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How to pickle pickled melons

Pickled melons can be made with cucumbers, vegetable melons or raw melons. Take 5000 grams of vegetable melon, remove the seeds and remove the flesh, first mix with 150g fine salt, put it into the jar in the morning and pour it out in the afternoon. Add 500 grams of salt the next day and marinate for another 10 days. Then add 250 grams of salt, marinate for the third time, take it out after 15 days, squeeze out the water, soak it in clean water for 7 hours, and squeeze out the water.

Pedicle the watermelon, cut off the seeds, marinate with salt and monosodium glutamate for a day, repeat twice, go to water. Then load the jar, a layer of watermelon and a layer of sweet noodle sauce, which can be eaten after 10 days.

The practice of pickling pickled melons: the first is to make bean paste. Mix five or six jin of flour into dough, mix in more than one jin of broken cooked beans, mix them well, stir them, and steam them in a steamer. Then rub the cooked dough fine, cut them into small cubes, put them in a small plaque, cover them with straw, and let them ferment. About half a month later, mold grew around the dough and turned yellow.

How to make sweet and sour vegetable melon

The practice of sweet-and-sour vegetable melon step 1 vegetable melon skinning. Sweet and sour watermelon step 2 remove the seeds with a spoon. Sweet and sour vegetable melon step 3 cut into small pieces. Sweet and sour vegetable melon step 4 add 3 tablespoons sugar, 3 tablespoons vinegar. Sweet and sour vegetable melon step 5 add red chopped pepper, the right amount. My father planted the chili peppers and my mother chopped them, hehe! Sweet and sour vegetable melon step 6 mix well with a spoon.

Materials: 3 melon, 4 millet pepper, 4 garlic, 10 g pepper, 2 slices of ginger, 3 coriander, 3 tablespoons of salad oil, 4 tablespoons of fresh taste, 2 tablespoons of balsamic vinegar, 4 tablespoons of oyster sauce, 35g sugar, 1 spoon of sesame oil, right amount of chicken essence, right amount of salt. First cut off both ends of the melon, cut it in half, and remove the flesh in the middle with a stainless steel spoon or knife.

Cold vegetable melon is a cold dish with fresh taste, which is suitable for summer consumption. First of all, you need to wash the melon, remove both ends, stick a few small holes in the surface with chopsticks, and then boil it in a pot for 1-2 minutes, then remove it to cool. Cut the vegetable melon into long strips or oblique slices, add chopped onions, minced ginger, mashed garlic, vinegar, salt and other seasonings, stir well, refrigerate for 30 minutes and serve. Sweet and sour vegetable melon is a home-cooked delicacy with a sour and sweet taste.

Prepare ingredients: vegetable melon, ginger, garlic, millet spicy, spring onions; Wash the vegetable melon, cut it in half, dig out the flesh of the melon, and then cut it into shreds. Add salt to the watermelon, stir well, marinate for a while, squeeze out the salt water. Cut up ginger, garlic, millet spicy and spring onions respectively. Shredded vegetable melon mixed with oil spicy seeds, soy sauce, vinegar, sugar, pepper oil; Then mix in minced ginger, minced garlic, spicy millet and chopped onions.

How to pickle vegetable melon delicious and crispy

1. Put the jade melon smeared with sauce into a sealed container or food bag, drain the air as far as possible and keep it sealed. Step 5: marinate and taste the sealed jade melon in a cool and ventilated place and let it ferment and marinate naturally. Generally, it needs to be pickled for about 7-10 days, during which you can turn it properly to make the taste more uniform. Step 6: the pickled jade melon in Linqu sauce can be eaten directly, and it can also be used as a seasoning for stir-frying and mixing noodles.

2. First cut off both ends of the vegetable melon, cut it in half, and remove the flesh in the middle with a stainless steel spoon or knife. Then cut the melon into long strips, put it in a large bowl, stir the salt well, and marinate for about 10 minutes. Then wash the millet pepper, garlic, ginger and coriander, dry with kitchen paper, cut in turn (try not to have unboiled water), cut the stems and leaves separately and wash the pepper.

3. Ingredients: 2 melons, 4 slices of ginger, 3 cloves of garlic, 6 spicy millet, 5 spring onions, 1 tablespoon salt, 4 tablespoons soy sauce, 4 tablespoons vinegar, 2 tablespoons prickly ash oil, 1 tablespoon sugar, 1 tablespoon spicy seeds in oil.

4. Wash and slice the watermelon, marinate and mix well. Put the pickled melon drain into a gauze bag and tie it tightly. The washbasin is filled with water and pressed with pickled cucumber gauze bags for the night. Spread out the pressed melon in the morning and dry it.

How to pickle vegetable melons?

