Clam and watermelon skin
Introduction:
"The first time I tried to eat watermelon peel, the taste was not too bad as I imagined. It was hard and crisp. I felt OK. I can accept it."
Production steps:
Step 1: peel the watermelon.
Step 2: after slicing with tools, add salt to grab out the water.
Step 3: remove the salt and squeeze out the water.
Step 4: wash the clams.
Step 5: add ginger slices and cooking wine in boiling water, blanch until clams open.
Step 6: remove the clam meat.
Step 7: pour the clam meat into the watermelon skin.
Step 8: add soy sauce, vinegar, sesame oil, a little salt and Laoganma chili sauce.
Materials required:
Watermelon skin: right amount
Clam: 300g
Sesame oil: appropriate amount
Soy sauce: moderate
Vinegar: right amount
Laoganma chili sauce: right amount
Salt: right amount
Note: first use salt to marinate the watermelon skin, and then mix it at last, so as not to produce too much water.
Production difficulty: ordinary
Process: mixing
Production time: half an hour
Taste: hot and sour
Chinese PinYin : Ha Li Liang Ban Xi Gua Pi
Clam and watermelon skin
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