Pickled bean curd fried beef
Main ingredients: beef, pickled bean curd.
Ingredients: red pepper, sugar, soy sauce, garlic cloves, garlic, ginger, cornstarch, raw oil, monosodium glutamate (MSG), salt, etc.
Preparation:
① First, the beef and cornstarch, raw oil, stir together, marinate for a few minutes, and wait for use.
② cut pickled bean curd, can be cut finer, and then fried in the pot, pick up for use.
③ cut red pepper, ginger, garlic. Pan into a moderate amount of oil, red pepper, ginger, garlic and other ingredients first over the oil burst incense, and then into the beef stir fry. Then put in the sour bean curd, under the soy sauce, salt, sugar, scallion segments, fast starting when the next bit of monosodium glutamate can be.
Note: Sour bean curd pan fried without oil; fried beef must use high heat, meat is tender.
Stir-fried chicken gizzard with capers
Ingredients
Chicken gizzard-300 g
Capers-100 g
Ginger-1 small piece
Garlic-4 cloves
Seasoning
Cooking oil-30 g
Soy sauce-1/2 tbsp
Wine-1/2 tbsp
Seasonal salt-1/2 tbsp.
Salt - 1 tsp
Sugar - 1/2 tsp
MSG - 1/2 tbsp
Directions
1. Blanch the capers and set aside; clean the gizzards and cut into small pieces, put them into a frying pan to cook; ginger, garlic cleaned and chopped;
2. Heat the remaining oil in the pan, add the ginger, garlic and sauté, add the capers, gizzards and stir fry. Add soy sauce, cooking wine, salt, sugar, monosodium glutamate stir fry can be.
Pour the gizzard into the frying pan and stir-fry quickly to prevent the gizzard from becoming hard and old.
Sour beans fried meat
Ingredients Sour beans 250 grams, pork (fat and thin half 200 grams), 10 grams of garlic, 2 grams of dried pepper, cooked lard, salt, monosodium glutamate, soy sauce, moderate amount.
Production process (1) pickled bean curd washed, slightly soaked in warm water for a few moments, fished out and cut into 0.5 cm small section; pork cut into minced meat to be used. (2) frying pan on a high flame, the first pickled bean curd pan fried dry water from the pot. Put lard in the pot to heat, pour into the minced meat, add salt and fry a little, and then into the pickled bean curd stir fry, and then put the garlic, dried pepper, soy sauce mixing and frying, add 50 grams of water to simmer, collect the dry soup, put monosodium glutamate can be pot.
Characteristics Rich selection of materials, red color. Crisp and tender, spicy, salty, sweet and fresh, fragrant
Homemade pickled bean curd practice:
1. Put the rice water into the altar, add the right amount of brown sugar, salt.
2. Soften the tender bean curd in the sun and put it into the altar to soak.
3. Cover the altar with a lid, try to seal it to prevent leakage, and soak it for three days.
4. You can add white wine to the altar to prevent the sour bean curd from mold.
What to do with the pickled capers when the water is a bit stinky and flavorful?The stink is spoiled.
You can't use raw water to pickle pickled string beans, you have to use cool boiled water that is open and cool.
My method is usually to boil the peppers and salt in water first, and then let it cool. Bean curd washed and drained or dried completely.
Pickle altar washed and dried the cool pepper salt water and beans into the altar, the water should be no more than beans, but do not add full, almost three-quarters of the altar, and then add a little height of white wine, like to eat spicy put a little dry chili, and finally sealed the altar with clean water, placed in a cool, ventilated place for 4 - 5 days on it.
Pickled a lot of sour beans because of how to drownSour beans production method
Tips step 1,
to the market to buy fresh beans, beans must be selected tender, otherwise it is not crisp enough. (The ones with beans are too old, hey, people have pimples means young, but the moment the bean curd forms beans it proves that it's old. Remember! Remember!)
Step 2,
Choose a drowning container, it is best to use some special drowning savory tile jar, if not you can also find a larger glass jar. Remember the key points: the container must be clean, there shall be no touching any oil. Otherwise, the drowned things will be very easy to bad.
Step 3,
Clean the beans and put them in the sun for about one and a half to two hours until they are dry and soft.
Step 4,
Put the organized beans into the container, and salt, pepper, garlic and drowned for about two hours (pepper and garlic about 50 grams each) (salt than the usual cooking salt about five times the portion can be). Then pour on the remaining water to wash the rice, until the beans completely submerged until.
Step 5,
Seal the container with the bean curd with a lid and put the container in a cool place. Store for about 5-7 days or so. (The container must be sealed well, otherwise, the bean curd made by the leaky altar will be easy to smell.)
Note:
If you want to eat the pickled bean curd quickly, you can put the container with bean curd in a sunny place for half a day! Then put it in a place where dew can get on it at night for another night. It will be ready to eat in about a day and a half or so.
Remember to always use the water to wash the rice to soak the sour bean curd, because the rice washing water soaked out of the sour bean curd is belong to the natural development of asthma and become, so that the sour bean curd does not hurt the stomach. If you use vinegar or other things to soak out of the things to eat will be bad for the stomach and so on.
In addition to this method can be soaked beans in addition to the same method and materials can also be soaked in a lot of vegetables including: cabbage, peppers, cucumbers, mustard greens, cabbage stalks, radish, groundnut (not sweet potato Oh), lotus root slices and so on !!!!.
