Today, we teach you to pickle sour bean curd once, the weather is getting hotter and hotter, pickle a big jar and put it in the house, eat some of it when you don't have an appetite.

Sour bean curd

Ingredients to prepare:

600 grams of bean curd, 50 grams of salt, anise 3, cinnamon 1 paragraph, dry chili pepper moderate, white wine moderate, wild peppercorns moderate, 40 grams of rock sugar

Practice steps:

1, bean curd washed and dried;

2, the preparation of the marinade: salt, cinnamon, dry chili pepper, white wine, bubble wild mountain pepper, rock sugar.

3, cook pot add water, add salt, dried chili, anise, rock sugar, cinnamon and other seasonings on high heat to boil a few minutes of low-fire burn off.

4, boiled brine to cool and standby;

5, drying off the water cowpea angle three or four plate together;

6, plate good bean angle into the oil-free waterless sealing containers; (can be cut into segments to do it can also be stuffed directly into Oh)

7, all put in place after the pouring of cooled brine and wild peppercorns, a little soaking peppercorns in the water, add about 15ml high degree of white wine;

8, cover tightly, sealed fermentation.

9, pickled for about ten days pickled beans can be opened to see, there are sour slightly spicy can do their own cooking Oh.