Where does Zhongmu Guadou sauce belong?

In Zhongmou, many families are used to making their own melons and bean paste cans. Well-made melon bean paste has a strong aroma. Many hotels in Zhongmu have a plate of steamed buns dipped in bean paste, and all of them are delicious.

This is really thanks to Zhang Qian, an outstanding diplomat in China during the Western Han Dynasty. Thanks to his efforts, the Western Han Dynasty established peaceful and friendly diplomatic relations with many western regions and developed bilateral trade. * * * wiped out Xiongnu hegemonism with 1 At the same time, he introduced a variety of vegetables and fruits, improved the long-standing single planting structure of five grains (rice, millet, millet, wheat and rice) in China, and made his due contribution to the diversification of agricultural production in China. Carrots, watermelons, walnuts, grapes, pomegranates, broad beans and alfalfa were gradually planted in the Central Plains after Zhang Qian. Carrots and watermelons are also widely planted in zhongmou county, especially watermelons. The industrious and simple people of Zhongmou improved and processed stinky beans, removed their dross and extracted their essence, and developed melon bean paste on this basis.

Here's how to do it:

First, materials: watermelon, soybeans, wheat flour, salt, pepper, aniseed, fennel, ginger.

Second, utensils: sauce jar, white cloth, chopsticks, rope.

Third, the production method:

1, watermelon, to be fully cooked, Shatian thin-skinned watermelon is the best; Soybean, full, without moldy and deteriorated particles, should be made by Fulitian.

2, boiled beans: until the soybeans are cooked, completely maintain the granular state of soybeans, and the heat is slightly larger.

3. Noodles: After the soybeans are cooked, take them out and control the noodles with water. After controlling the water, put it in a pot and sprinkle with white flour. Move them up and down so that each bean rolls evenly on the white flour.

4, black beans: first prepare a place to cover beans, which is required to keep warm and airtight. Prepare some straw or saw to spread on the ground (to warm the beans), then spread a bag or thicker paper on it, spread the rolled beans evenly on the paper, then spread a layer of white paper, cover the paper with a quilt and start to cover the beans. It is not allowed to open the quilt to observe the beans in case of temperature loss. At this time, it is necessary to cover beans at high temperature.

5, drying beans: after three days, I smelled a strong musty smell, indicating that the beans have been covered and the paper and quilt have been opened. At this time, there is a thick layer of brown fine hairs (mold) on the surface of the beans, and the beans are sticky. Take out the beans and spread them in the sunniest place. Start drying the beans, dry them.

6. Picking beans: After the beans are completely dried, gently pick off the fluff of the bean noodles and remove impurities with a broom.

7. Going to the jar: It is best to put the mashed beans into the jar indoors, peel the watermelon, mash it with salt and put it into the jar, and stir well. The ratio is: 1 kg beans, 4 kg melons and 4 salts, 1: 4: 0.4.

8. Sauce drying: After the cylinder is finished, cover the mouth with a white cloth and tie it with a rope, and put it in a sunny place to start drying. Sun drying is also called fermentation. The next day, according to the thickness of the sauce, add the boiled water of pepper, fennel and aniseed. On the third day of lowering the jar, the sauce surface bulged upward for obvious fermentation state, and then the sauce flavor began to become rich and the sauce color began to deepen to yellow-brown. Depending on the end of fermentation, add shredded ginger or sliced ginger, and some even add cooked peanut beans.

9. Stir the sauce: Stir the sauce once every morning and evening. It is best to stir the sauce up and down, and you can eat it in about a month.

Fourth, matters needing attention

In fact, it is very simple to make guadou sauce, as long as you master the key two steps. The first step is to cover beans, also called edamame. It takes a high temperature to cover beans, so the place where beans are covered must be insulated and airtight, and the noodles should be rolled quickly. Cover the beans while they are hot. The thickness of edamame should not be too thin. If it is thin, the temperature will not rise and the flavor of the sauce will be weak. It is advisable for beans to turn yellow-brown in the sun, with a faint sauce flavor. Step two, go to the vat. Salt is the most important thing. If there is too much salt, it is difficult to ferment and the sauce tastes bad. Without salt, it will turn sour and the sauce will not taste good.

When the sun-dried sauce is fermented, stir it once a day. The fermentation at this time is also called aerobic fermentation, which means that a lot of oxygen is needed in the fermentation process. Stir the sauce to increase the oxygen content and promote fermentation. When fermenting, it is best not to cover the jar tightly with glass or seal it with plastic sheets. This method is not conducive to fermentation and affects the taste and color of the sauce. Fine cloth is the best. 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 tank and producing maggots. Cover the tank mouth with a basin at night to prevent rainwater from entering. The sauce is too thick. Don't dilute with raw water. Dilute with boiled Chili water or noodle soup.

Five, how to eat

1, eat directly. Suitable for eating with various staple foods at the same time, especially steamed bread dipping sauce, which tastes delicious. Dipping vegetables not only tastes good, but also plays a certain health care role. In Shandong, it is difficult to eat only green onions, but you want to eat them if you dip them in the sauce. Eating green onion dipping sauce often can effectively prevent the increase of cholesterol, which is very beneficial to middle-aged and elderly patients with cardiovascular and cerebrovascular diseases.

2. get familiar with it. How familiar is it? Just stir-fry chopped green onion with hot oil first, then dig three or four spoonfuls of bean paste, add water and stir evenly, and put it in a pot to stir. Of course, you can put any flavor you want: for example, you can fry chopped green onion with minced meat, green pepper, diced beef or eggs. Cooked bean paste is more delicious. Zhongmu people have a saying: the more you eat, the fatter you get!

3. Stir-fry bean jelly. Kaifeng, like "1942", Lao Ma made carp noodles for the provincial president and extended to Tianjin. The method is: put a little oil in the pot, pour chopped green onion, bean jelly, garlic juice, water and watermelon bean paste into the pot and stir-fry for a few times, add a little salt and monosodium glutamate, cover the pot and stew thoroughly, then serve.

4. Slag river surface. Beijing flavor (hehe), put onion and ginger in the wok, then add the meat stuffing and melon bean paste, stir well, add water, simmer for 10 minute after the water boils, add a little salt and monosodium glutamate, and add a little starch to make slag noodles. The cooked noodles are delicious.

5, melon and bean meat. Put oil in the pot. After the oil is hot, stir-fry the cooked meat until it changes color. Then add onion, ginger and a little salt, stir well, add watermelon bean paste, pour it on the meat, chop wood and steam for an hour. Completely heated, the taste is better.

6. make sauce. It can directly replace Sichuan bean paste to make various dishes, and the taste is OK.

Source of information: County Tourism Bureau