It is known that the raw bean curd contains plant lectin, which can seriously stimulate to the gastrointestinal, serious may induce some food poisoning phenomenon, so the raw bean curd can't be eaten raw. Sour bean curd is formed by the raw bean curd pickling fermentation, and there is no cooking process, and pickling fermentation may have bacterial growth, so sour bean curd is also not recommended to eat raw.

Sour bean curd pickling method

1, first of all, the raw bean curd ends pinched off, remove the old stem root, and then washed and drained to be used;

2, will be drained bean curd cut into almost one centimeters of wood in the shape of a ding, and then added to dry containers to be used;

3, will be ginger, garlic, peeled and chopped into minced, if you like to eat spicy can add some Asahi pepper and so on;

4, will be chopped garlic and ginger into the diced beans, and then add an appropriate amount of salt, with clean disposable gloves and rub together until the beans out of the juice to be used;

5, will be kneaded into a dry container, and then sealing preservation placed in a cooler place, almost half a month can be eaten directly.

The preservation time of sour bean curd

Sour bean curd itself is a pickled fermented food, so the preservation time is longer compared to other fresh ingredients. But if it is chopped after the sour bean curd in the refrigerator storage time can be up to half a month, if it is kimchi altar pickled sour bean curd preservation time is a little longer. In general, as long as they are stored correctly, they can be kept for a long time. Need to remind you in the preservation of the container from the time to take out the pickled beans do not put some debris stained in, this may not only cause the pickled beans deterioration will also affect the taste of it.

The above is for you to analyze the question of whether the pickled beans can be eaten raw there is no harm, through this article can obviously know that the pickled beans should not be eaten raw, otherwise it may cause food poisoning. Then choose to pickle the beans when it is best to choose some of the more tender, so that the taste will be more crisp. In the cleaning and processing of bean curd must be controlled dry water, so that the preservation time will be longer.