The method of making melon bean paste from melon beans is as follows:

Tools/raw materials: 10 kilograms of cooked winter melon strips, 3.5 kilograms of bean ingredients, 50 grams of Sichuan peppercorns, 50 grams of anise, and 100 grams of dried ginger. grams, 150 grams of cumin, 100 grams of tangerine peel, 50 grams of cinnamon, and 1.4 kg of preservatives.

1. Remove the mold and impurities from the soybeans, soak them in a basin with water until soft, cook them in a pot until they are about 70% mature, remove the water, put them into a magnetic basin while they are still hot, and seal the lid tightly. , placed indoors at around 20°C for fermentation.

2. When the beans become paste by squeezing them with your hands, take them out and stir. Then, put it in the sun or in a drying room to dry it into bean material. Pay attention to hygiene when drying. If drying in the sun, cover the pot with gauze.

3. Peel the selected winter melon, scrape and remove seeds, cut into long strips 1.5 cm thick and 3 cm long, steam in a steamer until mature, remove and remove the water. . Processing of condiments: roast peppercorns, anise, dried ginger, fennel, tangerine peel, and cinnamon bark, dry them, grind and sieve them into condiment powder.

4. Clean the sauce making magnetic tank, and then disinfect it with sulfur fumigation. Put the cooked winter melon strips, bean ingredients, and seasoning powder into a sterilized magnetic jar, stir evenly, and then seal the jar mouth. After about 1 month, the winter melon bean paste will be made. To make a savory sauce, add an appropriate amount of pure salt powder to the above ingredients.

5. After the winter melon and bean paste is made, 10% of preservatives, such as sorbic acid, etc., need to be added. Containers for holding winter melon bean paste are generally porcelain jars, small mouth jars, glass bottles, etc. Finally, put it in boiling water to sterilize it for 20 minutes, or steam it in a steamer for 30 minutes.