Watermelon rind series 2------sweet and sour crunchy watermelon rind pickles

Overview

The watermelon rind kimchi I made last time was a bit spicy, but some friends around me still can't tolerate spicy food, so when I finished cutting the watermelon this time, I picked up the watermelon rind and tasted it carefully. I thought it could be made into a sweet and sour version.

Tags

• cold dishes
• light soy sauce
• red oil
• sugar
• tomato
• watermelon rind
• white vinegar

Ingredients

Steps

1. 1 Peel the watermelon and cut into strips. I forgot to take a picture, so I borrowed it from last time, because this time it was made sour and sweet, and the red part was not specially cut off. You can see it by looking at the picture below. Our family always cuts the watermelon into large dices and eats them with toothpicks, so the skin of the watermelon is quite clean :). . .

   

2. 2 Pour the tomatoes into the pot with cold water. When the water boils, add the watermelon rinds. Note that the time is short this time, about ten seconds. Basically, boiling water is put into the pot, and then the water is boiled again and the pot is started immediately. You can see from the picture that the watermelon rind this time is greener than last time. Mash the tomatoes with a spoon.

   

3. 3 Add all the seasonings and mix well!