2, the second: bean pickles and chili peppers washed, cut small sections. Add salt and mix well. Bean curd pickles and chili peppers into a glass bottle, add one-third of the bottle of cool white water, if there is a clean small stone pressed on the better, sealed into the refrigerator to save about half a month. Take the appropriate amount of bean curd sauerkraut chili, garlic cut into pieces. Put a moderate amount of oil to heat, into the bean curd pickle chili garlic grains in high heat stir fry about five minutes out open to eat.
3, the third: the first bottle clean, sterilized, and then cool dry spare, and then clean the beans, and then cool dry, put a small amount of salt into a clean oil-free pot, and then put the beans into it, and then rolled, and then put the salt on it, and then cover. 24 hours later, and then a bowl of clean, oil-free amalgamated rice water into it and then cover, three days later, and then a clean chopstick! After three days, use a clean chopstick to stir and turn over, cover again, and put in the refrigerator and then continue to marinate, which is conducive to the preservation of the beans. After six days after this bottle of delicious bean curd pickles have been ni pickled well. Eat a little salty and sour feeling. Bean pickles after taking out, you can cut into a small section of a small section, put into the salty, can be fried with meat to eat, you can also eat congee, eat noodles when put on some, so that eat up a kind of ester salt flavor, is particularly appetizing.