Raw materials preparation: 5 kg of long bean curd, 2500 ml of cold white wine, 15 ml of high white wine, 250 grams of salt, 3 grams of pepper.

Pickle pickling method:

The first step: first of all, the head and tail of the long bean curd removed, and then put the long bean curd into the salt water to soak for 20 minutes, after the time is up, and then use running water to pickle the curd to clean up can be spare.

Step 2: Put the washed string beans into the sun for 2-4 hours, until the surface of the string beans is a little bit Yan Yan.

The third step: the cool white wine, high degree of white wine, salt all mixed together, and then long beans into the glass jar, then put the good salt water into the jar, and finally sprinkled with peppercorns, sealed for 1 month, sour beans can be eaten.

Step 4: This is the pickled 1 month after the pickled string beans, each time to fish out the appropriate amount of pickled string beans to eat, must be more will be sealed glass jar.

The principle of salt pickling: salt can reduce the solubility of oxygen in the water, so as to better inhibit the activities of aerobic bacteria, thus preventing the water from deteriorating. And as long as the concentration of salt in the water is appropriate, this also allows the lactic acid bacteria in the water to multiply the more, thus making the pickled string beans become more acidic.

Master Hu has something to say:

1, to do the pickled bean curd, 1 catty pickled bean curd corresponds to 500 ml of water, 50 grams of salt, this ratio can make the pickled bean curd eat more acidic crispy and refreshing. If the weather is too hot, every 500ml of water in the additional 5 grams of salt can be.

2, washed pickled beans need to be put into the sun 2-4 hours, which can make the pickled beans lose a moderate amount of water, so that the pickled pickled beans eat more crispy.

3, in order to pickle pickled beans do not mold, in addition to adding the right amount of high white wine and pepper, but also need to be in the production of pickled beans in the whole process, can not touch the oil or raw water, or else pickled beans will soon grow white mold.

4, pickled pickled bean curd is best eaten after 1 month, because after 1 month, the bean curd contains less and less nitrite.