1, first choose full soybeans without rotten beans, clean them, soak them in the well for one night, eat well water when I was a child, cook them in the pot the next day, steam them, and then control the moisture.
2. Spread the cooked beans flat, let them cool, and sprinkle flour when they are slightly wet, which is too dry to wrap the flour. Flour is evenly coated on beans.
3. Find an object with good air permeability. When we were young, we put it in a bag full of grain or in a newspaper. Spread the wormwood and beans evenly under it, and then put paper or bags on it. It has a unique taste, giving beans a fresh taste. Depending on the temperature, we covered the beans with quilts and began to cover them.
It is best not to cover the beans in a ventilated place. The temperature and humidity can not reach, which is not conducive to bean fermentation. I put them in my room when I was a child. The room is a tile-roofed house, and the humidity is OK.
After two or three days, white hyphae begin to grow. When you put your hand in, you will find that they are warm. If they overheat, you must reduce the coverage. If the temperature is too high, the mycelium will deteriorate easily, and the taste of beans will also change. If you find the beans wrapped together, you should break them up and ferment them evenly. After about four or five days, the color of the mycelium changed, a bit like yellow-green, and that's almost it. At that time, the beans smelled of wormwood. Open them to dry.
6, dried beans, sweet watermelon, salt and pepper are optional, according to personal tastes and habits. The specific proportion has not been worked out yet. Watermelon is about two or three times as big as beans. Then put it in a jar and seal it, and continue to ferment.
You can eat it in about seven or ten days. You must not eat with water, or raw water will lead to the growth of bacteria and destroy the remaining sauce. When I was a child, we used to add eggs to stir fry, and some just added chopped green onion, which was delicious in summer.
Note: May to July in summer is the most suitable; Pay attention to the color change of mycelium; The jar mouth is sealed to prevent eggs from falling in; Don't touch raw water.
Every July and August, when a large number of watermelons are on the market, a large pot of watermelon sauce will be dried at home. At that time, watermelons matured naturally, and there was no ripening agent. Watermelon pulp is moderate in thickness, not too hard, and sunny is more conducive to the drying of sauce. Let's share the method of dried sauce.
1 Soak a proper amount of beans the night before cooking, and be careful not to cook them too badly. After cooking, pour it into the leaky basket and cool it. Don't be too cold to wrap the flour. Spread the flour evenly on the beans and turn it gently by hand to ensure that each grain can be stained with flour.
Prepare the washed and dried woven bag, spread the beans mixed with flour evenly on it, and then cover the beans with the woven bag. Now you can fry beans, and it is best to observe them in a closed room from time to time. They should not be too hot or too cold. At first, beans grow white hairs, which gradually change from white to bluish yellow. In the meantime, the caked beans should be crushed by hand.
3 Rub the blue and yellow hairs on the beans gently, put them in a porcelain basin, add peeled watermelon pulp, appropriate amount of salt, ginger slices and fresh peppers and mix well. Tie a gauze on the basin to prevent flies and insects from entering. Stir with a clean spoon before drying every day and move back to the house at sunset. During the drying process, the sauce should not stick to the water, otherwise it will go bad and moldy. As long as it is sunny, the sauce will soon dry up!
Glad to be home. Your question.
First of all, the most suitable time to make watermelon sauce is the middle and late July of each year. At this time, a large number of watermelons are on the market, which is the most suitable time to make watermelon sauce.
Secondly, the specific practices are as follows:
Ingredients: 20 kg of soybean, 40 ~ 60 kg of watermelon, 5 kg of ginger, 5 kg of salt, and appropriate amount of other condiments.
Steps: First, wash the soybeans and cook them in a pot until they are 80% mature. Then, put the cooked soybeans on a bamboo curtain or a summer mat, cover them with gauze, and naturally ferment in warm and weak light. After about 7 to 10 days, white hyphae of 1 2 cm grow on the beans, and then observe whether the yellow mold grows evenly on the beans, and then wipe off the yellow outer layer.
Peel and chop the watermelon, shred the ginger, boil the salt water in the pot, add shredded ginger and soybeans, boil, cool and add the treated watermelon, then put these into a clean pot for fermentation to ensure no oil and raw water, and then wrap gauze around the pot mouth to ensure ventilation. Stir it up and down with a wooden spoon every day, and you can eat it after one month. If you want to add star anise later, cinnamon can also be used.
The soy sauce made by this method has short cycle, simple process and unique taste.
You don't have to be in a closed environment when drilling soybeans. In summer, you only need room temperature and natural conditions.
The above only represents personal views, and I hope it can be adopted reasonably.
