Although sour bean curd is a very popular dish, not everyone can make it delicious. The specialty of my hometown is the sour bean curd, and almost every family will do it. I watched my mom make it when I was a kid.
First, you can buy raw bean curd from the market and prepare a jar for sour bean curd. Then wash and dry the string beans. When the bean curd becomes soft put it in a pot with salt and then rub it. After rubbing them, wait for them to dehydrate. If you have a lot of them, it's best to put a bucket of water on top of the pot to press them so that they can dehydrate more quickly.
After dehydrating overnight, you can start preparing the sugar water the next night. Put sugar in the water, it is best to put more or it may be very sour, (if you want to eat spicy, add some dried chili pepper) after the sugar water melted and cooled. Put the dehydrated beans into the jar, add the cooled sugar water, then sprinkle some salt, it is best to use a bamboo skewer crossed at the top to press the beans to prevent it from floating, and then you can seal the lid. After a month you can eat a plate of delicious sour bean curd!
The most important thing is that the deployment of sugar water can not be too much or too little, if you can eat after a month when you can take out and wash to try will not be too salty, if it will be too salty can be soaked in water so that when you fry it will not be so salty. The main thing is that the oil must be put more points, the fire must be controlled, do not need to add any seasoning.
By the way, we can introduce a dish that can be done with the capers, that is, capers fried pork sausage, pork sausage and capers fried together is a perfect match!
Hello, I'm Lin Dajun, my answer is: "Sour bean curd" practice in fact, and most of the pickle practice the same, but to sour bean curd to do a special "color and flavor", in fact, the treatment of bean curd and pickling steps are very important! But the practice is equally uncomplicated, as long as you follow my approach, even if it is a newcomer to the white, the same can be made perfectly.
"Sour bean curd" - this is a very traditional Chinese rice pickles, mainly to bean curd as the main ingredient, with water, salt, white wine and other ingredients together with soaking pickled and made, because of the taste of sour and salty, flavorful rice and highly popular! The following is a very popular home-style pickle, and we will enter the teaching time of our favorite official.
Main ingredients: 500 grams of fresh beans (also known as belt beans, rainbow beans)
Ingredients: red pepper 5, a little high white wine
Seasoning: 1000 grams of water, 35 grams of rock sugar, 100 grams of salt
Tools: holding can be sealed containers 1, the amount of plastic wrap
- - - Start cooking -
- - - The first time I saw this, it was the first time I saw it. -Start cooking -
The first step "cleaning containers": first prepared containers with boiling water 2 times washed, and then drained and placed in a ventilated place to dry, standby (must be dried to use, later) (must be dried to use, explained later).
The second step "processing beans": drying containers at the same time you can deal with the ingredients, will be fresh beans and red bell peppers are washed twice with water to clean, drain the water, hand picking the two ends of the beans and the middle of the old tendons (red bell peppers do not have to pick, explained later), drained and placed in a ventilated place to dry the same (the same must be). The first step is to remove all the water from the beans and then use them again.)
The third step "to make pickled water": start the pot clean, open fire to dry water, then add 1000 grams of water, high heat to boil, then turn to low heat to add the ready 35 grams of rock sugar and salt 100 grams, mix well with a spoon, cook over low heat to the rock sugar salt all melted, turn off the fire to let it cool naturally, at this time the pickled water has been Do a good job, standby.
The fourth step "began to bloom": dry containers and beans together with the retrieval of the beans, the beans disk into a suitable circle, all stuffed into a clean container, and then add the surface of the dry red bell pepper 5 to add some spicy flavor.
Fifth step "add sealing": after the main ingredients are put into the container, will be boiled and naturally cooled marinade all the way into the container, and then add a high degree of white wine 2 tbsp (1 tbsp is equal to 15 ml, here note that the total height of the liquid added can not be higher than the container of the height of the nine points), covered with a layer of plastic wrap, and then tighten the outside lid, and then the water can be used as a substitute for the water. Then tighten the lid on the outside, seal it well and leave it to marinate in a cool place (this kind of porcelain can be covered directly with water on the side), usually for more than 7 days, if you see that the color of the bean curd has changed completely, then you can open the lid and take it out to eat.
Out of the picture: This is a very delicious, fresh and crisp, sour and salty rice pickled beans on the ready, look is not very appetizing it?
1. Why do you need to wash and dry the container and ingredients before using them? (The key point of the pickled bean curd is not moldy or hairy.)
Answer: .......... This is a very good question, this is a lot of people do pickles always "moldy hair" key reason, here must be all clean and dry moisture before use.
