How to Cook Watermelon with Soy Sauce

Some people find it incredible that watermelon soybean paste can be eaten right out of the box. They have always wondered how watermelon soybean paste is cooked. I am here to tell you that watermelon soybean paste is cooked step by step during the production process. If you don’t believe it, you can also learn from me how to cook watermelon soybean paste.

How to Cook Watermelon with Soy Sauce

1. Before making watermelon soybean paste, you need to prepare some necessary materials. The main material is 500 grams of dry soybeans, one watermelon weighing about two kilograms, 200 grams of table salt, a little flour, and a little bit of pepper, aniseed, cinnamon, fennel and other seasonings.

2. Cook the prepared soybeans. It is best to use a pressure cooker to cook them. In this way, the soybeans will not only be cooked but also become soft in more than ten minutes. Take out the cooked soybeans and drain the water.

3. After the soybeans are drained, sprinkle some flour on them and stir with your hands to ensure that each soybean has flour on the outside. Then spread the soybeans wrapped in flour on a cardboard box or bamboo mat, cover them with a layer of gauze, and place them in an environment above 30 degrees for fermentation. When the soybeans are fermenting, they will first grow white hair, then turn black, and finally turn yellow. At this time, the fermentation is complete.

4. Dry the fermented soybeans in the sun for two days so that they will not stick together. Then you can put the soybeans into the container for making the sauce.

5. Remove the skin and seeds of the watermelon, crush the flesh and pour it into a container with the juice, then wrap the prepared seasoning with yarn, make a seasoning bag and put it into the soybeans, seal the container, and let it ferment naturally for about 40 days. The watermelon soybean paste made in this way is a cooked food in itself, and its production process will also tell you how to cook watermelon soybean paste.