The watermelon rind, also known as the green part of the watermelon, is sourced from the outer layer of the fruit of the Cucurbitaceae plant. It is collected between July and August, with the inner soft part removed and the remaining dried. Sometimes only the middle layer is used after the outer green skin is peeled off. The watermelon rind comes from the outer layer of the fruit of the Cucurbitaceae plant. It has a sweet and bland taste, is cool in nature, and targets the Heart, Stomach, and Bladder meridians. It has a cooling effect and can clear summer heat, relieve irritability, quench thirst, and promote urination. It is effective for conditions like summer heat with thirst, scanty urine, edema, and mouth ulcers. Today, let's explore various recipes for stir-fried watermelon rind.
Watermelon Rind Stir-Fried with Meat
Main Ingredients
Watermelon rind, pork, red pepper
2. Squeeze out excess water from the marinated watermelon rind, wash the red pepper and cut into strips, and mince the ginger.
3. Wash the lean pork and cut into strips, then add salt, soy sauce, and cornstarch to marinate for a while.
4. In a wok, heat an appropriate amount of oil, add minced ginger to bring out its aroma, then add the pork strips and stir-fry until they change color. Set aside for later use.
5. Leave some oil in the wok, add the watermelon rind and stir-fry. Add the sliced red pepper, sprinkle an appropriate amount of sugar to enhance the flavor, stir-fry evenly, then add the stir-fried meat strips and stir-fry evenly before serving.
2. Soak black fungus, clean, and cut into strips; wash and cut carrots into strips; wash and chop coriander.
3. In a wok, heat an appropriate amount of oil, add minced garlic to bring out its aroma.
4. Add carrot strips and stir-fry for a while, then add black fungus strips and stir-fry evenly.
5. Add watermelon rind strips and stir-fry evenly, add an appropriate amount of salt and chicken broth for seasoning, and stir-fry evenly.
5. Add an appropriate amount of sesame oil, turn off the heat, add chopped coriander, stir evenly, and serve.
2. Cut the prepared watermelon rind into strips and set aside.
3. Wash and cut tomatoes into pieces, wash and mince scallions and ginger, and wash and cut green peppers into pieces.
4. Crack eggs into a bowl and beat them.
5. In a wok, heat an appropriate amount of oil, add minced scallion to bring out its aroma, pour in the egg mixture, and stir-fry over medium heat until the egg mixture solidifies. Set aside for later use.
6. In a wok, heat an appropriate amount of oil, add minced ginger to bring out its aroma, add the watermelon rind, and stir-fry over high heat until the watermelon rind changes color.
7. Add tomatoes and continue to stir-fry until the tomatoes release their juice and become soft, and the watermelon rind becomes translucent. Add diced green peppers and eggs and stir-fry a few times.
8. Add salt and stir evenly before serving.
2. Cut the watermelon rind into thin slices, sprinkle with salt, and marinate for 10 minutes. Rinse to remove the salt and squeeze out excess water.
3. Wash the green and red peppers, cut into strips, smash garlic, and chop spring onions.
4. In a wok, heat an appropriate amount of oil, add the green and red pepper strips and garlic, and stir-fry for two minutes.
5. Add the drained watermelon rind and continue to stir-fry for 2-3 minutes. Add an appropriate amount of salt, sugar, black pepper, and spring onion for seasoning before serving.