Reason: Inherently, no matter what ingredients, buy back how fresh, it itself will still be transported and so on process and stick enough bacteria, if you do not wash such a direct pickle, then the surface of the bacteria will be in the pickling environment gradually destroy the beans, resulting in the final pickle moldy hair, so buy back the beans must be cleaned 2 times, as for why after cleaning need to drain the water and dry, in fact, the reason is the same, why? Because we clean the water used is also called "raw water", which also contains a sufficient amount of bacteria, if the pickled beans within the residue of such raw water, then certainly the same will be pickled moldy hair, so that cleaning and drying of these two steps we must not save, we must pay attention to (containers to be scalded with hot water, so as to ensure sterilization). The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.)
2, why do you need to boil water and then add salt and sugar? Can't you just mix it in and use it? (Sour bean curd "pickled evenly and not moldy" key points)
A: .......... Of course not, the water must be boiled and mixed with salt and sugar, so as to ensure that the flavor is uniform and the pickle is not moldy.
Reason: As said above, the water is "raw water", if the water is not boiled hot, then such water pickling bean curd is sure to moldy and hairy, and secondly, the water is boiled and then add salt and sugar, salt and sugar can be melted faster and the nature of the preservation of the stability of the effect is more pronounced than the addition of cold water, the effect is more pronounced. Pickled beans can be more uniform, to sum up, pickling with the water must first boil, and is boiling water to add seasonings, here again need special attention.
3, why the pickling water should be cooled before use? (The key point of the pickled bean curd "not to be pickled rotten")
Answer: .......... Because this is the only way to ensure that the pickled string beans do not rot in the pickle.
Reason: First of all, the temperature of the freshly boiled pickling water is certainly very hot and high, although it is not enough to directly scald the soft scalded beans, but if the pickling water is poured into the container and sealed, then the heat preservation of this pickling water will be a lot longer in such a long time hot water immersion, the beans will easily be scalded softly scalded, resulting in the back of the pickling of the 1-2 days will be softened and rotted, and the final pickling of out of the Bean curd will be completely melted, eat all have to eat, so be sure to use boiling and cool room temperature water marinade, so as to ensure that the bean curd is not scalded soft rotten, which is often overlooked by the step.
4, why pickled pickled beans also need to add a little high white wine? (The key point of "pickling faster, flavorful and not rotten")
Answer: .......... This is a very good question, in fact, the main purpose of this is to ensure a good fermentation environment.
Reason: Here to add the right amount of white wine is actually three purposes, First, add the right amount of white wine can effectively bring wine to the pickled beans into the aroma, so that the last pickled pickled beans eat more fresh and crisp; Second, add the right amount of white wine can effectively give the pickled water again sterilization to ensure that the pickled water of the complete pickling effect, but also pickling is not moldy and hairy key to the last step; Third, because the pickled water is not moldy and hairy. Third, because of the sterilization effect of white wine itself and the complete integration, the effect of pickling can be more obvious and in place, so that the pickling time is shortened, pickling efficiency is faster, to sum up, pickling pickled bean curd we must remember to join the last a little height of white wine.
5, why do you need to use plastic wrap to cover the final seal? (The key point of "no air leakage, mold and hair")
Answer: .......... The purpose of this step is obvious, the main purpose is to ensure the effectiveness of the seal, so that the seal is more tight.
Reason: Many people do pickles, all the previous steps are basically no error, but to the final sealing of this step are haphazard, casually screwed on a cover even if the sealing, do not know that this in fact, there will still be a great risk of air leakage, once the process of pickling containers to inhale the air outside, then at the same time will be brought into a certain amount of fresh bacteria, resulting in the pickling process once again! Mold and hair, seriously affect the effect of the final marinade, so the last step of the sealing we must pay attention to, add a layer of plastic wrap can be complete to fill the screw cap gap, so that the final sealing container sealing is stronger, to ensure a good marinade environment (of course, there is a porcelain do not have to be so troublesome).
---- "Technical tips":
(1) Fresh beans must be preferred, so that the pickled beans will taste better.
(2) pickled pickled beans can be added to the appropriate amount of red pepper, so you can more spicy, eating will be more fresh rice.
(3) Note that the container is hot water to wash and dry, while the ingredients are washed and dried with water, do not get it wrong.
(4) pickled pickled beans, you need to add some rock sugar in the pickled water, so that the flavor of the pickled beans will add some sweetness, does not seem too sour, eat more sour and palatable, more fresh and more rice.
(5) boiling marinade must first be allowed to cool before use, to avoid high temperature scalding soft beans.
(6) marinated in a cool dry place can be, generally more than 7 days can be eaten.
(7) This pickled bean curd, whether it is fried or directly eaten, is a "rice gods!
In fact, to do this pickled beans say complex, do also simple, as long as we pay attention to the good "without raw water and sealed complete", then I believe we can immediately do out of this sour and tasty "rice pickled beans!" Hurry up to try it specializing in eating? Ha ha!
