Amaranth stalk 25 kg bamboo shoot root 25 kg fresh grass head (alfalfa) 20 kg fresh wild vegetables 20 kg ginger 5 kg licorice 4 kg pepper 1 kg (* * * 100 kg) 80 kg cold boiled water (plus) salt 1 kg (plus).

Production technology of smelly brine

1. Mastering the blanking time: From the growing season of amaranth, all kinds of materials can be fed one by one according to the different growing seasons, respectively according to the ratio of 5 kg of fresh materials plus 4 kg of cold boiled water and 0.5 kg of salt. That is to say, if there are any ingredients in the season, add them in proportion first, and only add them to all the ingredients in the formula. 2. Preparation of raw brine: according to the formula, fresh ingredients (excluding pickled vegetables) in the season are washed, drained, chopped, cooked thoroughly, cooled and put into a jar, preferably with old brine in the jar. Licorice. It was lightly smashed and cut into 50- 100 mm with the back of a knife. Add pepper, salt and cold boiled water in proportion (if there is bamboo shoot juice soup, it can directly replace cold boiled water). If there is cabbage, you don't need to cook it. Wash it directly, drain it, marinate it with salt, and chop it before adding it. 3. Natural fermentation: After the ingredients are canned, let them ferment naturally. A year later, the stinky bittern can only be used after it has a strong aroma and umami flavor. During natural fermentation, the marinade should be stirred for two or three times to make it ferment evenly. When in use, after the marinade is removed, the residue can still be stored in the container as old marinade for continuous fermentation. This will help to increase the flavor of brine. If the age is too long and there is too much crude fiber residue in the cylinder, some can be fished out and some new materials can be added in proportion. The stinky brine can be used repeatedly for a long time, and the more valuable it becomes, the richer it tastes, and the better the stinky tofu tastes.