How to make moldy amaranth stalks, why homemade moldy amaranth stalks are sour

Ingredients: 3 pounds of amaranth stalks, 1 tablespoon of baking soda, 1 teaspoon of salt.

1. Cut the fresh amaranth stalks into 4 to 5 cm lengths and wash them;

2. Soak in water, and the water should cover all the stems. Add a spoonful of baking soda, baking soda can prevent the loss of chlorophyll, and can make the vegetable stalks ripe and green;

3. After soaking overnight, some bubbling is fine, wash and dry;

4. Find a jar, preferably a ceramic crockpot, followed by a glass bottle, it is best not to use plastic, I use a glass jar;

5. Cover the mouth of the bottle with pumpkin leaves to prevent insects from flying in. If you don't have pumpkin leaves, you can use plastic wrap or newspaper or towel, and you can breathe, because oxygen is needed for fermentation;

6. In summer, you can open the can and eat it in about 5 days, and if you don't have time to eat, you can put it in the refrigerator to slow down the fermentation speed, or you can put some salt to slow down the speed.

Method 2 of making moldy amaranth stalks.

1.Cut the amaranth stalks into more than one-inch long segments. Soak in cold water for 8 hours, rinse and drain until the water does not drip;

2.Amaranth stalks weighing 6-7 kilograms, add a handful of coarse salt, about 1 tael, mix well, put for 12 hours, drain the water;

3.Put it in the urn, and tie the mouth of the urn with several layers of fine gauze or cotton white cloth and string;

After the day, uncover the cloth to see if there is a greener appearance than the original amaranth stalks, and white flowers appear. If there is a bubble in the middle, it will rise and become more, so ignore it;

5.Put 3 taels of coarse salt, pour cold water into it, until the amaranth stalks are submerged, do not stir, sprinkle a little salt on top, and seal it according to the original sealing method. Wet the cloth every time you open it;

6.In about 3 days, the amaranth stalks become soft and ready to eat, so you can choose the softer ones to eat first.

Mold amaranth stalk production method three.

1. Remove the leaves and leave the stems of wild amaranth, chop the stems into 5-6cm segments, wash them, and dry them;

2. Soak lime water for 24 hours, remove it, wash it and dry it. Put it in this jar. The jar is oil-free and water-free, and after being put in, it is covered with a leaf;

3. Then wait 3-4 days (summer) to take a look, and see that the fleshy part of it is soft, that is, it is okay. During this time, you will see fine bubbles coming out of the amaranth stems, which is normal.

When I was a child, in early summer, when the amaranth stalks were just starting to go on the market, my grandmother would usually ask someone to buy two or three bundles of amaranth stalks and pickle the moldy amaranth stalks. I didn't know at the time that this dish was unique to Jiangsu, Zhejiang and Anhui. I just feel that there is a dish in one meal, and I can eat an extra bowl of bibimbap.

When I came to Hainan and told many people about this dish, almost all of them were at a loss, and they had never even heard of amaranth stalks.

The amaranth stalk is very tall, much taller than mine. Most of them are planted by farmers around the mine, and when they are grown, they cut off the branches and leaves, tie them into bundles, and sell them at the morning market. Those who buy it have to carry it home like firewood. Raw amaranth stalks smell strange.

The family can make moldy amaranth stalks, except for grandma, which is a little aunt. My mom won't do it, she can't even smell the smell of stinky amaranth stalks, she often says that it stinks to death, this kind of thing is also eaten, and my mom feels stinky when she eats the rice with moldy amaranth stalks. I don't understand how something so fragrant can be said to stink.

When my grandmother got older, she couldn't do it anymore, so she taught her little aunt to do it by hand. Strangely, my dad and I both thought that my aunt's cooking was not as fresh and delicious as my grandmother's. My dad came to the conclusion that this thing tastes different for different people.

Later, my grandmother passed away, and my aunt became more and more skilled, and my dad and I had to ask my aunt every year to carry it home in a large Sprite bottle.

After buying fresh amaranth stalks, they are chopped into sections, usually ranging from 2 to 4 cm. Chop is used because the outer skin of the amaranth stalk is very hard. Put the chopped amaranth segments into a large wooden pot, pour enough water, and soak until a layer of white foam rises on the water surface, and then you can scoop them up and ferment them in the jar.

After pickling and ripening, take out a bowl of sea every time, steam a bowl when cooking rice in a large stove, or take the old marinade out alone, and buy a few pieces of fresh tofu, it becomes a bowl of brine tofu. After the stalk is eaten, the old marinade will continue to be used in the next year. The amaranth stalks fermented with old marinade are more fragrant.

