How do you want soy sauce?

How to make beans with watermelon sauce?

Ingredients: 500 grams of dried soybeans, 500 grams of flour, 500 grams of covered soybeans, 200 grams of salt, 2000 grams of watermelon, appropriate amount of pepper, and appropriate amount of star anise?

1. Soak the soybeans overnight and steam them in the pot the next day. It's best not to open the lid and let it cover. Use hedges to control the dry water and take out the cooked beans.

2. Spread the cooked and fished beans out to dry and mix them with flour.

3. Sprinkle flour and mix well, so that each bean is evenly covered with a thick layer of flour, one by one.

4. Put a wooden stick under the mat for ventilation and heat dissipation. Spread a woven bag surface on the mat, then spread the mixed beans on it, about a finger thick, and then cover the woven bag surface.

5. Don't open the doors and windows of the bean room frequently, and try to keep a hot and humid environment conducive to bean fermentation.

6. Fermented beans were quiet two days ago, and many white hyphae began to grow on the third day. It is easy to get hot at this time, so watch it often and feel the temperature with your hands.

7. The whole process of covering beans takes 7 days. You can turn it over in the first three days according to the situation, and don't turn it over in the last four days. Cover the beans, dry them and make a sauce.

8. Next, pay attention to the weather first. If it doesn't rain for a week, we will put the sauce and break the caked soybeans, and mix them according to the ratio of 1 kg of beans, 4 kg of salt and 4 kg of melons, and enlarge the ingredients inside. Cover your mouth with two layers of gauze. Put some pepper on the gauze to keep flies away, and bask in the hot sun.

9. Close the door every afternoon. When you get up early, stir it with an oil-free and waterless spoon and move it to the outdoor sun (the sauce dried in the sun is hot, so you can't stir it at this time, which is easy to sour). You can eat it in a month.

skill

1, all utensils must be free of oil and water, otherwise they will be broken. If the covered beans are dark green, rub them open and remove the excess green with a dustpan to prevent the sauce from turning black. If the covered beans are yellowish white or yellowish green, you don't need to take out the noodles.

2. It is best to dry the sauce with a big earthen basin. It is exposed to more sunlight, and the sauce dries quickly and well. After drying, it can be poured into a glass jar for preservation. I didn't have a crock at that time, so I hung it in a glass jar.