How to make Chinese watermelon sauce

With the popularity of "A Bite of China" on CCTV, a dish called watermelon sauce has also come into the sight of people across the country. Watermelon sauce is a specialty dish that has been popular in Heze, Shandong, China for many years. It has a unique taste and is rich in nutrients. Today, the editor has written down the recipe of watermelon sauce from "A Bite of China", and you can try to make it at home.

How to make Chinese watermelon sauce

Ingredients for watermelon sauce

The main ingredients for making watermelon sauce: one watermelon, one kilogram of soybeans, two garlic cloves, and one hundred grams of flour. The auxiliary ingredients for making watermelon sauce: appropriate amounts of star anise, pepper, and salt.

Steps to make watermelon sauce

1. Wash the soybeans with clean water, and then soak them in water for about three hours, until the soybeans are swollen.

2. Put water in the pot and add the soaked soybeans. The amount of water should exceed the soybeans. Then turn on the fire and cook. When the soybeans are 80% cooked, you can take them out.

3. Spread the soybeans on a winnowing basket to cool, then spread them flat and evenly sprinkle flour on them. Place them in a warm and humid place. It is ideal to cover the soybeans with some bamboo leaves.

4. After about ten days, when you look at it again, you will find a layer of white fine hairs have grown on the soybeans. At this time, you can move the winnowing basket to the sun for drying. After it is dried, shake off the white hairs and you can prepare to make the sauce.

5. Put the processed soybeans in a clay container, and mix them with salt, star anise, pepper and other seasonings. Now you can cut the watermelon, take out the red pulp inside, put it into the prepared soybeans, and try to mash the pulp so that it is in full contact with the soybeans.

6. After adding the watermelon, move the container with the watermelon jam to the sun for a month, and the watermelon jam is ready. The watermelon jam is very fragrant at this time. In addition, the shelf life of this jam is very long and can be eaten until the summer of the second year. By then, new watermelons will be on the market, and you can continue to make some.