“WatermelonStir-fry one with sauce to taste.
|Watermelon cold skin||Two sheets|
|Mungbean sprout||200 grams|
|Blend oil||Appropriate amount|
|Thick chilli sauce||Few|
|time consuming||Twenty minutes|
Make a good watermelon chilled skin (two thicker pieces, see “watermelon red chilled skin”) cut wide silk for reserve.
Mung bean sprouts are first boiled, then overcooled water is fished out for reserve.
Peel the cucumber, shave it in half and slice it for later use.
Cool oil in hot pot, saute garlic slices.
Stir-fry with mung bean sprouts.
Stir-fry with cucumber slices.
Stir-fry watermelon chilled peel evenly.
Season with salt and chili sauce and serve.
Finished products, eat.
Hot sauce with less, slightly hot, watermelon cold skin taste heavier than the sweet salad.