Moldy fava beans The vegetable market is sold, and there are also online. Show off, mine is a good friend of my honey courier over, she has a wealth of experience and unique techniques, molded fava beans color is positive, mold in place, is a good prerequisite for soaking fava bean sauce.

2, prepare the spices.

Garlic, ginger, pepper, dried chili pepper. The condiments are placed according to personal preference, and those who love pickled ginger and garlic can put a little more, and after a period of pickling, they can be fished out and eaten first.

? About chili, love to eat spicy, buy spicy high; do not love to eat spicy, buy spicy low, play the role of adding color.

3, soaking.

? The first step is to pickle the garlic and ginger. Mix well with moderate salt and marinate for about 15 minutes. Because of the soaking, the garlic should not be patted rotten, the whole on the line. Ginger should be cut into large pieces.

? Step 2, the pickled ginger and garlic and moldy fava beans mix well, pour into the altar.

The third step, prepare a number of soy sauce (note that soy sauce soy sauce soy sauce, not old soy sauce), poured into the altar, the fava beans soak the spices until.

Note that if you want to be the next meal, do not put salt.? If you want to leave it for a long time, as a cooking bean paste, you can put a small amount of salt.

? After three days have passed, you can start eating the top layer of ginger; after seven days you can eat garlic. Ginger, garlic is almost eliminated, the fragrant broad bean sauce is soaked.

? The longer the soaked broad bean sauce is stored, the more fragrant it is, and the flavor is incomparable to any of the sauces in the supermarket. (This is really not bragging)

Do it yourself, simple and clean, can be used for half a year.