Egg dry mixed with watermelon rind

Name: Egg dry mixed with watermelon rind
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Watermelon rind; 150 g Dried eggs; 1 tbsp Weidamei Premium Oyster Sauce; 1 tbsp Heran Organic Brown Rice Vinegar; 1 tbsp Walnut oil; a pinch Salt; 1 tsp white sugar

Watermelon rind, usually discarded, gets a second life here: salted, squeezed dry and tossed with shredded pressed egg tofu for a surprisingly crisp, subtly sweet and resourceful salad.

45 minNewEasy Cold Dishes Mix Savory

Instructions

1
Prepare the ingredients and seasonings.
2
Peel off the outer skin of the watermelon. I used a vegetable peeler, but using a knife to peel it is also very quick.
3
Cut into thin shreds, and the melon flesh can be scraped clean with a metal spoon, or you can leave it if you don't mind.
4
Put the shredded watermelon rind into a bowl, add a little salt, mix well, and marinate for half an hour to draw out the moisture.
5
First slice the dried eggs into thin slices, then cut them into shreds.
6
Squeeze the water out of the pickled watermelon rind shreds, and place them in a plate together with the shredded dried eggs.
7
Prepare a sauce: one tablespoon each of Weidamei premium oyster sauce, Heran organic brown rice vinegar, and walnut oil, plus one teaspoon of white sugar. Whisk by hand until the water and oil emulsify.
8
Pour into the dried eggs and watermelon rind, and stir evenly.
9
The dried eggs are fragrant, the watermelon rind is crisp and tender, with a flavor that is fresh and salty with a hint of sweetness and sourness, rich in texture, and appetizing with rice.