Sichuan moldy tofu and pickle practice

I am the authentic Sichuan people, it is very simple to buy an altar wash first, and then it is not to use cold water (that is, tap water), or it is to use boiling water to cool it into the altar (boiling water pot can not have oil, it is very important). Salt put how much depends on how much water you have, more salt than cooking, and then it is to buy the kind of the spiciest small sharp peppers a little more than a catty are not afraid, and then it is the ginger to be old, more than a little bit of it does not matter, peppercorns also put a little bit of it, the next step is even simpler, I usually soak the white radish, mustard greens, zi zhi zhong, teach the head, dahonggao chili peppers, jiangdu (to be tender Oh old soak it is not crunchy), cabbage (soak a day) To eat, long time is not good and do not soak the leaves), tender garlic, carrots, small peppers (at any time can be soaked, because you can take the pickled peppers fried vegetables, very delicious) 。。。。。。 A lot of vegetables can be soaked to eat, winter altar generally do not flower, is easy in summer will flower, as long as the daily to stir a stir will be fine, altar lid must have altar bottle of water outside this is also very important, if there is no altar bottle of water will enter the air into the air kimchi will be stinking wind, and can not be oil this must pay attention to this point, just up the brine soaked vegetables is not very fragrant, that is not A day or two days, time will be more and more fragrant. Although I say bad, but I do pickles they all like to eat. As long as you learn what I said to do absolutely no problem, the last is to wish you success

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