Watermelon rind with Schizonepeta tenuifolia(jing jie liang ban xi gua pi )

Watermelon rind with Schizonepeta tenuifolia

Introduction:

"Schizonepeta tenuifolia is mainly used to treat cold, fever, aversion to cold, anhidrosis, headache, body pain, etc. it is often used in combination with Fangfeng. It has a special flavor. This time, the watermelon rind is crispy with Schizonepeta tenuifolia. The Schizonepeta tenuifolia taste is refreshing

Production steps:

Step 1: cut off the inner red meat and the outer hard green skin of the watermelon skin.

Step 2: sprinkle a layer of salt and marinate for half an hour. A lot of water will come out, and then squeeze out the water.

Step 3: wash a little Schizonepeta and set aside.

Step 4: cut the pickled watermelon skin into thin strips.

Step 5: add appropriate amount of salt, garlic, rice and sugar into the cut watermelon skin.

Step 6: add a little white vinegar,

Step 7: put in Schizonepeta tenuifolia and mix well.

Materials required:

Watermelon skin: 500g

Schizonepeta tenuifolia: moderate

Garlic: right amount

Salt: right amount

Vinegar: right amount

White granulated sugar: right amount

Precautions: 1. Watermelon skin salted in advance will come out a lot of water, so it will be more crisp and refreshing to eat. 2. White vinegar will be more beautiful.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Jing Jie Liang Ban Xi Gua Pi