The first pickled bean curd is relatively simple to do: bean curd clean, into the light salt water soaked for 30 minutes to remove pesticide residues. Then take out of the sun for more than 4 hours, cut small sections and add salt pickle for 1 hour, and then clench dry to remove water, add crushed garlic, white wine, millet pepper crushed, loaded into the altar sealed fermentation for more than 20 days, the color yellow can be.
The second pickled bean curd practice: bean curd to two clean and dry water, and then loaded into the oil-free bottle, pot of water into the star anise, pepper boiled to cook out the flavor, add salt dissolved, let cool. Bean curd inside the altar, pour pepper water, garlic, until the bean curd is completely submerged, pour white wine, sealed marinade for more than 20 days can be.
The third pickled bean curd practice: bean curd washed and dried water, cut into inch segments sprinkled with salt, hand rubbing until the surface is slightly wet on the line, marinated for 1 hour. Pickled ginger slices, pickled pepper cut into segments, garlic minced, will be directly installed in the pickled bean curd altar, put the edamame, pickled ginger, pickled chili, garlic crushed, sprinkled with salt, drizzled with a little white wine, sealed marinade 30 days, see the color yellow can be.
The fourth pickled bean curd practice: bean curd washed clean, put the sun dry, in the cut into small grains, plus crushed garlic, pepper, salt marinade for two hours, dry water, loaded into the pickle altar, and then poured into the amoy water, submerged in bean curd grains can be, sealed marinade for 20 days, it can be. After adding the rice water, the bean curd is a natural fermentation, so that the sour bean curd does not hurt the stomach.
The fifth kind of pickled bean curd practice: the whole bean curd clean, dry water control after the split into small handfuls, bundled and placed in a cool place to dry. Add salt in the pot, anise, pepper stir-fry aroma over low heat, pour the prepared water, boil and let it cool naturally, put the bean curd plate up, put in the pickle altar, pour cooled pepper water, a little white wine sealed marinade for about 20 days, see the color turns yellow on it.
Jane Kitchen has something to say:
1: Bean curd pickling, it is best to be more than 20 days in consumption, because this time period of nitrite is the lowest.
2: pickled pickled bean curd, you must use a high degree of white wine, so as to facilitate the fermentation, pickled bean curd will be, more acidic and more crunchy and flavorful.
3: do pickled bean curd, never directly pickled, add this 1 step more, is to dry or wipe, anyway, it must be controlled dry moisture.
4: all ingredients and utensils can not see raw water and oil, otherwise it is very easy to deteriorate.
5: when marinating, remember to make sure that there is no air leakage, make sure to seal it well, otherwise the beans will be easy to become stinky.
Pickling