How to make salt beans?

1, wash the soybeans and put them in the pot. After the fire, cook them slowly with slow fire, and it is advisable to melt them at the entrance.

2. Take it out, put it in a pocket, tie it tightly, cover it with straw for three to four days, take it out, pour the soybeans into a container, and add salt and crushed red pepper powder, radish slices, shredded ginger and water (fresh ground water or boiled water to cool).

3, stirring and blending (like you can add spices such as pepper and star anise at the same time. But the traditional practice is generally not put), wait a few days to remove the musty smell, thus making delicious salt beans.

Take a few kilograms of high-quality soybeans (according to the number of families), then choose the best red pepper and grind it into a few kilograms of Chili powder and salt (adjust the proportion according to the taste), and choose fresh radishes in the season to wash and slice.

As salted beans are a daily food, they will turn sour if they are left for a long time, so they can be taken out and dried when they are slightly sour, so they can be preserved for a long time. Commonly known as salted dried bean, a classic dish, scrambled eggs with salted bean is salted dried bean.

Salt beans, commonly known as "old salt beans", also known as "smelly salt beans", "smelly beans" and "salt beans", are now sold in supermarkets, and they are euphemistically called plum blossom beans. It is a home-cooked dish in northern Jiangsu, especially in Xuzhou, Xinyi, Pizhou, Suqian, Suyu and Sucheng, as well as in northern Anhui (such as Lingbi County in Suzhou City) and eastern Henan (such as yongcheng city).