Douban, how to make watermelon paste, how to make watermelon bean paste

Home-cooked soybean paste is an indispensable condiment on our table, with many types, different flavor and quality, and a large consumption. The following introduces two kinds of soybean paste methods - First of all, we introduce a home-style watermelon sauce production method, which is simple in technology, convenient in taking materials, good in quality, pure in sauce, slightly sweet in fragrance, never tired of eating, and is a good accompaniment to food. It is the first choice for making sauce at home, and it is also a new product that can be produced by small processing plants.

The specific steps are as follows: 1. Boiled beans: In mid-to-late July, when a large number of watermelons are on the market, the soybeans are cleaned after selection, and after being cooked in a large pot, the beans are spread on a plastic cloth about 5-8cm thick, and the beans are naturally fermented under warm and weak light, or inoculated with sauce koji, about 7-10 days later, the beans are densely grown with 1-2cm long yellow-white mycelium, and the beans are ground into the tank (with a small grinder or a stuffing machine, no need to clean, and the bacteria are put into the tank, and the fermentation is fast).

2. Add watermelon juice: remove the seeds and peel the ripe watermelon and add it to the tank, soak the beans or bean flour, and add the amount of watermelon juice to the submerged beans, and it is best not to add water. 3. Add salt:

Add about salt per kilogram of dried soybeans. 4. Fermentation: In the high temperature season from July to August, ferment in the sun, cover with multiple layers of gauze to avoid mosquitoes and flies, and cover in time in rainy days to prevent rainwater from entering.

Stir daily to ensure even fermentation, and it can be eaten after about a month. Here's a soybean paste recipe that was turned over from above – ingredients; Soybeans, koji (a type of bacteria used for fermentation), salt, water. First cook the soybeans in a pot, and then use a meat whisk to crush them, and they are not particularly crushed, and there are many half of the bean paste, which are included in the koji.

What my mother did was to use ten catties of soybeans and put two small handfuls of koji) into two cubes, put them under the sun to dry, and dry each side into a shell, in fact, the middle is still soft When the six sides are dried, wrap them in paper and put them for a period of time (the inside is basically dry). When it comes to the day of the sauce, there used to be a specific day, but now you can use it whenever you want, make the dried sauce cubes into small pieces, and you will see that there are a lot of hairs, that is, long hairs, put water and salt in the jar (taste it). Cover with fine gauze and let it sit in the sun (so that the sauce will rise).

In the end, you also need to use a sauce rake (that is, a board under a wooden stick) every day to pound (must), put the foam out and throw it away, and the sauce will become very fine every day. When the sauce is served, you can eat it. Hope you enjoy good luck.

1. Types. There are two types of bean paste: tomato bean paste and watermelon bean paste.

2. Raw materials. Kilograms of full-pronged, mildew-free grains; 1 kg of large, mold-free peanuts; 200 grams of Sichuan pepper, preferably new Sichuan pepper, the best with Sichuan pepper leaves; 100 grams of fine salt; 30 grams of monosodium glutamate; 50 grams of smashed star anise; 3 kg of watermelon (for watermelon sauce); 1 kg of tomatoes (for tomato paste).

3. Equipment. 1 jar (size customized), plastic cloth and white cloth (reserved for sealing the mouth of the jar).

Fourth, the production process.

1. First of all, wash the selected soybeans and cook them in a pot until they are eight ripe, then take out the boiled soybeans and spread them in the sun for 20 minutes until the surface moisture is evaporated, and cover the soybeans in a bag to grow a layer of hair (about a week in winter, 3 or 4 days in summer).

2. Put the covered soybeans in the basin and rub it, so that it does not stick, put the peanuts, pepper, salt, monosodium glutamate, star anise powder, etc. together in the pot, add 3 kg of water, cook on high heat for about 30 minutes, pay attention not to cook for too long, so as not to affect the taste, wait until the peanuts are six or seven mature and the ingredients are completely integrated into the peanuts and soup), the soup is prevented into the jar, cool for 30 minutes, add the covered soybeans, it is best to add watermelon or tomato, seal the jar mouth and store and expose to the sun. Exposure to the sun storage time (generally about 7 days in winter, about 4 to 5 days in summer).

3. If you make watermelon sauce, peel the selected watermelon and put the scallops into the jar together; To make tomato paste, chop the tomatoes, wash them, and put them in a jar.

5. Precautions.

1. Do not open the mouth of the jar during the sun.

2. In case of rainy days, be sure to store the jar indoors.

The watermelon bean paste is made as follows:

Ingredients: soybeans, flour, salt, watermelon pulp, ginger, cumin, orange peel.

