Sour bean curd is a very good home pickles, the finished product is very hot and sour crisp is very rice, anyway, my wife is very much in love with this thing, sour bean curd fried minced pork are feeling super tasty.

But outside the buy sometimes less assured, or do it yourself to eat comfortably, we will share the practice of pickled beans, and finally share some tips and notes (the last will say this pickled beans inside the nitrite thing).

Sour bean curd:

Preparation materials: 1 catty bean curd, 60 grams of salt, 20 peppercorns, 20 ml of white wine, chili pepper depends on personal preference spicy degree of moderation.

Production steps:

Burn a large pot of boiling water, after the water boiled first kimchi altar with boiling water wash scalded, and then blow-drying water;

the remaining boiling water left about 1 liters or so (mainly depends on the size of your kimchi altar, the shape of the), add peppercorns, salt continue to cook for a few minutes, the aroma wafted out of the heat after the put on the cooler, which is used for the soaked pickled string beans in pepper brine; pepper brine cooling time, we put the chili peppers, string beans with cool white water soak for three or five minutes, then wash, placed in a ventilated place to dry the water, you can cut the chili pepper in order to release the spiciness; Finally, the pickled string beans dish or pulled up into the kimchi altar, the cooled pepper brine poured into the at least not over all of the string beans. Then put the chili pepper and white wine into it as well, cover the kimchi altar, add the water along the altar and put it in a cool and ventilated place. Summer 5 to 7 days or so may look almost, but it is recommended to eat after at least 10 days, when the temperature is cold appropriate to extend the time.

Note (pickled bean curd production process is very simple, but need to pay attention to the point is the key Oh.)

The best way to make any kimchi or anything else is to scald the kimchi altar with boiling water, which kills most of the germs and avoids the pickled bean curd from rotting and growing mold, and adding a little bit of white wine to inhibit the growth of germs. Personally, I am used to the whole process without raw water, including the cleaning of the beans I will also be cooled in advance some cool white water to use, to minimize the chance of failure. The amount of salt I usually choose to add about 6% of the amount of water, if you are afraid of soaking out too sour, you can choose to add a little bit of rock sugar in the water. In order to ensure that no stray bacteria enter, so the altar must be checked from time to time, timely replenishment of water along the altar. Key: According to some experimental data show that the general soak pickled beans when the nitrite content in the first 4 days will continue to increase until the 4th day will reach a peak (low temperatures will be delayed to the 6th day or so), and then show a downward trend, 12 days or so will return to normal levels. So in order to eat healthier, it is recommended that it is best not to consume it when it is around 4 to 7 days old, when nitrite levels are at their highest and have the most negative impact on one's health.

So do you like eating capers? What do you think is the best way to make capers?