Mouldy amaranth stick
When soaking, you should check the softness and hardness every day. If you can pinch it flat, you can add salt to taste it. I use cold boiled water to adjust the added water, and the water is flat with amaranth stick. The jar used is the best old ceramic pot, which can be eaten after being sealed for a few days.
Step 1 . Amaranth stick to the roots and leaves.
Step 2 . Cut into sections with a knife.
Step 3 . Rinse clean.
Step 4 . Soak the amaranth stick with water for about twoorthree days, depending on the temperature.
Step 5 . The next day, it was a little white.
Step 6 . On the third day, it can be pinched flat. It's a little soft and can be seasoned.
Step 7 . Add an appropriate amount of salt, and add water before the amaranth stick. The amount of salt can be adjusted according to the salty taste you usually eat. It's OK to be a little saltier than what you usually eat. If you want to eat faster, you can add some baking soda. However, you can only eat baking soda for threeorfour days, and it will be empty after a long time. Personally, I suggest not to put baking soda.
Step 8 . I've done a lot. This one is added with baking soda. It's empty faster. It tastes delicious in a day or two.
Step 9 . This one without baking soda also stinks dried tofu with last year's old stinky bittern, which is steamed double stinky (the remaining bittern after eating amaranth sticks can be sealed and kept, which can stink soybeans, pumpkins, dried tofu).
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