Can watermelon sauce be steamed in addition to frying?

The watermelon sauce dried at home, in addition to being fried, the steaming effect is definitely not as good as the fried effect, because the fried taste will be more fragrant.

If steamed, the taste is relatively light, it is easy to fry in hot weather, it is not easy to store, and it is not easy to spoil when it is fried.

This watermelon sauce must be steamed directly, we only have to put some delicious seasonings in it, and then put it directly in the cauldron with firewood, and steam it directly, after all, the watermelon sauce is very delicious.

Home-dried watermelon sauce.

Stir-fried, then ready to be steamed.

After steaming, the watermelon sauce should not be stored for too long.

It can be steamed, but it is more flavorful and tasty.

I guess it's okay, because he can also achieve a certain effect by steaming him, and he can steam him, because I've tried it before.

In this case, I think that in addition to being fried, you can follow it, if some people like to eat it, the effect of steaming is also good, but the effect of the root grass, the moisture is a little different, and the taste is a little different.

The watermelon sauce after drying at home, in addition to being fried, can also be steamed and eaten, and it is very nutritious.

Is the watermelon sauce cooked and steamed at home in addition to being fried and steamed? You can earn it, you can levy it, since it can be fried, it can be steamed, and it must be delicious.

In addition to letting it cook, it is also fried to dry it out.

Steaming has no effect.

After the sun at home, the stream is too strong, can it be steamed in addition to frying? It's steamed, it's steamed, and it's delicious.

This self-driving watermelon sauce is fried in the sun, its taste is very delicious, if it is steamed, it must not taste very delicious.

The watermelon sauce that you get from your own home can be fried, steamed and eaten, and made into egg sauce.

It's just that the two tastes are different.

1.After the boiled watermelon paste is cooled, it can be stored in a glass bottle without putting it in the refrigerator and can be stored naturally for a long time. The oil on the surface of the watermelon sauce will not spoil as long as the beans are cooked. So every time you finish taking the sauce, remember to press the surface with a spoon and soak the beans in the oil.

2.The dried watermelon sauce cannot be eaten directly, but must be fried. Pour an appropriate amount of sesame oil into the pot, fry the chopped peanuts, add chopped chili peppers and stir-fry, pour in watermelon paste, add chopped garlic cloves when they are almost cooked, and pour sesame oil out of the pot.

The traditional watermelon sauce is to cook soybeans, mix them with flour, then spread them on paper, cover them with a small quilt to cover the green hairs, and then add watermelon ingredients and other raw materials to mix well and dry them in the sun to make the sauce red, or put them in a jar to cover them for a summer.

Contains water-free and oil-free containers Refrigerate.

The first step is to boil the beans, wash the selected soybeans in cold water, and then put them directly in the pot and add tap water, which is about two fingers deep on the soybeans. 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.

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.

The second step is to cover the beans and spread three or four layers of newspaper on a wooden board or some breathable materials (avoid glass plates or plastics), and then spread 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.

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 covering them 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.

The third step is to mix the sauce before drying it, which is very crucial. Be sure to listen to the weather forecast before mixing the sauce, and if there is no rainy weather within a week, you can mix the sauce. The weather should be fine on the day of the sauce. Before mixing the sauce, pick out the clumps of green or black hairs wrapped in the beans and throw them away.

One pound of soybeans with three or four taels of salt, four or five pounds of watermelon pulp. Wash the peppercorns and ingredients with water first, add salt and soak them in a bowl of boiling water after taking them out, pour them into the prepared basin after the water cools, then pour in the dried beans, soak them for two hours after stirring, and then put in the watermelon pulp and stir.

Cover the mouth of the well-stirred sauce bean basin with a layer of cotton gauze, and sprinkle some peppercorns on the gauze to prevent flies.

Put the gauze bean pot in the sun, stir it once in the morning when you move it out, and then move it back indoors in the evening to prevent rain. After drying for half a month, you can fry and eat after smelling the fragrance of the sauce.

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.

Watermelon jam.

Ingredients: 900 g of watermelon (if possible with seedless watermelon), 600 g of fine white sugar, 3 lemons - washed, sliced, kerneled.

Method 1Remove the green part of the watermelon skin, then dice the white part, leaving the red flesh of the watermelon. Remove the seeds.

2.In a thick sauté pan, add the prepared watermelon, sugar and lemon and bring to a boil over medium heat. Then continue to let it slowly boil for 2 hours, stirring at the right time. The temperature of the mixture should be 105 degrees so that it can be made into jam.

3.Boil the glass jar and lid used for the jam in boiling water for at least 5 minutes. Then pour the jam into a glass jar to a position about 1 cm from the mouth of the bottle.

