Xiaoxian Stinky Beans

Name: Xiaoxian Stinky Beans
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g soy; 5g pepper; 5g star anise; 50g salt; 50g Dried red chili; 30g ginger

by felix0926

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

A few days ago, I suddenly thought of the smell of stinky beans in my hometown, so I thought about it and wanted to make it myself, so I searched for methods on the Internet, and finally found some methods. I called my parents in my hometown for consultation and decided to do it. Give it a try. Why is it named Xiaoxian Stinky Beans? Because early in our hometown, every winter, many people start to cover stinky beans. In fact, these stinky beans are found in northern Anhui, northern Jiangsu, and southern Shandong, but there are only slight differences in details.
The online method is suitable for the rural environment, because the winter in rural areas is cold, so you can only use the cover to cover the beans to ferment the beans; the method I use is an improvement of the traditional method, so that the beans can be made with a simpler method Fermented, the actual effect is also good. "

Ingredients

500g Soy
5g Pepper
5g Star Anise
50g Salt
50g Dried Red Chili
30g Ginger

Xiaoxian Stinky Beans

1. Choose beans. Pick the prepared soybeans, pick out the rotten, bad, and insect-eaten beans and throw them away.

2. Soak beans. Put the selected beans in a basin and pour water. The amount of water required is less than that of the beans. If you find that the water is low in the middle, you can continue to add water until the beans are no more. The beans need to be soaked for more than 12 hours.

3. Cook the beans. Wash the soaked beans once, boil in a pot, then turn off the heat and continue to cook until the beans can be crushed with your fingers.

4. Cover the beans. Pick up and drain the water, put it in a clean basin while it is hot, cover it with a cage cloth, and then cover with plastic wrap, and place it near the heater. The indoor temperature should be kept at about 20-25 degrees. It takes about 7 days to grow a white and green viscous fimbriae. Pick it up with chopsticks and you will find very sticky viscous filaments.

5. Beans. Fry the pepper (about 5g) and fennel (about 5g) in a pan until the color is slightly changed. Use a blender to smash together with the pepper; fry the dried red pepper (about 50g), the color will turn yellow and you can smell the aroma of pepper Then, break it with a blender and put it in the fermented beans; then add some refined salt (about 50g) and fine ginger (about 30g), stir repeatedly with chopsticks to make it even.

6. Dried beans. Place the beans in a sunny place to dry for 4-5 days. It is best to cover them with plastic wrap to keep them clean.

7. Eat beans. There is nothing to write about, and everyone who has eaten it knows it. Add some sesame oil to taste even better!

Tips:
1. Don't turn the beans while covering the beans.

2. The pots and chopsticks used should not be oily, otherwise the beans will be broken.

3. You can put some wax gourd slices or radish slices when placing the beans, which is more delicious, but pay attention to the thickness of the slices of wax gourd or radish. Too thin is easy to cover, and too thick to cover is difficult and technical.