Chinese Food
Sour bean curd
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The memory of pickles can only be said to know Mr. Lin. my mother-in-law is from Hanzhong, Shaanxi Province. There is an old jar that can hold water at the edge of the jar. There are often small pickles on the table at home. I don't like its acid, but I still learned to pickle pickles. However, the same ingredients and different line of chefs can make different tastes. I have tried to pickle for more than a hundred times, but there is no taste of my mother-in-law.
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:Finished product drawin
Step3:Kimchi jars and glass jars at home. Use large jars when there are many varieties. Use this glass jars when there are few
Step4:Wash the glass cans. Wash them with white wine. Wash the vegetables and dry them.
Step5:Put the pickled pepper material into the pot and add a little water to boil it, skim the foam and air it for standby.
Step6:Put radish and a small amount of pickled peppers in the sink. Put beans in the middle and radish. Put pickled peppers on the top. Pour in pickled peppers water. Close the lid. I put it for five days.
Step7:Pickled vegetables, I fried delicious vegetable
Step8:Use clean chopsticks to scoop out the pickled dishes.
Step9:Add sour beans, dice sour radish, dice fresh meat.
Step10:Heat the pot and stir fry the diced meat to change color. Add the soy sauce and stir fry to give the flavor. Stir in the pickled beans and radish and stir evenly. No more salt.
Step11:Fried sour bean curd. It's very fragrant.
Cooking tips:Special jars can be selected for pickled containers. Large wide mouth glass bottles can also be selected. Plastic bottles are not recommended. The container must be cleaned, free of water and oil, scalded with boiling water or sterilized and dried with sterilized cupboard. I use high boron silicon transparent storage tank, high temperature resistant sealed storage tank, with moisture-proof sealing strip. There are skills in making delicious dishes.
