Every year, my mother will make some watermelon and bean paste. The prepared watermelon bean paste can be eaten directly or fried with pepper, especially with hot steamed bread. It's really delicious in heaven. Below I will give you a detailed introduction to the method and production process of homemade watermelon bean paste. Friends who like to be friends may wish to refer to:

(1) Put the beans to be cooked in the pot first.

(2) Mix with the white flour while it is hot (until the white flour is evenly adhered to the surface of the beans, it is not easy to have too much white flour).

(3) Prepare some straws or saws to spread on the ground (to keep the beans warm), and then spread a bag on it.

Or thicker paper, spread the beans mixed with white flour on the paper and cover it with a bag or paper. The top floor should be

Press it with something and seal it.

(4) until the beans grow yellow-green fimbriae (sometimes black fimbriae appear, which is not good for fermentation and the taste of the sauce is not good.

A little).

(5) Prepare a small jar and porcelain basin, collect beans, gently wipe off the powder on the surface of beans, and put them into the jar or porcelain basin.

According to the ratio of 1 kg of beans 2-3, pour them into the jar, and then add the watermelon gourd ladle (the ratio of soybean to watermelon gourd ladle is 1: 2: 3, and the watermelon gourd ladle is long.

Broken, melon seeds should not be pulled out) and put a proper amount of pepper aniseed and ginger in your pocket; If you like spicy taste, you can also put some red pepper in moderation.

Fruit (dried), stir evenly with clean chopsticks, seal the jar mouth with plastic sheets, expose to the sun in sufficient sunlight and stir once a day.

About a month later, the thick sauce flavor appeared, and the delicious watermelon sauce was ready.