Production method: 1. After removing the impurities, soak the soybeans in water to swell and steam until paste;

2. Pour the bean material on the mat, mix it with flour and mix well, spread it to a thickness of about 3 cm, turn it once a day at room temperature of 25 to 30 degrees Celsius, and then let it ferment, about three to five days to grow dark yellow bacteria, put it outside the room section to dry, that is, sauce Ying;

3. Put the sauce into the jar, add the watermelon pulp, salt, ginger, etc., and mix evenly, turn the jar the next day, and stir once every other day;

4. After the salinization is completed, put the sauce blank in the cylinder, but be careful not to fill the cylinder, the cylinder mouth should leave a certain space, about 17 cm away from the cylinder mouth, cover the lid, seal the cylinder mouth with lime mud or yellow mud, prevent the round belt from breathing, prevent bacteria and rainwater from invading, and cause deterioration, and can be eaten in the sun for 40 to 50 days.

The watermelon bean paste is made as follows:

Ingredients: soybeans, flour, salt, watermelon pulp, ginger, cumin, orange peel.

Production method: 1. After removing the impurities, soak the soybeans in water to swell, and steam them until they are paste-like; Filial piety and prudence.

2. Pour the bean material on the mat, mix it with flour and mix well, spread it to a thickness of about 3 cm, turn it once a day at room temperature of 25 to 30 degrees Celsius, and then let it ferment, about three to five days to grow dark yellow bacteria, and put it outdoors to dry it for sauce;

3. Put the sauce into the jar, add watermelon pulp, salt, ginger, etc., and mix evenly, turn the jar the next day, and stir once every other day;

4. After the salting, put the sauce blank in the cylinder, but be careful not to fill the cylinder, the cylinder mouth should leave a certain space, about 17 cm away from the cylinder mouth, cover the lid, seal the cylinder mouth with lime mud or yellow mud, prevent ventilation, prevent bacteria and rainwater from invading, and cause deterioration, and it can be eaten in the sun for 40 to 50 days.

Watermelon bean paste is a spicy traditional Sichuan sauce, which has become the first choice for many people in summer due to its refreshing taste and strong spicy taste. Let's take a look at the steps of making watermelon bean paste.

The first step is to prepare the materials. The ingredients needed to make watermelon bean paste are fresh watermelon skin, red oil bean paste, peanut oil, salt, monosodium glutamate, chicken essence and edible alkali. Cut the watermelon rind into dices, soak in salted water for half an hour, and then wash off the salt with water.

The second step is to stir-fry the bean paste. Pour an appropriate amount of peanut oil into the pot, add an appropriate amount of red oil bean paste after heating, stir-fry to create a fragrance, put in the pickled watermelon skin and fry after the bean paste becomes red oil, add edible alkali, and stir-fry until the watermelon skin is translucent.

The third step is to taste. Add a small amount of salt, monosodium glutamate, and chicken essence to the fried watermelon rind and stir-fry evenly, and finally put it in a container for later use. The watermelon bean paste produced in this way is fragrant and spicy, making it a good choice for cold dishes and Sichuan cuisine.

The above are the steps to make watermelon bean paste, I believe you can easily make your own delicious bean paste.

1) Cook the beans in a pot first, 2) Mix with the white noodles while they are hot (until the white noodles are evenly adhered to the surface of the beans, and the white noodles are not easy to overgrow).

3) Prepare some tangerine stalks or saws and spread them on the ground (to create temperature for the beans), and then spread a layer of bags on top of the noodles.

Or a thicker piece of paper, spread the beans mixed with white flour on the paper, and then cover a layer of bag or paper, and the top layer should be.

Press it with something and seal it tightly.

4) Until the beans grow yellow-green fimbria (sometimes black fimbria will appear, which is not fermented well, and the taste of the sauce is poor).

A little. 5) Prepare a small jar and porcelain basin, take the beans down, gently rub off the flour on the surface of the beans, put them in the jar or porcelain basin, pour them into the jar according to the ratio of 2-3 taels of salt for 1 kg of beans, and then add the watermelon scoop (the ratio of soybeans and melon scoop is 1:2:

3. Melon scoop lane.

Crushed, do not take out melon seeds) and a bag with an appropriate amount of peppercorns, shredded ginger; If you like spicy flavor, you can also put some red pepper in moderation.