Stinky amaranth stalk method:

1.First, remove the fine branches and leaves of the amaranth and cut it into about 5 cm pieces.

2.After washing in the water, soak it in water for 24 hours (it is best to place it in the sun during the day to make the water temperature rise and it is easy to become moldy), and then pour out the water.

3.Salt the amaranth and put it in the jar and seal it.

If it's hot for a week or so, you may have to wait longer if it's cold, but you can occasionally open it and pinch it with your hands to see if it's moldy and soft. Before steaming, add a little sesame oil and other seasonings according to personal taste, and it will taste more fragrant.

First, cut the amaranth stalk into knots (about 2-3cm per section) Wash it, then soak it in lime water for one to two days (speed up the softening of the amaranth stalk) Then wash it, put it in a jar, sprinkle it with an appropriate amount of salt, add cold water, seal it and eat it after a few days (the cooking method is better to steam).

Summary. 1.During the marinating process, there may be a problem with your seal. 2.As a result, oxygen entered the tank, and it did not develop well, so the reason for the pickles to sour appeared.

Why did the homemade moldy amaranth stalk sour out.

1.During the marinating process, there may be a problem with your seal. 2.As a result, oxygen entered the tank, and it did not develop well, so the reason for the pickles to sour appeared.

First, select the tender amaranth stalks from the farmer's market, remove the leaves, and use a kitchen knife to peel off the protruding leaf stems and heads and cut them into four or five centimeter long sections. After cutting, put the head of the amaranth stalk and the head of the head in a bowl, soak it in water for a while, and then scrub it clean. The second is to filter the original moldy amaranth stalk marinade through a yarn sieve, remove the slag skin, insects, etc., and then clean the porcelain bottle of pickled amaranth stalks.

Third, when pickling, first put the head section into the porcelain bottle, then put the head section, sprinkle some simmering salt or fried salt on it, and then pour in the refreshing moldy amaranth marinade and soak it. If you don't have mildew, you can use a moderate amount of edible alkali or baking soda powder with salt to pickle. Finally, the mouth of the porcelain bottle is covered or wrapped with newspaper to prevent flies and other flies from flying in, resulting in the production of maggots and making the moldy amaranth stalk unhygienic.

However, the mouth of the porcelain bottle should not be wrapped too tightly, and there is no ventilation, which will cause the amaranth stalk to be sour and inedible. The head of the amaranth stalk is more tender, and it is marinated for about a week before it is moldy. After the moldy amaranth stalks are steamed, put a few drops of sesame oil and mix them, the aroma is overflowing, and you will salivate.

If you put less salt, it will become sauerkraut, and it may be too sealed, because lactic acid bacteria are anaerobic bacteria.

Answer: Cut the amaranth stalk into knots (about 2-3cm per section) Wash it, then soak it in lime water for one to two days (speed up the softening of the amaranth stalk) Then wash it, put it in a jar, sprinkle it with an appropriate amount of salt, add cold water, seal it and eat it after a few days (the cooking method is better to steam).

There are two ways to do this. Here's how:

1. Fresh preservation: You can spray some water on the leaves first, then wrap it in a napkin, and then put it in the refrigerator room, and place it upright with the roots facing down, which can not only ensure that the water of the vegetables is not lost, but also prevent them from damp and rotten.

2. Pickled and preserved: Fresh amaranth stalks are washed first, then dried for a few days, relatively dry, cut small, and then mixed with salt and rubbed, pressed into the glass bottle, must be pressed, there can be no air, so that it will not be bad, and can be stored for several months.

We made stinky tofu ourselves, fried. This is a traditional Shaoxing side dish, which is generally made by farmers.

Material: Tofu needs to use pressed plate tofu, which can be bought in the market, which is a plate-shaped tofu with a certain hardness formed by squeezing water through the pressure plate, and the inner fat tofu is not good. The soaked stinky water is not good, it is toxic and harmful, and it must be soaked in the brine of moldy amaranth stems, which is pure natural, non-toxic and harmless.

If you want to do this business, you need to learn from Shaoxing farmers how to make moldy amaranth stem brine. If the moldy amaranth stalks are directly eaten, they need to be washed, drained, and put salt into the urn jar before mold, and the amount of salt should be eaten directly without being salty or light; If you want to take the brine of the moldy amaranth stem, put a little salt to let the moldy amaranth stem come out of the shell and water. The water that comes out in this way is edible and the most delicious.

Use this moldy amaranth stem brine soaked in brine to press the tofu small squares, which can be fried after soaking for half a day.