Sour bean curd delicious and crisp pickling method:

Materials: bean curd moderate amount, salt 1 spoon, sugar 1 spoon, white wine 1 spoon, bacon moderate amount, garlic moderate amount, dry chili moderate amount, salt half a spoon.

1, today's pickled bean curd is mainly used in rice water. Wash the bean curd, clean and put on the drying rack to control the water.

2, first of all, the beans into the bottle, with chopsticks to the inside a little.

3, all stuffed into each bottle after adding a spoonful of salt, a spoonful of sugar, sugar can increase the crunchiness of the beans, but also conducive to fermentation, and finally add a spoonful of white wine, cover the lid and put in a cool, ventilated place on it.

4, summer pickling 3-7 days can be eaten, 3 days after the color is obviously yellow, but put about 7 days is the best.

5, pickled beans directly with scissors cut open the bottle and pour out, cut open before you gently unscrew the bottle cap, so that the gas inside slowly released. When you eat, eat as much as you can wash, eat not finished directly sealed up and put in the refrigerator to save, and then eat as you go.