Everyone has a bitter mouth, no appetite, take myself for example, if the words of the disease, the mouth will be particularly bitter, and no appetite, can not eat, every time this time, the family will help me to do a little bit of the wild onions, I want to mix the wild onions in the rice to eat, you do not say, have wild onions, after I have the wild onions, my own appetite is really getting better and better! This kind of sour items is especially spleen and appetizing, and this kind of spleen and appetizing dishes in addition to the wild onions, there is a is the sour bean curd.

Sour bean curd, whether it is to follow the minced pork fried, or immediately eaten raw, are different and delicious. When I was young, my father would pickle a little bit of bean curd, want to eat, open the table cover to take out to eat, but many people in the case of sour bean curd, the results found that they do sour bean curd and stinky and fishy and moldy, they have failed before, but then I learned a way to make sour bean curd and crispy and cool and very under the rice dishes, today to share the way to you. Pickled pickled beans and stinky and fishy and moldy? Add a little more "it", bean curd and crispy and delicious super rice dishes.

People first ready ingredients: 5 pounds of beans, salt, appropriate pepper, ginger, cinnamon ding, Chao Tian Pepper, garlic, but also pure grain wine, today's ingredients are particularly good to buy, the ingredients are ready, we open the whole it! First of all, we first cleaned the beans with water, here is a pick beans tips oh, let us in the case of picking beans, to choose that type of green, can not choose that type of old.

The most important thing is that the top side of the bean curd can not have insect moths, otherwise it will jeopardize the flavor of the latter. After you clean the beans, you need to drain it, here should pay attention to is to drain the water, and then put it into a cool place. Then we peeled the garlic, and then washed it, the same as the solution to the bean curd, also to dry the water, must be water dry, this point can not be neglected.

Then we will be able to gradually seasoning juice, pour into the pot of water, then successively add cinnamon, ginger, morning glory, pepper, and then we just need to boil the water, and so it grumbles, and then add salt, salt, about 200 grams of up and down on the word can be, and then use wooden chopsticks and mixing, so that it dissolves on the line. Then, we have to prepare a neat glass jar without oil and water, and put the beans and garlic in it, and after this arrangement, sprinkle the sauce in.

Here it should be noted that the water must be not over the beans, and then add a little grain wine, this white wine is to make the beans and crispy and delicious secret trick Oh, can add a little more grain wine, this soak out of the beans, and crispy and delicious! Pure grain wine should not be too much, two bottles of plug on the line, put more words, beware of drunkenness. The final cover tight lid, put in a cool place, let it marinate for 10 days or so, pickled bean curd will get it right!