Fruit (dry), stir evenly with clean chopsticks, seal the mouth of the can with plastic sheeting, expose it to the sun in full sunlight, open the Jiyu silver and stir it once a day, after about a month of thick sauce flavor, the delicious and delicious fake watermelon sauce is ready.

Preparation and production steps of homemade watermelon bean paste:

1. Choose clean and high-quality soybeans, remove them after cooking them in the pot, sprinkle in an appropriate amount of white flour while they are hot, and mix well together until each soybean is evenly coated with a layer of white flour. Danxiao should pay attention to the amount of white noodles should not be too much, and should be added slowly while mixing.

2. Wrap the mixed soybeans in lotus leaves and put them in an unventilated place indoors. In about seven days, the soybeans will be covered with yellow-green pili, which means that the soybeans have finished fermenting and can be used to make sauce. You can also leave it for a while longer, it doesn't matter, the key is to let the soybeans fully ferment well.

3. Take out the fermented soybeans, dry them and gently rub off the flour and hair fungi on them, so that they can be used to make sauce. This process can be done up to a month in advance without any problems.

The process of making watermelon bean paste and making a mold draft step:

1. According to your own taste, take an appropriate amount of pepper, spices, ginger slices, and salt in a pot, add an appropriate amount of water and boil into water. The amount of water used is estimated to be less than soybeans. After the cooking water is boiled, let it cool for later use.

1. Cook the beans in a pot first.

2. Mix with the white noodles while hot (until the white noodles are evenly stuck to the surface of the beans, and the white noodles are not easy to over).

3. Prepare some wheat orange stalks and spread them on the ground (use the rest of the world to create temperature for the beans), then spread a layer of bags or thicker paper on them, spread the beans mixed with white flour on the paper, and then cover a layer of bags or paper, and the upper layer should be pressed with something and sealed tightly.

4. Until the beans grow yellow-green fimbrie (sometimes black fimbria will appear, not fermented well, and the taste of the sauce is a little worse).

5. Prepare a small jar and porcelain basin, take down the beans, gently rub off the flour on the surface of the beans, put them in the jar or porcelain basin, pour them into the jar according to the ratio of 1 kg of beans and 2-3 taels of salt, and then add them to the watermelon scoop (the ratio of soybeans and melon scoop is 1:2:3, the melon scoop is broken, and the melon seeds should not be taken out) and the bag with the appropriate amount of peppercorns and shredded ginger.

Stir well with clean chopsticks, seal the mouth of the can with plastic sheeting, expose it to full sunlight, open and stir once a day, and after about a month, a strong sauce flavor appears, and the delicious watermelon sauce is ready.

1. 1 kg of soybeans, 10 kg of watermelon, 3 taels of salt, half a bottle of sweet noodle sauce, 1 handful of star anise and Sichuan pepper, half a kg of liquor, 165 grams of sugar, and 1 kg of edible oil.

2. Soak the soybeans for a few hours and soak them thoroughly. Cut the watermelon into cubes.

3. Sichuan pepper, star anise in oil and fry the small imitation key. Remove the ingredients. Wrap the bulk with a doughcloth. The oil that filters out the bulk is very fragrant.

4. At this time, the oil is very hot, so carefully put in the watermelon piece by piece. Then pour in the soaked soybeans and burn them over high heat.

5. Put it into the bag. Cook over medium heat for more than an hour.

6. Add white wine, sweet paste, sugar and salt and continue to cook over medium heat for more than an hour.

7. After seeing a layer of oil floating on the surface of the pot and turning the sauce red, the watermelon sauce is ready.

8. When you reach this color, you can't boil it anymore, otherwise the color of the sauce will turn black.

9. If you like spicy food, you can add chopped green onion and Hangzhou pepper and then return to the pot to cook.

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

Ingredients: watermelon rind, half a watermelon rind, 2 tablespoons of Haitian soybean paste, appropriate amount of salt.

Steps: 1. Pick a large watermelon.

2. Cut the watermelon.

3. Cut off the pulp, eat it directly, or squeeze the juice, or use a spoon to dig out the pulp.

4. Peel the skin of the watermelon with a paring knife.

5. Cut into slightly larger strips.

7. Add the water that can just be submerged in the watermelon skin and start boiling.

9. Add two tablespoons of soybean paste and continue to cook for about 5 minutes.

10. Cook until the juice is about to dry up, taste the saltiness, and add a little salt to taste if it is not salty enough (the porridge is suitable for a little salty).

11. Remove from the pot and serve on a plate. The watermelon sauce is ready.