Raw melon seeds: 600g, Chinese prickly ash: 3G, cumin: 3G, cinnamon: 3G, fragrant leaves: 2, star anise: 2, salt: 20g
taste is light
practice steps
1. Remove fresh melon seeds from the flower plate. There is pectin on the base of the flower plate, which is not easy to clean. It is suggested that you can take melon seeds with gloves. If you don't cook the melon seeds, you can dry them first and cook them when you eat them
2. Wash the melon seeds several times to remove the dust on the surface
3. Put the cleaned melon seeds in the pot and add water. Don't use too much water. Melon seeds will float on the water surface. It is not easy to observe the water volume. You can press it with a leaky spoon. The water level is one and a half joints higher than it
4. Add spices for seasoning, pepper, fennel, cinnamon, star anise and fragrant leaves. These are the amount of 600g melon seeds. I feel the taste is just right. Friends who like heavier taste can add some more
5. Add salt and stir it with a leaky spoon to disperse the spices and salt, so that it tastes faster
6. Cover the lid and bring to a boil over medium heat. After steaming, turn to low heat and cook for 20 minutes. After cooking, simmer for another 5 hours, or put it for one night, so that it tastes more delicious and tastes more fragrant. If the room temperature at home is high, you can also cool it and put it in the refrigerator for refrigeration overnight
7. After taste, Spiced melon seeds are ready. They don't need to be fried and eaten directly. They are also very fragrant. They can be delicious. If you eat more, you won't feel dry. Wet melon seeds are suitable for eating and cooking now. They can be stored in the refrigerator for about 2 days
8. I took out the other half of the melon seeds and put them on the cage drawer. The melon seeds and melon seeds were dispersed as far as possible and placed in a ventilated place to dry the water on the surface
9. After the water is empty, put it on the cool net, there will be no water droplets on the ground. Generally, the surface of melon seeds will be naturally cool and dry in 1-2 days
10. After drying, you can put it in the pot and fry it over a low heat to avoid a big fire and paste the melon seeds. After the melon seeds are cool and dry, the frying time can be reduced, and the nuts are crisp to eat. If you don't dry it, you can fry it directly, but if you fry it for a long time, the black film on the surface of the melon seeds will stick to the bottom of the pot, and you can also dry the melon seeds in the oven
11. After the water is dried, fry it for about 20 minutes. It's almost the same. At this time, you can taste it. Take two and put them aside to cool before eating. When it's hot, you can't taste the crispness of nuts. If the nuts are still a little soft, you can fry them for a while, and the Spiced melon seeds will be fine
