In Shandong there is a more common food called stinky beans, stinky beans are fermented, summer can not eat, but winter is very popular, stinky beans smell not too good, but eat very fragrant, more suitable for the northern people's tastes, potato this method is very simple, you need to fish out the boiled soybeans, put it in a container of fermentation, and with some dried radish or other The ingredients, made of stinky beans, high nutritional value, flavor is also very good.

Folk do stinky beans healthy, practices are as follows:

One, materials

3000 grams of soybeans, ginger 1 large, 10 peppercorns pepper, cinnamon 2, 15 grams of fennel, 20 grams of dried chili peppers, 20 grams of salt

Second, practices

1, wash soybeans, soak them in clean water for more than 5 hours (the time should be mastered according to the temperature), in any case, to soak the soybeans. In short, to soak the soybean soft), and then put into the pot to cook. 2, the cooked soybean fishing out (without drying), while hot directly into the container (with the kind of tile container is best), and then seal the container, it is best to use a quilt or something to cover, at least to keep the temperature at 10 degrees or more, and put 7-10 days, to be the kind of beans into the kind of chopsticks to pick the pull of sticky strips, it shows that it has been successful.

3, ready to seasoning the right amount: ginger, pepper, cinnamon, fennel, dried chili peppers, etc., will be the above seasoning to boil out the right amount of seasoning water, and then add salt,, mix well, and then sealed, generally about a week you can eat.

Radish mixed with stinky beans how to do

Information Recipe heat: 105 (calories)

Main ingredient radish 500g stinky beans 500g

Methods/steps

Time: "frost" to the next year after the "spring" before the process, can be processed, the other time is not suitable. Otherwise, it will be spoiled and can not be eaten.

Selected beans, soaked beans: soybeans (at least 2.5 kilograms) to pick up impurities, rotten beans. Soak the selected soybeans in warm or cold water until the soybeans are all soaked.

Boiled beans: Wash and fish out the soaked soybeans, put them into a pot, add enough water, and boil them over high heat. Half an hour later, change to a small fire to cook. Stirring diligently to prevent paste pot. Cook until you twist the beans into mud.

Warm up the beans: this is a key part of the processing of stinky salt beans. First of all, an unused clay pot (no clay pot can also be used a piece of white cotton cloth can be wrapped under the cooked beans) wash, will be out of the pot while hot into the pot with a lid or cloth, immediately into the stove room firewood. Fuelwood to wheat for the best, the top should be more compressed firewood, in order to facilitate heat preservation, the temperature should be maintained between 20-30 ℃, too low, difficult to fermentation by the cold; too high, will be burned beans dehydration, beans hard unpalatable. Another way is: in the solar sun on the ground to dig a deep 50-80 centimeters of the pit, the size of the pit to warm up the beans as much as possible. The bottom of the pit and around the straw lined, and then the cooked beans into the pit, the top with wheat straw cover flat, after the soil. To prevent rainwater from seeping in. The above two methods, only 3-4 days to warm up the beans. (The latter method is the best during the cold season).

Starting beans: warmed up cooked beans are light brown. Sticky, with chopsticks a pick, beans and beans have a long sticky silk connected, and there is a strong smell of incense. At this point you can rise out.

Cut the radish (green and red can be) into small pieces, onion and ginger cut

This is the first time that I've ever seen a radish in my life, and I've never seen one.