The big sun in summer is also a good season to cook pickles. When I was a child, my mother often dried soy beans. Soak the old soybeans for a period of time, put them in a pot and blanch them with cold water, then take out and control the water. Take a large porcelain basin, pour the soybeans into it, sprinkle a lot of salt and mix well. Cover the surface with gauze and move to the sun.
Move into the house at night, move out in the sun during the day, and occasionally turn it over. Slowly, soybeans began to grow mildew and stick together, and then slowly, soybeans became drier and darker. After almost a week, the bean paste dried up. Packed in a ceramic jar and stored in a cool place.
Another method is to add broken watermelon and soybeans while pouring and stir well. Finally, the dried soy sauce has a salty taste and the sweetness of watermelon. Some people also use broad beans instead of soybeans, and finally soy beans have a different flavor.
The prepared soybean paste can be preserved for a long time. Scoop it out when you want to eat, add some peanuts and green peppers and fry it, it will be better. There are many ways to eat soybeans. Whether you put them in steamed bread, eat them with porridge or mix them with noodles and rice, they are all delicious. I can eat two bowls of rice in one breath, but what I like best is to break the steamed bread, put a layer of soy sauce on it and bite it down. The salty bean flavor is mixed with spicy pepper, and the starch of steamed bread is decomposed into maltose by saliva, which is full of happiness.
In the previous article, I wrote that I like to burn steamed bread and eat it with soy sauce. Readers who don't remember can poke the links of jute, hemp rope and hemp stalk to review.
In addition to making soy bean, you can also pickle eggs, salted duck eggs, pickled leeks and pickled beans, and anything you can eat can be pickled. In the past, the material conditions were not so good, and a family could cook a jar of pickles for the whole winter.
I have eaten pickled leeks in other people's homes, and they are also delicious. Pickled leeks are dark, and the leaves shrink together, making porridge delicious.
Speaking of pickle beans, I want to expose an embarrassing story about my mother. She went to other people's homes for dinner, watched them make sour beans, learned a few tricks, bought a basket of beans, and it was the same. The result was not ripe. When she opened the altar to get beans, her hair grew long and smelled sour.
No matter how bad my mother is, she knows more than me. After all, I can't do many things she can do, and all my only skills are learned from the internet, which has no taste of my hometown at all. I won't cook many delicious foods unique to my hometown, such as mung bean jiaozi and crispy meat.
In tomorrow's article, we will talk about mung bean balls and crispy meat.