Watermelon bean paste can t cover the green hair 5

Your beans aren't hairy, right? You can't use raw beans, you have to cook the beans, put a layer of bread on them, let them ferment, ferment them, dry them, and then make the sauce.

1. Boil the beans. Wash the selected soybeans in cold water, then add tap water directly to the pot until the soybeans are about two fingers deep. Then start boiling the beans like braised rice, and cook the beans until they taste slightly noodlesy. After the beans are removed, they are placed on a sieve overnight to cool thoroughly.

2. After the soybeans are cooled, start to mix the noodles, and evenly coat the soybeans with a thin layer of noodles to prevent them from sticking to each other. If the beans are too dry to mix, pour a little of the boiled bean water on top of the soybeans to the extent that they can coat the dough.

3. Cover the beans. If you want to cover out the yellow-green mucor mold, I have a trick, a few days before covering the beans, you can make half a steamed bun, naturally let it moldy, after a few days, if the steamed bread grows white, black, and yellow-green hair, get a piece of paper to scrape off the yellow-green mold, a little bit, mix in the white flour, mix the beans that are boiled and cooled. After a few days, mucormycos will grow all of them yellow-green.

Lay three or four layers of newspaper on a wooden board or some breathable material (avoid glass plates or plastic), and then lay a layer of clean white paper or kraft paper on the newspaper. Spread the mixed soybeans evenly on a white paper about a finger thick. Spread a layer of breathable paper on top of the spread soybeans.

Do not open the doors and windows of the room to cover the beans frequently, try to maintain a stuffy and humid environment, and cover the paper with a towel quilt when the temperature is low in spring, which is conducive to the fermentation of beans.

4. When the soybeans are covered on the third day, if the soybeans are black, it means that they are covered just right, and if they are sticky, it means that the humidity is high, and the paper covered on it can be removed. After 3 days, the soybeans grow white hairs, wait for another day or two, the white hairs turn green, put the beans full of green hairs in a sieve, and let them dry in the sun, about two days. The whole process of covering and drying beans will not exceed 7 days.

Yeast can be added appropriately, but pay attention to the dosage, it is easy to have a sour smell.

Cover the beans. If you want to cover out the yellow-green mucor mold, I have a trick, a few days before covering the beans, you can make half a steamed bun, naturally let it moldy, after a few days, if the steamed bread grows white, black, and yellow-green hair, get a piece of paper to scrape off the yellow-green mold, a little bit, mix in the white flour, mix the beans that are boiled and cooled. After a few days, mucormycos will grow all of them yellow-green.

The hair covered with watermelon sauce beans is not poisonous, and this is moldy koji that can make watermelon sauce more fragrant.

The watermelon sauce is prepared as follows:

Ingredients: 2000g soybeans

1000g of raw melon as an excipient

2000g of salt

2 watermelons. 5 grams of Sichuan peppercorns.

Star anise 2 grams. 100 grams of peanuts.

100 grams of flour.

Step 1Soak the soybeans and cook them in a pot. Mix the soybeans with the water in which they are boiled and mix the flour evenly. Put it in a bamboo plaque and let it grow moldy naturally. It'll be fine in about a week.

2.After mold, it is said to be dried in the sun. Be sure to dry it thoroughly. Now it's time to make the sauce.

3.Two large watermelons. About 20 pounds.

4.Peel the watermelon.

5.Wash the raw melon.

6.Peel and remove the seeds of raw melons.

7.Cut the watermelon and raw melon into small pieces.

8.Star anise and peppercorns are properly crushed.

9.Add star anise and peppercorns to the dried beans.

10.Add the watermelon and raw melon cubes.

11.Put in 4 pounds of salt.

12.Stir to combine.

13.Place in a jar and let the sun shine.

14.This is the finished sauce that has been drying for a week. You can steam it and eat it.