Practice of soybean watermelon sauce

Soybean xiangke food

Watermelon xiangke food

Salt; Zanthoxylum bungeanum; Star Anise

Recipe practice:

1. Boiling beans: Wash the selected soybeans with cold water, put them directly into the pot, and add tap water to about two fingers deep. Then start cooking beans like rice, and cook beans until they taste like noodles. Take out the beans, put them on a sieve and let them cool overnight.

2. After the soybeans are completely cooled, start to mix the noodles, and evenly wrap a thin layer of noodles outside the soybeans so that they will not stick together. If the beans are too dry to stir, pour the reserved boiling water over the beans to cover them.

3. Cover beans: spread three or four layers of newspapers on wooden boards or some breathable materials (avoid glass plates or plastics), and then spread a layer of clean white paper or kraft paper on the newspapers. Spread the mixed soybeans evenly on white paper, about a finger thick. Spread a layer of breathable paper on the spread soybeans. Don't open the doors and windows of the room full of beans often, and try to keep the hot and humid environment. When the temperature is low in spring, you can cover the paper with a towel, which is beneficial to the fermentation of beans.

4. When the soybean is covered on the third day, if the soybean is black, it means that it is well covered. If they are sticky, it means that the humidity is high, and the paper covering them can be removed. After 3 days, white hairs will grow on the soybeans. Wait another day or two until the white hair turns green. Put the green edamame in a sieve and dry it in the sun for about two days. The whole drying process of covered beans will not exceed 7 days.

5. Sauce drying: It is very important to mix the sauce before drying. Be sure to listen to the weather forecast before mixing sauce. If there is no continuous rainy weather in a week, you can mix the sauce. It should be sunny on the day of mixing sauce. Pick up the green or black hairs wrapped in beans, throw them away and stir them.

6. Add three or four salts to one catty of soybeans and four or five catties of watermelon pulp. Wash pepper and aniseed. Remove with clear water, add salt and soak in a bowl of boiling water. After the water is cool, pour it into the prepared big basin, then pour in the dried bean curd, stir and soak for two hours, then add the watermelon pulp and stir.

7. Put a layer of cotton gauze on the mouth of the mixed bean paste basin and sprinkle some pepper on the gauze to prevent flies.

8. Put the soy sauce pot covered with gauze in the sun, stir it once when you move out in the morning, and then move it back indoors at night to prevent it from raining. After drying for half a month, fry when you smell the sauce.