First, the practice of soybean watermelon sauce

Preparation materials: soybean 1000G, salt 400G, watermelon flesh 4KG, white flour moderate amount, greaseproof paper two to three, glass containers;

Seasoning used: star anise, ginger, cinnamon, pepper grains, boiled peanuts 250G

Practice: 1, soybean soaking more than four hours, with a steamer steaming pot; steamed soybean stewed in the pot overnight

2, pour the flour into a large bowl, and then into a handful of soybeans, back and forth upside down, so that each soybean is coated with flour

3, spread the greaseproof paper, soybeans evenly spread in the greaseproof paper, and then covered with a sheet of greaseproof paper on top, to seal it, and then covered with a small quilt

4, I cover the beans in July is used for 3-4 days or so, covered with a good bean full of yellow-green hair

5, cover the beans in the sunny days to dry, basically a day can be done

6, the soybean into the container, the watermelon over the soybeans, add salt, peanuts and a variety of seasonings and mix well

7, fermented half a month or so can be eaten, but more than two months the flavor will be much better on.

The previous process of taking pictures to get out of the way, according to step by step operation on the good, very simple, the following directly on the cover good beans picture.

When I muffled out of this color of hair when the heart of joy, the color is too beautiful, and very successful, a little black hair are not. In the sun to dry this beans, sun-dried beans is this

In the bottle fermentation into a sunny place, if you can keep the sun is the best, the sun sauce do not seal, with a gauze seal can be, I think this is the best way to ferment three months or so the best flavor.

The other method is very simple, I still like this way to do the sauce, the flavor is not worse than soybean watermelon sauce, fermentation time is also much shorter.

Materials used above sun-dried beans, salt 200-300G, purified water 3L, olive oil moderate

Steps into the salt into the purified water slowly melted into a suitable container, preferably sealed container, loaded to the seven full, and then poured into a small amount of olive oil will be sealed, into the sheltered fermentation of more than twenty days can be eaten.

PS This method is very hassle-free, but the prerequisite is that your beans should be well covered and sun-dried, and it is best to use containers that can be sealed, and I use special fermentation bottles, the advantage of this bottle is that when the fermentation gas is very sufficient, it will deflate on its own, so it is very worrying, and when it comes to the time to take it out and eat it. I usually use a food processor to pulverize some of the beans, leaving some whole beans in it, which makes it extra flavorful to eat.

Using a cooking machine to break up the fermented beans

This is put into this bottle of fermented look

With a cooking machine to beat the good sauce, the color of their own sauce is light, unlike outside the purchase of a lot of additives will be used to blend the beautiful color, if you like to make it a bit of color, then boil a bit of caramel, the beat the good sauce into a pot of slightly simmering down the color will be a lot of good-looking, I've tried it once, and I think that it does not matter what you eat. I've tried it once, but I don't think it matters if it looks good or not, so I'll just eat it plain.

PS: Through the practice of these times, my experience is summarized as follows:

1, soybeans should be used for steaming, do not boil or pressure cooker and so on to simmer, steamed soybeans will be less water, very good operation, will not be sticky, more conducive to the production of culture strains; the first time I was using the Adi pot cook in small quantities of water in the beans, which resulted in beans too wet, muffling the beans of the effect is not good.

2. And do soybean paste is the most important thing is to cover the beans, cover the process of beans is to have the production of mold; I started without a dustpan, so use the bowl to roll on the flour, in fact, the bowl is also very good to use, just to get many times to get done, with a dustpan a few times can be operated to complete the matter.

3, cover the beans to be placed in a weak light ventilation is not good place, in the process of covering do not always look at it, as long as there is a suitable temperature will not have a problem, I am in the first cover the beans every day to see, the second began to not go to move it, the results are surprisingly good, so it is better not to startle it good.

4, ? This so-called suitable temperature is to refer to the room temperature above 25 degrees; like us in the northeast in July to start doing soybean paste is the best time;

5, the Internet to look at the muffled soybeans are said to be black hair, some said to be yellow hair, some said to be green hair, the argument is different, and more so that we do not know what to do with the newbie, I did three times, concluded that it is still yellowish-greenish hair is good because of the color of such a bean hair dark, and that hair hair look!

6, the first time I did not cover the yellow-green hair, is black, and I'm lazy did not dry, directly under the sauce, after two are dried under the sauce feel in the color and taste are better.

7, if you can catch up with the sunny days or sunshine is the best, the more sunshine the deeper the color.

8, we are novice or easy to ferment the best glass, but you can always see the fermentation, watermelon does not need to be beaten into juice, I am directly with a spoon to dig in and out

9, fermented soybean paste I use a food processor to break up, and then put into some of the soybean is not broken to eat better

10, fermented food is the product of time, not fermented soybean paste to eat up with a Strange taste, fermented sauce eat up a very strong soybean flavor, the color also by the initial yellowish will become dark, look at the following color has a great change.

11, the amount of salt straight pull to determine the quality of the sauce, put more salty can not enter the mouth, put less is also easy to rancidity, so this also need to take their time to master the amount.