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How to make your own watermelon sauce at home?

Heat the oil in the pan, add spring onions, ginger, garlic, peanuts and stir-fry with a shovel. Add bean paste and stir well. Blossom, complete.

3. Pectin: if you want a thicker sauce, you can add the right amount of pectin to the cooking process and follow the instructions on the package. Filter: after cooking, turn off the fire, cool slightly, and then use fine sieve or gauze to filter out large pieces of pulp and vanilla pods (if used). Bottling: pour the filtered watermelon sauce into a pre-sterilized bottle or jar and keep it sealed.

4. Mixed pickling: mix the fried spices and watermelon peel evenly and add an appropriate amount of liquor or high liquor, which helps to prevent corrosion and increase flavor. Bottling seal: put the mixed watermelon sauce into a clean glass bottle or other sealed container and press it as tightly as possible to reduce the air contact area. Fermentation: put the bottle containing watermelon paste in a cool and ventilated place and let it ferment naturally. Fermentation time depends on temperature and personal taste, which usually takes 7-15 days.

5. Add sugar and seasoning: after the watermelon is boiled, add sugar, lemon juice and a little salt and stir well. Slow cooking: turn the heat to a low heat and cook slowly, stirring constantly during the period to prevent bottoming. If pectin is used, an appropriate amount of pectin should be added according to the packaging instructions in the cooking process.

The easiest way to do watermelon sauce

Watermelon sauce needs to be prepared: soybeans, watermelon, oil, onion and ginger, sweet noodle sauce, salt, sesame pepper, fragrant leaves. First, take out the right amount of cooked soybeans. Cut the watermelon into small pieces. Pot a little more oil, hot, spring onions and ginger, pepper, star anise, incense leaves, two pieces of fried incense. Put the watermelon in. Add a tablespoon of sweet noodle sauce. Stir-fry until the watermelon juice thickens. Stir-fry the soybeans.

The specific methods of launching all watermelon paste are as follows: preparation materials: 280g of watermelon, 80g of bean paste, right amount of chopped onion, right amount of garlic, right amount of minced ginger, right amount of green pepper, right amount of edible oil, right amount of chopped peanuts, right amount of white granulated sugar, right amount of extremely fresh soy sauce, right amount of cooking wine. The first step is to use a fruit knife to cut the watermelon and set it aside. Then cut the onions, garlic, ginger and green peppers.

Soak the soybeans for a few hours, fully soak and cut the watermelon into pieces. Pepper, star anise and other large materials in oil in a small fire fried incense, fish out the large materials, wrapped with cotton cloth to filter out the large materials of oil. The oil is very hot at this time, so you should carefully put in the watermelon piece by piece. Then pour in the soy beans and bring to a boil. Put in the package, cook over medium heat for more than an hour, add white wine, sweet noodle sauce, sugar and salt and continue to cook over medium heat for more than an hour.

Cut off the skin of the watermelon with a peeling knife. Cut it into slightly larger strips. Instead of refueling, pour it directly into the pot. Add the water that can just reach the watermelon skin and begin to boil. Bring to a boil over high heat and cook slowly over low heat for about 15 minutes, as shown in the picture. Add two tablespoons of soy sauce and cook for about 5 minutes.

Step: prepare the material. Peel and seed the watermelon, cut it into small pieces, put it into the cooking machine, and then put in the rock sugar. Press the stirring key, and the cooking machine works automatically. Beat the watermelon juice. Pour the stirred watermelon juice into a non-stick pan. Boil over high heat. Boil until the water evaporates, the watermelon juice is a little thick, and then pour in the mixed corn starch. Stir as you pour, keep stirring. Cook until the watermelon juice is thick.

Ingredients: shredded ginger, pepper, star anise, minced pepper, salt. When making the sauce, pour it into the jar in the proportion of 500 grams of soybeans and 200 grams of salt, and then add the flesh of watermelon.

The practice of watermelon sauce

1. Watermelon sauce needs to be prepared: soybeans, watermelon, oil, spring onion and ginger, sweet noodle sauce, salt, sesame pepper, fragrant leaves. First, take out the right amount of cooked soybeans. Cut the watermelon into small pieces. Cut green and red peppers into small sections and cut green onions into oblique flowers. Pot a little more oil, hot, spring onions and ginger, pepper, star anise, incense leaves, two pieces of fried incense. Put the watermelon in. Add a tablespoon of sweet noodle sauce. Stir-fry until the watermelon juice thickens. Stir-fry the soybeans.

2. Soak the soybeans for several hours, fully soak and cut the watermelon into pieces. Pepper, star anise and other large materials in oil in a small fire fried incense, fish out the large materials, wrapped with cotton cloth to filter out the large materials of oil. The oil is very hot at this time, so you should carefully put in the watermelon piece by piece. Then pour in the soy beans and bring to a boil. Put in the package, cook over medium heat for more than an hour, add white wine, sweet noodle sauce, sugar and salt and continue to cook over medium heat for more than an hour.

3. Add the water that can just reach the watermelon peel and begin to boil. Bring to a boil over high heat and cook slowly over low heat for about 15 minutes, as shown in the picture. Add two tablespoons of soy sauce and cook for about 5 minutes. Boil until the juice is almost dry, taste salty, not salty enough to add salt seasoning (with porridge suitable for a little salty).

The first step is to use a fruit knife to cut the watermelon and set it aside. Then cut the onions, garlic, ginger and green peppers.

5, the practice of watermelon sauce: materials: watermelon, 1 kg of soybeans, 2 taels of garlic, 2 taels of flour; star anise, pepper and salt.