How to make Shandong watermelon sauce

Now is the time when watermelons are on the market in large quantities. In addition to eating watermelons raw, have you ever thought about making some watermelon jam? In my hometown of Heze, almost every household makes watermelon jam in this season. Maybe watermelon jam has certain limitations. In some other places, people don’t make it at all. Today, I will write down the production method of Shandong watermelon jam so that everyone can learn it. Those who like it can try to make some.

How to make Shandong watermelon sauce

Shandong watermelon sauce ingredients

2kg soybeans, 1kg melon, 2kg salt, 2 medium-sized watermelons, and appropriate amounts of pepper, aniseed, peanuts, and flour.

Shandong watermelon sauce production steps

1. Soak the prepared soybeans in clean water for 24 hours and then put them in a pot to cook. Then remove the water in the pot and mix in some flour while the soybeans are still wet.

2. Place the soybeans wrapped in flour on a bamboo container and let it mold naturally. Cover it with a small quilt while drying for the best effect. After seven or eight days of storage, you will find a layer of white hairs on the outer layer of the soybeans, which means that the mold has been successfully developed.

3. Move the moldy soybeans to the sunlight for drying. Make sure they are completely dried.

4. Remove the green skin of the watermelon, wash the raw watermelon with clean water, and then cut them into small pieces.

5. Put the star anise, peppercorns and peanuts in a pan and fry them. Take them out and crush them into powder and put them in the dried beans.

6. Add the watermelon and raw melon pieces, then add the prepared salt, stir them evenly with a longer pair of chopsticks, and then put them in the large sauce-making jar.

7. Put the large jar containing the sauce in the sun to dry. After seven or eight days, the homemade watermelon sauce will be ready. If you want to eat it, take out some and steam or fry it.