Sour bean curd can eat raw
First of all, raw bean curd is not eaten raw, because it contains a kind of plant agglutinin, on the human body's intestines and stomach has a very strong stimulation, serious and may even trigger food poisoning. Sour bean curd is raw bean curd after pickling and fermentation made, it is not through the process of cooking, and in the fermentation process due to sterilization means of unprofessional, may also breed bacteria, so, sour bean curd is best not to eat raw.
Sour bean curd practice
1. Bean curd is washed and dried in a cool place. Note: About 2-3 hours of drying, the surface of the bean curd can be dry. The longest recommended is not more than half a day, to avoid excessive air-drying of the bean curd to affect the taste.
2. Cut the dried string beans into cubes about 1 cm long and place them in a dry pot or basin.
3. Peel and mince the ginger and garlic. If you like spicy, add finger chili pepper.
4. Put the chopped ginger and garlic paste into the diced beans and add salt. Knead repeatedly and evenly until the dal oozes juice.
5. Pack the kneaded dal into a dry container, tighten, fill and seal with the lid. Will contain the bean curd easily placed in a cool place, about 10-15 days later (temperature of about 30 degrees) that is the formation of sour bean curd.
Sour bean curd fried with minced pork
1. Prepare the required ingredients.
2. First of all, wash the sour bean curd, soak it in warm water to remove the salt. (The sour bean curd bought in the market is relatively salty)
3. Add soy sauce, cornstarch and cooking wine to the meat mixture and mix well, marinate for 10 minutes.
4. Sour bean curd cut into 0.5 cm small section, ginger, garlic, red chopped pepper minced.
5. Put the oil in the pot, when the oil is hot, pour in the meat mixture and stir fry a little bit, after the meat is browned and sheng out standby.
6. Another pot of oil, pour into the garlic and ginger, chopped pepper segments burst incense.
7. Add the capers and stir fry. (No need to put salt)
8. Pour in the minced meat fried in advance, and stir-fry evenly with the capers.