Is it sealed when drying watermelon sauce, or is it gauze?

?◇?Why not seal it?

If it is not sealed, there will be small insects, and maggots can only be poured out! The mouth of the altar should be wrapped in fine gauze and dried under the storm sun for about a week! In the morning, stir up and down with clean chopsticks without moisture, so that the sauce is ripe and even.

Don't stir it overnight, it's easy to get sour, and the taste is not good if it's sour. It is easy to get sour when it is not cooled in the sun for a day, and it is easy to stir it when it is hot, so it is recommended to stir it in the morning after cooling. Then seal the mouth of the altar with fine gauze.

Generally, watermelon sauce is made in the shade of the house, and it is easy to be sour when it is sunburned. What we have here is based on the size of the jar and how much soybeans are put in. Stir-fry the soybeans until fragrant, and then put the diced chili pepper (chili pepper put ripe red pepper), pepper, ginger, according to personal taste, some people don't like to put ginger, in fact, ginger has a preservative effect.

Watermelon seeds to scratch rotten, put the prepared material into the jar, do not see the raw water, seal the mouth of the altar and put it in a cool and ventilated place to dry, because the watermelon sauce is in the hot season, (the temperature in the cool and ventilated place can also reach the fermented temperature, but can not be placed in the air-conditioned room,) bubbling in a few days, get up early in the morning with clean chopsticks or other objects that can be stirred thoroughly and then seal the mouth of the altar, put pepper on the mouth of the altar to prevent mosquitoes and flies. Now the supermarket sells ready-made, and I don't eat much of this stuff, so I don't want to stir-fry vegetables and dip some sauce to eat in the morning, so I don't have to bother. The economy is active, you can eat whatever you want, the sauce you dry is cost-effective for a large population, and you can't eat it when the population is small, so it generally doesn't take much trouble to do, and it will go bad if you're not careful!

All the previous efforts have been wasted, and in the past, people were all counting on eating sauce. That's why I'm not going to do any of this now! Eating these pickled sauces for a long time is not good for the body!

It is recommended to improve the variety of vegetables, diversify and absorb vitamin-rich vegetables, melons and fruits

Of course, it is to cover the ash with a gauze, and it makes no sense to dry the watermelon paste if it is completely closed.

First of all, choose soybeans that are full and have no bad beans, clean them, soak them in well water overnight, eat well water when they were young, cook them in a pot the next day, steam them, and then control the moisture.

Spread the boiled beans flat, let them cool, sprinkle flour when they are slightly wet, and the flour will not cover them if they are too dry. It is flour that is evenly coated on the beans.

Find an object with better air permeability, when we were children, we were spread on a bag of grain, or newspaper, and the artemisia grass underneath, the beans were evenly spread, and then the paper or bag was put on it, and the artemisia grass was spread, it had a unique taste, giving the beans a fresh taste, depending on the temperature, and then covered with a quilt and began to cover the beans.

It is best not to cover the beans in a ventilated place, the temperature and humidity can not reach, which is not conducive to the fermentation of beans.

After two or three days, the white mycelium will begin to grow, and the hand will reach in and find that it is hot, if it is too hot, be sure to reduce the covering, the temperature is too high, the mycelium is easy to spoil, and the taste of the beans will change, if you find that the beans are wrapped together, you should break them and ferment them evenly. After about four or five days, the color of the mycelium changes, a bit like yellow-green, and that's about the same, when the beans are full of the smell of artemisia grass and are opened to dry.

Dried beans, sweet watermelon, salt, peppercorns or not, according to personal taste, habits. The specific proportion has not been calculated, but watermelon is about two or three times that of beans. Then put it in a jar and seal it and continue to ferment.

You can eat it in about ten days, and you must not scoop it up with water when eating, otherwise the raw water will cause bacteria to breed and destroy the remaining sauce.

I think it's okay, this depends on yourself, after all, I think I don't usually like this thing, because I think it's too troublesome to do it at home, it's better to buy it outside and eat it, buy a little less at a time, of course, if you want to do it, you can also ask, friends around you who will do it, anyway, I think the approach is still very simple, as long as you master it, basically it won't overturn.

