Spicy and sour watermelon rind

I believe that friends in the south are not so interested in spicy and sour watermelon rind, because people in the south are not so used to eating spicy food. Let’s learn about it below.

Spicy and sour watermelon rind

A very simple and appetizing dish. Summer is here. After eating watermelon, people usually throw away the skin. It's a pity. In fact, the dishes made with watermelon skin are very special. Here I introduce a method - mixed watermelon skin, which has the unique fragrance of watermelon and is particularly crisp. It also has the effect of clearing away heat and summer heat!

Ingredients for hot and sour watermelon rind

Half a watermelon rind (I used a 6-pound watermelon), minced garlic, shredded four dried red peppers, a little salt, a little MSG, and white vinegar.

How to make hot and sour watermelon rind

1. Peel off the green skin of the watermelon and cut into strips.

2. Add appropriate amount of salt and mix well with your hands. Marinate for fifteen minutes, then squeeze out excess water.

3. Heat oil in a pan, add garlic when it is 70% hot, add dried red pepper when the garlic aroma is strong, and pour the pickled watermelon rind after the dried red pepper turns darker. Stir fry for a few times, and add MSG and white vinegar in turn before serving.

4. Mission accomplished.

Tips

White vinegar is recommended. If you use balsamic vinegar, firstly, the color will turn black and look bad. Secondly, the taste of balsamic vinegar will cover the fragrance of watermelon, which will be a failure.