The above white hairs can be stirred

Because the soybean is fermented, and fermented soybean nutritional value is higher, after exposure to the sun is not bad, the above white hairs is the watermelon fermentation of the growth of beneficial bacteria, and the sauce of the products, are to be fermented.

Watermelon sauce practice

Raw materials: watermelon a, 3 kilograms or so, the best seedless melon; soybean 1 kilogram; garlic 2 two flour 2 two; anise, pepper moderate salt appropriate.

Practice: soybeans washed and soaked in water, about 2 to 3 hours;

the soybeans into the pot with water did not exceed the soybeans about 2 fingers, cook to eight mature fish out of the cool;

take a number of large dustpan, soybeans laid flat on it, evenly mixed with flour, it will be placed in a warm and humid place, it is best to cover the bamboo leaves, there is no, even if, after a few days, you can see the white hairs. You can see the white hairs grow out, and so the number of beans have grown on the white hairs, the dustpan to the sun, drying, upside down hairs (white hairs may be blackened after the sun) can begin to do sauce.

Put the sun-dried soybeans into a tile bowl, add all the ingredients other than watermelon, mix well, and then cut the watermelon, scoop out the flesh of the melon, put it into the tile bowl, mix well, that is, the original embryo of the watermelon sauce.

Place the pot in the sun and let it dry for a month, then it's ready to go. At this time of the year, the watermelon sauce is very fragrant, in the past in the country, every summer to do. Can eat until the next year. Cooking or standing buns to eat, are good. Little brother with a similar method, also did the bean paste, taste great, such as which for the brother interested in, tomorrow I will post up. But be prepared, as with the watermelon sauce, it takes patience and providence.

Home made watermelon sauce production method, simple technology, easy to take materials, good quality, pure sauce, sweet, never get tired of eating, is a good meal. It is the first choice of the family to make sauce recipe, but also a small processing plant can produce new products. Specific steps are as follows:?

One, boiled beans: in mid to late July, a large number of watermelon market period, will be cleaned after the selection of soybeans, boiled in a large pot, will be spread on a plastic sheet about 5-8cm thick, warm, low light natural fermentation, or inoculation of the sauce song, about 7-10 days later, the beans on the densely populated 1-2cm long white mycelium, which is the first step to make the sauce, and the second step to make the sauce.

Second, add watermelon juice: the mature watermelon seeded, peeled and added to the tank, soaked beans or bean powder, add the amount of watermelon juice to submerge the beans shall prevail, it is best not to add additional water.

Three, add salt: about 0.25Kg of salt per kilogram of dry soybeans.

Four, fermentation: July-August high temperature season, placed in the sunshine fermentation, covered with layers of gauze to avoid mosquitoes and flies fall into the rainy days in a timely manner to cover the cover, to prevent the entry of rainwater. Stirring every day to ensure that the fermentation is uniform, about one month can be eaten.