Watermelon Summer Recipes Inventory: Watermelon Peel Kimchi Refreshing and Moisturizing

Watermelon Summer Recipes Inventory: Watermelon Peel Kimchi Refreshing and Moisturizing

Watermelon In the hot summer, watermelon should be the most popular fruit. Its water content is over 90%, and it is the fruit with the highest slice ratio.

Moreover, watermelon tastes sweet and can not only remove heat and thirst, but also has a good diuretic effect. Therefore, Chinese medicine regards it as “born white tiger soup”.

In addition, in addition to impurities and cholesterol, watermelon contains a large amount of glucose, malic acid, fructose, protein amino acids, lycopene and rich vitamin C and other substances, is a nutritious, pure, safe food.

Watermelon combines Qingshu and thirst quenching, and uses food and medicine together, which is really a rare good thing in summer.

  Watermelon flesh is delicious to quench thirst. Watermelon peel is also a good thing. Traditional Chinese medicine calls melon peel “Watermelon Jade”.

In addition, because watermelon rind contains vitamins C and E, use it to rub the skin, or apply it to the skin in a paddle shape and apply 10?
Wash it with water after 15 minutes, it has the functions of nourishing, rejuvenating, beautifying and agitating.

  How can I eat watermelon rind?

In addition to making soup, the most common ones are cold dressing or stir-fry, or making tea with lotus leaves to refresh the heat.

  Here are two pickled watermelon peels with different flavors, which are very suitable for summer: appetizing sour watermelon peel, half a watermelon peel, half a lemon, white vinegar and granulated sugar.

Remove the green peel from the watermelon rind, leave the white meat, and cut into small dices; Bring a pot of water, cook the diced watermelon for two minutes, soften and remove; use a large plate of cooked diced watermelon, add a little salt, and pourWhite vinegar and sugar, squeeze into lemon juice and mix well; cool in the refrigerator and serve immediately.

  Watermelon skin pickle ready-to-eat jellyfish skin 150g, watermelon skin 300g, half red pepper, 1 shallot, 1/2 tbsp sesame oil, 1/2 tbsp sugar, moderate salt.

Shred the jellyfish skin for future use; thinly peel the watermelon peel to remove a layer of green and wash, then cut into shreds, and salt it for 15 minutes each time. After the watermelon peel softens to water, squeeze the water; red pepper and green onionWash and shred separately; add all the ingredients to the seasoning and mix well, and marinate for about 20 minutes before serving.