In summer, when the weather is hot, everyone likes to eat watermelon, which is a good and cheap fruit, especially common and affordable. When you come back from the outside and sweat profusely, you just don't know how good it is to take out a cup of sweet watermelon juice in the refrigerator. It's also a good pastime to watch TV plays when there's nothing to do. Otherwise, how can there be expression packs called melon Eaters.
Although watermelon is delicious to relieve summer heat, it can't be eaten at any time and place in every season, because watermelon has a disadvantage that it's easy to get bad. If it's in the school dormitory environment without air conditioning, it's difficult to preserve watermelon, and it's rich in summer. Except in summer, other seasons are very expensive. At this time, we can use watermelon jam. It's easy to carry and delicious to make watermelon jam.
The first step is to select the beans with full and bright grains, wash them with clear water repeatedly until they are washed, then put a proper amount of cold water into the pot, boil them until they are eight mature, pull them out, dry them for more than an hour in sunny weather, sprinkle a thin layer of flour, and mix them evenly. Then put the soybean in the room for about four or five days. When the soybean is fermented naturally, it will grow a layer of green hair.
Put the watermelon pulp in a clean iron basin, then mash it and mix the fermented soybeans evenly. Add peanuts, melon seeds, salt, monosodium glutamate, pepper, etc. according to your own preference. After all mixing, seal the basin mouth with clean gauze and expose it in the sun. Stir it with chopsticks every day. It can be eaten after about one month's drying to reddish brown. It can be eaten directly or used as seasoning when cooking.