How to pickle dried bean curd

Ingredients: fresh beans 10 kg, salt 250 g.

Tools: soup pot, basin

1, prepare some fresh long beans, because the preserved dried beans have a long storage time, so you can prepare more;

2. Select and remove the broken parts. When making dried beans, generally choose new fresh and tender beans with compact texture and deep color, and it is best not to use old beans;

3. Rinse the selected beans with clear water and drain the water for later use;

4. Pour water into the soup pot, add clean beans after the fire is boiled;

5. After the beans are cooked to 80% maturity, put the scalded beans on the grate to drain the water, and pay attention to the time.

6. Put the scalded dried beans into the basin, pour in the fine salt and knead well;

7. Dry the kneaded beans one by one, and take them back to the house at night;

8. After 2-3 days, dry the dried bean curd, and keep it mildew-proof and moth-proof.