Thank you for the fans invited, talking about sour bean curd, our side to do sour bean curd is also a lot of, the early stage also asked the master to teach you how to make sour bean curd, today I will teach our local often do the method, I hope to love to eat sour bean curd, at home can make a very tasty sour bean curd.
Recipe : 5 kg of long cowpea horns, 10 single garlic, 5 millet peppers, 80g of old ginger slices, a high degree of sorghum wine 50ml, salt, cold boiled water in moderation.
The correct way to do it:
1. First, boil the water, put the right amount of salt (water: salt = 10:1 or so), let it cool and then put it into the old altar.
2. Wash the beans, and then dry the water, do not get wet, and then put into the old altar, add millet pepper, garlic, ginger, white wine.
3. Pickle for more than 30 days, you can eat, the longer the time, the better the flavor of the pickled bean curd.
Note:
1. The best way to make pickled string beans is after October, the flavor is the best.
2. The whole process of making sour bean curd, do not dip a little raw water and oil, dip a little sour bean curd will be moldy and bad.
3. Sour bean curd altar, dry and put in a ventilated cool place, around the heat source do not produce, to prevent the altar sour bean curd bad.
Master Hu's public number "Master Hu Gourmet Recipes" has 1650 snack recipes and practices, and hope to exchange more food tips.
Many families do not have the old altar, but you can use the 5-liter oil pot to make a pot every year, you can save about 2 years, all year round there are pickled beans to eat, do not have to buy outside added coloring, I hope that everyone can make delicious pickled beans.
Sour bean curd in the Dabie mountainous area family will do, are doing. Because in the hilly and shallow mountainous areas, cowpeas are the main vegetables in summer and fall, and since ancient times, they have given rise to a lot of storage methods, practices and eating methods, mainly just fresh cowpeas, dried cowpeas and sour cowpeas.
There are three criteria for qualified sour cowpeas:
The core technique for making sour cowpeas is soaking, not pickling. There are many kinds of soaking methods, mainly different practices in different places, and the difference lies in the use of seasonings. Some regions use a lot of peppercorns, soy sauce and garlic, etc. Some regions use almost no seasoning at all. There are regions almost no use of any seasoning, in addition to salt, Dabie mountainous area will only use salt. Production steps are as follows:
This is the simplest production method, but also the best results. The reasoning is that sour cowpea is just an ingredient, not a dish, so it needs to keep a good pure flavor of itself. Adding seasonings and soaking is not a no-no, but it dilutes the sour flavor of the cowpeas. Another just cowpeas and salt, easy for lactic acid bacteria to grow and work, the overall not easy to rot and spoilage.
Tips: ① Sour cowpeas best eating period of three months, more than half a year do not eat, look good, in fact, there has been deterioration, not so crisp. ② we soak sour cowpeas generally at the same time add a part of the green chili, and cowpeas with drying, a piece of the whole loaded up to go, cooking is also cut together fried, the flavor is richer.
Sour bean curd is a very good home pickles, the finished product is very hot and sour crispy rice, anyway, my wife is very much in love with this thing, sour bean curd fried minced pork are feeling super tasty. But outside to buy sometimes not too assured, or do it yourself to eat comfortably, we will share the practice of pickled bean curd, and finally share some tips and precautions (the last will say this pickled bean curd inside the nitrite thing).
Preparation materials : 1 catty bean curd, 60 grams of salt, 20 peppercorns, 20 milliliters of white wine, chili pepper to see the degree of personal preference spicy moderate.
Making Steps :
Is the seasoning for the pickled beans cooked on low or high heat? No wonder you pickled can not put a day
When I used to study, always forget to eat a mouthful of their own pickled pickled beans at noon when the hottest, and now think of can not forget that taste, can be said to have eaten the most delicious appetizers, a few days ago, while back home, specially asked the aunt pickled method, today specially share with you.
Sour bean curd is a beautiful landscape of Chinese cuisine, all over the country can be soaked, it has the effect of appetizers and spleen, strong bones, beauty. It can be used to make a variety of dishes and eaten directly.
The production of sour bean curd can choose long bean curd. This kind of do out of good taste. Remember: as long as there is no oil, no raw water and well sealed during the production process, you can make a delicious pickled bean curd.
Ingredients:
Long bean curd appropriate amount (according to the size of the sealed bottle), ginger, garlic, chili, pepper, salt, white wine are appropriate amount.
Here to choose a high degree of white wine, you can go to the foam, the main thing is to be able to remove the odor.
process: 1: choose fresh and tender long bean curd. Put in a pot with a little cold water. Add salt, ginger, chili pepper marinade in the basin.
2: When the long bean curd becomes soft, be sure to control the water, the long bean curd can be dished down. Put into a glass jar.
