Cold Red Oil Watermelon Rind

Cold Red Oil Watermelon Rind

1. Wash the watermelon rind to remove the red flesh inside, and peel off the outer skin with a paring knife

2. Cut thin slices diagonally

3. Marinate with salt for 2 hours

4. Take advantage of the time to marinate the watermelon rind to prepare the ingredients: mince green onion and ginger and set aside

5. Mashed garlic into garlic paste

6. Add a spoonful of chili powder, a little water and continue to pound into garlic chili

7. Just pound it like this

8. Pour out the water in the marinated watermelon rind and rinse with water to dry the water

9. Then pour in the cold boiled water prepared in advance and stir with chopsticks

10. Remove and drain the water

11. Add salt; chopped green onion and ginger; monosodium glutamate; a small amount of white vinegar for later use

12. Put the oil in the pot and put the mashed garlic chili (cold pan with cold oil)

13. Stir fragrant garlic and chili over a low heat

14. Pour it on the watermelon rind while it is hot, and drizzle with a little soy sauce

15. Mix well

16. Cover with the lid, put it in the refrigerator for quick freezing for 90 minutes, take it out and serve