Imitating Yoshinoya's method of making small crispy melon before meals

If we want to eat healthily, we need to cook our own meals. Only in this way can we be healthy. For this reason, I will first talk about how to make an imitation of Yoshinoya's appetizer crispy melon dish.

1. First of all, you need to choose a suitable cucumber (called cucumber in some places). The one in the picture is a small cucumber with thorns, fewer sacs, and a diameter of only about three centimeters. If you can buy the shorter organic cucumber, that would be better. Remember to choose small melons with fewer follicles.

2. After washing the melon, shake off the water, spread a small amount of salt evenly, then spread a layer on top and marinate for about half an hour.

3. Then use your hands to rub the cucumber with salt on the surface until it is soft. When the cucumber can be bent, it proves that it is dehydrated.

4. Spread the salt from the plate on the surface, and then press it with an appropriate weight. The main purpose is to slowly press out the moisture of the melon during the pickling and dehydration process. Don't crush the melon (I used a ceramic plate for fish, and filled half a bottle of water from a vodka bottle on it and then pressed it on). If you marinate for three hours or more, you will find that there is a lot of brine in the plate.

5. Mix six or seven pieces of rock sugar, half a teaspoon of white vinegar, a little chicken essence and half a bowl of warm water to make a marinade. Put the dehydrated cucumbers into the marinade and soak them until the marinade is almost submerged. Marinate for three hours or longer.

6. At this time, you will find that the cucumbers can be tied into knots, which proves that they have been pickled and dehydrated but are still very tough.

7. Then place the cucumbers in a leaky container and press them for more than five hours until they are completely dehydrated. (I used IKEA's vegetable washing sieve, and the things pressed on it are the same as in step 4).

8. Finally, I found that the cucumbers were all flattened in half. Take them out and put them in a ventilated and dry place with a string to dry. (No matter how I look at it, it looks like making sausages T_T#). At this point the crispy melon is basically ready. I will explain how to eat it later.

9. Wash the pickled cucumbers and cut them into thin slices diagonally with a straight knife.

10. Add a small amount of chopped coriander, chopped pickled pepper, sugar, aged vinegar and sesame oil and mix well.

It may seem complicated to imitate Yoshinoya's appetizer melon, but if you actually try it, you will find that it is not difficult at all. The key is that you must master the specific steps and methods before you do it.