Watermelon sauce, we locally call melon beans. I went to junior high school and high school, melon beans have always been accompanied by me as a side dish, but so far I have not eaten tired, every three to five times I want to cook a plate to relieve the hunger. Unfortunately, I've never done it myself.
The traditional practice of melon beans is to soak the soybeans one night in advance, cook them in a pot the next day, remove the controlled water to cool, and then mix the noodles. Then find an empty room, put a piece of reed mat, spread the beans evenly on top of the mixed noodles, and cover the beans with a layer of yellow artemisia (repellent flies). After four or five days, a layer of yellow mash grows on the beans, indicating that they have been covered. Put the beans in the dustpan, use the hard dustpan, remove most of the yellow sauce, and then pick a few large watermelons, choose a day when the sun is particularly good, find a large pot, mix the beans and melons together, and add salt, peppercorns, star anise, ginger, red peppers, and if possible, you can also put some walnuts. Finally, cover the mouth of the basin with a piece of white cloth and place it in the sun on the platform. Making melon beans is generally in June, this month the sun is the best, the rain is also less, after a month, the melon beans are dried into purple sauce, and they are dried. At this time, it can be brought to the house, sealed tightly, and will not be broken for a year.
Now, with the improvement of people's living standards, everyone has begun to pay attention to healthy eating. The Aflatobacterium aflatoxins in the covered melon beans are high carcinogens, and changing the original production process is the key. How can you keep the melon beans in the sauce without fermentation? The gods on the Internet show their magic, look at their production process and the color of the melon beans, I can't help but be moved.
According to the online introduction, I first cook the beans well. Because it was a temporary intention, I did not soak the beans in advance, and I did not measure the number of beans, and poured out most of the beans in the bag that my aunt gave me last year, and after some washing, I began to cook them in the pot. I added two pots of water, boiled for an hour, tasted the beans were not very sticky, the water had boiled down most of the time, and I renewed a small pot. Continue to add firewood, and then suffocate for a while before the beans are noodles.
Then I went to the supermarket to buy a bottle of Haitian soybean paste (sweet noodle sauce is not available), ginger, large ingredients, watermelon. Millet peppers can be put according to personal preference. Everything is ready, I fish out the beans to control the water, put on the wok, put enough peanut oil (the oil should be put more), pour in the large ingredients and cut onion slices of ginger, wait for the green onion color to turn yellow, scoop out the colander, while the oil is hot, pour in two spoons of sugar and prepared green onion and ginger, stir-fry over low heat, fry out the aroma (I poured a little early), then pour the beans of the controlled dry water, continue to stir-fry, add the appropriate salt, white wine. Then pour in the soybean sauce, the purpose of stir-frying can make the beans and sauce mix evenly, but also improve the flavor of the sauce. Maybe I cooked too many beans and ran out of a whole bottle of soybean sauce. The usual wok is too small, full of a pot, and it is almost impossible to turn over before the melon is put in.
Quickly change to a medium pot, this pot bottom is thick, not easy to paste the bottom. He quickly cut the watermelon, grabbed the melon with his hand into water, and stir-fried it with the beans. This goes into the boiling process, which requires a low heat and slow boiling, and a spoon to constantly scrape the bottom of the pot. It was most suitable for using a pot stove, but unfortunately it rained all the time, so I had to use liquefied vapor.
It is boiled for about forty or fifty minutes, and when the excess water has evaporated, the beans appear to be thick. Look at the color is fine, sprinkle some green onions, the only thing is that the millet is too little spicy. After boiling, there was actually a half pot, and I couldn't wait to use a small bowl to hold a few small spoons, drip a few drops of sesame oil, and eat it with a steamed bun, the taste is slightly sweeter, better than the traditional method, because it is not so salty.
When it has cooled, put it in a glass bottle and put it in the refrigerator. When eating, add chili, slices, green onions, put oil and water in the pan and stir-fry, the taste is rough!