I lived in Sichuan for many years and learned to pickle.
Simple way to make pickled bean curd: long cowpeas, the finer the better (otherwise pickled out in addition to the skin is water), never pinch the ends, wash and dry. Find a large mouth covered container, glass, ceramic, plastic can be, wash, dry.
Boil water, put salt, salty taste is about to do too salty dishes like. If you like, you can also put pepper, dried chili.
When the water is cool, put in the cowpeas and seal. It will take about a week the first time, and then 2 or 3 days later when the water is sour.
If the container is transparent, it's almost time to see the cowpeas change color. Note: 1, the whole process do not dip oil; each time you add a new dish to add salt in moderation; 2, the water should be weighted, such as get a few chopsticks horizontally and vertically, above the pressure of a drink bottle filled with water, cowpeas will not float up, otherwise easy to rot.
3, pickled bean curd fried meat, add some chili, eat rice or rice porridge, absolutely first-class!
How do you pickle authentic pickled bean curd in Hunan?
The answer I give is the homemade method: to prepare the materials: beverage bottles or mineral water bottles or altar (washed dry, must have sealed bottle cap or altar cover); white radish sliced, cowpea horn cut into sections, cool boiled water, salt.
1. Put the right amount of boiling water to cool, put it in a large bowl, pour in the right amount of salt, stir until the salt dissolves, and then the cool water directly into the bottle or altar 2: white radish slices or cowpea cut into segments before they have to be washed to dry the water and then put into the bottle or altar, sealed 3, about 3 days should be able to eat, you will see the water into a yellowish-green color, and smell a very fragrant sour taste.
Every summer I homemade, because on the 4 mouth or so people eat, once do not have to do more than one! Sour cowpea horns get out of the water after washing, cut into minced and minced meat or ham sausage cut into minced and fried together, eat chili pepper put a little red pepper, must not forget to put the end of the minced garlic oh! It's very flavorful! Recently, the cowpea season is in full swing, in addition to homemade sour cowpea horn, I also made cowpea horn into dried cowpea horn to wait for the winter meat stew, very fragrant! Since I am from Hunan, I probably remember my mom doing this at home, but I also have some new ideas of my own! There are want to know how to homemade dried cowpea horn, but also another reward I told Oh! I'm not sure if you're going to be able to do that.
Szechuan pickles, pickled bean curd detailed pickling method
Ingredients A jar with a rim, ceramic is best, rich in air permeability, if there is no ceramics with glass can be Special chopsticks a pair of handles the longer the better Raw garlic a number of more or less according to personal taste Peppercorns dozen Peppercorns a number of Salt 20-30g Sugar 3-5 (if there is a best of the maltose) White wine 10ml Long Bean Curd 200- 500g Ginger 1 head of water suitable amount of water, the amount of water, the amount of water is not too high, but it is not too high. 500g Ginger 1 head water moderate Sour Bean Curd (Sichuan pickles) practice will be the pickle altar with boiling water after the drying of the water to clean the bean curd after drying the water or drying the water to take no oil pot, the right amount of water, salt (acidic taste of the amount of salt than the usual taste of salt can be slightly salty, salty taste can be appropriate to put more), peppercorns dozens of grains into the inner boil and cool bean curd, garlic, pepper, sugar in turn into the altar, and poured in the Pepper water, the water must be no more than the dish finally add a small amount of white wine to seal the altar altar cover after the water seal along the mouth, about 5-7 days in summer, about 7-10 days in winter can be fished out to eat.
Beans, garlic, pepper, sugar in turn into the altar, pour pepper water, the water must be no more than vegetables Tips Note: 1. All utensils can not be stained with oil, into the altar of the material can not have raw water, otherwise pickles are easy to birth "flower", corruption; 2. Take pickles chopsticks must be dedicated, not stained with oil, and the same thing on; 3. . altar along the water to be added frequently; 4. kimchi altar flowers can be skimmed off the top of the "flower" after adding a small amount of white wine; 5. used to soak the bean curd as much as possible to pick the tender, so that out of the soaking taste more crispy; 6. used to do kimchi vegetables are not easy to too much water, bean curd, carrots, Pi Lan, cabbage, ginger, ginger, garlic, celery can be if you use cucumber, mung bean sprouts, and so on, you can not use the water. If you use cucumber, mung bean sprouts and other recommendations for another container soak, soak overnight, or more water is easy to corruption, this is commonly known as "diving kimchi" source Kitchen (I tried this recipe, it works well).
