The practice of pickling winter melon sauce beans, the practice of melon bean paste

Soybeans (green beans, black beans can also be) remove mold grains and impurities, soak them in a pot to soak them softly, cook them in a pot until they are seven or eight mature, remove the water, put them in a magnetic basin while they are hot, tightly seal the lid (generally with sterilized gauze and then cover with a clean cotton pad), and place it in the room for fermentation at about 20.

When the beans form a paste by hand, remove them and stir.

3.Then, let it dry into beans in the sun or in the oven. Pay attention to hygiene when drying, and cover the basin with gauze if it is sun-dried.

4.Peel the selected winter melon, scrape the gourd, remove the seeds, cut it into long strips about 3 cm thick and about 3 cm long, steam it in the steamer until it is seven mature, and remove the moisture.

5.Condiment processing: Sichuan pepper, anise, dried ginger, cumin.

Tangerine peel and cinnamon, dried and ground finely through a sieve, into a condiment powder.

6.Clean the sauce jar and disinfect it with fumigated sulfur. Put the cooked winter melon strips, bean material, and condiment powder into the sterilized magnetic cylinder and stir evenly, and then seal the cylinder mouth. After about 1 month, it is made into winter melon bean paste.

7.To make a savory sauce, add an appropriate amount of pure salt powder to the above ingredients.

8.After the winter melon bean paste is made, you need to put 10% preservatives.

Such as sorbic acid. Wait. Containers for winter melon bean paste are generally porcelain jars, small jars, glass bottles, etc. Finally, boil and sterilize in boiling water for 20 minutes, or steam in a steamer for 30 minutes, and you can be listed**.

1.Cook the soybeans, sprinkle some flour, spread them out and put them in the shade to make them moldy and grow that kind of little green hair.

2.Then take it out to dry, rubbing off the green, moldy skin.

3.Peel and peel the winter melon, cut it into small pieces, and remember to dry it.

4.Prepare other ingredients for green onion and ginger, salt (I heard that the sauce beans made of iodized salt are not delicious and easy to spoil, so my mother uses the big salt used for pickles every time).

4.Depending on the size of the container and the number of beans, add an appropriate amount of winter melon and ingredients. A little salty so that the shelf life will be longer.

5.Then seal the container without gaps, and it will be good after almost a month.

6.When eating, it is more delicious to take out the appropriate amount and cook it again.

The preparation of melon bean paste is as follows:

Main ingredients: soybeans, watermelon.

1. Soak the soybeans in water for about 12 hours overnight in advance, soak them completely, and then put them in the pot.

2. Add water to cover the soybeans, boil the soybeans, boil the noodles, boil over high heat, remove the lid of the pot, turn to medium-low heat and simmer, cook for about 20 minutes, remove and control the moisture.

3. Dig out the watermelon pulp and put it in a bowl for later use, the higher the sweetness of the watermelon, the better the taste of the watermelon sauce, and the watermelon pieces should not be too large.

4. Add an appropriate amount of oil to the pot, pour in the pepper, bay leaf, cinnamon, and dry chili pepper and other ingredients over low heat, stir-fry the fragrance, then pour in the green onion and ginger to continue stir-frying, fry again and then add the soybeans, the oil in the pot is not over the soybeans, add soybean paste and red oil bean paste, continue to stir-fry the red oil, pour in the watermelon to slow the banquet, stir evenly, and cook for about 40 minutes.

5. Add salt, sugar, boil until the soybean and watermelon sauce becomes red sauce, evaporate the excess water, add some white wine before the pot, and the watermelon sauce beans are ready.

How to fry soybean sauce:

Ingredients: 200 grams of dried yellow sauce.

Excipients: 50 grams of green onions, 10 grams of green peppers, 100 ml of peanut oil, 50 grams of shiitake mushrooms (dried), 50 grams of peanuts, 10 grams of red peppers. zhidao

Specific steps: 1. Wash and soak the mushrooms for 30 minutes.