3: Prepare the pot and boil the water. Then boil the ginger, chili, pepper, salt, and wait for the water to cool, pour it into the bottle with the bean curd. Then add some high degree of white wine. Seal the bottle well.
4: roughly after seven days, see the long bean curd change color almost marinated.
Using the nutritional point of view, after months of pickling, nitrite removal. The last 20 days of pickling before eating.
Pickling tips:
The broth must spread over the long beans.
Always seal and keep in a cool place.
I'm the official who answers your questions. More support and comments. A million thanks?
Sour bean curd is a homemade small dish that can be eaten year after year, but when it comes to how to make the best sour bean curd, the first thing that comes to my mind is the sour bean curd made by my mother.
When my siblings were small, my mother made the pickled beans relatively simple, the way is as follows:
1, just picked home from the ground to wash the beans, put in the shade to dry the surface of the beans.
2, from the ends of the bean curd broken and pull out the bean curd two sides of the hard wire.
3, tie the whole string of beans into a tie or fold the beans into small pieces of different lengths and put into the altar has been washed, dried water (sun-dried to be placed in the house to cool overnight).
4, after putting the beans, sprinkle the appropriate amount of coarse salt (previously no fine salt), and then the high degree of white wine (five pounds of beans with about half a catty of wine) evenly sprinkled on top of the beans.
5, cover the lid of the altar, the altar side of the clean well water, a week later you can eat a delicious sour bean curd.
When my siblings can eat chili peppers, my mother made the pickled bean curd with one more change, at this time, she will be in the bottom of the sour altar into a few chili peppers and ginger, put salt before putting a few more chili peppers and ginger, and other processes remain unchanged.
Tree big branch, siblings grow up on their own side of the outside life, we have been forgetting the pickled bean curd, in the practice of a new change:
1, wash the bean curd, dry bean curd surface moisture; pull bean curd hard wire these are unchanged.
2, cut the beans into two or three centimeters of small segments, placed on a clean dustpan to the beans segment wilt (beans cut dry water and a little shrinkage).
3, sprinkle the right amount of salt on the wilted bean curd, rubbing evenly.
4, cut the ginger into small strips and dry the surface water and then mix with chopped chili.
5, the beans and ginger mix well into a wide-mouth jar can be.
Note: the bottle of beans and ginger do not fill too full, a few days to loosen the bottle cap and then tighten the cap.
6, about a month, so that you can make no water pickled beans.
This no water pickled beans are very convenient for us to take to the place of work and life to eat.
In short, what kind of sour bean curd is the most delicious, I think it is the "mother brand" of sour bean curd.
Sourdough is produced throughout the country and is a lactic acid-fermented vegetable product with a unique flavor made from a fresh, crisp texture of the bean curd. Its texture is crisp, fresh and spicy, with a sour flavor, loved by people. Sour bean curd also has a lot of nutritional value.
1. Appetizer
Sour bean curd can help digestion. It also stimulates the digestive glands to secrete digestive juices, which helps in the digestion and absorption of food.
2. Protect the intestinal tract
Eating capers can increase the beneficial bacteria in the stomach and intestines, inhibit pathogenic bacteria in the intestinal tract, reduce the probability of gastrointestinal diseases, and increase the body's resistance.
3. Beauty skin
Sour bean curd is rich in dietary fiber, vitamins and minerals, can effectively promote gastrointestinal peristalsis, accelerate the body detoxification, but also promote the skin's metabolism, prompting the body detoxification.
4. Strong bones
Sourdough is rich in calcium, iron, phosphorus and other elements to enhance human bone health and improve the role of anemia.
So how do you do it?
List of ingredients:
200 grams of bean curd, 5 grams of salt, 3 grams of pepper, 3 grams of anise.
Preparation:
1, wash the bean curd, control the water, cut into about 2 centimeters, put into a sealable container, add the right amount of salt.
2, then put water in the pot, put the appropriate amount of pepper, 2-3 star anise, boil. When the water boils, pour into the container, not over the beans prevail, sealed for 24 hours.
3, and finally the sealed container inverted in another container filled with water, water to isolate the air, fermentation, 24 hours after you can eat it.
There are actually tips for making it. For example, when choosing bean curd, you should choose thin and pinch the solid and full, there are worm eyes and spots are not wanted. Sealed containers are best used specifically for kimchi altar, must be clean and sealed containers. So with the above tips and production methods, you learned how to make delicious pickled beans.
Want to make a delicious sour bean curd you may want to try to do so, very tasty;
1; bean curd picking the two heads washed and dried the surface water, chili pepper washed and dried the water
2; pot with water, add peppercorns and salt boiled for a few minutes and then poured into a container to dry thoroughly
3; poured into the altar of the oil-free, put in the beans and peppers, seal it well and put it in a cool place, after two weeks it will be ready to eat