A few days ago, I suddenly thought of the taste of stinky beans in my hometown, so I had an idea and wanted to do it myself. So I searched for methods online, finally found some methods, called my hometown parents for consultation, and decided to try it. Why are you named Xiao County stinky beans? Because as early as our hometown, many families start to cover smelly beans every winter. In fact, this stinky bean is found in northern Anhui, northern Jiangsu, and southern Shandong, but there are only slight differences in details.
The online method is suitable for rural environments. Because the winter in rural areas is relatively cold, we can only use this method to ferment beans; the method I use is an improvement of the traditional method, so that beans can be fermented with a simpler method, and the actual effect is also good.
Xiao County smelly beans
Recipe Recommendations
- soybean 500g
- pepper 5g
- octagonal 5g
- salt 50g
- dried red pepper 50g
- ginger 30g
- slightly spicy
- other
- several days
- ordinary
Steps for Xiao County smelly beans
1
Choose beans. Select the prepared soybeans and pick out the rotten, bad, and insect eating beans and throw them away.2
Soak beans. Put the selected beans in a basin and pour in water. The amount of water must not exceed the beans. If there is less water in the middle, continue to add water until the beans are covered. Beans need to soak for more than 12 hours.
3
Boiling beans. Wash the soaked beans, place them in a pan to boil, then turn off the heat and continue cooking until the beans can be crushed with your fingers.
4
Cover beans. Remove and drain the water, place it hot in a clean basin, cover with cage cloth, then cover with plastic wrap, and place near the heater. The indoor temperature should be kept at around 20-25 degrees. It takes about 7 days to grow a white and greenish sticky filament. If you pick it with chopsticks, you will find very sticky filaments.
5
Lower beans. Stir fry Zanthoxylum bungeanum (about 5g) and anise (about 5g) in a pan until they change slightly, and break them with a blender; stir-fry dry red peppers (about 50g) until the color begins to turn partially yellow and you can smell the pepper. Just use a blender to break it and put it into the fermented beans; add some refined salt (about 50g) and shredded ginger (about 30g), and stir repeatedly with chopsticks to make it even.
6
Dry the beans. Put the beans in a sunny place to dry for 4-5 days. It is best to cover them with plastic wrap to make them cleaner.
7
Eat beans. There is nothing to write about, anyone who has eaten it will know it. Put some sesame oil in it and it will taste better!Xiao County smelly beans Make Tips
1. Do not stir the beans while covering them. 2. The basins and chopsticks used must not contain oil, otherwise the beans will go bad. 3. You can put some wax gourd slices or radish slices when adding beans. It will be more delicious, but you should pay attention to the thickness of the wax gourd slices or radish slices. If you are too thin, you will easily cover them, but if you are too thick, it will be difficult and technical work.