Ingredients ?

Long bean curd moderate amount

Water 1500

Salt 50 grams

Pepper 1 small handful

High-altitude white wine (sorghum wine) 50 grams

Homemade Sour Bean Curds Directions ?

Wash the long bean curd and dry the surface thoroughly. ?

Use a clean and oil-free pot to add water, about 1500 ml of water with 50 grams of salt, and add a handful of peppercorns, bring to a boil and continue to cook for 2 minutes, and then cool thoroughly is the water to soak the bean curd. (Adjust the amount of water and salt according to the size of the container)

Put the long bean curls rolled up into the pickle jar, add the cooled peppercorn brine, make sure the bean curls are completely submerged, put it in place and then pour the altar into the high degree of white wine, the mouth of the jar with the lid, fill the mouth of the upper rim with water to play a sealing role. Put the bottle in a cool place.

Store it for about 5-7 days in summer and you can eat it. The longer you store it, the stronger the flavor will be. The used juice can be used again and again. Each time you add new vegetables, add some salt and wine to avoid diluting the marinade.

If white foam appears on top of the marinade, use a spoon to scoop it up and throw it away, or strain the marinade and bring it back to a boil to cool before using.

Tips

1, bean curd should be selected green color, no insect eyes, hard and crisp fresh tender bean curd. The white varieties are not crisp enough and should not be chosen. Bean curd after cleaning, to dry thoroughly, can not have raw water.

2, soaking bean curd containers must be clean, can not be stained with oil, there can not be raw water, or with boiling water can also be hot.

3, pickled bean curd water prepared, to be thoroughly cooled before use. The amount of water should be decided according to the size of the container, salt is about 3-5% of the amount of water. This is not a strict requirement.

4, always make sure that the beans are completely submerged by the salt water, and the top edge of the pickle bed should always have water on it to act as a seal.

5, the chopsticks used to clip the pickled bean curd should be kept clean and not stained with oil to prevent the growth of stray bacteria from spoiling.

6, replenish the water in the same way as in the beginning, with pepper water, salt, sorghum wine for supplementation, pay attention to the water must wait until the water is completely cooled before adding.