Watermelon sauce is more popular all over the country, the most popular is of course its origin in Henan and Shandong.

When you talk about summer, you can always think of watermelon. Watermelon has a very large number of roles and can also have a variety of roles. However, people are usually more rare to make watermelon sauce with watermelon to eat. There are many varieties of watermelon jam, and one of the easier ones to make is watermelon jam. However, when it comes to making watermelon jam, people usually choose to make farmhouse watermelon jam, because farmhouse watermelon jam tastes good, and the production is also relatively easy.

Quality: Huaibei soybean, cellar watermelon. Ingredients: ginger, pepper, anise, chili pepper, salt. Soybeans soaked up and boiled to drain the water and rolled in white flour, put on the board spread out, placed in the house in the wind, about a week after the soybean appearance full of fungal hairs, dry standby.

To make the sauce, according to the ratio of 500 grams of soybeans, 200 grams of salt poured into the jar, and then add the watermelon flesh. The ratio of soybean and melon flesh is one to three, the watermelon juice diffuse over the beans about fifteen centimeters, and then into the chili pepper, ginger, anise petals, Sichuan pepper. Mixed with clean chopsticks, the mouth of the jar with a plastic wrap bag sealed tightly, placed in the sun exposure, turn and stir once a day and then sealed, large about a month after you can eat.

Watermelon sauce is improved on the basis of the traditional soybean sauce, with the Heze people in the production of soybean sauce, into the sweet and juicy large watermelon, both the traditional soybean sauce of the strong soy sauce, but also watermelon's fragrance of the slight sweetness, a small dish can be appetizing, So that is the Henan, Shandong people's home-cooked meal.