Cooking Steps

【 northeast 】 vinegar horned melon

【 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.
Main Ingredients
Auxiliary Ingredients
1. There should be a little more balsamic vinegar.2. Be sure to choose fresh squash.
-- Cooking Steps --
【 northeast 】 vinegar horned melon
Step 1 . Main and auxiliary ingredients: cantaloupe, garlic
【 northeast 】 vinegar horned melon
Step 2 . Peel and dice the garlic.
【 northeast 】 vinegar horned melon
Step 3 . Wash the cantaloupe and remove both ends.
【 northeast 】 vinegar horned melon
Step 4 . Then use the wiping board to wipe it into a long wire and set it aside.
【 northeast 】 vinegar horned melon
Step 5 . Add balsamic vinegar juice: put garlic granules into a bowl and add balsamic vinegar.
【 northeast 】 vinegar horned melon
Step 6 . Add a little salt and it tastes very fresh.
【 northeast 】 vinegar horned melon
Step 7 . Stir it evenly to dissolve the salt.
【 northeast 】 vinegar horned melon
Step 8 . Pour the mixed vinegar juice into the cornflower shreds.
【 northeast 】 vinegar horned melon
Step 9 . Stir it well and marinate it for 5 minutes.
【 northeast 】 vinegar horned melon
Step 10 . Put it on a plate and serve.
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