Homemade soybeans
By VicentaLakin
There was a new understanding of soybeans since the sour bean was made, but the taste was very good when the sour bean came on the market and left it for winter。
Recipe Recommendations
- sour and salty
- pickled
- ten minutes
- simple
Steps for Homemade soybeans
1
Bean-fruit drying
2
and boiling water disinfecting containers for sour bean horns
3
Two spoons of salt in a glass of water, one piece of ice sugar (approximately 40 grams) and cooling when the water is burned
4
Three or five dry bean bean horns, and they are rolled up in size to fit in the container
5
(b) The height of the bean horn placed in the container, approximately two fingers wide from the edge
6
The cooling water must be in the container without bean bean bean bean bean bean, and finally a spoonful of high white wine
7
The mouth of the bottle is sealed with a membrane, and the cap is tightened and placed in a cold place
8
A week later, the bean bean has changed color, so it can be eaten