Prepare ingredients: vegetable melon, ginger, garlic, millet spicy, spring onion; wash watermelon, cut in half, dig out melon flesh, and then cut into shredded melon; add salt to watermelon, stir well, pickle for a while, squeeze out salt water; cut ginger, garlic, millet spicy, shredded green onions into spicy seeds, soy sauce, vinegar, sugar, pepper oil; then mix minced ginger, garlic, millet spicy, chopped onions and pickled vegetable melons.

Wash and slice the watermelon, marinate and mix well. Put the pickled melon drain into a gauze bag and tie it tightly. The washbasin is filled with water and pressed with pickled cucumber gauze bags for the night. Spread out the pressed melon in the morning and dry it.

Cut the vegetable melon in half, dig out the flesh, wash it and dry it in the sun until the meat shrinks to seven layers of dry and smear the inner and outer walls of the vegetable melon with salt (the amount of salt depends on your taste, but not too little). After smearing evenly, put the vegetable melon into the jar, sprinkle some salt halfway, continue to press the remaining vegetable melon in the jar, then sprinkle salt on the jar mouth and cover it. It can be eaten after storage for about a month.

How to pickle dried vegetable melons

1. Wash and slice the watermelon, marinate and mix well. Put the pickled melon drain into a gauze bag and tie it tightly. The washbasin is filled with water and pressed with pickled cucumber gauze bags for the night. Spread out the pressed melon in the morning and dry it.

2. If you want to eat delicious melon, you must first have good raw materials. Sun-dried melon is a good choice. Soak the dried melon in water, wash off the excess salt, wrap it with gauze and hang it in a ventilated place to dry for a period of time. This is done to remove excess salt from watermelon and make it more uniform when pickled. Secondly, good seasoning should be selected when pickling.

3. The specific steps are as follows: first, peel and wash the towel gourd, slice and sprinkle with salt. Marinate for about half an hour. The water was being drained at this time. Prepare glutinous rice flour and sun-dried melon, then wrap loofah evenly with glutinous rice flour. Put it in the sun in turn, place it in the sun for a few hours, turn it over and dry it, and then store it in the refrigerator.

4. Cut the vegetable melon in half, dig out the flesh, wash it and dry it in the sun until the meat shrinks to seven layers and dry smear the inner and outer walls of the vegetable melon with salt (the amount of salt varies according to your taste, but not too little). After smearing evenly, put the vegetable melon into the jar, sprinkle some salt halfway, continue to press the rest of the vegetable melon in the jar, then sprinkle salt on the jar mouth and cover it with salt. It can be eaten after storage for about a month.

5. First cut off both ends of the vegetable melon, cut it in half, and remove the flesh in the middle with a stainless steel spoon or knife. Then cut the melon into long strips, put it in a large bowl, stir the salt well, and marinate for about 10 minutes. Then wash the millet pepper, garlic, ginger and coriander, dry with kitchen paper, cut in turn (try not to have unboiled water), cut the stems and leaves separately and wash the pepper.

How to pickle vegetable melons?

1. Prepare ingredients: vegetable melon, ginger, garlic, millet spicy, spring onion; wash watermelon, cut in half, dig out melon pulp, and then shred; add salt to watermelon, stir evenly, pickle for a moment, squeeze out salt water; chop old ginger, garlic, millet spicy, shredded green onion respectively; shredded vegetable melon into oil spicy seed, soy sauce, vinegar, sugar, pepper oil; then mix minced ginger, garlic, millet spicy, chopped onion pickled melon.

2. Wash and slice the watermelon, marinate and mix well. Put the pickled melon drain into a gauze bag and tie it tightly. The washbasin is filled with water and pressed with pickled cucumber gauze bags for the night. Spread out the pressed melon in the morning and dry it.

3. Cut the vegetable melon in half, dig out the flesh, wash it and dry it in the sun until the meat shrinks to seven layers and dry smear the inner and outer walls of the vegetable melon with salt (the amount of salt varies according to your taste, but not too little). After smearing evenly, put the vegetable melon into the jar, sprinkle some salt halfway, continue to press the remaining vegetable melon in the jar, then sprinkle salt on the jar mouth and cover it. It can be eaten after storage for about a month.

4. Ginger 2 taels, garlic 4 taels, peanut oil 3 taels, liquor 3 taels. Production: radish wash (cucumber, vegetable melon) dry and cut into shreds, ginger and garlic cut into slices, mix well with 5 taels of salt, 2 Murray, 3 hours later, fish out and dry for a day; heat soy sauce, vinegar, sugar, monosodium glutamate and liquor on the fire, slightly boil, cool and set aside; put all the prepared things into the jar together, add a layer of clear oil (after heating). It can be eaten the next day.