Sour bean curd production method

Tips step 1,

To the market to buy fresh bean curd, the bean curd must be selected tender, otherwise it is not crisp enough. (There are beans is too old, hey, people have pimples on behalf of the young, but the beans, but the formation of beans will prove that it has been old. The first thing you need to do is to get a good deal on the price of the product! Remember!)

Step 2,

Select a drowning container, it is best to use some special drowning savory tile jar, if not you can also find a larger glass jar. Remember the key points: the container must be clean, there shall be no touching any oil. Otherwise, the drowned things will be easily broken.

Step 3,

Wash the bean curd and put it in the sun for about one and a half to two hours until it is dry and soft.

Step 4,

Put the organized beans into a container and drown them in salt, pepper and garlic for about two hours (about 50 grams of pepper and garlic each) (salt is about five times more salty than usual cooking). Then pour on the water left over from washing the rice until the beans are completely submerged.

Step 5:

Seal the container of beans with a lid and place it in a cool place. Store for about 5-7 days or so. (The container must be sealed well, otherwise, the bean curd made by the leaky altar will be easy to be stinky.)

Note:

If you want to eat the pickled bean curd quickly, you can put the container with bean curd in a sunny place for half a day! Then put it in a place where dew can get to it at night for another night. It will be ready to eat in about a day and a half or so.

Remember to use the water you use to wash the rice to soak the string beans, because the rice water soaked out of the string beans is a natural growth, so the string beans do not hurt the stomach. If you use vinegar or other things to soak out of the thing to eat will be bad for the stomach and so on.

This method in addition to soaking beans, the same method and materials can also be soaked in a lot of vegetables which include: cabbage, peppers, cucumbers, mustard greens, cabbage stalks, radish, groundnut (not sweet potato Oh), lotus root slices and so ！！！！

Simple and fast way to make pickled beans two

1, first long beans washed and cooled dry.

2, the cooled and dried bean curd chopped.

3. Chop the garlic.

4, the chopped string beans and minced garlic into a plastic bottle (preferably glass), I am using a plastic bottle filled with chocolate with salt to mix well. Salt amount just put the usual amount of cooking on it.

5, will cover the lid, put up on it. Under normal circumstances after two days to see the color of the beans yellow can be eaten, the weather is hot only need to put a day can be eaten, like to eat more acid can be put one or two more days.

Not too sour, because it is easy to do, but can not be put too long, usually made to eat two meals can be, put a long time too sour.

Can you clarify the amount of salt?

The salt is about five times saltier than the usual cooking portion

It's how much salt you usually put in your cooking, and it's okay to put it in five times as much as you can

This is the first time I've seen a lot of salt in the kitchen, and I've seen a lot of salt in the kitchen.