2. After drying, cut into small dices.
3. Add the right amount of salt according to the lightness of personal taste and mix well.
4. Packed in a bottle and pressed tightly, the bottle is not full, take the plastic wrap and kneaded into a ball to stuff the mouth of the bottle. Invert in a bowl and add half a bowl of water.
(No need to put into the refrigerator, room temperature storage. One day in summer, three days in winter, until the capers and the water in the bowl become light earth color.)
5. garlic, morning glory pepper minced, (pickled bean curd do not need to wash, before pickling has been cleaned.)
After the oil is hot, the garlic and chili pepper burst incense with a little salt, and then put the capers stir fry for a while.
(Stir frying pickled bean curd does not need to put salt.)
1, will be the right amount of salt (how much is not limited, only play a role in sterilization), pepper, ginger 2-3 slices, like spicy can put some chili.
2, into the pot to boil, to cool.
3, prepare a large bottle, pour the boiled water, and then a handful of long cowpeas, washed, scalded with boiling water,
Immediately fished up, while hot into the bottle. This step is very critical, I have tried not hot directly into,
and then into the refrigerator, the results of a week or green, no flavor, let the bottle open,
To be 1-2 hours to cool and then cover (the first time you do it, put it at room temperature overnight, and then half a day can be) into the refrigerator,
3-4 days on the way, can be stored for 1-2 months not bad.
With lean meat, or pork cut into small cubes, fried together, and then put more garlic, not to mention how fragrant,
This method is not easy to mold and fast, like friends can try.
Fresh bean curd 5000 grams. Salt 400 grams of fresh ginger, garlic 100 grams each, pepper, 15 grams of each of the big material,
White wine 50 grams, 50 grams of sugar.
Practice 1, bean curd washed sunshine half a day, naturally cooled; soak bean curd
2, have to sunshine to the hand so that pulling are not constant;
3, take 10 bean curd, think of a meal's worth of food, if eaten can be more than a little bit more;
4, to add folded into long strips, leaving a not folded, length as personal preference;
5, will not folded that will be folded Good beans tied;
6, 6. This directly into the altar can be, eat when it is also convenient to take. It's also easy to cut.
1. First of all, a kimchi altar, preferably glassware that can be sealed, washed and cleaned to ensure that no oil dry.
2. Tear off the old tendons from the fresh cowpeas and wash and dry them.
3. Prepare a large clean pot, put the dried cowpeas in it,
then put salt (if you can buy special salt for pickling, it would be better),
according to 500g of cowpeas: 250g of salt, and then rub the cowpeas with the salt until the cowpeas turn bright green;
4. Put all the cowpeas that have turned bright green into the pickle jar, together with the salt. Put all of them into the kimchi jar,
then pour in cool boiled water or mineral water to cover the cowpeas.
5. a week or so on the line, but not particularly sour, because the first set of salt will usually be more sufficient, you can continue to pickle;
At the same time you can add chili peppers, cucumbers, radish pickling;
Other, such as peppercorns, perilla, and so on, according to personal taste in moderation put.
6. In order to prevent the kimchi altar to grow white foam, you can put a few spoons of high degree of white wine, such as Erguotou;
If the kimchi altar has grown white foam, or add white wine in order to remove the white foam.