Completely dissolved in fruit juice. Mix with the remaining 2/3 melon juice. Next, dissolve the calcium chloride powder in a bowl of clear water. After standing for one hour, extract the mixed melon juice and alginic acid solution with a syringe, and drop the melon juice into a container containing calcium chloride solution. A minute later, the juice changed into the shape of beads. Take it out and put it in ice water for cooling and setting, and then put it in a container for customers. The caviar made of melon juice is big and full. After biting off the surface film, melon juice flows into your mouth. This dish adopts the surface gelatinization technology commonly used in molecular gastronomy. Mix sodium alginate with some edible essence, scoop up the solution with a spoon and gently pour it into the calcium chloride solution diluted with clear water. The liquid in the spoon will gradually form a ball, and an extremely thin film will be formed outside to wrap the liquid inside. Put it on the spoon like a green transparent egg yolk, bite it down, and the mint-flavored pea sauce will overflow in your mouth.