How to soak pickled beans and sour and crispy is:

Ingredients: cowpea horns, rice water, peppercorns, star anise

Seasoning: salt, sugar

1, to prepare a handful of fresh cowpea horns, the summer of Cowpea horns have long been on the market, you can buy them in major vegetable markets, make sure to pick the tender ones, this kind of eating is crunchy and juicy, rinse it first, soak it in lightly salted water for 20 minutes, put it in a ventilated place and let it dry naturally for 1-2 hours.

2, prepare a large glass jar , this is a necessary tool for eating pickles, sterilized and disinfected in advance, the cowpea horns control the dry water, in order to discharge neatly, pour ninety percent of the full of rice water, to leave fermentation space, and then add star anise, peppercorns, salt and sugar in order, sugar is vital, it can promote lactobacillus proliferation, so that the bean curd sour more authentic.

3, put the glass jar in a cool ventilated place, static 3-4 days can be, and then after that is the high nitrite period, the concentration will be more and more high, so to the 3rd and 4th day, be sure to open, in the process of pickling, the outside seems to be calm, in fact, the jar has long been waves, close to, and even can hear the sound of fermentation, extra The first thing you need to do is to get a good look at the color of the water and the color of the water.

Sour bean curd tips are summarized as:

1, pickled sour bean curd salt and sugar, the proportion of all firmly in hand, put less easy to corruption, do not be reluctant to put, at least 2-3 spoons, the usual stir-frying also put a spoon.

2, glass jars in advance with boiling water, sterilization, pickled bean curd is not fixed pickled 3 days, according to the local weather, the appropriate extension of time, observe the surface of the bean curd, the color becomes yellow can be.

3, pickled pickled beans, completely discolored, you can take out of the jar, into the refrigerator, do not keep soaking.