How to pickle bean curd more crispy and delicious?

Pickled bean curd before we choose bean curd is also very important, be sure to buy more tender a little bit of bean curd, pickled pickled bean curd taste will be more crispy. I feel that this year's beans are quite expensive , I bought 5 pounds of beans today cost 15 yuan. Here to share with you the detailed process of pickling bean curd.

1, to buy back the beans first carefully check to see if there is no insect eye or bad place, this kind of beans to pick it out.

2, the two ends of the bean curd must not be removed, cleaning if the water, pickled bean curd will be easy to bad. After washing the bean curd, put it into the basket to control the water, and then lay the bean curd on the board to dry the water completely.

3, and then prepare some millet chili, 3 pieces of ginger and some garlic to clean, and the same water as the bean curd control dry and then dry it. Then the pickled pickled beans container cleaning, clean the container after the water control.

4, first prepare a large pot of pure water, and then prepare the salt, 1 catty bean curd 20 grams of salt, I pickled 5 pounds of bean curd with 100 grams of salt today. After the pot of water boils, pour the salt into the pot, and then add pepper grains about 30, high heat to boil and then turn to medium-low heat to cook for another 10 minutes, to cook the flavor of the peppercorns out. After cooking, turn off the heat and set aside to cool.

5, millet chili dry with scissors to cut off the rod part of the pepper, ginger to it cut into thick slices.

6, beans drying for about 10 hours has been all dry, the next step began to pickle, do pickled beans before you must remember that all the kitchen utensils used can not be stained with oil and raw water, otherwise pickled beans will be very easy to bad.

7, the drying of the bean curd plate up into the container, and then into the ginger, garlic, millet chili, and then add 40 grams of rock sugar, and then pour the cold material juice into the container, the material must be submerged in the bean curd, and finally add 30 milliliters of white wine to seal a little bit of the mouth, and then a layer of plastic wrap to seal the mouth tightly, and then finally covered with the cover, sealed, and then be placed in the cool, ventilated, sheltered from light! The last thing you need to do is to add 30 milliliters of white wine and seal the mouth.

To eat authentic pickled bean curd in a hurry is useless, and now the practice of pickled bean curd is very much on the Internet, some practices can be eaten in a few days, the surface seems to be very similar to the color of the pickled bean curd, but I think that the pickled bean curd taste is certainly a certain defect. If the taste requirements are relatively high, it is better to use more traditional methods of pickling out to be delicious.

Hot weather conditions, generally three days of beans will turn yellow, many friends say a week after the sour and crispy, this time you can eat, but we usually pickled vegetables 4 to 9 days within the nitrite content is the highest, the 10th day of the time began to slowly decline, 20 days or so when the nitrite content has significantly decreased a lot of 30 days later, it is safe. Safe, so I share today this pickled bean curd pickling method can be safely eaten after 30 days of pickling, pickling two months after the hot and sour crisp flavor will be better.

Pickled pickled pickled beans after eating a variety of ways, you can wrap the buns, dumplings, pies can also be directly fried, or fried minced meat, fried beans, fried chicken, with rice, rice, steamed buns, noodles are very appetizing and delicious oh!