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在我的老家,立春前后一周左右,是腌制豆豉成菜下缸的日子。一个月前准备的煮黄豆早已发酵成功,只等把萝卜切成小方块,和掰碎的豆块一起下到缸里,再放入盐、姜、花椒等调料和少许的水,就可以盖上缸盖,等待豆豉发缸。发缸的过程中,每天都要用长把勺子上下搅动一遍,以求均匀发酵。大约经过两周,豆豉就逐渐发缸了。发缸后的豆豉,豆瓣儿特别的香,萝卜块儿清
In my hometown, about a week after the beginning of spring, it is the day when marinated bean curd into a dish. Prepared a month ago, boiled beans have been fermented already, only to turn the diced radish, and crushed beans together into the tank, and then add salt, ginger, pepper and other spices and a little water, you can cover On the cylinder head, wait for the bean curd hair cylinder. Hair cylinder in the process, every day with a long spoon stir up and down again, in order to uniform fermentation. After about two weeks, the bean curd gradually developed. After the cylinder of bean curd, Douban special incense, radish block children clear