When drying watermelon, it is better to use cloth, which is breathable and dries quickly.

To dry watermelon sauce, I personally recommend sealing it with gauze, the effect is better, and the taste of drying is better than that of plastic wrap sealing.

1. SaveWe generally store the watermelon paste in an airtight container, so as to keep it dry and not be distributed, but how to store the dried watermelon sauce? We need to put it in a glass container, close the lid, then seal it with plastic wrap on top, and finally put it in a dry environment, and then the temperature is not too high.

2. Watermelon sauce is nutritiousThe main raw materials of watermelon paste are watermelon and soybeans. It is rich in substances containing a large amount of glucose, malic acid, fructose, protein amino acids, lycopin and rich in vitamin C, and the amino acid composition of the protein is similar to that of animal protein, of which the amino acids are relatively close to the ratio required by the human body.

The sealing effect of gauze and plastic wrap for drying watermelon sauce is better, and I think the sealing effect of plastic wrap will be better, but gauze is very breathable.

To dry watermelon sauce, I think it's better to use gauze, because gauze can be ventilated and breathable, but plastic wrap is not particularly good for the taste of the ingredients!

Use gauze or plastic wrap to dry watermelon jam, the effect of using plastic wrap is a little better, because it is completely breathable.

Dear, I'm glad to serve you, your question is: what to do if the dried watermelon sauce is spread out for youThe result of your inquiry is: First of all, you should try the hot water Huling loss soaking method, and soak the watermelon sauce in warm water to improve the consistency of the watermelon sauce.

Secondly, the thickening effect can be achieved by adding -linolenate ester, which can effectively increase the content of solid matter and thus increase the consistency of watermelon sauce. Finally, if you want to achieve the goal faster, you can put the prepared watermelon sauce in the microwave to heat it up, which will return the watermelon sauce to its normal consistency faster. In addition, in addition to managing watermelon sauce well, there are also a few points that should be paid attention to when using watermelon sauce:

1.In addition to being used for MSG seasoning, watermelon sauce can also be used as an appetizer, ginger, garlic, sugar and a little vinegar as condiments to make a delicious fruit pickle. 2.

Watermelon sauce can be used to mix processed foods such as duck and beef to increase the taste of the food. 3.Watermelon sauce can be added to broths, tomato soups, soups to enhance the umami flavor of cooking dishes.

4.Watermelon sauce can also be added to baked goods to enrich the taste and color of the food.

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 selected and cleaned, boiled in a large pot until they are medium-cooked, evenly spread out with a bamboo curtain or mat, and covered with gauze (natural fermentation under warm, 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 of the 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.

Watermelon sauce method:

Ingredients: 10 kg of soybeans, 1 kg of flour, 2 kg of salt, 15 kg of watermelon pulp (with seeds).

1. Wash the soybeans, soak them in water for four hours, cook them in a pot, and twist them into cakes by hand.

2. Take out the boiled soybeans and let them cool, mix in the flour evenly, arrange them on a wooden board (about one inch to one and a half inches thick), cover them with a clean cloth, and place them in a less ventilated place to ferment for about five or seven days, grow a layer of gray and white hairs, and form a biscuit.

3. Roll out the fermented bean blanks into small pieces and dry them in the sun.

4. Put the dried soybeans and watermelon juice (ripe watermelon with seeds) into the tank at the same time, add salt, stir well, cover the cylinder cover, put it in the sun, and eat it after a month. Watermelon seeds have a spiced smell.

Watermelon sauce is a fruit juice bean paste with a unique flavor. It is rich in nutrition, salty and sweet in taste, and has the fragrant smell of watermelon, after frying, the fragrance is more intense, it is a good product for making fried noodles and mixed noodles.

Ingredients. Watermelon.

5000g soybeans.

500g liquor.

250 ml sugar.

160 g salt.

150g sweet noodle sauce.

3 tbsp. Pepper.

A handful. Star anise. A handful. Oil.

500g steps.

Wash the soybeans and soak them 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.

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.