Stir inside with a knife to remove air bubbles, then wipe the rim of the bottle with a clean, damp paper towel before tightening the cap.

4.Then put the jar in a deep pot and pour in the water, the water level is halfway to the bottle. After boiling the water over high heat, put the bottle down and, if desired, add more boiling water until the water level is about 2 cm above the bottle. Bring the water to a boil, cover and cook for 10 minutes.

Ingredients: 2000g soybeans, 1000g raw melon, 2000g salt, 2 watermelons, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of peanuts, appropriate amount of ordinary flour.

Step 11Soak 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.

Step 22 of the preparation of the farmhouse watermelon sauceAfter mold, it is said to be dried in the sun. Be sure to dry it thoroughly. Next, you can be the king of sauce.

Step 33 of the cooking of the farmhouse watermelon sauceTwo large watermelons. About 20 pounds.

Step 44 of the cooking of farmhouse watermelon saucePeel the watermelon.

Step 55 of the farmer's watermelon sauce practiceWash the raw melon.

Step 66 of the farmer's watermelon sauce preparationPeel and remove the seeds of raw melons.

Step 77 of the practice of the farmhouse watermelon sauceCut the watermelon and raw melon into small pieces.

Step 88 of the practice of farmhouse watermelon sauceStar anise and peppercorns are properly crushed.

Step 99 of the practice of farmhouse watermelon sauceAdd star anise and peppercorns to the dried beans.

Step 1010 of the practice of farmhouse watermelon sauceAdd the watermelon and raw melon cubes.

Farmer's watermelon sauce practice step 1111Put in 4 pounds of salt.

Farmer's watermelon sauce practice step 1212Stir to combine.

Farmer's watermelon sauce practice step 1313Place in a jar and let the sun shine.

Farmer's watermelon sauce practice step 1414This is the finished sauce that has been drying for a week. You can steam it and eat it.

Farmer's watermelon sauce practice step 1515Scoop a small bowl, put in the peanuts, steam it, and drink porridge.

Ingredients: 200g watermelon skin, appropriate amount of brown sugar, appropriate amount of starch. Wash the watermelon skin, remove the outermost thin layer of green skin, and cut the peel into small pieces.

Use a blender to mash the melon peel pieces into a puree. Pour into the bread maker. Add brown sugar and a pinch of starch.

Select the "Jam" mode, and press the "Start" button. When the time is up, open the bread maker and pour it out. <

Materials:200g watermelon rind, appropriate amount of brown sugar, appropriate amount of starch.

1. Prepare the watermelon rind.

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

3. Use a blender to crush the melon peel rock into mud.

4. Pour into the bread machine.

5. Add brown sugar and a little starch.

6. Select the "Jam" mode and press the "Start" button. When the time is up, open the bread maker and pour it out.

Summary. Pro: Watermelon sauce can be cooked directly without fermentation.

Pro: Watermelon sauce can be cooked directly without fermentation.

Steps:1First of all, wash the soybeans and soak them overnight in advance, so that the soybeans can fully absorb enough water, and when cooking, it is easier to cook and cook rotten, and the watermelon sauce will taste better in this way.

Then pick out the real beans and bad beans in the soybeans and pour the soaked soybeans into the pot, add an appropriate amount of water, the amount of water should not exceed the soybeans, boil over high heat, turn to low heat and cook slowly, and wait for the soybeans to be boiled until they are broken by hand, and the soybeans are removed to control the moisture. 2.Take a sweet watermelon and mash it with a spoon.

3.Note that the sweeter the watermelon you use, the better the watermelon sauce will be. Stir-fry the chopped green onion, minced ginger, Sichuan pepper, star anise, cinnamon, bay leaves, and chili pepper in the pot and fry the fragrance, 4

Remove the ingredients with a leak and pour in soybeans, add 2 tablespoons of soybean paste and 2 tablespoons of red oil bean paste, stir-fry the red oil and pour it into the watermelon pulp, add it according to the ratio of 1 kg of soybeans and 4 kg of watermelon, stir evenly, and cook over medium-low heat for about 40 minutes. 5.During the period, keep stirring to prevent the pan from sticking.

After 40 minutes, add 1 tablespoon of salt, 1 tablespoon of sugar to taste, Xiaolun can also be added at will according to your preference, stirring constantly, cook until the watermelon sauce is sauce red, and the surface can be bleached with a layer of oil. 6.After evaporating the excess water, add some Pashan high liquor before taking it out of the pot, and the all-purpose watermelon sauce with rich sauce is ready, and everything is delicious.

High liquor has the effect of disinfection and sterilization, and the watermelon sauce with liquor will be stored for a longer time.