Recipe: Watermelon sauce beans

Home Cooking Recipe: Watermelon sauce beans


A unique method of making sauce in our hometown should be inviting to check the information and ask the elders (in fact, I asked my mom...) to get the recipe~ just to promote traditional culture (╯▽╰)~ The kind of sauce tastes sweet, salty and fragrant. Anyway, it is especially delicious. If you try it with a steamed bun, you can understand how the northerners can eat a few simmers... The raw materials are soybeans and watermelon, I guess because The reason why we have a place full of watermelons in this place will come to think of using such strange ingredients to make sauce beans~



  1. [Boiled Beans] After washing the soybeans in cold water, add tap water directly to the pot, not until the soybeans are about two fingers deep. Then start boiled beans like glutinous rice and cook the beans to a little bit. After the beans were removed, they were placed on a sieve for one night and cooled.

  2. After the soybeans are cool, start to mix the noodles, and evenly wrap a thin surface outside the soybeans, and do not stick to each other. If the beans are too dry to mix, put a little boiled bean water on the soy beans to the extent that they can wrap.

  3. [Cowpea] (This step is more disgusting, cautious) Spread three or four layers of newspaper on the board or some breathable materials (avoid glass or plastic), and then put a layer of clean white paper or kraft paper on the newspaper. Spread the mixed soy beans evenly on the white paper, about one finger thick. Spread a layer of breathable paper on the spread soy beans. Do not open the doors and windows of the cowpeas frequently. Try to keep a hot and humid environment. When the temperature is low in spring, cover the paper and cover the paper with a layer of towel to facilitate the fermentation of the beans.

  4. When the soybeans are on the third day, if the soybeans are black, it means that they are just right. If they are sticky, it means that the humidity is high, and the paper covered on the top can be removed. After 3 days, the soybeans grow white hair, wait another day or two, the white hair turns green hair, put the green-haired beans in the sieve, and let it dry in the sun, it takes about two days. The whole cowpea bean drying process can last no more than 7 days.

  5. [Sun-dried sauce] It is very important to mix the sauce before drying the sauce. Be sure to listen to the weather forecast before mixing the sauce. If there is no rainy weather in a week, you can mix the sauce. The weather needs to be fine on the day of the sauce. Throw away the green hair or black hair that is wrapped in the beans before mixing the sauce.

  6. A pound of soybeans with three or four salt, four or five pounds of watermelon. Wash the pepper, the big material, etc. with water first, then add the salt and put it in a bowl of boiling water. After the water is cooled, pour it into the prepared large pot, then pour the dried beans, stir and soak two. In the hour, add the watermelon and stir.

  7. Put a layer of cotton gauze on the mouth of the soy sauce that is evenly mixed. Sprinkle some pepper on the gauze to prevent flies.

  8. Place the soy bean covered in the gauze in the sun, stir it once in the morning, and move it back indoors to prevent rain. After drying for half a month, you can eat it after smelling the sauce.

  9. [Fried Sauce] The sauce is very salty, usually it is scooped out and fried before eating. Heat the oil in a hot pot, put some pepper and aniseed it, then pour the bean and add water. After a small fire to the bubbling, a large number of pre-cut chopped peppers, as well as chopped green onion and ginger.

  10. Wait until the water is brought to the right consistency, add the minced garlic, stir it a little and mix well to serve. After the pan, mix with sesame oil to eat better~


Too complicated... The people who write the recipes feel too complicated... In fact, I only did the last two steps today, that is, to use the sauce of others to stir-fry and stir-fry. To do this sauce, it is also related to the weather factor. I think it really has regional characteristics. Probably because we are rich in watermelons and soybeans in the Central Plains, and the weather is good, the air humidity is just right, we will have this way of drying the sauce. I don't know if anyone will be able to make this sauce, but I think if I have tasted it once, I will probably have the urge to do it. Hey, at least it’s good to publicize the food culture in your hometown.

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