chili sauce.

Materials required:

Watermelon skin: right amount

Clam: 300g

Sesame oil: appropriate amount

Soy sauce: moderate

Vinegar: right amount

Laoganma chili sauce: right amount

Salt: right amount

Note: first use salt to marinate the watermelon skin, and then mix it at last, so as not to produce too much water.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: hot and sour