The pickled bean curd that we often eat is actually pickled cowpeas, which are cut into small pieces. The pickling method can be said to be very simple, let's follow it.

The easiest how to pickle pickled beans Ingredients:

500 grams of pickled beans, 5 spoons of salt, 5 spoons of sugar, a number of rice water

Steps:

Step 1

Ordinary rice rice water, poured directly into an oil-free container.

Step 2

Add the long bean curd and completely submerge it in the rice water. Do not overfill.

Step 3

Add 5 spoons of salt. Only more, not less.

Step 4

Add 5 spoons of sugar.

Step 5

4 days in summer and 6 days in winter. It depends on the temperature. This is a 5-day result for me.

Step 6

Wash with water. You can eat as much as you want afterward. Take chili pepper minced meat fried to eat, do bun filling. If you want to make savory dishes, you can put more salt.

Pickling method of sour cowpeas Practice 1

Ingredients: long bean curd, salt, star anise, pepper, coriander, cinnamon, chili pepper, garlic

Practice:

1, the first fresh long bean curd, choose to wash clean, pick off the worm's eye or bad part.

2, the cleaned long bean curd, placed on the bamboo beat, placed in the shade, the water of the bean curd dry, this step is very critical, the water must be controlled, or bean curd in the pickling process, it is easy to bad.

3, in the water control period, in the soup pot pour water, put pepper, star anise, sesame leaves, cinnamon, high heat to boil the water.

4, high heat to boil the water and turn off the fire, add salt in the water, use a clean waterless, oil-free chopsticks to stir and melt, and then put the sauce water aside to cool. (A catty bean curd add one or two salt)

5, control the dry water of the long bean curd, loaded into a clean, no water, no oil in a sealed jar, the garlic peeled, washed and controlled the dry water, with a knife, cut into slices, put into a sealed jar, and then add the dry chili peppers.

6, then pour into the cooled water, the amount of water did not exceed the beans, if the water is less, it is best to use a piece of heavy weight to press the beans, try to let the beans soak in the water, to prevent not soaked to the water of the beans bad.

7, the simmering ingredients also poured into a sealed jar, in the surface of the beans in the pouring of two caps of high white wine sealing, and then the sealing cover, placed in a cool place, a week can eat.

Practice two

Ingredients: 2 pounds of beans, red pepper 2g, garlic 5, 3 slices of ginger, a high degree of white wine 10ml, salt in moderation.

Practice:

1. First, boil hot water at the bottom of the pot, and then blanch the sour bean curd, garlic and ginger for 1 minute, then drain and set aside.

2. The bottom of the pot to another 3 pounds of water, and then boil, give salt, pepper boil, and then put cold standby.

3. Put the cold pepper water into the altar, then put the blanched bean curd, add white wine, sealed for 7 days can be eaten.

Practice three

Ingredients: 10 pounds of bean curd, 200 g of one garlic, 200 g of ginger, 30 pounds of water, 100 ml of high white wine, salt in moderation.

Production method:

1. First, boil the water, put the appropriate amount of salt (water: salt = 10:1 or so).

2. Wash the bean curd, and then drain the water, do not stick a little water, and then put it into the altar, add garlic, ginger, white wine. 3. Marinate for more than 30 days, it can be eaten (this method can be sour beans to teach storage for a year).

Note:

1. boiled brine, both practices can not stick raw water and oil, or it will mold in the altar!

2. Pickled beans, pickled beans must be all immersed in water, otherwise the exposed will be moldy!

3. When making pickled string beans, they must be sealed up seamlessly in the slightest, leaking and moldy!

4. Pickled pickled bean curd, take out to eat is it, must also use clean and oil-free chopsticks to pick out to eat.

5. Do a good job of pickled beans recommended 30 days after consumption, so that the content of fumonisin is the least, the first 7 days is the most, must be borne in mind!

6. A large number of production is recommended to use the practice of three, preserved for a long time, and the flavor will be very sour, you can eat all year round.

Sour bean curd can not eat with what

vinegar + sour bean curd, sour bean curd is rich in carotene, and carotene and vinegar are mutually exclusive, because acetic acid will destroy carotene, so cowpeas and vinegar can not be paired with the same food.

General pork and beans are incompatible, the two eaten together will form bloating, congestion and stagnation.