The steps to make watermelon sauce are as follows:1Ingredients: fresh watermelon, lemon juice, sugar (depending on personal taste). 2.Cut the watermelon into small pieces or scoop out the flesh of the watermelon with a spoon and place the flesh in a blender. 3.Start the blender and blend the watermelon pulp into a pulp until there are no chunks of pulp. 4.Pour the stirred watermelon pulp into a large bowl. 5.To taste, add lemon juice and sugar to taste, then stir well with a blender. 6.Try the watermelon sauce for a taste, and if you feel like it's going to be sweeter or more sour, you can add lemon juice or sugar to adjust the taste. 7.Put the adjusted watermelon sauce in the refrigerator for a while to make it cooler and tasty. 8.Refrigerate and enjoy. Watermelon sauce can be served with pancakes, cakes, ice cream, or spread directly on bread. 9.The leftover watermelon paste can be kept sealed in a glass jar so that it can be eaten later. Note: Other fruits such as blueberries, strawberries, oranges, etc. can be added to add flavor according to personal preference.
The practice of watermelon sauce is detailed and precautions.
First, the introduction of the practice.
Ingredients: watermelon, soybeans, salt, ginger, garlic, chili.
Pick watermelons: Choose watermelons that are ripe, preferably one that is well-hydrated and has a sweet taste. Cut the watermelon and remove the pulp. Be careful not to choose watermelons that are pests or diseases or are not ripe.
Soak soybeans: Soak soybeans in advance, generally need to soak for more than 12 hours. The soaked soybeans will increase in volume and become fuller.
Boiled beans: Put the soaked soybeans in a pot, add enough water, and cook until the beans are cooked through, but not too rotten. Cooked beans will swell in volume and feel soft and waxy to the touch.
Mix well: Remove the boiled beans and drain them. Mix together the watermelon pulp and cooked beans and stir to combine.
To taste: Add salt, minced ginger and garlic, and some shredded chili peppers to the mixture. Adjust the amount of seasoning according to your personal taste.
Storage: Put the mixed watermelon paste into a clay pot with the mouth of the jar sealed. Store in a cool, dry place, generally need to be left for more than a month before eating.
2. Precautions.
Good material selection: The raw materials used to make watermelon sauce should be fresh and high-quality to ensure the taste and quality of the final product. Especially for watermelon, it is best to choose varieties that are ripe and have a sweet taste.
Beans should be cooked in place: Pay attention to the heat when cooking beans, both to cook them and to maintain the integrity of the beans. If the beans are overcooked raw or too rotten, it will affect the overall taste of the watermelon sauce.
Stir evenly: After mixing the watermelon pulp and cooked beans together, stir well so that the pulp and beans are fully integrated.
Seasoning should be in moderation: When seasoning, add salt, minced ginger, minced garlic and shredded chili pepper according to personal taste. If you like sweetness, you can increase the amount of sugar appropriately.
Proper storage: The prepared watermelon paste should be stored in a clay pot with the mouth of the jar sealed. Store in a cool, dry place away from direct sunlight and moisture. At the same time, be careful not to leave it for too long, so as not to affect the taste and quality.
How to eat: When eating watermelon paste, it can be eaten directly or used as a seasoning to accompany meals. If you like spicy, you can add some more chili oil or paprika.