Speaking of soy kimchi, many young people may not eat it, but it was very popular in the 1970s and 1980s. Even now, many families still have pickled pickles, which can be said to be a kind of food in the memory of many Shandong people. The delicious food remembered by Shandong people, such as bean paste, radish, beans, pickles and porridge, is really delicious.

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 bean pickles, but now every family has a refrigerator, so we can pickle them at any time and put them in the refrigerator. 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 radish (about 3kg), 2 black beans or soybeans, 1 00g salt,1ginger, 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 thicker catalogue, and naturally fermented. Winter is about hot 10 days. It has been hot for almost five or six days now. If you are not sure, if you open it, so can the long hair on the beans.

Step 2: After the fermentation is finished, open the Bulbus Congo indoors and cool it for about 1 ~ 2 hours.

Step 3: After the radish is washed and rooted, it can be cut into pieces of about 1 cm for later use. You can cut it bigger, because it will get smaller after pickling. I cut ginger into Jiang Mo for later use.

Step 4: Put the fermented soybeans, ruthless 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 any 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 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 the refrigerator 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. If it becomes soft, it will take longer. 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 and use it.

2. The weather 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 bean pickles. Bean pickles may taste terrible. The remaining watercress can be sealed in the refrigerator.