The weather was bad when drying watermelon sauce. What if there is white hair on it? Can I have watermelon sauce?

Because soybeans are fermented, and fermented soybeans have higher nutritional value, they will not go bad after exposure. The white hairs on it are beneficial bacteria for watermelon fermentation, and sauce products must be fermented.

Method for making watermelon sauce

Raw materials: a watermelon, about 3 kg, seedless melon is the best; Soybean 1 kg; Garlic 2 Liang flour 2 Liang; Star anise, pepper and salt.

Practice: Wash soybeans with clear water for about 2 to 3 hours;

Put soybeans in a pot, add about 2 fingers of water, cook until they are 80% mature, take them out and let them cool;

Take several large dustpans, spread the soybeans evenly on them, mix with flour and put them in a warm and humid place. It is best to cover them with bamboo leaves. If not, forget it. After a few days, you can see the white hair growing out. When a few beans grow white hairs, put the dustpan in the sun to dry, knock off the Mao Mao (white hairs may turn black after drying) and start making sauce.

Put the sun-dried soybeans into a tile bowl, add all the raw materials except watermelon, and stir well. Then cut the watermelon, dig out the pulp, put it in a tile bowl and stir it evenly to get the watermelon sauce embryo.

Expose the pottery bowl with watermelon sauce embryo in the sun for a month. Watermelon sauce smells good at this time. In China, this dish is cooked every summer. You can eat it until the next year. Cooking or standing on steamed bread is good. In a similar way, my brother also made bean paste, which was delicious. If you are interested in it, I will send it tomorrow. But to be mentally prepared, just like watermelon sauce, you need patience and God's help.

The making method of homemade watermelon sauce is simple in process, convenient to obtain materials, high in quality, pure in sauce taste, slightly sweet in fragrance, and never tired of eating it. It is a good food with table. It is the first choice of home-cooked sauce and a new product that can be produced by small processing plants. The specific steps are as follows:

1. Boiled beans: In the middle and late July, when a large number of watermelons are on the market, clean the soybeans. After the beans are cooked in a large pot, they are spread on a plastic cloth with a thickness of about 5-8 cm, naturally fermented in warm and weak light, or inoculated with soy sauce koji. After about 7- 10 days, white hyphae with a length of 1-2 cm grew densely on the beans. At this time, the beans are placed on the plastic sheet. ?

2. Add watermelon juice: remove seeds and peel the ripe watermelon, then put it in a jar and brew bean granules or bean powder. The amount of watermelon juice added is subject to the submerged beans, and it is best not to add extra water. ?

Third, add salt: add about 0.25 kg of salt per kg of dried soybeans. ?

4. Fermentation: in the high temperature season from July to August, it is fermented in the sun, covered with multiple layers of gauze to prevent mosquitoes and flies from falling in, and covered in time in rainy days to prevent rainwater from entering. Stir every day to ensure uniform fermentation, and you can eat it in about a month.