"Watermelon with dried fish face

This menu is "Watermelon with Dry Fish Face," an ancient Thai snack that is very cool. The juicy water of cold watermelon contrasts perfectly with the fragrance, sweetness, saltiness and crispness of dry fish face. It is also a protein-based snack.

The method is not very complicated. Can be made to eat or film beautiful dish content.

🍉 Ingredients

1 cup of grilled dried shotfish meat (You can use other fish meat at low fat and grill until dry, such as salmon or red sand fish as well)

Alley Shallot 1 / 2 Cup (For Making Jiao Shallots)

1 / 4 cup granulated sugar (to control calories, can use a sugar substitute sweetener such as iritol or sweet grass)

1 / 2 teaspoon ground salt

Vegetable Oil (For Scented Jiao)

Red watermelon. Put it in the fridge to cool.

🍳 How to do (Instructions)

Scented jiao: Shallot alley to the same thickness. Bring to jiao in oil with a light fire. Gradually, the shallot poor begins to turn yellow gold. Scoop up and rest on the lining paper to flap the oil and frame.

Prepare Fish Meat: Take the dried shellfish to a mild grill to iron out the fat and give it a fragrance, then unwrap only the meat (be careful not to have the shellfish attached), and bring the fish meat to the mortar, or use a blender to smear until the fish meat is broken and fluffy.

Roast the fish to a crisp: Set the pan (recommended as a Teflon pan, no oil required). Use the weakest fire. Bring the fish meat that is full and full to roast in the pan. Roast until the fish meat is completely dry, crisp, and beautifully yellow. Then scoop it up and set it cool.

Mixing dried fish face: Once the meat of the roasted fish is completely cold, mix it with jiao fragrance, granulated sugar (or sweetener), and salt meal. Mix it gently, taste it, lead sweet, salty, and fragrance.

Serving: Slice chilled watermelons into cubic shapes (large slices of dice), arrange them stacked into layers, similar to the figure 5868.jpg, and scoop the dried fish face sprinkled down to the top.

Delicious Tip: Dried fish sprinkles are recommended only when ready to eat immediately, so that watermelon water does not dry and fragrant the fish until it is crispy.