Eastern Sour Melon [Hainan Oriental Specialty]

What is Eastern sour melon? Authentic Hainan Oriental Specialty: Eastern Sour Melon

Content Summary:Do you want to know what Eastern Sour Melon is? This article is a specialized article that provides a detailed introduction toHainan's Eastern specialty - Eastern Sour Melon. The editorial team of China Specialty Network reviewed and collected relevant information on Eastern Sour Melon, and reorganized and edited it. The full text takes about 3 minutes to read, mainly including the basic introduction of Eastern Sour Melon

Basic Introduction to Eastern Sour Melon

The Method of Making Eastern Sour Melon - At that time, the raw materials used to make sour melons seemed different from now, mostly using seedless yellow core watermelon skins. First, dig out the excess watermelon "viscera" inside the watermelon, then chop the watermelon skin into small pieces, and put them into a basket. Add an appropriate amount of salt and stir until a certain amount of time is reached. After that, take out the excess water and squeeze it out with your hands (sometimes with your feet, your feet will be washed very clean), and then put it in another sealed jar for pickling. This pickling process takes more than three days before it can be eaten

Nowadays, sour melons are mostly made from young and tender skinned watermelons. This type of melon has a soft and powdery texture, does not require chewing, and has fewer opportunities to compete with teeth

The so-called "sour melon" has a sour main flavor. If you have a bowl of sour melon soup during summer meals, it is very plain and delicious. This dish seems to be more suitable for the taste of the locals. Sour melon was originally a juvenile of yellow core watermelon, and its raw flesh can also be eaten, but it does not have the sweet taste of red watermelon. When it gets old, it can be sawn open and used as a ladle. Sour melons should not be cooked too thoroughly. If they become too rotten over heat, they will lose their original sweetness and sourness. If boiled together with dried bamboo shoots and other ingredients, the taste will be even more unique. Although sour melon is also braised, it seems that the clear taste is slightly reduced. If the sour melon is boiled to 70%, mixed with flour, sugar, and oil, and the color of the melon fades after about ten minutes, it can be taken down and eaten. The cool and faint pollen flavor will linger on the tongue for a long time