There is a common delicacy in Shandong called stinky beans. Stinky beans are fermented and cannot be eaten in summer, but they are very popular in winter. The smell of stinky beans is not very good. But it tastes very fragrant and is more suitable for the taste of northerners. The method of making potato seeds is very simple. You need to use cooked soybeans to ferment them in a container, and add some dried radish or other ingredients to make them. The stinky beans produced have high nutritional value and good taste.

Folk-made stinky beans are healthy. The recipe is as follows:

1. Ingredients

3000 grams of soybeans, 1 large piece of ginger, 10 pieces of Sichuan peppercorns, and 2 pieces of cinnamon. 15 grams of anise, 20 grams of dried chili, and 20 grams of salt

II. Method

1. Wash the soybeans and soak them in water for more than 5 hours (the time depends on the temperature) Master, in short, soak the soybeans until soft), then put them in the pot and cook them. 2. Take out the cooked soybeans (no need to dry them), put them directly into a container while they are hot (an earthen jar container is best), and then seal the container, preferably covering it with a quilt or the like. Keep the temperature above 10 degrees at least and leave it for 7-10 days. When the beans become sticky and can be pulled off when picked with chopsticks, it means success.

3. Prepare an appropriate amount of seasonings: ginger slices, peppercorns, cinnamon, anise, dried chili peppers, etc. Boil the above seasonings into an appropriate amount of seasoning water, then add salt, stir evenly, and seal again. Generally it will be ready to eat in about a week.

How to make radish mixed with stinky beans

Ingredient recipe calories: 105 (kcal)

Ingredients: 500g radish and 500g stinky beans

Methods/steps

Time: It can be processed from after "Frost Descent" to before "Beginning of Spring" in the following year. Other times are not suitable. Otherwise it will deteriorate and cannot be eaten.

Bean selection and soaking: Pick up soybeans (at least 2.5 kg) to remove impurities and rotten beans. Soak the selected soybeans in warm or cold water until all the soybeans are soaked.

Cooking beans: Wash the soaked soybeans, put them into a pot, add enough water, and bring to a boil over high heat. After half an hour, reduce to low heat. Stir frequently to prevent the pot from sticking. Cook until the beans are turned into puree by hand.

Honing beans: This is a key step in processing stinky salt beans. First, clean a clay pot that has never been used (if you don’t have a clay pot, you can also use a piece of white cotton cloth that can wrap the cooked beans), take the beans out of the pot while they are hot, put them in the pot, cover them or wrap them with cloth. Immediately put it into the firewood in the kitchen. The best firewood is wheat ears, which should be piled on top to facilitate heat preservation. The temperature should be kept between 20-30°C. If it is too low, it will be difficult to ferment due to cold; if it is too high, the beans will become dehydrated and the beans will become hard. eat. Another way is to dig a pit 50-80 cm deep on the ground where the sun shines. The size of the pit depends on the number of roasted beans. The bottom and sides of the pit are lined with wheat straw, then the cooked beans are put into the pit, the top is covered with wheat straw, and then the soil is cultivated. To prevent rainwater from infiltrating. With the above two methods, it only takes 3-4 days to roast the beans. (The latter method is best during severe cold seasons).

Chicken beans: The cooked beans are light brown in color. It is very sticky. When you pick it up with chopsticks, you will see that there are long sticky threads connecting the beans to each other, and there is a strong fragrant smell. You can take it out at this time.

Cut the radish (green or red) into small pieces, and cut the green onion and ginger