【 northeast 】 vinegar horned melon
The method of eating horned melons is relatively simple. When they are tender, they are mainly fried and boiled in soup. The older ones can be used to pack stuffing after peeling. Today's "sweet and sour cantaloupe" is a cold dish. It's new, simple and convenient to eat; It is light and refreshing and worth a try.1. There should be a little more balsamic vinegar.2. Be sure to choose fresh squash.
Step 1 . Main and auxiliary ingredients: cantaloupe, garlic
Step 2 . Peel and dice the garlic.
Step 3 . Wash the cantaloupe and remove both ends.
Step 4 . Then use the wiping board to wipe it into a long wire and set it aside.
Step 5 . Add balsamic vinegar juice: put garlic granules into a bowl and add balsamic vinegar.
Step 6 . Add a little salt and it tastes very fresh.
Step 7 . Stir it evenly to dissolve the salt.
Step 8 . Pour the mixed vinegar juice into the cornflower shreds.
Step 9 . Stir it well and marinate it for 5 minutes.
Step 10 . Put it on a plate and serve.
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