Sour bean curd is a dish pickled with cowpeas as the main ingredient, with other ingredients and seasonings. As long as the pickle is properly pickled, the nutritional value of the pickle is extremely high, and you don't have to worry about nitrite overload. Pickling pickled string beans can be divided into the following steps, selecting jar beans, cleaning and drying jar beans, pickling jar beans. Here is the whole process to share with you.

One, choose the jar beans. First of all, choose the green color and hardness of the beans, so that the water of the beans is bigger, and the pickled pickled beans are more crispy. Try to choose no bug eyes of the tank beans, if cleaning is not clean, easy to rot in the process of pickling spoilage.

Two, cleaning and drying jar beans. After selecting the beans, put the fresh beans into the water and wash them carefully, and cut off the roots of the beans. Put the whole beans into the basin to clean, before cleaning, sprinkle into the appropriate amount of salt soak for ten minutes. Then put the soaked beans in a cool and ventilated place to control the water, and wait until the water on the surface of the beans evaporates.

Three, pickled beans. Put the dried beans into a clean jar without oil, sprinkle one layer of beans with a layer of salt, and press it down. Put a few pieces of ginger and chili peppers on top of the beans, and put a few pieces of rock sugar on top of them to speed up the pickling time of the beans. Pour the pre-prepared spices, such as coriander, cinnamon, peppercorns and star anise, directly into the altar. Open the kimchi altar at home, take a bowl of old sour water and pour it into the altar, which will help to enhance the flavor, or if you don't have it, you can use white vinegar instead, and add an appropriate amount of high white wine. Boil a pot of boiling water cold, pour into the altar, the altar's edge with light salt water to seal the jar, cover the lid. The jar beans are then pickled and finished, and the rest is left to the microorganisms. The jar beans pickled in this way are golden and very acidic.

Note the time of pickling. The time for pickling jar beans is very delicate, the process of pickling will produce a large number of nitrites, which are harmful to the human body, and strict control of the pickling time can reduce its content. Pickled for about a week of the tank beans, nitrite content is the highest. Adding the right amount of rock sugar can shorten the time, about three or four days can be eaten. If you prefer a heavy sour flavor, you can pickle for more than fifteen days without rock sugar.