Method and nutritional analysis of pickled watermelon rind

I believe many of my friends have this feeling: when drinking porridge, have a piece of pickled watermelon rind, it tastes quite good. Let us learn together below.

Watermelon Rind Sauce

Material

Watermelon rind, salt, dark soy sauce, light soy sauce, sugar, and chicken essence.

How to make sauced watermelon rind

1. Cut the red flesh of the watermelon rind, keep the rind, and wash it clean

2. Grab one side with salt and find a large container to spread it as flat as possible.

3. Put something heavy on top. I put a porcelain baking tray full of water on top, and later added the largest and deepest pot I usually use for steaming things, filled with water.

4. After pressing for more than a day, pour out the water that has been pressed out

5. The melon skin is already soft at this time. Wipe it dry. I don't press anything and blow it for a long time to dry it.

6. Boil dark soy sauce and light soy sauce + a little water over low heat to dissolve a lot of sugar. Turn off the heat after boiling and add a little chicken essence.

7. After cooling, put the melon rind and soy sauce into a bottle. The soy sauce should cover the melon rind.

8. Seal with gauze (I used a paper towel...) and marinate for a few days, preferably in the sun

9. Have a taste, you can take it out and mix it with some sugar

Nutritional analysis of pickled watermelon rind

Watermelon rind tastes sweet and light, and is cool in nature; it enters the heart, stomach, and bladder meridians; it is cooling and detoxifying;

It has the effects of clearing away heat and relieving restlessness, quenching thirst and promoting urination;

It is mainly used to treat summer heat, thirst, oliguria, edema, and mouth and tongue ulcers.