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What is Dali watermelon? Authentic Shaanxi Dali Specialty: Dali Watermelon
Summary:Do you want to know what Dali Watermelon is? This article is a detailed introduction to the special product of Dali in Shaanxi Province - Dali Watermelon. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dali Watermelon. The full text takes about 7 minutes to read, mainly including the basic introduction of Dali Watermelon and its nutritional value? What are the product characteristics of Dali watermelon? How did the history of Dali watermelon come about? The production method of Dali watermelon, etc
Introduction to Dali Watermelon
Dali Watermelon is the king of melons, rich in vitamin A Bl、B2、C， Glucose, sucrose, fructose, malic acid, glutamic acid, and arginine have the effects of clearing heat and relieving summer heat, promoting urination, and lowering blood pressure. They also have certain auxiliary therapeutic effects on high fever, thirst, excessive sweating, nephritis, oliguria, hypertension, etc
What are the nutritional values of Dali watermelonHow did the history of Dali watermelon come about
When it comes to "Dali watermelon", no one knows about it. In the "Dali County Annals," it is recorded that "watermelons come out of the sandy garden, with a sweet and delicious taste, and are famous in Qinzhong." After 1981, Dali County strengthened technical guidance for watermelons, trained technical personnel, and updated varieties, introducing 27 year old varieties such as Xincheng Hybrid, Zaohua, Xiangmi, and Zhongyu. And cover the ground with plastic film to advance the maturity period by more than a month. In 1984, new varieties such as Xinhongbao, Youhong, and Zhengza were introduced, with an area of over 100000 acres, and the planting area expanded from Luonan to Luohui Irrigation District. Nowadays, there are more than 20 varieties of seedless watermelons with large fruit types such as "Green Treasure No. 8", "West Farmer No. 8", "New Red Treasure 868", "Early Crown Dragon", "Kaqi", and more than 20 varieties of seedless watermelons with medium fruit types such as "Black Secret No. 2", "Black Steed", and "Black Marshal". More than 10 varieties of early maturing gift watermelons with small fruit types such as "Xiaolan", "Black Beauty", "Golden Beauty", and "Early Spring Hongyu" have been introduced. In terms of cultivation techniques, it has developed from partial plastic film coverage to full coverage, and some areas are also covered with double layers of plastic film and arch shed. Among them, 36000 acres of watermelons are planted in towns such as Qiangbai, Fengcun, Shicao, and Weilin along the Luo and Wei River regions, and over 60000 acres of watermelons are planted in six towns including Liangyi, Gaoming, Fanjia, Minmin, Zhaodu, and Chaoyi in the northern plateau and Yellow River beach areas
Method of making Dali watermelon
Watermelon skin sauce
Raw material formula
500g of watermelon skin, 500g of white sugar, 500g of citric acid, 3g of cold water, 500ml of gelatin, 8g of gelatin
Method of making
1. Wash the watermelon skin, cut it into pieces, and use a tissue grinder to mash it into a paste (or chop it with a knife)<2. Take a pot and pour the mashed watermelon rind, citric acid, and water into the pot. Stir slightly a few times and boil over high heat for about 5 minutes. Then add white sugar and stir vigorously. After the white sugar dissolves, switch to low heat and boil for about 10 minutes. At this time, the solution in the pot must be stirred frequently to avoid burning the pot
3. Soak gelatin in a small amount of water and heat it over high heat. After the gelatin is fully dissolved in water, pour the gelatin solution into a jam pot, stir evenly, and cook for another 10 minutes. Then take a small amount of watermelon peel sauce with a spoon and pour it into a flat plate. If there is no scattering, it means that the jam has been cooked just right, and then turn off the heat
4. Pour the watermelon peel sauce into a disinfected container, cover it with a seal, and store it in a cool and ventilated place
How did the history of Dali watermelon come about
When it comes to "Dali watermelon", no one knows about it. In the "Dali County Annals," it is recorded that "watermelons come out of the sandy garden, with a sweet and delicious taste, and are famous in Qinzhong." After 1981, Dali County strengthened technical guidance for watermelons, trained technical personnel, and updated varieties, introducing 27 year old varieties such as Xincheng Hybrid, Zaohua, Xiangmi, and Zhongyu. And cover the ground with plastic film to advance the maturity period by more than a month. In 1984, new varieties such as Xinhongbao, Youhong, and Zhengza were introduced, with an area of over 100000 acres, and the planting area expanded from Luonan to Luohui Irrigation District. Nowadays, there are more than 20 varieties of seedless watermelons with large fruit types such as "Green Treasure No. 8", "West Farmer No. 8", "New Red Treasure 868", "Early Crown Dragon", "Kaqi", and more than 20 varieties of seedless watermelons with medium fruit types such as "Black Secret No. 2", "Black Steed", and "Black Marshal". More than 10 varieties of early maturing gift watermelons with small fruit types such as "Xiaolan", "Black Beauty", "Golden Beauty", and "Early Spring Hongyu" have been introduced. In terms of cultivation techniques, it has developed from partial plastic film coverage to full coverage, and some areas are also covered with double layers of plastic film and arch shed. Among them, 36000 acres of watermelons are planted in towns such as Qiangbai, Fengcun, Shicao, and Weilin along the Luo and Wei River regions, and over 60000 acres of watermelons are planted in six towns including Liangyi, Gaoming, Fanjia, Minmin, Zhaodu, and Chaoyi in the northern plateau and Yellow River beach areas
Method of making Dali watermelon
Watermelon skin sauce
Raw material formula
500g of watermelon skin, 500g of white sugar, 500g of citric acid, 3g of cold water, 500ml of gelatin, 8g of gelatin
Method of making
1. Wash the watermelon skin, cut it into pieces, and use a tissue grinder to mash it into a paste (or chop it with a knife)<2. Take a pot and pour the mashed watermelon rind, citric acid, and water into the pot. Stir slightly a few times and boil over high heat for about 5 minutes. Then add white sugar and stir vigorously. After the white sugar dissolves, switch to low heat and boil for about 10 minutes. At this time, the solution in the pot must be stirred frequently to avoid burning the pot
3. Soak gelatin in a small amount of water and heat it over high heat. After the gelatin is fully dissolved in water, pour the gelatin solution into a jam pot, stir evenly, and cook for another 10 minutes. Then take a small amount of watermelon peel sauce with a spoon and pour it into a flat plate. If there is no scattering, it means that the jam has been cooked just right, and then turn off the heat
4. Pour the watermelon peel sauce into a disinfected container, cover it with a seal, and store it in a cool and ventilated place