Main Ingredients:
Watermelon Rind: as needed; Egg Dry: 150g.
Seasonings:
Weidamei Premium Oyster Sauce: 1 tbsp; Herun Organic Brown Rice Vinegar: 1 tbsp; Walnut Oil: 1 tbsp; Salt: a little; Granulated Sugar: 1 tsp.
Taste: Savory; Cooking Method: Stir-Fry; Time: 45 minutes; Difficulty: Easy.
Detailed Steps for Cooking Egg Dry-Fried Watermelon Rind
Prepare the ingredients and seasonings.
Peel the watermelon rind, I used a peeler, but a knife works quickly too.
Cut into thin strips, you can scrape off the pulp with a metal spoon, or leave it if you don’t mind.
Place the watermelon rind strips in a bowl with a little salt, mix well, marinate for half an hour to release moisture.
Slice the egg dry into thin slices, then cut into strips.
Squeeze the marinated watermelon rind dry, then place it in a plate with the egg dry strips.
Prepare the sauce: 1 tbsp Weidamei Premium Oyster Sauce, 1 tbsp Herun Organic Brown Rice Vinegar, 1 tbsp Walnut Oil, 1 tsp Granulated Sugar, mix well until emulsified.
Pour the sauce over the egg dry and watermelon rind, mix well.
The egg dry is fragrant, the watermelon rind is crispy and tender, with a savory and slightly sweet and sour taste, rich in texture, appetizing and great with rice.
