Fermented soybean(zao mao dou )

Fermented soybean

Introduction:

"Summer is coming, sweating is more, people's taste drops, and they need to eat some refreshing dishes. The dishes pickled with lees are more suitable, relatively simple and easy to make, and very popular. The raw materials of pickled food are boiled and cooled, and then soaked in the bittern for several hours, so that the finished product has a strong smell of lees and increases appetite. "

Production steps:

Step 1: choose the full soybeans, cut off the sharp corners at both ends and wash them.

Step 2: put cold water in the pot and level the beans. Bring to a boil over high heat. Change to medium heat. Do not cover the pot, otherwise the beans will turn yellow. Just boil for 7-8 minutes. (it's good to open the shell when there are beans. After a long time, the green beans will turn yellow.).

Step 3: take out the boiled soybeans and cool them with cold boiled water. Then put the soybeans into the glassware, pour in the bittern, and immerse the soybeans. If you like spicy food, you can put some chopped peppers and Chinese prickly ash.

Step 4: put the pickled soybeans in the refrigerator for 4 hours before they can be eaten.

Materials required:

Soybeans: 500g

Spiced lees: 1 bottle

Pepper: 2

Note: bittern can be used repeatedly several times, pickled with oil and other not pickled lees separately: used bittern can be reused with some yellow rice wine and salt; long time bittern should be boiled and cooled before reuse. The same method can pickle dried beans, quail eggs, chicken feet, etc.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Zao Mao Dou