Appetizer Watermelon Sour

Appetizer watermelon sour is a good appetizer. Let us learn some specific knowledge about this food.

The natural acidity of the appetizer watermelon sour lemon enhances the ordinary watermelon rind and makes it look fresh. It is the best appetizer in summer and can bring you full happiness even with the simplest food.

Ingredients for appetizing watermelon sour

Watermelon rind, white vinegar, rock sugar, lemon

How to make appetizing watermelon sour

1. Remove the green skin of the watermelon, leaving the white flesh, and cut into small cubes.

2. Boil a pot of water, put the diced watermelon into the pot and cook for two minutes, then remove from the pot after it becomes soft.

3. Put the cooked watermelon cubes in a large plate, add a little salt, pour in a spoonful of white vinegar and ten rock candies, then squeeze some lemon juice and mix well.

4. After it cools down, put it in the refrigerator and chill for half a day before eating.

Tips

Summer is here, and people often put food in the refrigerator immediately after buying it to keep it fresh. But do you know that the refrigerator is not a "universal fresh-keeping box"? Some foods will "age" prematurely if they are placed in the refrigerator.

Generally speaking, the lowest temperature in a two-door refrigerator is in the freezer, which is -18°C, and the highest temperature is in the drawer below the refrigerator, which is 7°C, while the temperature in the refrigerator is between 1°C and 7°C. Regarding the preservation of food in summer, Professor Sun Ying, Vice President of the Chinese Society of Food Science and Technology and an expert on food safety, made the following suggestions.

Cabbage, spinach, celery, carrots, peaches, grapes, apples, etc. are suitable for storage at 0℃. However, it is best not to put these fruits and vegetables into the refrigerator immediately after they are bought, because low temperature will inhibit the enzyme activity of fruits and vegetables, making it impossible to decompose residual toxins. Therefore, it is best to store the above fruits and vegetables at room temperature for one day before putting them into the refrigerator.

Fruits and vegetables with high water content or tropical fruits, such as tomatoes, cucumbers, bell peppers, lychees, etc., are best stored in the drawer of the refrigerator and should not be stored for a long time. Due to the high water content, these fruits and vegetables will turn black, become soft, and change their taste after being refrigerated for a long time.

The suitable storage temperature for bananas, lemons, pumpkins, etc. is 13℃-15℃. Low temperature storage will easily cause them to turn black and rot. Ham should not be refrigerated either, because the fat in it will precipitate, causing the ham meat to clump or become loose. Chocolate will easily form white frost on the surface after being refrigerated, thus losing its original flavor. Bread and other pasta should not be stored in the refrigerator, otherwise it will cause the straight chain part of its branched starch to slowly associate, gradually harden, and appear "stale".

Regarding watermelon, the most common fruit in summer, Professor Sun Ying said that many people are used to cutting watermelon and refrigerating it for consumption. In fact, after a long period of refrigeration, a layer of film will form on the surface of the watermelon, which will lose its taste, and the water in it will easily form ice crystals, which may irritate the throat or cause adverse reactions such as toothache after consumption. In addition, iced watermelon can also damage the spleen and stomach, leading to symptoms such as indigestion and loss of appetite. Therefore, it is best to buy watermelon and eat it now. If it is warm when you buy it, you may wish to increase the temperature of the refrigerator and refrigerate it. The refrigeration time is within two hours for the best flavor.