What is the recipe for watermelon bean paste?

Have you ever eaten watermelon and bean paste? You don’t have to eat watermelon and bean paste together! If you really do this, I can only say that you have a very strong taste. What we call watermelon bean paste here is actually a method of making bean paste, and it is very simple! The finished watermelon bean paste can be stored for a long time. You can take it out and eat it directly when you want to eat it, or you can use it when cooking. It is worth trying at home.

How to make watermelon bean paste:

(1) First, cook the beans in a pot.

(2) Mix with white flour while it is still hot (until the white flour is evenly attached to the surface of the beans, but not too much white flour)

(3) Prepare some wheat straw or sawdust and spread them on the ground (to create temperature for the beans), then put a layer of bag or thick paper on top, spread the beans mixed with white flour on the paper, and then cover with another layer of bag or paper. The top layer should be pressed down with something and sealed tightly.

(4) Until the beans grow yellow-green pili (sometimes black pili may appear, indicating that the fermentation is not good and the taste of the sauce produced by drying is not good.)

(5) Prepare a small jar and a porcelain basin, collect the beans, gently rub off the powder on the surface of the beans, put them into the jar or porcelain basin, and pour them into the jar at a ratio of 2-3 taels of salt to 1 jin of beans. Then add a watermelon scoop (the ratio of soybeans to watermelon scoop is 1:2:3, crush the scoop, and do not take out the seeds), a bag containing appropriate amounts of pepper and star anise, and shredded ginger;

If you like spicy taste, you can also add some dried red peppers, stir evenly with clean chopsticks, seal the jar with plastic cloth, expose it to sufficient sunlight, open and stir once a day, after about a month, the strong flavor of the sauce will appear, and the delicious watermelon sauce is ready.

Second

raw material:

1000 grams of soybeans, 400 grams of salt, 4 kilograms of watermelon pulp, 15 grams of white flour, 8 grams of star anise, 5 grams of ginger, 10 grams of cinnamon, 5 grams of peppercorns, and 250 grams of cooked peanuts.

① Soak the soybeans for more than 4 hours, steam them in a steamer, and then simmer the steamed soybeans in the pot overnight.

② Pour the flour into a large bowl, then add a handful of soybeans and toss them back and forth so that each soybean is covered with flour.

③Spread the wax paper, spread the soybeans evenly on the wax paper, then cover it with another piece of wax paper to seal it, and then cover it with a small quilt.

④ It takes about 3-4 days to cover the beans in July, and the covered beans will be covered with yellow-green hairs.

⑤ Dry the covered beans on a sunny day, and it can basically be done in one day.

⑥Put soybeans in a container, cover the soybeans with watermelon, add salt, peanuts and various seasonings and mix well.

⑦ It can be eaten after fermenting for about half a month, but the taste will be much better if it is fermented for more than two months.