How to make beans with watermelon sauce by the old method

1. Soak soybeans in clear water in advance 12 hours or so a night, soak thoroughly, and then put them into the pot. Add some water to soak soybeans, boil and cook noodles. It is easy to overflow when cooking soybeans. Don't leave people by the pot. After the fire boils, remove the lid and simmer for about 20 minutes. Boil soybeans until they are crushed by hand. Boiled soybean

2. Take a sweet watermelon and cut it in half. Dig out the watermelon pulp with a spoon and put it in a bowl for later use. The sweeter the watermelon, the better the taste of watermelon sauce. Don't dig the watermelon too big.

3. Cut appropriate amount of ginger into powder, and cut onion into chopped green onion for later use.

4. Add an appropriate amount of oil to the pot, turn on a small fire, pour in ingredients such as pepper, stevia, cinnamon and dried Chili, stir-fry until fragrant, then add onion and Jiang Mo, stir-fry until fragrant again, and then add soybeans. When the oil in the pot does not exceed the soybean, the extra oil can be made up. Add 2 tablespoons soy sauce and 2 tablespoons red bean paste, stir-fry until the red oil is out of the pan, and then pour in the watermelon pulp. I follow 1.

After 5.40 minutes, add 1 tablespoon salt and 1 tablespoon sugar. Seasoning can be added as much as you like. After adding seasoning, stir with a shovel. It is particularly easy to stick to the pot at this time. Cook until the soybean watermelon sauce turns red and the surface is covered with oil. After the excess water evaporates, add a little white wine before cooking. The sauce is rich, and the simple version of the universal watermelon bean sauce is ready.

Lazy version of soybean watermelon sauce, no mildew, no sun, ready to eat, delicious! Give it to a friend you like.