Really happy for your husband, have you such a good daughter-in-law, in fact, pickled very simple, I remember when I was a child has always been the grandmother in pickled beans, very crisp and delicious, simple a few steps can be done to do the sour crisp and sweet
a, first of all, to prepare for the beans, be sure to choose the ripeness of the cowpeas, that is, the common long beans in our market, over the old or too young, pickled out of the
Second, prepare accessories, red pepper, ginger, garlic clean, chopped, these accessories should be used fresh, dry old are not good, affecting the taste.
And then add sugar, pepper powder
The last one must add a little white wine, this is to ensure that the key to crisp pickled string beans, the best choice of 40-50 degrees of white wine.
Third, into a pickling container, mix well, pickling containers unless you have to not use plastic bottles, because plastic bottles have chemicals, affecting the fermentation, it is best to use ceramic containers, the sealing must be good, can not let the air or bacteria into.
Place in a cool place to marinate for a week on
Another reminder, although tasty, but the salt is still very high, so you need to pay attention to a balanced diet when eating tamarind.
Ingredients: sour beans: 200 grams, pepper :15, star anise: 1, ginger foam: 3 grams, green onion: 5 grams, millet chili: (can not be put) 2, line pepper: (can not be put) 3, garlic :2 cloves, oyster sauce: 1 tablespoon, vegetable oil: moderate
Step 1, wash the beans and cut 1CM about the small section, the line pepper and millet pepper cut into chili pepper circle, green onion, ginger, garlic, and cut into the foam spare.
Step 2, start a pot of boiling oil oil heat into the pepper and anise, stir fry the pepper and anise fishing, into the ginger and garlic minced and chopped scallions burst incense.
Step 3, add chili pepper rings and oyster sauce and stir-fry evenly, add the capers to stir-fry for about a minute out of the pot.
Step 4, put into the plate can be eaten.
Please use it as a reference.
Hello, I'm Honey Causeway, although I now live in Hangzhou, but I was born and raised in Sichuan, spicy pickled bean curd from childhood, the taste of spicy sour mouth crunchy, marinated bean curd can be directly mixed with congee and noodle, or stir-fried, or stewed soup, every way to eat can tickle my taste buds, the texture of the thought of it is mouth-watering.
Every summer is the season of fresh seasonal beans on the market, you can buy the most tender beans, I will buy some beans on their own marinade, easy to eat at any time. The preparation method is very simple, the steps are as follows.
1. Selection: Be sure to choose the green and tender bean curd, the old bean curd after pickling taste soft and not crisp. My advice is to choose to the beans do not drum beans as a standard.
2. Preparation for pickling: buy home beans must be cleaned, remove the two ends of the corner of the tip, and then dry moisture. Prepare a suitable clean waterless can seal the container (beans can choose small glass bottle, beans should be more special pickle altar), the right amount of cold water, the right amount of fresh two thorns chili.
3. pickled bean curd: dry the moisture of the bean curd into a ready sealed container, add just barely over the bean curd cool white water, add two thorns of chili, put the special pickling salt, and finally drip a little high white wine. Bean curd, salt, a high degree of white wine ratio is 10 pounds of bean curd 1 pound of salt 1 two high degree of white wine. Here's a tip, if you want to bean curd more spicy and refreshing, you can put some wild peppers soaked pepper together, so that the sour bean curd flavor is more spicy. Wild peppercorns choose bagged with the kind of water, this water also has the role of kimchi primer can help fermentation. Almost 10 days or so you can taste our hand-made spicy pickled bean curd.
I'm Honey Causeway, I hope my answer can help you understand some of the spicy pickles pickling method. I hope that the place that is not detailed hope that friends more guidance, if friends have other better methods welcome to leave a comment to share, thank you!
Sour beans at home to make their own is actually very convenient, the main thing is to pay attention to the process of good pickling must control the dry water, and each pickled sour beans in the material are a little different, you can add and reduce according to their own preferences , the following I share how I made, I hope to bring help to you. (Be sure to drain the water, marinade can not have raw water)
2, tender bean curd cut into small sections into a bowl standby. (like to eat a little spicy, you can prepare a few millet pepper washed and drained, also cut into small sections)
3, and then add the right amount of salt, mix well into the water-free oil-free containers, cover the lid, put a saucer underneath, inverted on the saucer. Place in a cool, ventilated place. (Newcomers to the bubble recommended to choose a transparent glass container bubble, so that it is easy to see whether the bean curd pickled)
4, then almost a week or so, pickled bean curd on the pickled. Take out the capers into the water and rinse repeatedly (capers must be rinsed), and then drain the water.
5, the last pot of oil, into the garlic foam and chili pepper section, stir fry evenly into the pickled beans, put a little soy sauce soy sauce can be. (like a little spicy can be put into the right amount of chili oil) (Pictures from the network)
(1), the beans must be drained of water, otherwise not only easy to make the sour beans deteriorate, but also not flavor. (It is the last to find pickled out of the bean curd is not sour)
(2), pickled according to their own tastes to put chili pepper section, taste spicy put more chili pepper section, tastes light on the do not have to put can.
(3), the new hand pickle is recommended to use transparent containers, easy to check the status of the marinade. (Photo from the network)
Hello everyone I am Lynn! Spicy pickled bean curd needs to use tender long bean curd, millet chili, ginger, garlic, sugar, white wine and cooking salt.
