Home pickling method of sour bean curd is as follows:

Tools/materials: bean curd, dumpling curtain, millet chili pepper rings, garlic slices, ginger slices, salt, white wine, container.

1, prepared bean curd cleaned.

2, soaked bean curd fished out and cleaned again, cleaned bean curd on the dumpling curtain or other tools, spread out, drying water, the sun can be placed in the sun to dry, almost 1 hour on it.

3. Cut the dried beans into cubes and place them in a large pot without water or oil. Pour in the ingredients prepared in advance, such as small chili pepper rings, sliced garlic, and sliced ginger.

500g beans with 40g-50g salt, specific to do a few pounds of their own add how much salt, a little sugar, sugar quantity is not required, can be put or not put, a small amount of high-concentration white wine, 500g of beans generally 10g-15g white wine, mix well, put white wine not only extend the shelf life, but also allow the beans to naturally ferment sour, which is not put vinegar to make the beans sour and crispy! The important point.

4, stirring evenly in the beans in water and oil-free jars, there are large jars together, there are no large jars can be divided into small jars, loaded with a little bit of solid, well pressed after the lid sealed preservation.

5, and so on 2 days later, the color of the beans yellow, pickled beans on the pickled.