How to pickle pickled beans and sour and crispy
1, pickling before the beans to control the dry water washed fresh beans must be completely dry water to pickle, you can choose to dry or wipe dry, or beans in the pickling process, it is easy to be bad.?
2, add a high degree of white wine in the salt and sour beans, it is best to add a high degree of white wine, so as to facilitate the fermentation, pickled beans will be, more acidic and more crispy more flavorful.?
3, avoid contact with raw water Pickled bean curd process, to ensure that the hands, containers are free of oil and raw water, otherwise it is easy to rot.?
4, pickling time should be enough Pickling time is one of the main reasons that directly affects the acidity and crispness of the bean curd. The longer the pickling time the greater the acidity, the stronger the acidic flavor, however, with the extension of time, the crispness of the pickled bean curd will weaken. Pickled food 3 to 8 days, nitrite content is the highest, so avoid eating during this time.?
5, try to choose tender bean curd Pickled pickled bean curd, the quality of the bean curd is also very important, the old bean curd pickled out of the brittle poor, only after the air-drying of its surface moisture of the tender bean curd pickled out will be crisp. Quality tender bean curd selection criteria is thick meat, no insect eyes, no bulging out of the seeds.
6, the proportion of sour water ingredients to grasp the good The good or bad, and sour water ingredients and proportion related. The old sour water than the new preparation of sour water fermentation faster, the new preparation of sour water, the more vinegar put, the beans will be sour faster, can shorten the pickling time. Salt can not only sterilize and prevent sour bean curd from white raw flowers, but also accelerate the fermentation process of sour bean curd, the ratio of salt and sour water is 1:10, white wine is also a necessary ingredient to play a sterilizing role.
Sour bean curd is too salty how to go salty?
1, soak in water Pickled pickled beans if too salty can be placed in water to soak for a few hours, which can remove some of the salt flavor.?
2, add some water to dilute If you make your own pickled bean curd is too salty you should open the altar in time, pour out part of the brine inside the altar, and then add cool boiled water to dilute the brine, and then re-soak the pickles for a few days, but pay attention to seal it well, don't let the air in.?
Sour bean curd pickling tips?
1, the bean curd must choose more tender fresh bean curd, otherwise the pickled pickled bean curd will not be crisp enough.?
2, after washing the beans must be placed in the sun in the sun for one and a half to two hours or so, sun until the beans are dry and soft to enter the altar marinade, especially pay attention to not let the beans with raw water into the altar.
3, the beans into the altar must be completely sealed, if the altar leakage, pickled out of the sour beans will be stinky, can not eat.
4, the bean curd must be pressed into the water below the surface of the water, the exposed part of the water will be easier to be bad.
Sour bean curd with a layer of white foam can still be eaten?
Sour beans above the white foam may be in the process of soaking mixed with raw water or oil, if only above the floating layer of "white foam" or "white film", the sour water is still clear is not affecting the food, this time do not stir through the white foam or white film, you can Boil some water, put the right amount of salt in the water and let it cool. Then tilt the mouth of the altar and fill it with salt water to wash away the white film or white foam. If the soaking sour water has been dark, cloudy, sticky (similar to thin rice soup), sour taste is very heavy, that is to say, kimchi has been corrupted and spoiled, and can no longer be eaten.