Sour bean curd that cowpea pickling method, to be particularly sour and crisp
Main ingredients: long cowpeas 1000 grams Auxiliary ingredients: salt 1 big spoon, 40 grams of rock sugar, ginger 5 slices, star anise 4 grains, 30 peppercorns, cinnamon 2 slices, 4 dry chili peppers, 4 slices of incense leaves, white wine 6060 ml, 80 grams of wild peppercorns Preparation process: 1. large enough pot or container, add roughly can be no more than the amount of water, the amount of water. cowpeas, add all the auxiliary ingredients (except wild pepper), high heat until the water comes to a boil boil a few minutes, turn off the fire to cool.
2. Remove the 2 stalks from the cowpeas, wash and dry them in a ventilated place or in the sun. 3. Completely drained long cowpeas, divided into several equal parts and plated like a knot Marination steps: 1. (Sealed containers for sour cowpeas, washed in advance, scalded with boiling water, drained the water inside) Then put the cut cowpeas one by one, after which add 80ml of pickled peppercorns and pickled peppercorns water to the container all together 2. Add 4-5 slices of ginger, and then 40g of rock sugar 3. After which, add the completely After cooling the brine together with the auxiliary ingredients into the cowpeas, at the end of adding about 60ml of white wine 4, sealed, placed in a cool place to ferment for about half a month, can be eaten Note: 1, cowpeas should be selected to choose the tender green kind of cowpeas, it is best not to choose the whitish ones with bean kernels, the whitish cowpeas are already on the old side, and the sour cowpeas are not crunchy and tough and the taste is lacking.
2, about the amount of salt, you can taste the salinity, to be more salty than usual stir fry taste. 3, boil boiling brine, to be completely cooled before you can use.
Sour beans how to pickle
Sour beans how to make tips step 1, to the market to buy fresh beans, beans must choose tender, otherwise it is not crisp enough.
(There are beans is too old, hey, people have pimples on behalf of the young, but the beans but the formation of beans on the proof that it has been old. The first thing you need to do is to get your hands dirty! Remember!) Step 2, choose a drowning container, it is best to use some special drowning savory tile jar, if not can also find a larger glass jar.
Remember the key points: the container must be clean, there must not be touching any oil. Otherwise, the drowned things will be easily spoiled.
Step 3, the beans clean, put in the sun about one and a half to two hours until dry and soft. Step 4, will organize the beans into the container, and salt, pepper, garlic drowning two hours or so (pepper and garlic about 50 grams each) (salt than the usual cooking salty about five times the portion can be).
Then pour on the remaining water to wash the rice, until the beans completely submerged until. Step 5: Seal the container with the lid and place it in a cool place.
Store for about 5-7 days. (The container must be sealed well, otherwise, the bean curd made by the leaky altar will be easy to smell.)
Note: If you want to eat the pickled bean curd quickly, you can put the container with bean curd in a sunny place for half a day! Then put it in a place where dew can be dripped at night for another night. It will be ready to eat in about a day and a half.
Remember to be sure to use the water to wash the rice to soak pickled beans, because the rice washing water soaked out of the pickled beans is a natural hair grows into, so that the pickled beans do not hurt the stomach. If you use vinegar or other things to soak out of the things to eat will be bad for the stomach and so on.
In addition to this method can be soaked beans, the same method and materials can also be soaked in a lot of vegetables including: cabbage, peppers, cucumbers, mustard greens, cabbage stalks, radish, groundnuts (not sweet potatoes Oh), lotus root slices and so on! Simple and fast way to make pickled string beans two 1, first long bean curd washed and cooled dry. 2, the cooled dry bean curd chopped.
3, will be chopped garlic. 4, will be cut into the bean curd and garlic into plastic bottles (preferably glass bottles), I am using the plastic bottles filled with chocolate with salt to mix well.
The amount of salt just put the usual amount of cooking on the line. 5, will cover the lid, put up on it.
In general, after two days to see the color of the beans can be eaten, the weather is hot only need to put a day can be eaten, like to eat more acid can be put more one or two days. Not too sour, because it is easy to do, but can not be put too long, generally do to eat two meals can be, put a long time too sour.
The amount of salt to say more clearly? Salt than usual cooking salt about five times the portion can be that you usually cook how much salt, according to about 5 times to be able to ha.