How to make watermelon soybean sauce

Summer is here, and it is time for watermelons to be put on the market in large quantities. This season is also a good time for people to make watermelon soybean paste. Watermelon soybean paste is a special sauce that is rich in nutrition and has a particularly long shelf life. It has also been shown on the CCTV program "A Bite of China". In order to let everyone eat the tempting watermelon soybean paste, the editor specially shares the method of making watermelon soybean paste with pictures, so that friends who want to make watermelon soybean paste can learn it at a glance.

How to make watermelon soybean sauce

Preparation of watermelon soybean sauce

10 kilograms of soybeans, 10 to 15 kilograms of watermelon, 2,500 grams of ginger, and 2,500 grams of table salt.

Steps to make watermelon soybean sauce

1. Put the prepared soybeans in a pot and cook them. When they are 80% cooked, you can take them out, take a clean bamboo mat, spread the soybeans on it to dry. At this time, you can sprinkle a layer of flour or soy sauce on the soybeans to facilitate their natural fermentation.

2. After drying the soybeans, cover them with a layer of gauze and place them in a relatively warm but dark place to let them ferment naturally. After about ten days, when you uncover the gauze and look at the soybeans, you will find that there are about one centimeter of white hair on the surface of the soybeans. This is the mycelium, proving that the fermentation is very successful.

3. Place the fermented soybeans in the sun for one or two days, rub off the mycelium on the surface and place them in a glass jar for later use.

4. Remove the skin and seeds of the prepared watermelon, then crush it into small pieces. Wash the ginger and cut it into shreds for later use.

5. Put a small amount of water in the pot, add salt and shredded ginger, bring to a boil to make salt water, then add the soybeans and cook until boiling, then turn off the heat.

6. Wait for the soybeans to cool down naturally and then put them back into the glass jar. Then you can add the chopped watermelon and watermelon juice. Make sure the watermelon juice covers the soybeans. After stirring, seal it and place it in a warm place for fermentation. After a month, the watermelon jam will be fermented and can be taken out and eaten.