Simple and fast method of making pickled beans two
1, first of all, the long beans washed and cooled dry.
2, the cool dry bean curd chopped.
3. Chop the garlic.
4, the chopped string beans and minced garlic into a plastic bottle (preferably glass), I am using a plastic bottle filled with chocolate with salt and mix well. The amount of salt just put the usual amount of cooking on the line.
5, will cover the lid, put up on it. In general, two days after seeing the color of the beans can be eaten, the weather is hot only need to put a day can be eaten, like to eat more acid can be put more one or two days.
Not too sour, because it is easy to do, but can not be put too long, generally do to eat two meals can be, put a long time too sour.
Can you clarify the amount of salt?
Salt than usual cooking salty about five times the portion can
That is, you usually cook how much salt, according to 5 times or so on the ha, I hope to help you
How about the first pickled pickled bean curd1
The bean curd is washed, water control, cut into 2 cm or so, put into a sealable container, add the right amount of salt.
How to make pickled bean curd - Put the cut bean curd into a sealable jar
2
Next, put water in a pot, put in the right amount of peppercorns, 2-3 star anise, and bring to a boil. When the water boils, pour into the container, not over the bean curd shall prevail.
How to make pickled string beans - store the string beans etc. in a sealed container for 24 hours
3
Finally, invert the sealed container in another container filled with water, isolate the air with water and ferment, and then consume it after 24 hours.
How to pickle pickled radish and pickled bean curd what to do?I came to see the secret recipe to learn the craft!
Benefit a lot!
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How to make pickled pickled beans how to make delicious
Pickled pickled beans step 1
Pickled pickled beans how to do it
Red pepper, garlic, ginger chopped
Step 2
Pickled pickled beans how to do it illustrated
Wash and drain the cowpeas, cut them into pieces, and then put them in salt for 10 minutes
Step 3
Put the cowpeas drowned in salt and then put in red pepper, garlic, ginger, sugar and pepper powder, and then a little bit of wine
Step 4
Mix them well
Step 5
How to Eat Pickled Sour Bean Corn
Lastly, put them in a clean 2
Cut into small pieces
3
Pour oil into the pan and fry the onion, ginger and garlic first
4
Then pour in the chopped capers
5
Add the right amount of soy sauce and stir-fry
6
Add some monosodium glutamate before you cook and you are good
How to stir-fry homemade capersHome-made Sour bean curd
Taste: refreshing? Difficulty: Beginner? Cooking time: 20 minutes
A friend sent a lot of home-grown beans, afraid of not eating the whole spoiled, so made into sour beans, used to stir-fry meat, sour and spicy, strong rice, but also for the family to change the way to eat it.
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Ingredients ?
Beans Salt Glass Container Step 1
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Wash and dry the beans.
Step 2
Sterilize the container, knife and board by boiling water.
Step 3
Dice the beans
Step 4
Sprinkle with a little more salt than you normally would for stir-frying, and mix well so that the salt is in full contact with the beans.
Step 5
Pack into a glass container that has been scalded with boiling water, (don't fill it to the top, leave some space as there is gas production from the fermentation), cover with plastic wrap and then cover with a lid. Place in a dry and cool place.
Step 6
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Let it sit until the beans turn brown. Guangdong summer is relatively hot, usually two or three days on the line.
Tips
1, the more salt you put out the more acidic the beans will be.
2, the longer the fermentation time, the more acidic bean curd, if you do more than eat, you can put in the refrigerator, low temperature so that the fermentation of blunt, not the more you put the more acidic.
3, it is recommended to use a glass container
4, cover the lid before covering the plastic wrap to ensure that the seal.
How to pickle pickled beans to tasteIngredients
Long bean curd (cowpea) 1000g
Fresh chili pepper (millet chili) 7-8
Garlic 5 cloves
Salt 20g
Step 1
Wash cowpea curd to dry and cut into small pieces and set aside. (It must be said that the choice of ingredients: fine and tender, and thick and old cowpeas affect the taste of) Note! The whole process all contain ingredients utensils without raw water: pots, knives, chopping boards and so on.
Step 2
Cut cowpeas into the salt, put on disposable gloves and turn well, and then a little hard to rub together the salt and cowpeas, almost and the degree of the picture can be.
Step 3
Pour in the chili peppers and garlic, and mix gently. (If you like spicy food, you can put more, chili and garlic can be added according to your own preference)
Step 4
Prepare a glass or ceramic pot (no raw water on the inside), and pour the cowpeas into it (there will be a little bit of pickling water at the bottom of the pot, pour it in as well).
Step 5
Seal the container, I added two layers of plastic wrap to the top of the jar to make sure it is airtight. （
Step 6
There are several ways to pickle pickled beans, this is the fastest way, two or three days can eat it, I've already done a good job out of it, momo momo ~ too delicious!
How to make dried beans with pickled capers, how to make dried beans with pickled capers
1. Diced capers, soaked in water and rubbed gently with the hand,
wash away excess salt;
2. Shredded dried beans, chili peppers cleaned and chopped;
3. Set the pot on the fire, add the right amount of oil to heat up,
add chili peppers;
4. Dried beans;
5. color slightly darkened fish out and spare;
6. the original pot of heating oil poured into the pickled bean curd stir-fry,
1 - 2 minutes into the dried beans;
7. a little stir fry a few times can be out of the pot to eat;