Nourishing Delicacy-melon Peel Vinegar
1.
First introduce the main material: melon peel. Melon peel is dried and pickled from southern cucumbers. Unlike the small cucumbers in the north, the cucumbers in the south are thick and plump, and the Dangjiang cucumbers are the best in the local area. Good melon skins are generally made from old melon skins. They are very thin and have good toughness. They swell up after being soaked in water and won't be rotten after being boiled for a long time.
2.
Material drawing
3.
Wash the surface of the melon skin and cut it into pieces. Generally, a piece of melon skin is cut into 2-3 pieces. If it is too small, it will be easy to stew.
4.
Put the cut melon skin into a pot and boil. After the water is boiled, pour it into cold water to soak.
5.
Soak in cold water and wash away the saltiness. It is generally boiled twice in a pot, washed several times, and the total soaking time exceeds 10 hours, until the melon skin is completely salty.
6.
When washing the skin, wash off the seeds in the skin at the same time, because the seeds affect the taste.
7.
Peel the ginger and slice it.
8.
The ginger slices are also blanched two or three times and soaked after each blanching. According to personal taste, I prefer less spicy blanching and soaking, and I like to repeat the blanching and soaking for lighter ones to remove the spiciness.
9.
After the meat is cut into pieces, blanch and set aside.
10.
Melon skin, meat, ginger slices and sugar are put in the pot together. Add water. The water is about half of all the ingredients. Because the skin will produce water during the cooking process, do not add too much water to affect the taste of the soup. The fire is half an hour, then the low fire is half an hour.
11.
After the above ingredients have been boiled for an hour, add vinegar, then turn to a high fire for half an hour, and then turn to a low fire for an hour and a half.
Tips:
1. The amount of the above ingredients is enough for more than 10 people. We usually make a big pot at a time, and we can eat it for a few days;
2. Melon peel must be cleaned of salty taste, otherwise the salty taste will be mixed with sweet and sour, and the taste will not be good;
3. Brown sugar is more nourishing, if you like a light taste, other sugars are also okay;
4. The vinegar is added after one-third of the cooking time. It is too early, too sour, and too late to remove the fatness of the meat, and the taste is not good.
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