Sour Bean Pickling Methods:
Step 1:Firstly, remove the head and tail of the long bean curd, and then soak the long bean curd in salt water for 20 minutes. When the time is up, wash the long bean curd under running water and set aside.
Step 2:Expose the cleaned long bean curd to the sun for 2-4 hours until the surface of the long bean curd is slightly exposed.
Step 3:Mix all the cool boiled water, highly white wine and salt together, then put the long bean curd into a glass jar, then put the prepared salt solution into the jar, and finally sprinkle pepper on it, seal it for one month, and the sour bean curd will be ready to eat.
Step 4:This is the pickled bean curd after 1 month of pickling. Remove the appropriate amount of pickled beans after consumption, the glass jar must be sealed.
Principle of salt pickling pickled beans:Salt can reduce the solubility of oxygen in the water, so as to better inhibit the activity of aerobic bacteria, thus preventing the deterioration of water quality. And as long as the concentration of salt in the water is right, the more lactic acid bacteria in the water can multiply, thus making the pickled beans more acidic.
Master Hu has something to say:
1. When making pickled beans, 1 kilogram of pickled beans corresponds to 500 milliliters of water and 50 grams of salt. This ratio will make the pickled capers more sour and crispy. If the weather is too hot, add 5 grams of salt per 500 milliliters of water.
2. The washed capers need to be exposed to the sun for 2-4 hours, which will make them lose the right amount of water, thus making the pickled capers taste more crispy.
3. If the pickled capers are not moldy, in addition to adding the right amount of highly white wine and chili peppers, in the whole process of making capers, but also pay attention to not touching the oil and raw water, otherwise capers will soon grow white mold.
4. Pickled pickled bean curd is best eaten after 1 month, because after 1 month, the nitrite content in the bean curd is less and less.
The pickled string beans made this way are very sour and crunchy, and everyone who has eaten them raves about them. If beans are cheap in your local area, make them quickly! That's all for today, Master Hu's pickled pickled bean curd method sharing. Bad signal. Please wait for me, chance encounter. Let's meet you tomorrow at the same place. I heard that by following and liking, we will be more fortunate to meet in the same old place!