Sanlintang pickles

Pickled pickles have three processes. The first is to make bean paste. Take five or six kilograms of flour and dough, add more than one kilogram of beaten cooked watercress, mix well, stir and steam them in a steamer. Then knead the cooked dough, cut it into small squares, put them in a small plaque, cover them with straw and let them ferment. After about half a month, mold appeared around the dough and turned yellow. Put the sauce yellow in the sun for a day or two, then put them in a sauce jar with light salt water (water needs boiling water, one kilogram of sauce yellow plus three or four kilograms of boiling water and two or two ounces of salt), expose the sauce jar in the sun, crush the sauce yellow with your hands after two or three days, and after six or seven days, the sauce yellow will become bean paste. The second is to make melons. Cut open the raw melon, take out the melon seeds, cut off the butt, wash them, put them in a jar for pickling, pickle them at night, and sun them during the day, mainly to remove some water, and then they will become melon pulp in two or three days. Finally, the melon pulp is soaked in the sauce for pickling, and it can be eaten after four or five days. Pickled pickles are best in the dog days, so the pickled pickles are sweet, crisp and tender, and can be used as a seasoning for eating porridge to increase appetite.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)