2, take a few pickled string beans to pickle.
3, after the beans Sin good, put in the sun for an hour or two, until the beans soften, you can use.
4, take advantage of the time slot of sunshine beans, you can prepare an empty glass jar in advance, as a marinade container with.
5, usually eat a variety of sauces with the bottle can be reserved for spare.
6, remember the bottle must be washed and dried, must ensure that the container inside no oil and no water, otherwise pickled things will be bad,
7, the pot poured into the right amount of water (you can also use rice water, it is said that the nutritional value of the pickled with rice water will be higher, and faster.)
8, add a little rock sugar to the pot. The purpose of adding icing sugar is to increase the crunchiness of the bean curd. You can also add a little pepper, which can be used for flavoring and sterilization.
9, garlic should be crushed in advance, later directly in the beans together with the marinade can be.
10, the pot of water boiling, you can turn off the fire. After the boiling water cools down, you can start pickling the beans.
11, pickled pickled bean curd home easy way:
12, in a glass jar, first put the bean curd. Put a layer of bean curd, then sprinkle a little salt down, and so on, so that each layer of bean curd is covered with a little bit of salt paste.
13, put the amount of salt attention to be controlled, put too much too salty, not conducive to health. Put less also can not, pickled things easy to bad.
14, because the pickled beans are very little, so under a little salt can be.
15, into the bean curd to be compacted, this time you can add a little ready to pickle with garlic, also has the role of sterilization.
16, add a little white wine, conducive to fermentation. If the home has been done before the kimchi class, that before the kimchi brine can come in handy. Take one or two spoons of kimchi water to add to the beans together with the pickle, the effect is better.
17, kimchi brine well preserved, the longer the better, can be used continuously N years it.
18, all the materials are put well, and finally poured into the original cooling good boiling water, cover the lid, placed in a cool ventilated place on it.
19, it is best to add a layer of plastic bags in the mouth of the bottle, sealing effect is better.
20, finally, you can put a label on the top of the bottle, write the date of production, easy to see. Generally speaking, if it is hot in the summer, it can be eaten after a week or so of pickling. If it is cold, it will take about half a month.