How to make watermelon beans pickled, how to make watermelon sauce beans

Cook the beans first and then dry them.

Enlarge half of the water in the pot, put the boiled beans in the pot again, and then put the watermelon, condiments, etc.

During the boiling process, stir until the water in the pot boils, turn off the heat, and then pour the beans in the pot into a jar, place it on the ground, and eat it at any time.

Precautions. The watermelon should remove the skin and seeds, and put more water.

Extended information: 20 kg of watermelon, 6 kg of soybeans.

Ingredient. 1000 grams of salt, 500 grams of ginger. 50 grams of Sichuan peppercorns.

Method. 1. Cook the soybean water to control the water. Cool, roll a layer of white noodles on the surface. Spread it on the top of the carton and wait for 3-4 days to grow green mold, dry it, gently rub off the surface mold, and pull it out.

2) Slice the watermelon, beans and ginger. Wrap the pepper with gauze, salt, put it in Wengzhong, stir well, cover the mouth with plastic sheeting, put it in a place where the sun can reach it, and wait for it to ferment. You can eat after one month.

1. First of all, choose beans, remove the soybeans that are not full and the bad ones, and choose good soybeans.

2. Squeeze the soaked soybeans into an appropriate amount of water and cook them in a pot until they have some noodles.

3. When the soybeans are cooled to semi-dry, add flour to the shelterer and stir well until each soybean is not sticky to each other. Then put it in a dustpan-like utensil to dry.

4. Put the dried soybeans on kraft paper, or breathable cotton yarn, cover the soybeans completely, and wait for three to five days to find that white hairs grow on the soybeans. (If black hair grows, throw it out.) ）

5. Boil peppercorns, spices, bay leaves and other seasonings in a pot, and let the water cool for later use.

6. Cut the watermelon into small pieces and set aside.

7. Put the hairy soybeans, water and cut watermelon together in the utensil, add an appropriate amount of salt, and stir well.

8. Put it in the vessel, cover it with cotton yarn, cover it and put it in the sun, and let it pop for half a month.

Prepare the materials:

Dried soybeans: 1 catty.

Watermelon: 4 pounds (pure pulp without skin).

Flour: 400 grams.

Salt: 200 grams.

Sichuan pepper, star anise.

Soybeans should be selected with plump and intact grains. Watermelon should be the freshest and most ripe. To make watermelon sauce in dog days, when a large number of watermelons are ripe and on the market, you can buy really ripe melons, and it is cheaper to buy more and make more.

Note: Do not get water or oil in the whole process of production and storage (except for boiled beans).

Method: Step 1: Cover the beans.

Soak the beans overnight, cook them the next day, remove the moisture, spread them out and let them cool.

Don't let it dry too much and keep a little humidity to make it easier to wrap the dough.

Sprinkle the flour on the beans, mix well, so that each bean is coated with a thick layer of flour, if the beans are sticky, put more flour, so that the beans are in a clear state.

Rural families have a bamboo bed for outdoor cooling, spread two clean woven bags on top, spread an even layer of beans to no more than 1 cm thick, and cover it with a white cotton cloth. Place in a sealed, stuffy room to ferment. If you don't have these tools, you can find a similar one that can ventilate and dissipate heat, and you can use a mat.

It takes about three days for the beans to grow white mycelium, feel the temperature with your hands, if the temperature is high, the cotton cloth that opens the lid is breathable, and you can also break the beans into lumps to dissipate heat. When you are fine, check whether there are any sticky pieces, break them to dissipate the heat, and no black hyphae can appear.

After about five days, the hyphae turned yellow-green, then yellow, and slowly dried.

It takes about a week to cover the beans.

Step 2: Make the sauce.

According to this ratio, one pound of covered beans, four pounds of watermelon, four taels of salt, a handful of peppercorns, and star anise. Place the sauce in a basin for easy drying. Knead the beans first, then cut the watermelon, dig out the melon pulp with a spoon and put it in, and finally put salt and ingredients.

The finer people picked up the watermelon boy, but my family didn't pick it up. Cover the basin with at least two layers of gauze to prevent mosquitoes and flies from flying in, and wrap the basin mouth tightly. Then put it in the sun to the sun, and when there is no sun, the sun comes out and goes out.

Stir it up when you bring it back. So it was in the sun for a month. Sealed and stored in the sun, take as you eat.

The watermelon sauce is very delicious when it is simply fried, pour oil into the pot, put the green onions, garlic and dried chili peppers in the hot oil and stir-fry until fragrant, put two spoons of sauce, stir-fry, put the green pepper pieces and stir-fry, pour water and boil, and boil the soup to thicken. The best partner is a big steamed bun just out of the pot, don't believe you try it!