Sour Bamboo Shoots Fried Watermelon Peel
1.
First of all, prepare a watermelon (friends who know how to pick melons can choose a thicker skin, if they don’t, they can only say something domineering to the seller of melons, and the boss will give me the whole thick skin)
2.
Wash the watermelon and cut in half.
3.
Continue to cut half of the watermelon into half and divide into eight slices. The cut watermelon slices are cored and skinned (the method is shown in the figure).
4.
Generally half of the watermelon rind is big enough for a plate.
5.
Remove the blue outer skin of the prepared watermelon rind and wash it.
6.
Cut the watermelon rind into thin slices and put it on the plate.
7.
Sprinkle a little salt on the cut watermelon rind, stir and marinate for 3-5 minutes, then wash and set aside. (It can be preserved with salt to keep the watermelon skin crisper)
8.
Soak sour bamboo shoots into strips in water for 5-10 minutes, dice the sour chili, pat two garlic cloves, and cut the garlic into small pieces for later use.
9.
Pour a little oil in the pot and heat it to 70 minutes hot.
10.
Add the prepared sour peppers, garlic cloves, etc. and stir-fry until golden.
11.
Add the prepared sour bamboo shoots and stir fry over high heat.
12.
Add the marinated and washed watermelon rind and stir fry, add a little water in an appropriate amount, and fry until the watermelon rind is slightly yellow and soft, and then it is ready to be out of the pan.
13.
Fill a bowl with an appropriate amount of water, add two teaspoons of cornstarch and stir for later use. Put a little oil in the pot, add a little cooking wine, light soy sauce, cornstarch water, and garlic leaves to thicken.
14.
Pour the mixed glutinous rice on the fried watermelon rind, and a delicious and sweet fried watermelon rind is ready.
15.
Finished product
Tips:
The watermelon rind must be cleaned. If the watermelon rind is salted for a while, the taste will be more crispy. After the sour bamboo shoots are drained and fried, they will not be so sour.
