One, preparation:

1, preparation: watermelon, soybeans, wheat flour, salt, pepper, dashi, cumin, ginger.

2, utensils: small cylinder, white cloth, stir sauce board, rubber bands.

Two, production:

1, selection: watermelon, to be fully ripe, sand sweet thin-skinned watermelon is the best. k, soybeans, require full, remove moldy deterioration of particles and debris.

2, boiled beans: soybeans until cooked, completely maintain the soybean grain state, the fire is slightly larger is appropriate.

3, mixing noodles: soybean boiled away from the fire, the edge of the fish out of the side of the water control side of the mixing noodles, water control is good to put into the stalks sprinkled with white flour, up and down bumps so that each grain of beans evenly rolled on the white flour.

4, cover the beans: first of all, prepare a good place to cover the beans, the requirements of the warmth can keep warm and impermeable. Spread a layer of glossy paper or calendar paper, painting down, white side up. Will roll a good surface of the beans evenly spread on the paper, thickness of 6 - 10 cm or so, on a layer of glossy paper or calendar paper, calendar painting face up, white side down, the top of the paper and then covered with a quilt, began to cover the beans. Covering beans in the quilt is not allowed to lift the observation, in order to prevent the temperature dissipation, this time is the need for high-temperature beans. A week or so (estimated current temperature 3-4 days)

5, sun beans: three days later, smell a very heavy smell of mold (Luan called si qi flavor) that the beans have been covered, lift the paper and quilt, then there is a thick layer of yellowish-brown hair on the surface of the beans (mold), the beans are sticky between the sticky adhesion. The beans will be taken out and spread in the best sunny place to start drying the beans in the sun.

6, rubbing beans: beans after drying gently rubbed off the surface of the fluff, with a dustpan to remove impurities.

7, under the tank: the best indoors, will be good beans into the tank, watermelon peeled and mashed and salt into the tank together, mix well. The ratio is: 1 catty beans 4 catty melon 4 two salt, 1:4:0.4.

8, sun sauce: after the tank covered with a white cloth with a rubber band to tie the mouth, put in a sunny place to start the sun sauce. The actual sun sauce is also called fermentation. The next day, depending on the thickness of the sauce to add pepper, fennel, dashi boiled water. On the third day, the sauce will bulge upwards and become fermented, and then the flavor of the sauce will gradually become stronger and the color of the sauce will deepen to a yellowish brown. Depending on the fermentation will be the end of the ginger or ginger, some also add boiled peanut beans.

9, stirring sauce: stirring sauce once a day in the morning or at night, stirring sauce is best up and down stirring, about a month will be able to eat.

Three, notes

The actual watermelon bean paste is very simple, as long as you master the key two steps on the line. The first step is to cover the beans, also known as hair beans, cover the beans need a very high temperature, so cover the beans must be able to insulate the place impermeable to the wind, rolling surface to be fast, while hot will be covered with beans on the top quilt. The thickness of the hair of the beans can not be too thin, thin temperature can not be born, the flavor of the sauce will be light. Beans dry to yellow-brown is appropriate, smell a light sauce. The second step is the tank, with the salt is the most critical, salt more difficult to ferment, that sauce flavor is poor. If the salt is less, it will become acidic and the flavor of the sauce will not be good.

When the sun sauce fermentation, insist on stirring the sauce once a day, this time the fermentation is also called aerobic fermentation, that is, in the fermentation needs a lot of oxygen, stirring the sauce is to increase the oxygen content, conducive to the fermentation. When fermenting, it is best not to use glass to cover the mouth of the jar tightly or use plastic to seal, this method is not good for fermentation, affecting the flavor 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 jar and producing maggots. At night, use a basin to cover the mouth of the jar to prevent the entry of rainwater.

If the sauce is too thick, do not add raw water to dilute it, but use boiled pepper water or noodle soup to dilute it.

As long as it is: the sauce is yellowish-brown in color, and the sauce is rich in aroma. It will be a success.

Learned from Old Navy Matters