2. Cut the shiitake mushrooms, red peppers, green peppers and green onions into pieces for later use.

3. Put oil in the pot, heat it, add the peanuts and fry until the peanuts are slightly yellow.

4. When the fried peanuts are slightly yellow, remove them and set aside.

5. Put the shiitake mushrooms in the pan and fry for a while.

6. Put the dried yellow sauce into the pot and continue to fry, note that it is easy to stick to the pan at this time, and stir-fry frequently.

7. Stir-fry the fragrant sauce flavor and stir-fry the green and red peppers and chopped green onions.

8. Finally, add the fried peanuts.

9. Stir well and remove from the pan.

Summary. Hello, glad for your question, how to make pickled winter melon sauce beans? The practice of pickling winter melon sauce beans:

After peeling the circles of winter melon, cut them into large pieces, and expose them to the sun for 1 day. Soybean meal and salt, mix well to form a marinade. Spare!

Take a glass jar, after the marinade, first sprinkle a layer in the bottle, put in 2 pieces of licorice, then put the winter melon, then sprinkle the marinade, put in the licorice flakes, then put in the winter melon, according to a layer of winter melon, a layer of marinade, licorice flakes into the bottle. Finally, put all the remaining marinade on top, pour in the rice wine, and cover again. Put it in a ventilated place for more than a month, and it's done!

After a month, the winter melon sauce will darken in color.

Hello, glad for your question, how to make pickled winter melon sauce beans? The method of pickling winter melon and soy beans: peel the circle of winter melon, cut it into large pieces, and expose it to the sun for 1 day.

Soybean meal and salt, mix well to form a marinade. Spare! Take a glass jar of Xiangkuan, after the marinade, first sprinkle a layer in the bottle, put in the core or 2 pieces of licorice, then put the winter melon, then sprinkle the marinade, put in the licorice slices, and then put in the winter melon, according to a layer of winter melon, a layer of marinade, licorice flakes into the bottle.

Finally, put all the remaining marinade on top, pour in the rice wine, and cover again. Put it in a ventilated place for more than a month, and it's done! After a month, the winter melon sauce will darken in color.

Or: 1. After washing the soybeans, cook them in a pot, sprinkle some flour after removing them, then spread them out and put them in a cool place to make them moldy, and grow that kind of green mold and fluff. 2. Dry the moldy soybeans in the sun, and rub the green and moldy skin clean.

3. Wash the shirt with winter melon, peel and remove the pulp, cut it into small pieces, and dry it naturally. Prepare other ingredients for green onion and ginger, salt. It is best to use large salt for pickles.

Depending on the size of the container and the number of beans, add an appropriate amount of winter melon and ingredients. It can be a little salty so that the shelf life will be longer. 4. Seal the container with the materials, without seams or finger gaps, and it can be eaten after more than a month.

When eating, it is more delicious to take it out and cook it in moderation.

Take a look

The method of pickling winter melon and beans: ingredients: 100 grams of fresh and tender winter melon, an appropriate amount of beans, 50 ml of soy sauce, an appropriate amount of Sichuan pepper, 2 slices of ginger, 3 cloves of garlic, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of white vinegar, and an appropriate amount of water.

Method:1Remove the top of the beans, wash and set aside.

2.Peel and remove the seeds, wash and cut the melon into small pieces. 3.

Put the winter melon in a pot, add water, and cook until cooked. 4.Puree the cooked winter melon with a spoon and pour it into the pot to continue cooking.

5.Add soy sauce, Sichuan peppercorns, ginger, garlic, salt, sugar and cook until paste. 6.

Wash the beans with water, drain, put them in a pot and cook, remove and drain the water. 7.Put the boiled beans into the sauce, add an appropriate amount of white vinegar, and stir well.

After pickling, you can put the winter melon sauce beans in the refrigerator and chill them, which makes the taste more refreshing and delicious.