1, ready soybeans, salt, cucumber, watermelon, anise, pepper and other seasonings.

2, wash the soybean into the pot to cook, fish out after the water control moderate amount of mixing into wheat flour, in order to be able to soybean basic package layer is appropriate.

3, and then placed in the dustbin, dustpan or board, covered with newspaper or cotton cloth, placed about 10 days.

4, 5 days after the soybean fermentation can be put into the sun to dry, after which the soybean to the tank.

5, and then the fresh watermelon to remove the green skin, cut into strips, with the beans together, and then add crushed ginger, and then add the right amount of star anise, peppercorns and other seasonings, and then finally put with reference to every 10 kilograms of raw materials mixed with salt 1000 grams of salt ratio.

6, the cylinder sealed up for fermentation, the beans are crystal dark red when you can eat.

Henan countryside soybean eating

can be eaten directly, you can also fry food, like spicy people can also be dried red chili pepper fried incense and then fried soybean. It can also be eaten with noodles.

Nutritional Value of Henan Country Soy Beans

The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron and so on, which are indispensable nutrients for the human body. Soybean paste is rich in high-quality protein, cooking can not only increase the nutritional value of the dish. Soybean paste is rich in linoleic acid and linolenic acid, which are beneficial to the human body to supplement essential fatty acids and lower cholesterol, thus reducing the chances of cardiovascular disease. Soybean paste is rich in unsaturated fatty acids and soybean phospholipids, to maintain the elasticity of blood vessels, brain and prevent the formation of fatty liver.