"Looking at the red and eating fragrant, don't eat the hungry and panic" salt beans, find the taste of childhood.

When I was a child, I remember that my hard-working and capable mother would always make various seasonal delicacies according to the change of seasons, such as pickled salt beans. The production of salt beans is usually made at the time of winter, that is, before and after the beginning of winter, the beans after boiling, sealing and covering are used to stew tofu with a layer of shiny viscous silk, sprinkled with salt, chili powder, ginger, and can be mixed with radishes, or scrambled eggs, and used to stew tofu has a unique flavor.

Depending on the ingredients, the effect is not the same, the more stinky the beans generally taste better, just like stinky tofu, which smells stinky and tastes fragrant. In the era of material poverty, lack of oil and meat, grab a handful when you are hungry and use it as a snack. The spicy, mellow taste, and fragrant taste that lingers in the mouth, making people have an endless aftertaste.

Specific method: 200 grams of salt beans, 300 grams of tofu, appropriate amount of green onion, ginger, dried red pepper, and a spoonful of peanut oil.

1. Cut the tofu into cubes and shred the green onion and ginger.

2. Pour peanut oil into the pot, add green onion and ginger and stir-fry until fragrant.

3. Add salt beans and fry them to make them fragrant, and you can put a few dried red peppers on the spicy ones.

4. Add tofu and stir-fry evenly.

5. Pour in two bowls of hot water, cover the pot and simmer over medium heat for 10 minutes.

6. The beans themselves are salty, so you don't need to put salt, sprinkle chives when you get out of the pot and you can eat.

There is a hint of stinky beans in the salty and spicy unique taste, and the aftertaste is endless when you eat it, maybe this is the taste of my mother when I was a child!