Capers is a very popular pickle, in the breakfast store is generally free supply, bland white porridge with a small dish of capers, immediately increase the flavor.

Sour bean curd is made from cowpeas, after a long time of soaking, the cowpeas absorb the flavor of the material water, and taste sour, spicy, salty and fragrant, with the feeling of bursting juice in the mouth. Since it's a pickle, it's not difficult to make pickled bean curd, just put the bean curd directly into the material water and soak it, right? But it is not as simple as you think.

When it comes to making kimchi, it's the Sichuan people who love to eat kimchi who are the best at it, and how do they make it?

My neighbors in my neighborhood come from all over the country, and there are many Sichuanese among them. After entering the summer, cowpeas are fresh and cheap, so my Sichuan neighbors bought a lot of cowpeas and put them on the balcony, ready to make pickled bean curd.

I asked my Sichuan neighbors in the WeChat group to know the correct way to pickle the sour bean curd, and it turned out that the cowpeas can't be directly pickled or soaked, otherwise the taste will not be authentic, and it will be easy to be spoiled. Today I share with you the skills of pickling pickled bean curd, like to eat can be collected, add a tasty dish to the home, put 1 year will not be bad oh.

If you want to pickled bean curd to be delicious, you have to select fresh cowpeas of good quality, uniform thickness, bright green color, smooth and elastic for the best.

Fresh cowpeas are full of water, can be pinched out by hand, are fuller, and are most suitable for making pickled bean curd. There are 2 ways to pickle pickled string beans, one is dry pickling method and the other is wet pickling method.

1, dry pickling method

The first step, fresh cowpeas rinsed with water, and then soaked in lightly salted water for 10 minutes, to eliminate insect eggs, bacteria, residual pesticides, fished out and washed, drained.

Step 2: Pour some water into a pot, add a spoonful of salt and bring it to a boil, add the cowpeas and cook for 1 minute, fish them out and put them into cold water to cool down, drain the water. The cowpeas should not have water in the marinade, or they will be easily spoiled.

Step 3: Cut some garlic slices, and some small pepper rings if you like spicy food, prepare salt, sugar and high level white wine.

Step 4, cowpeas after drying cut into small grains, add the right amount of salt, sugar, garlic slices, millet pepper, with a hand grasp and mix well, into a waterless and oil-free glass jar, cover tightly and put in a cool ventilated place to marinate for 10 days time, cowpeas completely yellow after you can eat. The best way to make pickled bean curd is to stir-fry it with minced meat, which is especially good for rice.

2, wet pickling method

The first step is to prepare fresh bean curd, boil a pot of boiling water, add the right amount of salt, put the cowpeas blanch for 1 minute, fish out and drain the water. Leave the day's rice water aside.

Step 2: Pour some water into the pot, add a handful of peppercorns and a tablespoon of salt, boil for 3 minutes, turn off the heat and let it cool.

The third step, find a waterless and oil-free jar, ceramic, glass can be, the blanched bean curd into it, and then add garlic, ginger, dried chili peppers, pouring into the boiled peppercorns salt water, amoy water, add 2 bottles of high degree of white wine, cover and put in a cool, ventilated place to marinate for ten days on it.

The chef has something to say

Although the method is a dry and a wet, but there are 2 **** the same point, one is that the pickled bean curd needs to be blanched, and the other is to add white wine before sealing, the purpose is to disinfect and sterilize, to prevent the pickled bean curd from deteriorating, and to prolong the preservation time.

Amoy water also has a variety of nutrients, has the effect of accelerating the fermentation, so that the sour bean curd taste more sour.

When pickling, it is important to note that the cowpeas should be completely drained without water, otherwise the pickled beans will be easily spoiled. You also need to keep the bottles and jars in a cool and ventilated place with a temperature below 20 , or they will also spoil.