The watermelon sauce has been dried for ten days, and now there is no soup when it is stirred, what

Boil the ingredients, pour the boiled water into the watermelon sauce and mix well, and ferment again

Ingredients: 1 bag of stewed meat.

Production steps: 1. Open the lid of the watermelon paste and skim off the foam on it.

2. Boil large cooking water, about 200-300ml, let it cool and pour it into a basin.

3. Pour in the watermelon sauce and stir well, put it outside to dry, and cover it with a gauze mesh to ventilate when people go out to prevent rain.

4. Continue to dry for more than 20 days, stirring twice a day, which is a little thicker when it is too much.

5. Fermented watermelon paste.

In mid to late July every year, (the period when a large number of watermelons are on the market), the soybeans are selected and cleaned, boiled in a large pot until they are medium-cooked, evenly spread out with a bamboo curtain or mat, and covered with gauze (natural fermentation under warm and low light, or inoculation of sauce koji, about 7-10 days later, the beans are densely populated with 1-2cm long white mycelium), so that each soybean grows a layer of earthy yellow fermentation, and rubs off the outside of the fermentation. First peel and scratch the watermelon, slice the ginger into shreds, add soybeans and ginger after boiling the salted water, boil it again, add watermelon after cooling (watermelon juice: remove the seeds and peel the ripe watermelon and add it to the tank, soak the beans or bean flour, add the amount of watermelon juice, subject to the submerged beans, it is best not to add additional water) into the tank to ferment, two months can be eaten (halfway through the same as the Northeast stinky sauce every day to ensure uniform fermentation, about a month after the edible can be eaten).

This method of making sauce has several benefits: the cycle is short; The process of making sauce cubes and grinding sauce is omitted; It retains the aroma of soybean paste, which is more suitable for the habitual taste of many outsiders; Ginger sauce has the effect of sterilization and health care, if you add fried sesame seeds, cooked peanuts or shredded meat (all have to be cooled and added), it will be more delicious, especially peanuts.

If the watermelon sauce is too thick, you can add more melon, but you need to pay attention to some details.

From the perspective of the ingredient list, the dried watermelon sauce is too thick and may be caused by less watermelon content or too much water evaporation. At this point, you can add fresh watermelon in moderation to increase moisture and sweetness. However, it is important to note that if the watermelon content is too high, it may affect the taste and preservation time of the sauce.

Therefore, when adding fresh watermelon, it is necessary to increase or decrease the appropriate amount according to the specific situation.

From the perspective of production steps, the production process of drying watermelon paste includes the following steps:

1.Ingredients: fresh watermelon, soybean paste, sugar, ginger, green onions, salt, etc.

2.Peel and seed the fresh watermelon and cut it into small pieces.

3.Wash the ginger and green onions, finely chop and set aside.

4.Place the sliced watermelon cubes in a blender and puree.

5.Place the soybean paste, sugar, salt and minced ginger in a large, clean bowl and stir to combine.

6.Pour the watermelon puree into a large bowl and stir well with chopsticks until all ingredients are well combined.

7.Place the mixed watermelon paste in a clean glass jar and let it ferment naturally.

8.Open the lid and deflate every day and gently shake the bottle to make the sauce more even.

9.It takes about 7-10 days for the watermelon sauce to be made.

During the making process, if the watermelon paste is too thick, you can add some fresh watermelon puree in moderation to adjust the consistency. However, it is important to note that if too much watermelon is added, it may affect the taste and preservation time of the sauce. Therefore, when adding fresh watermelon, it is necessary to increase or decrease the appropriate amount according to the specific situation.

At the same time, it is necessary to pay attention to details such as hygiene and fermentation temperature during the production process.

To sum up, if the watermelon sauce is too thick, you can add more melons, but you need to increase or decrease it appropriately according to the specific situation. At the same time, it is necessary to pay attention to details such as the proportion, hygiene and fermentation temperature of the ingredients during the production process.

No, the watermelon will go bad in the middle of the course. The watermelon sauce is too thick, in fact, to put it bluntly, the water is dispersed, we can use star anise, cinnamon each 50g to boil water, the size of the amount of water we depend on the degree of thickness, and then cool into it, stir evenly.

The dried watermelon sauce is too thick, so you can add watermelon. Add watermelon and stir-fry it is delicious, eat a steamed bun, fry a sauce, and drink noodles.

Kiss. <>

Heating and boiling: Pour the watermelon paste into a frying pan or wok, heat it with a small and medium-sized oak fire, stir constantly, and boil for 10-15 minutes. 2.

Add activated charcoal: Put activated charcoal into the sauce and wait for 10-15 minutes, the activated charcoal absorbs the excess water and the watermelon sauce becomes thicker. 3.

Add starch water: Add the starch to an appropriate amount of water, stir well, pour in the watermelon paste, and stir well.

Dear, I'm glad to serve you, your question is: what to do if the dried watermelon sauce is spread out for youThe result of your inquiry is: First of all, you should try the hot water Huling loss soaking method, and soak the watermelon sauce in warm water to improve the consistency of the watermelon sauce.

