Soy bean radish pickles

Ingredients: soy beans, radish, ginger, salt, pepper and anise noodles

If you want to make soy bean radish pickles well To eat, you must first cover the soy beans. Process: 1. Select high-quality soybeans, remove impurities, wash them and cook them thoroughly. Cook on low heat for half a day until the beans turn brown. 2. Drain the water and put it into a basin, cover it tightly with a piece of cloth, put the wheat straw inside and let it reach a certain temperature for fermentation. Generally speaking, cover for more than half a month, and if the temperature is low, cover for a few more days. Cover it until you can pick it up with chopsticks and pull out the dense silk.

For pickled beans and radish pickles, choose small radishes with thick skin and less water. Process: 1'. Peel the head and tail of the radish, wash and drain.

2. Cut the radish in the middle, cut it into strips, or slice it. 3. Add more ginger to pickled beans, radish and pickles, it’s so fragrant! A few large pieces of ginger, washed and cut into thick strips. 4. Add an appropriate amount of salt, pour a tablespoon of crushed pepper and anise noodles, and stir evenly. Stir it for two to three hours to marinate it evenly, and then eat it after the radish is salted.

The pickled beans, radish and pickles can be dried in the sun on a good day, which is another delicious thing! Scrambled eggs are great with it. Pack the sun-dried soy beans, radish and pickles in a bag to keep them away from moisture, and fry them whenever you want.