Practice one

Material preparation:

20 pounds of soybeans, 40-60 pounds of watermelon, five pounds of ginger, five pounds of salt

Steps:

In the middle and late July each year, (the period when watermelon is listed in large quantities) will be cleaned after the soybeans are selected and boiled in a large pot to eight minutes of maturity, with a bamboo curtain or a cool mat evenly spread out, covered with gauze (warm, Low light natural fermentation, or inoculation of the sauce song, about 7-10 days later, the beans on the dense 1-2cm long white mycelium), so that each grain of soybeans have grown a layer of yellow mold, rub off the outside of the mold. First of all, the watermelon peeled and scratched, ginger sliced / shredded, boiled salted water and soybean ginger and then boiled once more, cooled down and added watermelon (watermelon juice: ripe watermelon seeded, peeled and added to the tank, soaked soybean grains or soybean flour, add the amount of watermelon juice to submerge the soybean grains shall prevail, it is best to do not additionally add water) into the tank fermentation,

City a small amount of sauce can be used in the wide-mouth glass bottles (the fermentation pot can not be stained with oil and water), to avoid failure of fermentation or the long white mold. At this point, if you find the sauce is thicker, you can

to use star anise, cinnamon each 50G boiling water (the amount of water to the degree of thinness and consistency, cooled to blend in, do not add raw water.

This method of making sauce has several advantages: a short cycle; eliminating the need to make a sauce block and grind the sauce process; retaining the flavor of soybean paste is more suitable for many outsiders accustomed to taste; ginger sauce has the efficacy of antiseptic health care if coupled with fried sesame seeds, boiled peanuts or shredded meat diced (have to be cooled down and then added), it is more delicious, especially peanuts.

Practice two

Main ingredient: soybeans, watermelon

Supplementary ingredients: high-gluten flour, ginger

Seasoning: salt

Watermelon Sauce

Practice

1) put the soybeans in the basin with the water on the water, the water should be more than the bean, pay attention to always watch, if the beans come up, you can always add water. Soak for three or four hours can be. Then

After proceeding with the pot to cook the beans, because the beans have been soaked, cooking is not difficult. When you open the pot, open your mouth and taste the beans to see if they're "pasty," then pull them out through a strainer and put them on a grate to dry. This is a good time to relax

because it can take hours to cool the beans on a hot summer day.

2) Down to prepare the flour and the panel. Spread the flour evenly on the panel, then place the beans on the flour and rub the beans back and forth with the palms of your hands so that the beans are evenly ''

'rolled'' in the flour. This process takes a short time, so be prepared to get tired and don't give up halfway through! After you have "rolled" the beans, take out the pre-prepared newspaper and lay it down, because you can't find grass in the city,

If you have some clean grass, it's great, then spread the beans evenly and flatly on it, and cover the newspaper or grass on top of it. Be careful not to ventilate the room, and wait patiently for the fermentation to take place. Two or three days passed, you will find the beans hidden

hidden layer of white hair, but also wait patiently, and then after four or five days to turn over to see, you will find the beans on the white hairs into yellow hairs, which means that the beans fermentation success.

3) Beans fermentation success, to carry out the next step "sunshine". Beforehand, you have to choose a good sunshine site, try to get the strongest sunshine. It is best not to let the beans touch the ground

The surface, the bottom of a cooler or other alternatives, evenly spread out, so that it is exposed to the sun. After two or three hours, "spread" the beans with your hands so that they can "tan" better. If you sunbathe around 9 am, you can put them away at 4 or 5 pm

. Because of the fermentation, the beans will be "lumpy", so after the beans are put away, you have to rub the "lumps" by hand into the "grains" of the beans one by one. In the process of rubbing, the beans will emit a pungent odor, you

don't mind it, it is a normal phenomenon.

If it's eight pounds of beans, you need to prepare about three taels of peppercorns, 35 pounds of good thin-skinned, sand-fleshed watermelon, four pounds of salt, and two pounds of ginger (remember: the ginger should be chopped into minced ginger). Take out the

"jar", open the watermelon, ready to make "watermelon sauce". Put a handful of beans in the jar, use a spoon to dig into the watermelon on top of the beans, then put a layer of peppercorns, then sprinkle a layer of minced ginger, and then sprinkle a layer of salt. It will take about 45 days to ferment. If the fermentation is successful, you will smell the aroma of watermelon.

At this time, you can't eat it right away. If you want to eat it, use a clean spoon, scoop out a small plate, and chop more green onions. Put some oil in the pan, put the chopped scallions first, then the watermelon sauce, and sauté it.