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Chapter 131 Preparation of Salted Vegetables and Fermented Bean Curd

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    ?

    Speaking of sprouts and fermented bean curd, the teachers seemed to be fascinated, expecting me to bring more.

    As for the reason for the obsession, it should lie in grandma's production techniques.

    The production cycle of ordinary sprouts and fermented bean curd on the market is definitely not so long.

    The reason why grandma's sprouts and fermented bean curd are so delicious, according to my analysis, is that on the one hand, it is because of the real ingredients, on the other hand, it should be the production method and the length of time.

    Let me talk about sprouts first.

    We don't call it bean sprouts, but on our side, everyone calls it salted vegetables.

    As the name suggests, the dish is very salty and a bit salty when eaten dry.

    The production cycle of salted vegetables is very long, so long that when you eat salted vegetables, you can directly taste the taste of time.

    And the making of every handful of salted vegetables is full of grandma's painstaking efforts.

    First of all, buy vegetable seedlings and plant them, pour a spoonful of manure on them, and take care of their growth during this period.

    ? Watering and weeding every three to five times.

    Then, just wait for its growth.

    With the passage of time, the vegetable seedlings gradually grow up, take shape, and then mature.

    Digging the ripe green vegetables home is only the first step.

    The second step is also a crucial step: drying!

    And I have a deep understanding of sun-dried vegetables!

    In the morning, grandma will take advantage of the sun to come out, move the vegetables one by one to the yard, spread them on the ground, and fully expose them to the sun.

    In the afternoon, after the sun went down, all the vegetables were taken back into the house.

    Don't look at these two simple words, sun and collect, there is really a lot of knowledge in it!

    I usually have to go to class, and only when I am at home on Saturdays and Sundays can I get in touch with sun-dried vegetables.

    After the fresh green vegetables are cut back, cut them in half with a single knife, so that they are easy to dry out.

    Put the greens one by one in the yard without overlapping, otherwise the drying will be uneven, and they should not be too far apart, which will be inconvenient when harvesting.

    Freshly cut green vegetables weigh several kilograms each, and you can only take 2-3 vegetables per trip, so this way of life is not easy, and the distance of running back and forth is unimaginable.

    Because there are not many green vegetables after drying, hundreds of them should be dried at a time, so as to ensure that the dried vegetables are enough to eat.

    Some people may ask, hundreds of green vegetables, no matter how much you eat, you can¡¯t finish them, right?

    Maybe you haven't tasted the salt dishes made by my grandma, and you don't know the real delicacy.  Because of the good taste, relatives will take a lot of it when they come to my house during festivals or Chinese New Year!

    Although there are many hundreds of green vegetables, it can't stand the crowd!  We have many relatives, and it is impossible for each relative to take only one at a time, but to take a few.

    When the vegetables are in the sun until noon, turn all the vegetables over and continue to dry.

    In the afternoon, all the green vegetables that have been drying for a day will be taken back into the house.  Similarly, it is a workload that has to run many times.

    The green vegetables received in the house are also very particular about stacking. They cannot be placed directly on the ground. The ground in the countryside is very humid at night and is easy to break.

    All the vegetables are put into baskets and piled up.  The vegetables in each basket should not be piled up too much, and they will easily break if they are piled up too much.

    In this way, the drying is repeated day after day, and it will be postponed in case of cloudy and rainy days. It will take about a month before and after to complete the drying step.

    The naturally air-dried vegetables have a unique flavor of time.

    The dried green vegetables have changed from green to grass yellow.

    Next, wash the vegetables to remove the dust and sand on the surface, and then dry them.  This time is about 1 day.

    The dried vegetables are considered semi-finished salt vegetables.

    Prepare the marinade for salted vegetables in advance: salt!  Yes, you read that right, only salt and seasoning, nothing else.

    Sprinkle each handful of salted vegetables evenly with salt. Only grandma can determine the exact amount.

    After wrapping with salt, wind the salted vegetables into a handful and put them into the altar.  After all the salt dishes are made, cover the jar.

    Let them ferment freely.

    After waiting for a month, the salted vegetables will begin to have a taste.

    The longer the time, the stronger the taste and the longer the aftertaste.

    In our family, the longest time is the salted vegetables prepared by grandma the year before last. In the past three years, the salted vegetables have already had a rich and unique taste.

    Take out a handful, cut it finely, and eat it directly; it can also be used as a condiment, stir-fry, or soup.

    Like the more famous dishes are: salted vegetable twice-cooked pork, salted vegetables.?Meat, salted vegetables and vermicelli soup are all delicacies I have grown up since I was a child, and I can¡¯t do without salted vegetables!

    After talking about salt vegetables, let me tell you about fermented bean curd.

    Fermented bean curd is relatively simple.  The overall production time is not that long.

    In the countryside, unlike in the city, you can just buy whatever you want to eat, especially in my family, it is basically made by myself.

    Soak the soybeans in water first, and soak them overnight to allow the beans to fully absorb the water.

    Put the stone mill on the rack, slowly pour the soaked soybeans into the stone mill, and add soybeans while grinding.

    Ground soybeans are the prototype of soy milk.

    ? Add water first, bring to a boil, and after the original soy milk is boiled, put the pot on a net, filter the soy milk, and separate the bean dregs.

    At this moment, the soy milk left in the pot is the real pure soy milk.

    After pouring gall water (brine), make bean curd.

    Put the bean curd into the pre-prepared mold. We don¡¯t have a mold in our house, so we put a sack on the Shauki directly, or we can make a simple mold, cover the bean curd with a cloth, and press a heavy object such as a stone on it.

    After a few hours, the tofu was done!

    Cut the tofu into small cubes of three to four centimeters, which is the shape of fermented bean curd.

    The next step is to make edamame.

    This step is particularly critical, it can be said to directly affect the flavor of fermented bean curd.

    Find a few large containers and cover the bottom with straw.  The grain grass is washed in advance, then dried, and cut into short and uniform shapes.

    Spread the tofu pieces on the straw, and then cover the container with a cloth. Of course, they cannot be directly next to the tofu, and enough space should be left for them.

    Then put it out of the sun and store it in a place with little temperature difference.  The rural conditions are poor, so they are usually placed in the bedroom, which can avoid direct sunlight and the temperature difference between morning and evening will not be too large.

    For about a week, after the tofu block is fermented, long white hairs will grow.  These white hairs are formed by microorganisms and can be eaten, which is said to be very beneficial to the body.  The so-called edamame is finally taking shape at this moment.

    Find a good weather, move out the tofu cubes, and prepare to make fermented bean curd.

    ? Tofu cubes covered with long white hairs, dipped in a circle of white wine first, sterilized and sterilized, although microorganisms are beneficial to the body, it is difficult to guarantee that no harmful bacteria will grow.

    After the liquor is sterilized, wrap it with the seasoning prepared in advance.

    The seasoning is mainly composed of chili noodles, pepper noodles, salt, and five-spice powder. It is also very simple and not that complicated.

    Wrap the seasoned tofu, wrap it with a cabbage leaf, and store it in a glass bottle or jar.  Put it on for two or three days, and then you can eat it.  (Remember the site URL: www.hlnovel.com
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