2, when making stinking amaranth, first cut the stalks into inch-long segments, put them into a large wooden pot, add enough water to allow each segment of the stalks to be submerged in the water, a process that may be designed to leach out the juices in the amaranth stalks. There are many similar things in Ningbo Shaoxing folklore, the older generation passed down the requirement to do so by experience, and the descendants then did the same.

3, about a day and night time, the surface of the water will appear a layer of white foam, at this time the stalks into the bamboo basket, with the water will be above the white foam rinsing clean, and then drain the water, you can enter the altar fermentation. Fermentation without salt, salt can be added when eating steamed. A few days later, open the lid and smell, there will be flavor overflow.

If you touch it with your hand, you will feel that there is a layer of slippery skin on the stalks, and when you press it gently, it seems to have a soft shape, the stinking amaranth stalks will have been made.

For more information on whether to add salt and water to pickle stinky amaranth, go to: /ask/64c7d51615823786.html?zd to see more content