Yogurt
By VicentaLakin
My godmother gave it to me when I was working in Sichuan. I love her food and her pickles. One day I said that my mother should learn to cook something so good. She's listening. Godmother's almost 60 years old, running the market with uncle to help me find the best altar. They picked it out for a long time, and they didn't find it right. So she gave me her old altar for over 10 years. I've brought my mother so much trouble. But she wants to eat again, so I'll cook her. That's how I learned pickles. It's been five or six years. Every time I look at this altar, I think of the godmother who is far from Sichuan。
Recipe Recommendations
- carrots a
- water appropriate amount
- pepper
- salt appropriate amount
- liquor two or two
- white sugar appropriate amount
- chaotianjiao appropriate amount
- garlic appropriate amount
Steps for Yogurt
1
For the first time, it's better to boil the pots and disinfect them。2
Carrot wash and dry the slices3
Garlic is dry。4
Cook a pot of open water and cool. Can't see raw water and oil5
Put dried carrots and garlic in the altar with waterless, oilless chopsticks6
I'm going to have to get some peppers in the sky. I forgot to take the picture7
Add cold, white water8
White wine is a bit higher. I've used a small bottle of river white. It'd be better to use more than 50 degrees C. It's still a little low. I'm doing fine9
Put a lid on it and keep it cool and white by the jar10
Two or three days to see if there's a bubble in the altar. The bubble is starting to ferment. Cover the lid and keep fermenting. Usually you can eat in one week, but you better wait 20 days. This would reduce the probability of nitrite to cancer。11
Done