Pickled bean curd

It is the season when the bean curd comes down in large quantities, I have collected some pickled bean curd methods, dedicate to the pavilion friends, satisfy the mouth happiness.

Method one:

Sour bean curd production method

Step 1,

To the market to buy fresh bean curd, bean curd must choose tender, otherwise it is not crisp enough. (There are beans is too old, hey, people have pimples on behalf of the young, but the beans, but the formation of beans will prove that it has been old. The first thing you need to do is to get a good deal on the price of the product! Remember!)

Step 2,

Select 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 easily broken.

Step 3,

Wash the bean curd and put it in the sun for about one and a half to two hours until it is dry and soft.

Step 4,

Put the organized beans into a container and drown them in salt, pepper and garlic for about two hours (about 50 grams of pepper and garlic each) (salt is about five times more salty than usual cooking). Then pour on the water left over from washing the rice until the beans are completely submerged.

Step 5:

Seal the container of beans with a lid and place it 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 be stinky.)

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 to it at night for another night. It will be ready to eat in about a day and a half or so.

Remember to use the water you use to wash the rice to soak the string beans, because the rice water soaked out of the string beans is a natural growth, so the string beans do not hurt the stomach. If you use vinegar or other things to soak out of the thing to eat will be bad for the stomach and so on.

This method in addition to soaking beans, the same method and materials can also be soaked in a lot of vegetables which include: cabbage, peppers, cucumbers, mustard greens, cabbage stalks, radish, groundnut (not sweet potato Oh), lotus root slices and so ！！！！

Simple and fast way to make pickled beans two

1, first long beans washed and cooled dry.

2, the cooled and dried 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 to mix well. The amount of salt just need to put the usual amount of cooking on the line.

5, will cover the lid, put up on it. Under normal circumstances after two days to see the color of the beans yellow can be eaten, the weather is hot only need to put a day can be eaten, like to eat more acid can be put one or two more days.

Not too sour, because it is easy to do, but can not be put too long, usually made to eat two meals can be, put a long time too sour.

Can you clarify the amount of salt?

Salt than usual cooking salt about five times the portion can

is how much salt you usually cook, according to 5 times or so on it

Method 3:

Selected fresh tender beans 5 kg, washed and dried water, add the surface of the salt gently kneaded, a little stop. Put the beans in the container, set a layer of pressure layer, layer sprinkled into a small amount of flour salt, set full of compaction, do not add another water, seal the mouth, rely on the beans themselves out of the water pickle. Characteristics: good color, fresh and crisp, 10 days after eating.

Method 4:

Pickled bean curd practice

Bean curd washed, removed the ends, and thoroughly dried the surface water in the shade. Wash and dry the chili pepper

Fill a pot with water, add the pepper and bring to a boil, then continue to boil for 2 minutes, cool thoroughly, pour into a pickle jar and soak the beanstalks and chili pepper. Water Seal

After a week it's almost done. After eating, you can continue to soak new bean curd

Method 5:

Marinated bean curd in sauce is nutritious, flavorful and easy to do. Marinated vegetables process: sauce pickled bean curd production economy: the main ingredients: 3000 grams of beans

Seasoning: 300 grams of coarse salt, 600 grams of sweet noodle sauce

Sauce pickled bean curd special features: sweet sauce is tasty, and is suitable for long-term storage. Sauce pickled bean curd practice: 1. Wash the bean curd, drain, cut into long 10 cm section, put into the tank, add coarse salt, mix well, and then use a clean large stone compaction.

2. Marinate for 3-4 days, then fish out the bean curd and drain the salt water.

3. Steam the string beans and dry them in the sun.

4. Before serving, add sweet noodle sauce and mix well, economize and compact, marinate for 2 days and serve.

Method 6:

Pickled bean curd

[1] Select fresh and tender bean curd 5 kg, wash and dry the water, add noodle salt and gently knead, stop a little. Put the beans in the container, set a layer of pressure layer, layer sprinkled into a small amount of salt, set full of compaction, do not add water, seal the mouth, rely on the beans themselves out of the water pickle. Characteristics: good color, fresh and crisp, after 10 days to eat.

Edit this paragraph specific pickling method

1. First of all, a pickle altar, preferably a glassware that can be sealed, washed and cleaned, to ensure that there is no oil and dry; 2. Fresh cowpeas torn off the old tendons and washed and dried the surface of the water; 3. Preparation of a large, clean pots, the cowpeas drying well into it, and then put the salt (it would be better if you can buy the pickling of special salt), according to the 500g cowpeas: 250g of salt, and then rub the cowpeas with salt until they turn bright green; 4. Put all the bright green cowpeas into the pickle jar together with the salt, and then pour in cool boiled water or mineral water, so that the cowpeas do not pass through; 5. It will be ready in about a week, but it won't be particularly sour because the first batch of salt will be more than enough, so you can continue to pickle it; at the same time, you can also add chili peppers, cucumbers, cucumber, and other ingredients to pickle the cowpeas. You can also add chili peppers, cucumbers, radishes and other things to pickle together; 6. Other things, such as peppercorns, perilla and so on, according to personal taste in moderation to put.

Editorial note

In order to prevent the kimchi altar grows white foam, you can put a few spoons of high white wine, such as two pots of head; if the kimchi altar has grown white foam, or add white wine in order to remove the white foam.

Method 7:

First, use a pot with absolutely no oil to boil a pot of water, burned when put into the onion, ginger, peppers, dried chili peppers, a little bit more it does not matter, and so on, add into the sea salt, because of the heavy taste of sea salt, iodized salt can also be used, it is necessary to add a whole packet of water after the opening after turning off the fire to dry the water to cool down, and then poured into the kimchi altar, you can put the vegetables, carrots, carrots, heart of the U.S., cabbage, cowpeas, can put, but before putting it in, you should be able to put it in, but before you put it in. You can put them in, but before you put them in, you should dry them first, and it's best not to bring water into them, otherwise they will easily grow white hairs, and if they do, you can add a little wine into them and they will disappear, and the hairs won't be bad, but they will be bad only if there is oil in them. The first two or three will soak the flavor will not be very strong, to soak a few more times to have the flavor of the soup, kimchi will be sour, very tasty, usually soak two or three days, so called "bath kimchi", is because of the fast first to buy back the line of beans to organize, clean, cut into 5mm or so of the dices, and then put in the container a little blow-drying moisture (I use the home dumplings with dumplings with the thing), almost dry! When it's almost dry, mix it with salt and put it in an airtight container for a day or so! (This time I did it for two days and two nights, and it was fine.) When it's time to eat, take it out and wash it with water a few times. Do not put water when frying, first the beans dry moisture and then add the meat with fried, love to eat chili can put more! And remember to taste when frying and then put salt, because there is salt in the marinade, I fried when I did not put, according to their own taste! 1. wash the beans, dry, yard neatly into the soup bowl or a large porcelain pot, poured into the boiling water just boiled 2. add salt, with a heavy object to the beans pressed, the water above the beans 3. 3 ~ 7 days after the removal of the beans (time to change due to changes in temperature) 4. beans, wash, dry, chopped into mince, minced meat, ginger, garlic, chili peppers and so on also cut into mince ． The oil will be hot, stir fry the minced meat, pour into the pickled string beans, ginger, garlic, chili pepper stir fry 6. About 5 minutes later, out of the pot, you can taste!