How to fry raw melon seeds

Melon seeds, which we usually call sunflower seeds, are a food with relatively high nutritional value. Many people like to eat melon seeds. It is a good snack food. There are many ways to fry raw melon seeds. They can be made into ordinary fried melon seeds, spiced melon seeds, or licorice melon seeds, etc. Eating some of them properly can have a certain conditioning effect on the body. Of course, don't eat too much.

How to fry raw melon seeds

Ingredients: Taking cooking 50 kg of melon seeds as an example, use 1 kg each of aniseed, cinnamon, and fennel, 150 g of pepper, 5 kg of salt, 100 g each of saccharin and monosodium glutamate. Put them into a cloth bag, seal it, and put it into a pot of boiling water to cook. Steaming: When the water is boiling and the flavor is released, add the melon seeds and cover with breathable cloth. When steaming, keep the heat even and stir frequently. It is best not to boil the water dry. It will take one to two hours to steam and remove from the water. Pour in new melon seeds again and repeat the above method six times until all the ingredients are used up (starting from the second pot, add saccharin, MSG and salt according to the recipe of the first pot, and the other ingredients remain unchanged). Fry until dry and peel off the skin. Put the steamed melon seeds into a rotating melon seed machine and fry until dry. Remove the black skin on the surface of the seeds. The fire should be low and even. It will be ready in about an hour and a half. Packaging: Use a sieve to remove impurities from the melon seeds coming out of the machine, put them into plastic bags and seal them.

2. Ingredients for five-spice melon seeds : 5 kg of ordinary melon seeds, 50 g of fine shell ash, 75 g of fennel, 25 g of thin cinnamon, 1 kg of salt (or according to another recipe: 5 kg of sunflower seeds, 400-500 g of salt, 200 g of five-spice powder, a few grams of saccharin, boil and dry, then prepare). Preparation method: Pour the melon seeds into a jar, soak in clean water, add shell ash and stir well. The water should be enough to cover the melon seeds. Soak for about 10 hours. After taking it out, rinse it with clean water to remove the mucus, rinse it clean, drain it and set aside. Take 1.5 kg of water, put it in a pot and boil it over low heat, add fennel and cinnamon and simmer for 30 minutes, then add melon seeds and stir well. Then bring to a boil over high heat. Add salt and stir well, cover tightly and cook for one hour, then turn to low heat and let the melon seeds sit in the pot overnight. Take out the melon seeds the next morning and save the remaining juice for next use. Then place the melon seeds on a bamboo mat to dry, turning them over from time to time until they are crispy. When processing spiced melon seeds, people usually use ordinary watermelon seeds which are cheaper. To make the shell of spiced melon seeds clear and black, add 25 grams of alum in water and boil it. 5 kg of melon seeds can be processed into 6 kg of spiced melon seeds.

3. Licorice melon seeds: Use 5% licorice, 3% salt, 0.05% saccharin and water to make soup. Wash the black melon seeds, dry them, put them into a pot and heat them over high heat until they are hot, then use low heat and pour the cooked soup into the pot, continue stir-frying and sprinkling until the melon seeds turn yellow. 4. Cream melon seeds: 5 kg of melon seeds, 1 kg of cooked vegetable oil, appropriate amount of saccharin, and 0.2 g of vanilla essence. Preparation method: After heating the pan, put the melon seeds into the pan and stir-fry. When the melon seeds make a popping sound, you can take one and bite it open. When the melon kernel turns slightly yellow, pour in saccharin and water. Fry until dry, then remove from the pan and cool. Mix the melon seeds with oil and essence, and flip it over. 5. Soy sauce and melon seeds : 5 kg of melon seeds, 1 kg of soy sauce, about 1 kg of quicklime, 25 grams each of fennel and cinnamon. Preparation method: Dissolve lime in water, filter out the residue, and soak the melon seeds in the lime water for a day and night. Then wash off the powdery outer layer of the melon seed shell. Finally, add melon seeds into the pot, add water, soy sauce and spices and cook. When the water is almost dry, keep stirring and stir-fry until it is slightly dry. In addition, to make soy sauce melon seeds, you can also put 17% salt, 0.4% fennel, 0.5% cinnamon, 0.2% alum into a pot together with the melon seeds, add water and boil for one hour. After drying, mix with a small amount of sesame oil or other vegetable oil to enhance the color and aroma. This method can increase the weight of melon seeds by 6%-18%.

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