Watermelon Jam Practice 1
Materials
900 grams of watermelon (use seedless watermelon if possible), 600 grams of fine sugar, 3 lemons - washed, sliced and pitted
Practice
1. Remove the green part of the outer rind of the watermelon and then dice the white part leaving the red watermelon flesh part. Remove the seeds.
2. Using a heavy sauté pan, add the prepared watermelon, sugar and lemon and bring it to a boil over medium heat. Then continue to let it boil slowly for 2 hours, stirring at appropriate times. The temperature of the mixture should be 105 degrees so that it can be made into jam.
3. Put the glass jars and lids used to hold the jam in boiling water for at least 5 minutes. Then pour the jam into the glass jars to about 1cm from the top. Stir it around inside with a knife to remove any air bubbles, then wipe the rim of the jar with a clean, damp paper towel and tighten the lid.
4. Then place the jars in a deep pot and pour in water up to halfway up the bottle. Bring the water to a boil over high heat, then tip the jars down, adding more boiling water if needed until the water level is about 2 centimeters above the jars. Bring the water to a boil, then cover and cook for 10 minutes.
Watermelon Sauce Practice 2
Main Ingredients: soybeans, watermelon
Accessories: high-gluten flour, gingerSeasoning: salt
Practice
1) Soak the soybeans in a pot of water with water on it, the water should be more than beans, pay attention to keep watching, if the beans come up, you can always add water. Just soak for three or four hours. Then proceed to use the pot to cook the beans, because the beans have been soaked, cooking is not difficult. When the pot is open, open your mouth and taste the beans to see if they are "al dente", then take them out through a strainer and put them on the grate to dry. This is a good time to relax, because it takes hours to cool the beans in the summer heat.
2) Down to prepare the flour and the panels. Spread the flour evenly on the panel, then place the beans on the flour and rub the beans back and forth with the palms of your hands to evenly ''roll'' the beans in the flour. This process takes a short time, so be prepared to get tired and don't give up halfway! After "rolling" the beans, take out the pre-prepared newspaper and lay it down, because you can't find grass in the city, if there is some clean grass, that's the best, and then spread the beans evenly and flatly on top, covered with newspaper or grass. Take care that the room is not ventilated, and wait patiently for the fermentation. Two or three days have passed, you will find the beans vaguely long layer of white hair, but also patiently wait, and then after four or five days to turn over to see, you will find the beans on the white hairs into yellow hairs, which means that the beans fermentation success.
3)Beans fermentation success, to carry out the next step "sunshine". Beforehand, we should choose a good site for sunbathing beans, try to get the strongest sunlight. It is best not to let the beans touch the ground, the bottom of a cooler or other alternatives, spread evenly, so that it is exposed to the sun. After two or three hours, "spread" the beans with your hands so that they can better
.