1. The milk melon is cleaned and water controlled for later use
2. Take advantage of the gap between milk melon and water control, peel the garlic braids and wash the dried chilies for later use.
3. Remove the head and tail of the milk melon, slice into the vegetable mixing container.
4. Put in a little salt first, mix well, in order to kill the taste of cucumber, and at the same time give the cucumber flavor. There must be less salt, or too much water will wilt.
5. Add garlic slices
6. Add dried chili
7. During the hot oil, you can add a little salt (the salt is added in two times), a little sugar, and the amount of sugar and salt should be the same. A little white vinegar can be decided according to personal taste. After the oil is hot, pour the oil on the crushed red pepper.
8. Add monosodium glutamate, accompany it evenly, put it on a plate, sprinkle with sesame seeds, and it's OK.
9. Sweet and sour, with a bowl of hot porridge, the perfect match for winter breakfast
Tips:Be sure to put salt in advance to kill, otherwise the cucumber will not be easy to taste; secondly, put the MSG on the hot oil.