Secondly, the thickening effect can be achieved by adding -linolenate ester, which can effectively increase the content of solid matter and thus increase the consistency of watermelon sauce. Finally, if you want to achieve the goal faster, you can put the prepared watermelon sauce in the microwave to heat it up, which will return the watermelon sauce to its normal consistency faster. In addition, in addition to managing watermelon sauce well, there are also a few points that should be paid attention to when using watermelon sauce:

1.In addition to being used for MSG seasoning, watermelon sauce can also be used as an appetizer, ginger, garlic, sugar and a little vinegar as condiments to make a delicious fruit pickle. 2.

Watermelon sauce can be used to mix processed foods such as duck and beef to increase the taste of the food. 3.Watermelon sauce can be added to broths, tomato soups, soups to enhance the umami flavor of cooking dishes.

4.Watermelon sauce can also be added to baked goods to enrich the taste and color of the food.

It is recommended to keep the watermelon sauce pot in the refrigerator for storage on cloudy days all the time. If it's cloudy all the time, it's easy to put the watermelon sauce pot indoors. When drying watermelon paste, it is necessary to prevent raw water and rainwater from drenching in, to prevent flies, and to stir the chopsticks of watermelon sauce to be hygienic, and do not open the mouth of the jar during the sun.

It is recommended to keep the watermelon sauce pot in the refrigerator for storage on cloudy days all the time. If it's cloudy all the time, it's easy to put the watermelon sauce pot indoors. When drying watermelon paste, it is necessary to prevent raw water and rainwater from drenching in, to prevent flies, and to stir the chopsticks of watermelon sauce to be hygienic, and do not open the mouth of the jar during the sun.

Prepare ingredients: 200g watermelon rind, appropriate amount of brown sugar, appropriate amount of starchStep 1: Prepare watermelon rind.

Step 2: Wash the watermelon skin, remove the outermost layer of green skin, and then cut the peel into small pieces.

Step 3: Use a blender to mash the melon peel pieces into a puree.

Step 4: Pour into the bread maker.

Step 5: Add brown sugar and a little starch.

Step 6: Select the "Jam" mode, press the "Start" button, and the program will need to run for 1:20 hours.

Step 7: When the time is up, turn on the bread maker and the jam is finished.

Step 8: Pour it out and bottle it for refrigeration, it will be more viscous after refrigeration.

Material Preparation:

20 kg of soybeans, 40-60 kg of watermelon, 5 kg of ginger, 5 kg of salt Steps: In mid to late July every year, (the period when a large number of watermelons are on the market), the soybeans are cleaned after selection, boiled in a large pot until they are medium-cooked, spread evenly with a bamboo curtain or mat, and covered with gauze (natural fermentation under warm and low light, or inoculation of sauce koji, about 7-10 days later, the beans are densely populated with 1-2cm long white mycelium), so that each soybean grows a layer of earthy yellow fermentation, and rubs off the outside fermentation. First peel and scratch the watermelon, slice the ginger into shreds, boil the salted water, add soybeans and ginger to boil again, cool and add watermelon (watermelon juice:

Remove the seeds and peel the ripe watermelon and add it to the tank, soak the beans or bean flour, add the amount of watermelon juice, subject to the submerged beans, it is best not to add water) into the tank for fermentation, a small amount of sauce in the city can also be used in a wide-mouth glass bottle (the pot for fermentation must not be stained with oil and raw water, so as not to fail fermentation or long white film, also called long flowers, the glass bottle buckle is covered with clean gauze to facilitate ventilation - never sealed with plastic wrap, once a day in the morning and evening with bamboo, wooden spatula up and down stirring, full fermentation), When the sauce no longer produces foam after half a month, the ginger shreds can be added, and the sauce can be eaten after a month. At this time, if you find that the sauce is thicker, you can use 50g of star anise and cinnamon to boil water (the amount of water depends on the degree of thickness, mix in after cooling, and do not add raw water.)

This method of making sauce has several benefits: the cycle is short; The process of making sauce cubes and grinding sauce is omitted; It retains the aroma of soybean paste, which is more suitable for the habitual taste of many outsiders; Ginger sauce has the effect of sterilization and health care, if you add fried sesame seeds, cooked peanuts or shredded meat (all have to be cooled and added), it will be more delicious, especially peanuts.

Ingredients: Watermelon.

5000g soybeans 500g

Liquor 250ml

160g of sugar

150g salt, 3 tablespoons sweet paste.

A handful of peppercorns. A handful of ingredients.

500g of oil, soybeans washed and soaked for about four hours. I forgot to take a picture and used a ** from the back.

Peel and seed the watermelon and cut it into small pieces.

Heat the pot and pour the oil, fry the peppercorns and ingredients, in order to prevent eating the peppercorns, take them out and put them in the seasoning bag after frying.

Pour in the watermelon and soybeans, put in the seasoning packet, bring to a boil over high heat, turn to medium heat, and cook for about an hour.

Add the remaining seasonings, salt, sugar, white wine, sweet noodle sauce and continue to cook for about two hours. I don't have liquor in my house, I put brandy.

Continue to cook on medium heat, you must pay attention to the fire later, don't stick to the bottom, I really love to stick to the bottom!

Leave the sauce to cool and put it in a clean container and eat it as you go.