Every kind of vegetable has its own unique season, even if the technology is now developed, many vegetables and fruits can be planted in the opposite season, but now with the concept of healthy living, we still recommend eating seasonal fruits and vegetables, so eat up more healthy and very tasty. Every year in June-August, the vegetables in the mother's garden are not enough to eat, a lot of them are sent to the neighbors.

Mother's garden every year will be planted beans, we all beans rich in nutrients and unique taste, and whether it is fried vegetables or cold or package package to do steamed vegetables are very tasty and delicious. Before Xiaodong work place summer every week will do a big meat buns, that is called a fragrant ah. But every year in winter there is no more. Mom planted bean curd is also every summer there are endless bean curd, but winter almost no bean curd to eat.

Last winter, my daughter-in-law wanted to eat beans, 12 yuan a catty, a handful of beans are more than ten dollars, really expensive ah, but now the summer of the family can not eat all the beans, so Xiaodong would like to think that can not be processed, stored in the winter and then eat it? So Xiaodong asked mom, mom told Xiaodong two ways to store beans, so that the storage of the beans to eat in the winter or green, no longer have to worry about the winter of the beans is more expensive.

Today Xiaodong will be the mother of the preservation of the bean method to share with you, like to eat friends can take advantage of the bean is cheaper, buy a handful of beans stored, until the winter can also eat a delicious bean. Today I realized that the original preservation of beans so simple to learn the 2 strokes, tender will not be bad

First: blanching preservation

First we will pick the beans, the head and tail removed, cleaned, and then cut into 5-6cm or so of the small section, and then into the basket spare; Secondly, we add the right amount of water in the pot, high fire boil, and then add a spoonful of salt, into the cut beans blanch! Water for about two minutes, and then put out in cool water once cool, so as to keep the taste crisp; and then put out in the basket to control the water.

Lastly, we will control the dry water of the bean curd separately into the bag, each bag in the amount of each serving, and then squeeze out the air in the bag, and put it in the refrigerator to freeze and save, so that when you eat each time to take a bag can be, so that each time will not be thawed out all the time and then continue to freeze affect the texture.

And this treatment of bean curd blanching time should not be too long, otherwise it will destroy the fibrous tissue of bean curd, very difficult to save, so it is recommended to blanch for about two minutes. This preservation of the bean curd color green without discoloration, and eat up the taste is also very crispy.

Second: drying

Summer mom often sunshine a variety of dishes, stored in the winter to eat. Similarly, this bean curd can also be dried and preserved, but not directly dried, directly dried can not be eaten, then dried this method is also suitable for bean curd.

We will pick the bean curd, remove the head and tail, and then the bad part of the pick, and then cleaned, the pot of boiling water, after the steam into the bean curd, and then steam on high heat for about 10 minutes, the bean curd steamed. Finally, dry the beanstalks in the sun. The bean curd handled in this way can be stored for a long time, and it is very fresh and tasty to make stir-fry or buns in winter.

Every summer is a large number of beans on the market season, take advantage of this season may wish to stock up on some, especially those who like to eat beans.