Yuncheng Watermelon Sauce [Shandong Yuncheng Specialty]

What is Yuncheng watermelon sauce? Authentic Shandong Yuncheng specialty: Yuncheng watermelon sauce

Content summary:Do you want to know what Yuncheng watermelon sauce is? This article is a detailed introduction to the specialty of Yuncheng, Shandong Province - Yuncheng Watermelon Sauce. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yuncheng Watermelon Sauce. The full text takes about 4 minutes to read, mainly including the basic introduction of Yuncheng Watermelon Sauce and its nutritional value? The production method of Yuncheng watermelon sauce, the tasting and eating method of Yuncheng watermelon sauce, etc.

Introduction to Yuncheng Watermelon Sauce

Watermelon Sauce as a side dish. Its color is rosy, the sauce aroma is pure, and it is spicy with a slight sweetness. The raw materials are Huaibei soybeans and cellar aged watermelons. What is the nutritional value of Yuncheng watermelon sauce? Marinated sauce contains beneficial substances such as lactic acid bacteria and has a special aroma, making it a popular seasoning throughout the year. During the fermentation process of pickled sauce, lactic acid bacteria are produced, which has a good effect on digestion and regulating gastrointestinal function for children, middle-aged and elderly people.

Method of making Yuncheng watermelon sauce

Material preparation:

20 pounds of soybeans, 40-60 pounds of watermelons, 5 pounds of ginger, and 5 pounds of salt

Steps:

In mid to late July each year (when watermelons are on the market in large quantities), select and clean the soybeans, boil them in a large pot until they are about 80% cooked, spread them evenly with a bamboo curtain or cooling mat, cover them with gauze (naturally fermented under warm and weak light, or inoculated with sauce starter, about 7-10 days later, 1-2cm long white mycelium will densely grow on the soybeans), and let each soybean grow a layer of earthy yellow. Rub off the outside of the dough. First, peel and crush the watermelon, slice/shred the ginger, boil the brine, add the soybean ginger, and then boil it again. After cooling, add the watermelon (watermelon juice: remove the seeds and peel the mature watermelon, add it to the tank, soak the bean granules or bean powder, add the amount of watermelon juice, subject to the amount of submerged bean granules, preferably without additional water) into the tank for fermentation. A small amount of urban sauce can also be made in a wide mouth glass bottle (the basin used for fermentation must not be stained with oil and raw water, to avoid fermentation failure or white film, also known as long flowers, the glass bottle buckle is covered with clean gauze for ventilation -- never use the plastic film to seal, once a day in the morning and evening Stir it up and down with a bamboo or wooden spatula to fully ferment). After half a month, when the sauce body no longer produces foam, add shredded ginger. After one month, it can be eaten with strong sauce flavor. If you find that the sauce is thick at this time, you can boil 50G of star anise and cinnamon each in water (the amount of water depends on the degree of thinness, mix in after cooling, and do not add raw water).

Tasting and eating of Yuncheng watermelon sauce

Eating watermelon sauce also has its own rules. Simply add a few drops of sesame oil to a plate for breakfast and dinner. The aroma of sesame oil attached to raw watermelon sauce is more delicious, and if you add some coriander, it will be more pleasing; if you want to be more specific, you can use hot oil to stir fry, add scallions, chili, and a little minced meat, color it with soy sauce, and a plate with rich color and fragrant aroma. You can enjoy cooking watermelon sauce with nose oil