Now that living conditions are good, we can eat all kinds of vegetables and meat all year round, but my fathers still like to eat pickled beans, but now every family has a refrigerator, so just put them in the refrigerator at any time after pickling. In fact, the method of making soy sauce pickles is not difficult. It's a little troublesome, but the materials are very convenient.
skin of soya-bean milk
Required materials: 1 large white radish (about 3 kg), 2 black beans or soybeans, 1 00g salt,1slice ginger, pepper and star anise.
Step 1: After boiling water in the pot, gently boil the beans in the pot and take them out, and then dry the cooked black beans (soybeans). Cold black beans (soybeans) are wrapped in fluff, placed in a cool place indoors, covered with a slightly thick catalogue and naturally fermented. Winter is about hot 10 days. It's been hot for almost five or six days now. If you're not sure, just open it and have a look. Long hair on the beans will do.
Step 2: after the fermentation, the Congo Lang is opened indoors and cooled for about 1 ~ 2 hours.
Step 3: After the radish is washed and rooted, it can be cut into about 1 cm for later use. You can cut it bigger, because it will become smaller after pickling. I cut ginger into Jiang Mo for later use.
Step 4: Put Douchi, Heartless and Ginger into a pot, add100g salt, stir well, and then put them into a clean, moisture-free glass jar.
Step 5: Boil about 200ml of water in the pot, add pepper and star anise to boil green pepper water, save nearly 100ml, and don't add more water. Because there will be water in the solar terms.
Step 6: The delicious bean paste, radish, beans, pickles and porridge remembered by Shandong people are really delicious. Step 6: After cooling 100 ml of sweet pepper water, take out pepper and star anise, pour them into a glass container filled with radish, cover it and seal it, and then put it in a freezer for almost a week.
Step 7: Dig it out with a clean spoon when eating, put it in a bowl and add a proper amount of sesame oil. Eating porridge in the morning is really delicious. Crispy, shorter curing time. It will take longer if it becomes soft. But after a long time, the radish will turn black.
Tips:
1. The normal fermentation process of soybean fermented wool is not bad. Don't wash the fermented wool, dry it before using it.
2. It is hot in summer, and the process of soybean fermentation is shorter than that in winter. If you really can't grasp it well, observe more at ordinary times. Beans only need long black fluff.
3. When eating, don't directly use chopsticks to pick it up. No matter how much you eat, it won't affect the taste of pickled beans. It may be bad. The remaining watercress can be sealed in the freezer.