Soy sauce First, put the soybeans in a pot and cook them until they are 80% mature, then take them out to cool and drop them like Yuanxiao-roll the beans with flour, spread them in a nonmetallic flat container made of wicker or bamboo with the best air permeability, spread the rolled beans on paper about 2 cm thick, and then cover them with a layer of clean paper. When finished, put the container of beans in the shade of the house for fermentation, and be careful not to turn it over. On sunny days, beans will grow yellow-green hairs; On rainy days, beans grow gray-green hairs. When the beans are completely fermented, take them out of the container, spread them out and dry them in the sun. When the beans are completely dried, wipe off the fermentation layer on the surface of the beans as much as possible with a dustpan. Prepare a clean and dry bean paste container, put the beans into it, pour watermelon juice according to 1 kg beans, 4 kg watermelon without skin, 3 2 refined salt, then put the refined salt into it, add some ginger slices and star anise, and seal the container mouth after stirring (be careful not to let insects and flies lay eggs in the container mouth) ... It is faster to ferment in hot weather, and stir it with a clean and dry spoon every two days according to the fermentation situation. Make watermelon bean paste, no water! In the same way, we can draw inferences from other countries. Any fruit can be used to make bean paste, and the practices and proportions are copied. As for how to eat it, you can eat it directly, dip it in sauce, scrambled eggs or minced meat or eat noodles ... Hehe, I made watermelon and pear bean paste respectively, and I have already eaten them.