Select seven ripe melons, wash them, remove them in half, remove the melons, put them in a scoop, put them into the tank and salt them for 16 hours. Each 50 kilograms of cantaloupe is salted 2.5 kilograms and the cylinder is inverted twice. After salting for the first time, remove the melons and scoops and let them dry for 8-10 hours, paying attention to turning. Then pour the melon into the tank for a second salting. For every 50 kg of melon, 12.5 kg of salt is added, and a layer of salt on a layer of melon calabash is poured. Each morning and evening, each cylinder is inverted 1 time. After pickling for 20-25 days, it is a semi-finished product. Remove the melon scoop and cut into small squares of 3 cm on each side, soak in clean water for 1-2 days, and change the water the next morning. Then remove and control the moisture (dry the surface moisture), mix 3 kg of sweet almond and ginger into 50 kg of melon, put it in a cloth bag (2.5 kg per bag), tie the bag, and put into the sauce system. For the first time in every 50 kilograms of melon, there are 25 kilograms of chilli paste (a sauce made with vegetables once), and the next morning, afternoon, and evening each time it is napped once, and the sauce is made for 7 days. Then the bag is removed and put into the new one. Soaked in noodles. Each kilogram uses 25 kilograms of sauce, naps once in the morning, afternoon and evening of the next day, and becomes finished products in about 10 days. The marinated black vegetables are crispy and delicious.
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