As the saying goes, autumn oil reservoir sauce, that is to say, dog days are the season suitable for making sauce. Sauce is generally divided into two categories: noodle sauce and bean paste. Noodle sauce can be divided into dried yellow sauce, noodle sauce and sweet noodle sauce. They are all made of flour or flour products. Bean paste is divided into bean paste, watermelon bean paste, tomato bean paste and spicy bean paste. General sweet noodle sauce, watermelon bean paste and tomato bean paste are suitable for home production. To make watermelon bean paste, the main ingredients are: soybean 2500g, flour 1500g, watermelon 5000g, (gross weight, that is, the whole with skin, should be selected according to actual needs) salt 1000g, spiced powder and pepper particles. First, wash the soybeans, soak them in clear water and cook them in a pot. Only a few flowers can bloom. ) Take it out and cool it to 35 degrees Celsius. Sprinkle with flour and mix well. Spread them on the table, about 30 cm long. Cover with thin gauze (if you can pick some hemp leaves and bean leaves from the countryside, it is best to cover them) and put them in the house for fermentation. If it's cold, you can cover them with a little insulation. After three days, turn over the materials, continue to ferment for two days, grow yellow-green hair (Henan dialect: glaze), take it out and put it in a container, preferably enamel or ceramics. Cut the watermelon, dig it out with a spoon, add salt, allspice powder and beans and mix well. Watermelon juice can bury beans better. Cover the mouth of the container with clean gauze, sprinkle with pepper particles and expose it to the sun for about a week. You can stir it a little with clean bamboo chopsticks. Cover it at night to prevent rain and dust from entering. When the bean paste turns purple (sauce purple, that is, it comes from it), put it in a sealable container and expose it to the sun for a few days. If you use tomatoes, you should choose good tomatoes brewed in sand and add appropriate amount of sugar.
Watermelon sauce is very simple for me to share:
1. Prepare watermelon, rock sugar and starch.
2. Peel and seed the watermelon, cut it into small pieces, put it in a cooking machine, and then add rock sugar.
Press the stirring button, and the cooking machine will work automatically.
4. Pour the stirred watermelon juice into a non-stick pan.
Step 5 cook with a big fire
6. Cook until the water evaporates, the watermelon juice is a little thick, and then pour in the prepared corn starch. Stir while pouring, keep stirring.
7. Cook until the watermelon juice is thick.
8, the finished product, watermelon sauce is ready.
July, because July is the most abundant time for watermelons.
Practice of watermelon sauce:
1. Boiled beans: In the middle and late July, when a large number of watermelons are on the market, clean the soybeans. After the beans are cooked in a large pot, they are spread on a plastic cloth with a thickness of about 5-8 cm, naturally fermented in warm and weak light, or inoculated with soy sauce koji. After about 7- 10 days, white hyphae with a length of 1-2 cm grew densely on the beans. At this time, the beans are placed on the plastic sheet.
2. Add watermelon juice: remove seeds and peel the ripe watermelon, then put it in a jar and brew bean granules or bean powder. The amount of watermelon juice added is subject to the submerged beans, and it is best not to add extra water.
Third, add salt: add about 0.25 kg of salt per kg of dried soybeans.
4. Fermentation: in the high temperature season from July to August, it is fermented in the sun, covered with multiple layers of gauze to prevent mosquitoes and flies from falling in, and covered in time in rainy days to prevent rainwater from entering. Stir every day to ensure uniform fermentation, and you can eat it in about a month.
First of all, the most suitable time to make watermelon sauce is the middle and late July of each year. At this time, a large number of watermelons are on the market, which is the most suitable time to make watermelon sauce.
Secondly, the specific practices are as follows:
Ingredients: 20 kg of soybean, 40 ~ 60 kg of watermelon, 5 kg of ginger, 5 kg of salt, and appropriate amount of other condiments.
Steps: First, wash the soybeans and cook them in a pot until they are 80% mature. Then, put the cooked soybeans on a bamboo curtain or a summer mat, cover them with gauze, and naturally ferment in warm and weak light. After about 7 to 10 days, white hyphae of 1 2 cm grow on the beans, and then observe whether the yellow mold grows evenly on the beans, and then wipe off the yellow outer layer.
Peel and chop the watermelon, shred the ginger, boil the salt water in the pot, add shredded ginger and soybeans, boil, cool and add the treated watermelon, then put these into a clean pot for fermentation to ensure no oil and raw water, and then wrap gauze around the pot mouth to ensure ventilation. Stir it up and down with a wooden spoon every day, and you can eat it after one month. If you want to add star anise later, cinnamon can also be used.
The soy sauce made by this method has short cycle, simple process and unique taste.
You don't have to be in a closed environment when drilling soybeans. In summer, you only need room temperature and natural conditions.
The above is only a personal opinion, and I hope it can be adopted reasonably.
I think around August, when a large number of watermelons came on the market, because I think watermelons are quite expensive now, a few dollars a catty!
All the materials used are the pulp of Zanthoxylum bungeanum, Illicium verum, Zanthoxylum bungeanum, Onion, Ginger and Watermelon, all of which are taken out and put into a clean bowl. After the preparations are done, you can start burning a lot of oil. We will introduce this new method to you. Compared with the traditional method, it is faster, but it has a disadvantage that it costs more oil, but it is delicious. Why do you care so much about oil? Cold oil can put all the peppers and other things we have just prepared into frying, and then put the soaked beans and watermelon pulp into it, which must be placed along the side of the pot, because watermelon is full of water and easy to spill oil droplets.
Slow stewing for about two hours, adding salt and sugar in the middle, white wine, white wine has bactericidal effect, which can prolong the shelf life of the prepared watermelon sauce. It's best not to put it for too long when stewing, but to keep stirring. When there is a layer of red oil floating on it, you can put a small amount of monosodium glutamate and turn off the fire to make delicious watermelon sauce! We share this watermelon sauce with you, which is very novel. There is no need to dry beans at all, and you don't have to worry about bursting your stomach. You don't have to wait two months, you can finish it in three hours.
It is best to do it in July-August.