Pickled Bean Curd is made as follows:

Main ingredient: bean curd.

Accessories: purified water, white wine, peppercorns, star anise, large grain salt.

1, fresh cowpeas, pick off insect eyes or bad parts, choose and wash clean, placed on a perforated bamboo sieve. Tilt it (to facilitate the flow of water), in a ventilated place to dry the water; carrots peeled and washed, also put aside to dry the water reserve; ginger washed and cut into slices.

2, in the period of water control beans, fire sit on the pot, pour 2 pounds of water, put salt 4 spoons, anise 2, 3 leaves, pepper 20, ginger, high heat to boil the water, 1 minute after turning off the fire to cool.

3, ready to no water and oil-free sealing jar, will control the water of cowpea angle divided into small hand in the jar disk good (can also be tied into a knot into the eating time, easy to take); carrots cut into strips and also put in;

4, and then poured into the cooled water, be sure to do not over the beans, to prevent soaking to the water to prevent the beans from becoming spoiled.

5, finally, and then pour a small spoonful of high white wine, and then the cover sealed mouth, placed in a cool place, the summer heat, almost a week on the beans turn yellow and sour.