2. Then choose the best red pepper and grind it into several kilograms of Chili powder and salt, and adjust the proportion according to the taste.
3. Choose fresh radish in the season, wash and slice.
4. After selecting materials, enter the specific production stage, wash the soybeans and put them into the pot. Cook slowly with slow fire after the fire, and it is advisable to melt at the entrance.
5. Then, take out the soybeans, put them in your pocket, tie them tightly, cover them in straw for three or four days, and then take them out.
6. After taking out, pour the soybeans into a container, add salt, chopped red pepper powder, radish slices, shredded ginger and water, and then stir and reconcile.
7. After mixing, put it in a container and wait for a few days. After removing the musty smell, you can make salt beans.
As salted beans are a daily food, they will turn sour after being put away for a long time, so they will be taken out and dried when they are slightly sour, so they can be preserved for a long time.
Salt beans, commonly known as old salt beans, also known as smelly salt beans, are now sold in supermarkets, euphemistically called plum blossom beans. It is a home-cooked dish in northern Jiangsu, especially in Xuzhou, Xinyi, Pizhou, Suqian, Suyu and Sucheng, as well as in northern Anhui and eastern Henan.