Watermelon Rind Series 2: Sweet and Sour and Crispy Watermelon Rind Kimchi
1.
Peel the watermelon rind and cut into strips. I forgot to take the picture and borrowed the one from last time, because this time it was made of sweet and sour taste, and the red part was not specially cut off. You can see it by looking at the picture below. In our house, we cut the watermelon into big pieces and eat them with toothpicks, so the skin of the watermelon is quite clean :). . .
2.
Put the tomato cold water into the pot. When the water boils, add the watermelon peel. Note that this time is short, about ten seconds. Basically, the boiling water is poured into the pot, and then the water is boiled to start the pot immediately. You can see from the picture that the watermelon rind this time is greener than the last time it was cooked. The tomatoes are mashed with a spoon.
3.
Add all the seasonings and mix well!
Tips:
1. This time I did not add white wine or rice wine. The main reason is to eat for children and try to have no alcohol. It turns out that it tastes really good! My daughter just eats this and rice porridge in the morning!
2. No tomato sauce is added. This season is a good season to eat tomatoes. The taste of tomatoes is particularly good, while the taste of boiled tomatoes is relatively sour. Just add sugar. I don’t think I need to add tomato sauce. In terms of food, I also try to respect the taste of the food itself and add as few food additives as possible.
3. The finished product was placed in the refrigerator for two days, mainly because I forgot to eat it. . . But it tastes good. You can taste it after you make it, or you can eat it now if it is delicious. But whether it's eaten fresh or left for two days, it's really crunchy!
