What happens when the soybeans covered with watermelon sauce have small flying insects?

It is normal for soybeans to have small flying insects in mildew, and it is not in the way, so it would be good to take them out with a dustpan when the mildew process is over!

It is possible that the mildew generated by the soybeans during the production process has attracted small flying insects, so you can try to sift them out. If the soybeans are completely bad, don't do it anymore and redo it.

That's broken. It should be a problem with which link. Caused deterioration.

Making this sauce requires a good grasp of technology and temperature control. If there is a problem in a certain link, there will be rotting and deterioration. Fermentation and decay are not the same, that is, the microbial active lactic acid bacteria in it are not cultivated well.

It's all about experience. There is no one set standard

A small flying insect that chases the taste.

Cover the beans. 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.

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.

3. Precautions:

Actually making watermelon bean sauce is very simple, as long as you master the key two steps. The first step is to cover the beans, also known as the beans, the beans need a very high temperature, so the place to cover the beans must be able to keep warm and impermeable, roll the surface quickly, and cover the beans while they are hot. The thickness of the beans should not be too thin, and if the temperature is thin, the flavor of the sauce will be weak.

It is advisable for the beans to turn yellow-brown when they are dried, and they smell a faint sauce aroma. The second step is to go down to the tank, using salt is the most critical, it is difficult to ferment if there is more salt, and the sauce will taste poor. If there is less salt, it will become sour, and the sauce will taste bad.

When the sauce is fermented, insist on stirring the sauce once a day, and the fermentation at this time is also called aerobic fermentation, that is, a lot of oxygen is needed during fermentation, and the purpose of stirring the sauce is to increase the oxygen content and facilitate fermentation. During fermentation, it is best not to use a glass lid to close the mouth of the cylinder or seal it with a plastic sheet, which is not conducive to fermentation and affects the flavor and color of the sauce. When stirring the sauce, it is best to stir the sauce when the flies are rarely active, so as to prevent the flies from falling on the tank and producing maggots.

Cover the mouth of the tank with a basin at night to prevent rainwater from entering.

If the sauce is too thick, don't dilute it with raw water, but dilute it with boiled pepper water or noodle broth.

As long as it is: the sauce is yellow-brown in color, and the sauce is fragrant. It's a success.

I'm doing it.,The first time I didn't use anything to cover it, it went straight out of the black hair.,So I did it again, and I paid attention to 1.The beans are boiled and drained and mixed with noodles, and if you put more noodles and less noodles, they will stick 2Cover it with paper, and then cover it with the back stuff and cover it with my own down jacket, and the city is successful. Try it.

I covered it three times and threw it three times, the first time it dried coldly and it didn't grow hair, the second time it just grew a lot of black hair in just two days, and the third time I opened it two days to see that it was sticky.

After cooking, turn it two or three times by hand and let it cool, mix the noodles three times after cooling, mix the noodles once and stop for half an hour in the middle of the mixing, mix the noodles three times, spread them on the cardboard after mixing, cover a cloth, stop for 12 hours and turn it over once and twice by hand to let it ferment naturally, especially successful, the first time to cover it regardless of its black hair, the second time according to the above method is particularly successful.

Can the beans used in the sauce cover be sticky without black hair?

I remember when I was a child, my mother made bean paste, and the bean hair was yellowish, and you may have failed.

It's all moldy, and it's definitely a failure.

No, this one is for pickling

Our beans are moldy, and they are called stinky beans in our house.

Failure mold should be green.

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.

First of all, it is necessary to select very full soybeans as raw materials, soak the selected beans in water, cook them in a pot, empty the soup, put them in a clean clay pot, cover them with fine gauze, put them on the hot kang head and cover them with quilts or cotton clothes, after more than ten days, the appearance of soybeans has grown a layer of white mucous membrane like soaked milk (that is, the long hair you said), with salt, chili pepper, ginger shreds, peppercorns, fennel and other condiments, adding an appropriate amount of liquor and watermelon can better taste, It is then put into a container and covered with gauze for post-fermentation (a few days in the sun). After a few days, it can be eaten. It's best to recook it before eating.