Emerald green: delicious watermelon skin pickles

Emerald green: delicious watermelon skin pickles

Introduction:

"Summer is a good season to eat watermelon. But for people living in cities where an inch of land is gold, watermelon skin can neither be used as feed nor fertilizer. Every time I eat watermelon and look at the full watermelon skin in the garbage can, I feel that it is far from the low-carbon life proposed by environmentalists. The juice needs sugar. It's far away from the taste of watermelon juice. Tonight, I had a fancy. I made a pickle with local materials. The color is really beautiful. It looks like emerald, so I call it emerald green:) "

Production steps:

Step 1: wash watermelon skin, peel and cut into strips.

Step 2: put boiling water into the pot and cook for about 20 seconds.

Step 3: add all seasonings and mix well in one direction.

Materials required:

Watermelon skin: half

Salt: two teaspoons

Sugar: a spoonful

Rice wine: 2 teaspoons

White vinegar: 2 teaspoons

Secret chili sauce: a spoonful

Note: 1. the rice wine is added because my mother and her mother's Chili made up of the Baijiu Baijiu, which is very fragrant. Originally, they wanted to add liquor, but the rice wine added it was delicious. 2. Chili sauce is made for me by my aunt. It's very delicious. I'll ask her for advice another day. Then I'll tell you:) it can be replaced by pickled pepper. I think the taste will be very good and the dish color will be very beautiful. If there is no pickled pepper, you can try to fry some red oil with dry pepper. 3. You can put some sesame oil. Because sesame oil has been put in the chili sauce, there is no additional sesame oil in the recipe.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy