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

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

Practice:

soybean in advance of more than four hours of soaking, with a steamer steamed; Steamed soybeans simmer in the pot overnight.

Pour the flour into a large bowl and add a handful of soybeans, turning back and forth so that each soybean is coated with flour.

Cover with greaseproof paper and spread the soybeans evenly on the greaseproof paper, then cover the top with another sheet of greaseproof paper to seal it, and then cover with a small quilt.

Muffled beans in July and August is used for about 3-4 days (nowadays is the best season to make!). , the muffled beans are covered with yellow-green hairs.

Covered good beans blue sky and white clouds on a good day to dry, basically a day to bathe in the sun on a day can be!

Put the soybeans into a slightly larger container, cover the watermelon over the soybeans, add salt, peanuts and various seasonings and mix well.

Fermented half a month or so can be eaten, but more than two months will taste much better.

2, winter melon soybean sauce

The soybean to go, put in a pot with water to soak soft, in the pot boiled to seven or eight mature, fish out and control the water, while hot into the pot, tightly covered (usually with disinfection gauze and then covered with a clean cotton pad), placed in the room at 20 ℃ of about 20 ℃ fermentation.

When the beans are pinched into a paste, remove and stir.

Put it in the sunlight or drying room to make it dry into bean material. Drying should pay attention to health, if the sun, to cover the basin with gauze.

Selected winter melon peeling, scraping pith, seeds, cut into 1.5 cm thick, about 3 cm long long strip, put the steamer to steam to seven mature, fish out and control the water.

Spice processing: pepper, fennel, dry ginger, cumin, chenpi, cinnamon, roasted and ground fine sieve.

Clean the soy sauce tank, and then sterilized with sulfur fumigation. Cooked winter melon strips, beans, spices powder into the sterilized cylinder, mix well, and then seal the mouth of the cylinder. About 1 month later, it is made into winter melon bean sauce.

3, old-fashioned soybean paste

After removing impurities from soybeans, soak them in water to swell them, and steam them until they become paste.

Pour the soybean material on the mat, mixed with flour and mix well, spread into about 3 centimeters thick, at a room temperature of 25-30 ℃ conditions, turning once a day, and then let it fermentation, about three or five days to grow a deep yellow bacteria, put the outdoor drying that is the sauce Ying.

The sauce is put into the tank, add salt, ginger, etc., and turn evenly, the next day to turn the tank, and then stirred once a day interval.

When the salting is finished, put the sauce into the tank, but be careful not to fill the tank, the mouth of the tank should leave some space (about 17 cm from the mouth of the tank), cover the lid, seal the mouth of the tank, so as not to make the air permeability, to prevent bacteria, rainwater intrusion, so as to deteriorate, in the sunshine for 40 to 50 days.