Homemade soybeans

1

The bean bean bean is put into the water and a spoon of salt is immersed。

2

The soybeans, which are immersed, control dry moisture (as much as possible)。

3

Dry water bean horns are cut and placed in a water- and oil-free basin。

4

Sliced bean horns add salt (as much as possible to ensure taste)。

5

We'll mix the bean horns with salt。

6

Prepare glass cans, clean up with no water or oil。

7

And then fill the glass cans with modulated bean horns, not too full, at the bottleneck。

8

Cover the bottle with water and oil。

9

It then goes backwards and adds to the plate a small amount of drinking water/cool and white (not tap water for taps) without a glass bottle。

10

Water is then replaced once a day, and the glass bottle is pressed and the water is poured out and some water is added。

11

Two pounds of bean horns, three bottles of water every day。

12

The green bean horns become yellow for about five days when the ventilation is hot, which means it's almost salty, and it pours out the water。

The salt should be increased so that the bean horns can become acidic, the packagings containing bean horns should be glass-based and the bottled mouths should be large, so that they can be filled and poured out. It is enough to change water once a day, and to drink water, remember that when you change water, you do not have to pour the bottle, you press the bottle with your hand. The effect of pouring the water in the bottle is to be sealed, just like cooking a pedestal, and pouring cold water to the side of the altar. The well-built soybeans can be dried up when they fall out, stored in refrigerators, and made of a few smaller cans in order to be fed separately. The more time it takes, the more sour。