Ingredients and steps for watermelon pickled soybeans

In my hometown, when watermelons are on the market in large quantities every year, many people pickle cucumbers with watermelons and make them into sauce-like side dishes to eat with rice. Soybeans pickled with watermelons have both the sweet fragrance of watermelons and the unique taste of soybeans. They are particularly tempting after being made. Whether eating noodles or steamed buns, they are a good choice. I will write down the method of pickling watermelons with soybeans in a while, and friends who like it can try to make it at home.

How to make watermelon pickled soybeans

Ingredients for watermelon pickled soybeans

5 kg watermelon, 200 g sugar, 1500 g cucumber, 500 g salt, 100 g white wine, 100 g seasoning for cooking meat, and appropriate amount of cooking oil and pepper.

Specific steps for pickled soybeans with watermelon

1. Wash the soybeans with clean water in advance, then dry them. Add cooking oil into the pot and heat it, then add the peppercorns and stir-fry until fragrant. Next, put the processed soybeans in the pot and stir-fry.

2. Wash the watermelon and remove the moisture. After frying the soybeans in the pot, start to slowly put the watermelon slices into the pot. First put the pulp into the pot, then cut the watermelon rind into small pieces and put it in, and continue frying.

3. After frying the watermelon and soybeans, add the prepared white wine, sugar, rice salt and other seasonings, mix well, turn the heat to medium or low, and simmer for about three hours. After cooling down, you can take them out and eat them. If you seal them, they can also be stored for a certain period of time and can be taken out and eaten whenever you want.