2, after the bean curd is cleaned, put it in the sun for an hour or two, until the bean curd becomes soft, then you can use it.
3, take advantage of the sunshine time slot, you can prepare an empty glass bottle in advance, as a marinade container. Remember that the bottle must be washed and dried, and must ensure that the inside of the container is free of oil and water, otherwise the pickled things will be bad.
4, the pot poured into the appropriate amount of water (you can also use rice water, it is said that the nutritional value of pickling with rice water will be higher, and faster.)
5, add a little icing sugar to the pot, the role of adding icing sugar is to be able to increase the crunchiness of the bean curd, but also can add a little pepper, can play a role in flavoring and sterilization.
6, the pot of water boiling, you can turn off the fire. After the boiling water cools, you can start pickling the beans.
7, in a glass jar, first put the bean curd. Put a layer of beans, sprinkle a little salt down, and so on, so that each layer of beans on top of the spread a little salt. Put the amount of salt attention to be controlled, put too much too salty, not conducive to health. Put less also can not, pickled things easy to bad.
8, add a little white wine, conducive to fermentation.
9, all the materials are put well, and finally poured into the original cooling good open water, cover the lid, placed in a cool ventilated place can be.
10, it is best to add a layer of plastic bags in the bottle mouth, sealing effect is better.
11, finally, you can put a label on the top of the bottle, write the date of production, easy to see. General summer heat, pickling a week or so can be eaten. If it is cold, it will take about half a month.