Cut into 5cm pieces and soak in water for 24 hours.
Drain the water and put it in a pot for fermentation. The tank cover should be ventilated with cotton cloth for more than 1 week.
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2. Then drain the water and put it in a ceramic cylinder for sealing. That's all. If it's hot for a week or so, you can eat it. If the weather is cold, you may have to wait longer. Open the jar, and the smell is fragrant. When you touch it with your hands, you will feel that the stem skin is very slippery. Gently press it, it is already soft, and the moldy amaranth stalk is ready.
3. I caught an altar of moldy vegetable stalks, and the rest was the famous moldy amaranth stalks. Don't pour this mold salt water. The vegetable brine of the following year is called "old brine". If you want to make moldy vegetable stalks in the coming year, you can use Lao Lu as the introduction, which will make the moldy vegetable stalks taste better.
4. This moldy vegetable stem brine is another famous snack-fried stinky tofu. Traditional stinky tofu is soaked in this natural amaranth stem brine, and then fried in oil, with crisp skin and tender inside. You can smell this strange smell on several streets. The smell of stinky tofu is actually the smell of this old bittern.