Ingredients for Spicy Chickpeas
Cowpeas 200g salt 50g rice water moderate amount of chopped pepper sauce moderate amount of Korean hot sauce moderate amount of five-spice chili sauce moderate amount of chili sauce
Steps for Spicy Chickpeas
Step 1
Cowpeas are washed, removed from the head and tail and left to dry.
Step 2
Sprinkle coarse salt and pour rice water to submerge the cowpeas.
Step 3
In summer, store in a sealed container for 5 days.
Step 4
Open the can and clean and cut into small pieces.
Step 5
Mix all three sauces well.
Step 6
Heat a pan and sauté the capers in oil for a few minutes.
Step 7
Add the three sauces and salt and stir well.
Step 8
Serve and cool
Not sure if this is what you want to do? Thank you for your reply and attention to the aspiring youth, thank you
Bean curd is known as the "meat of the vegetables", with its pickled spicy pickled bean curd eat spicy and refreshing, many people love to eat. It is also rich in high quality protein, unsaturated fatty acids, minerals and vitamins content is also very rich, delicious and nutritious. Come together to make delicious spicy pickled bean curd.
◎ ◎ ◎ Preparation
Main ingredients: 2 pounds of long bean curd
Side ingredients: Ginger, millet chili/dry chili pepper, salt, sugar, peppercorns, cinnamon, garlic, star anise, and a high degree of white wine.
Tools: Pickle jar
◎ ◎ ◎ Preparation method
Step 1: Prepare the bean curd. Spicy sour use of long string beans, about 2 pounds washed, remove the head and tail, placed in a ventilated place to dry (this step must be dry, wet string beans are easy to break).
Step 2: Make the cooking water. In the water control of the beans at the same time, in the pot pour 4 pounds of water, put pepper, star anise, cinnamon, large fire boil, cool the water add 2 two salt, a little sugar with clean chopsticks and stir evenly, sugar can accelerate the fermentation. The water continues to cool and let cool.
Step 3: Canning.
This time the long bean curd control dry water, a strand of long bean curd pulled up, loaded into the waterless, oil-free, clean kimchi jar, millet chili cut into pieces put in, garlic peeled and crushed put in, ginger cut into thin strips put in. Pour in the cooled water, the amount of water should be no more than the bean curd.
Step 4: Marinate. On the surface of the beans in the pouring height of white wine sealing, about 2 bottle cap, helps to improve the airtightness. Then pickle jar sealing cover cover, placed in a cool place, pickling time a week after you can eat.
The above is a huge delicious spicy pickled bean curd practice, pickled can be eaten directly, fried meat, stew, etc., save put half a year are no problem.
Tips: The process of making containers, bean curd, all kinds of auxiliary ingredients into the pickle jar before must be dry, oil-free, otherwise easy to bad, mixing tools should also keep no oil and water Yo.
I'm a food lover, love life and love to share, welcome to communicate with each other, comments and attention, thank you!
I learned from my mother-in-law to pickle pickled beans, Sichuan people are very good at making pickles, pickled beans and pickled vegetables.
The first part is to prepare the bean curd is not too old, too tender also can not, affecting the taste, the bean curd is almost knot the most suitable. After cleaning, be sure to dry the water
The second part is to boil water, put the right amount of salt, cool and spare
The third part, the preparation of millet chili a little, like spicy can be put a little more, do not have to chop, fresh ginger, fresh pepper, no fresh pepper into some dry pepper.
The last step is to dry the bean curd with the prepared ingredients together into the pickle altar, add cool white water, and finally put a handful of rock sugar, pour more than 50 degrees of white wine, to prevent the rise of white bubbles, brine deterioration. Be sure to pickle altar, sealed and preserved for twenty days can open the altar.
In summer when the bean curd is very cheap you can do more.
1 First of all, clean up the long bean curd to remove the rotten place, wash and dry the water and cut the segment spare.
2 garlic minced, millet chili cut circle.
3 beans, garlic, millet chili crushed together, add salt and mix well, salt a little more. Then put into a clean glassware without oil and water to compact, the top of the drizzle of white wine to increase the aroma of the lid closed into a cool ventilated place a few days on the discoloration can be eaten. This practice is very simple for novice. The garlic flavor full
Your question that I directly to answer.
Step 1: A handful of fresh string beans, choose the kind that is tender and crisp green.
Step 2: Wash and dice them.
Step 3: Add the right amount of salt to marinate the beans according to the amount of beans.
Step 4: Put the right amount of water in the pot, and then add the right amount of white vinegar, peppercorns, dried chili peppers, ginger, sesame leaves, star anise amount of water according to the amount of your bean curd to put the water to submerge the surface of the bean curd.
Step 5: When the water boils, pour it into the plate with the string beans.
Step 6: At this time, you can try to see if the water is acidic enough, if not add some white vinegar. If you like to eat spicy friends, you can add some millet pepper oh.
The 7th step: cover the lid, smoke 2 ~ 3 hours or so. Usually the morning marinade night can be fried.
Sour bean curd is very sour and crispy, very tasty. Whether it is used to stir-fry meat or stir-fry duck hybrids are prevented very spicy and delicious. I usually like to eat this dish very much, often do this dish. Every time there is this dish rice can eat a little more, drinking wine can drink a little more. Although the dish is good, do not eat it.
Do you think how to do the pickled bean curd is more delicious? Do a good pickled bean curd fried what dishes are delicious? Welcome to express their different views in the comments. See if there is anything else I have not eaten, I also come to learn, thank you all.