How to make salt beans

1, wash the soybean into the pot, high heat and then slowly cooked over moderate heat, put into the mouth that is appropriate

2, fish out into the pocket and tied tightly, put into the straw covered three to four days after taking out, and pour the soybean into a container, put salt and crushed red pepper and radish slices, fine ginger, and water (freshly pumped up groundwater or boiled water cooled)

3, stirring and blending (like you can also add pepper and daikon and other spices). However, the traditional practice is generally not put), wait a few days, remove the moldy taste, so that the delicious salt beans are made.

Take a few pounds of high-quality soybeans (depending on the number of people in the family), and then choose the best red pepper and grind into chili powder and salt several pounds (according to the taste of the proportion of light and heavy adjustments), and choose the seasonal fresh radish washed, sliced.

Since salt beans are an everyday food and will sour off if left for a long time, when they are slightly sour, wash them out and dry them in the sun so that they can be kept for a long time. Commonly known as dry salt beans, the classic dish, salt beans scrambled eggs is used dry salt beans.

Salt beans, commonly known as "old salt beans" also known as "stinky salt beans" "stinky beans" "salty beans" and so on. The first is a small dish that is sold in supermarkets and called plum blossom beans, which is a common household dish in the northern part of Jiangsu Province, especially in Xuzhou, Xinyi, Pizhou, Suqian, Suyu, Suicheng and other areas, and the northern part of Anhui Province (e.g., Lingbi County of Suizhou City), and the eastern part of Henan Province (e.g., Yongcheng).