The bean curd vegetable is sweet and flat, and has the effect of transforming wetness and toning the spleen, regulating the digestive system, tonifying the kidney and stopping the leakage, and benefiting the qi and tsun, which is especially suitable for those who are weak in the spleen and stomach. The protein content of the bean curd is higher than the general vegetables, various vitamins and minerals are also rich, so the bean curd is also known as "vegetables in the meat".

Beans are rich in high-quality protein, which can be well absorbed by the body. It is also rich in carbohydrates and a variety of vitamins and trace elements. It can supplement various nutrients in the human body. Every year when fresh cowpeas are on the market, my family will soak a jar full of sour bean curd. The following is the method of home soaking pickled bean curd and points of success, according to this method of soaking pickled bean curd is absolutely crisp and delicious.

Pickled pickled beans is a cowpeas as the main ingredients, salt, wine, red pepper, ginger, garlic, pepper as seasoning pickled from the delicious dishes. It is characterized by simple practice, nutrition and health.

Long bean curd it in addition to the spleen, and the role of the stomach, the most important thing is to be able to tonify the kidney. Li Shizhen once praised it as being able to "regulate the middle and benefit the qi, tonify the kidney and strengthen the stomach, and the five viscera, regulate the camping and guarding, and produce the essence".

Sour bean curd first practice

Wash bean curd, dry water. Sour bean curd diced, loaded into the container, put the right amount of salt and mix well. Packed into the bottle, with a plastic bag or plastic bag to plug the mouth of the bottle. Then fill the plate with a little water and invert the bottle on the plate. Yesterday morning to do, to today's noon beans can be eaten, the latest night to eat ha, the plate of water dirty friends remember to change the water once oh.

Sour bean curd second practice

There will be chopped garlic and ginger added to the bean curd, put the right amount of salt, mix well and rub out the water. Fill a washed and dried glass jar as close as possible to the mouth of the bottle and press down hard. Seal completely and in three days it will be completely yellow-green and smell sour, it's done.

Precautions for making pickled bean curd:

1, pickled pickled bean curd should be made from fresh cowpeas that are a little finer and pinched up to be full and hard, and cowpeas with insect eyes or spots should not be used at all, for this kind of cowpeas will make pickled bean curd that is crisp enough to taste good.

2, choose a container specializing in pickles, the choice of altar is also very important, to choose the kind of altar sealing effect is good, such altar pickled out of the sour bean curd flavor is particularly great, crispy and delicious, aftertaste!

3, about the amount of salt, you can taste the salinity, to be more than the usual fried vegetables salty taste.

4, the amount of pepper is also to the extent that you eat spicy to decide, like super-spicy, pepper you just put, you can also cut a pepper into two halves, so that the spicy flavor is more easily absorbed.