Refreshing and light, even better when dipped in sauce.
In the sweltering heat of summer, eating ice-cold watermelon is an exciting treat, but what about the rind after you're done? It turns out watermelon rind is also edible and works wonderfully in cold salads or as a filling for dumplings.
Ingredients
Main Ingredients
Watermelon rind, cucumber, scallion whites, and dried tofu skin — each to taste
Use dried tofu skin, and the thicker the watermelon rind, the better.
Seasonings
Sweet bean sauce or fried bean sauce, to taste
This dish is simple to prepare, and the amounts can be adjusted to your personal taste.
Instructions
Instructions
Preparation
Step 1: Julienne the cucumber and white part of the scallion. For the watermelon rind, use the layer between the green outer skin and the red flesh (a little red flesh attached is fine), julienne it as well and set aside (Image 2).
Blanch the tofu skin sheets
② Blanch the dried tofu sheets in boiling water briefly, then remove and rinse under cold water (Image 3).
Roll three types of shredded fillings inside the cucumber skin.
Step 3: Roll up the three types of shredded ingredients in the tofu skin (see images 4 and 5), trim off the uneven ends with a knife (see image 6), then arrange on a plate and serve with dipping sauce.
*After blanching the dried tofu sheets, they must be completely cooled before wrapping the three-shred filling, as wrapping ingredients in warm tofu sheets will create an off-flavor.
*For dipping, sweet bean paste is the most convenient option, but for the best flavor, quickly fry a small amount of ground pork with some yellow soybean paste, then add minced scallion and garlic at the end to serve as a dipping sauce.
*After blanching and squeezing out the excess water, watermelon rind can also be used as dumpling filling—it's absolutely delicious.