The dog days are coming. In our place, many farmers are used to making a can of watermelon and bean paste. The smell of the sauce is strong and tangy, so as long as you smell it, you will drool and can't stop. It's really fragrant, thick but not bright, really attractive!

Production method:

First, prepare:

1. Material preparation: watermelon, soybean, wheat flour, salt, pepper, aniseed, fennel and ginger.

2. Appliances: small cylinder, white cloth, sauce mixing board and rubber band.

Second, the production:

1, material selection: Watermelon should be fully mature, and Shatian thin-skinned watermelon is the top grade. Soybean, full, removes moldy and deteriorated particles and sundries.

2, boiled beans: until the soybeans are cooked, completely maintain the granular state of soybeans, and the heat is slightly larger.

3. Mix flour: Leave the soybeans from the fire after cooking, and mix flour with water when taking them out. After controlling the water, put it into the pot and sprinkle with white flour. Stir each bean up and down to make the white flour roll evenly.

4, black beans: first prepare a place to cover beans, which is required to keep warm and airtight. Spread a layer of glossy paper or calendar paper with calligraphy and painting facing down and white side facing up. Spread the rolled beans evenly on the paper with a thickness of about 6- 10 cm. Spread a layer of glossy paper or calendar paper, with the calendar calligraphy and painting facing up and the white side facing down. Cover the paper with a quilt and start to cover the beans. It is not allowed to open the quilt to observe the beans in case of temperature loss. At this time, it is necessary to cover beans at high temperature.

5, drying beans: three days later, I smelled a strong musty smell (Luancheng called Siqiwei), indicating that the beans have been covered, and the paper and quilt have been opened. At this time, there is a thick yellow-brown fine hair (mold) on the surface of the bean, and the bean is sticky. Take out the beans and spread them in the sunniest place. Start drying the beans, dry them.

6. Picking beans: After the beans are completely dried, gently pick off the fluff of the bean noodles and remove impurities with a broom.

7. Going to the jar: It is best to put the mashed beans into the jar indoors, peel the watermelon, mash it with salt and put it into the jar, and stir well. The ratio is: 1 kg beans, 4 kg melons and 4 salts, 1: 4: 0.4.

8. Sauce drying: After the cylinder is finished, cover the mouth with a white cloth and tie it with a rubber band, and put it in a sunny place to dry the sauce. Actually, dry sauce is also called fermentation. The next day, according to the thickness of the sauce, add water boiled with pepper, fennel and aniseed. On the third day of lowering the jar, the sauce surface bulged upward for obvious fermentation state, and then the sauce flavor began to become rich and the sauce color began to deepen to yellow-brown. Depending on the end of fermentation, add shredded ginger or sliced ginger, and some even add cooked peanut beans.

9. Stir the sauce: Stir the sauce once every morning and evening. It is best to stir the sauce up and down, and you can eat it in about a month.

Third, matters needing attention

In fact, making watermelon bean paste is very simple, as long as you master the key two steps. The first step is to cover beans, also called edamame. It takes a high temperature to cover beans, so the place where beans are covered must be insulated and airtight, and the noodles should be rolled quickly. Cover the beans while they are hot. The thickness of edamame should not be too thin. If it is thin, the temperature will not rise and the flavor of the sauce will be weak. It is advisable for beans to turn yellow-brown in the sun, with a faint sauce flavor. Step two, go to the vat. Salt is the most important thing. If there is too much salt, it is difficult to ferment and the sauce tastes bad. Without salt, it will turn sour and the sauce will not taste good.

When the sun-dried sauce is fermented, stir it once a day. The fermentation at this time is also aerobic fermentation, that is, a lot of oxygen is needed in the fermentation process. Stir the sauce to increase the oxygen content and promote fermentation. When fermenting, it is best not to cover the jar mouth tightly with glass or seal it with plastic sheets. This method is not conducive to fermentation and affects the taste and color of the sauce. When stirring the sauce, it is best to stir the sauce when the flies are rarely active to prevent the flies from landing on the tank and producing maggots. Cover the tank mouth with a basin at night to prevent rainwater from entering.

The sauce is too thick. Don't dilute with raw water. Dilute with boiled Chili water or noodle soup.

As long as it is: the sauce is yellow-brown, and the sauce is rich. Just for success.

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