2, fresh cowpeas tear off the old tendons and wash and dry the surface of the water;
3, prepare a large clean pot, put the dried cowpeas in it, and then put the salt (if you can get a special salt for pickling, it would be better), according to 500g cowpeas. 250g of salt, then rub the cowpeas with salt until they turn bright green, then you can do it;
4, the cowpeas become bright green: 250g of salt, then rub the cowpeas with salt until the cowpeas turn bright green;
4, put all the bright green cowpeas together with the salt into the pickle jar, and then pour in cool boiled water or mineral water, in order to not over the cowpeas as appropriate;
5, about a week will be able to, but it will not be particularly acidic, because the first set of salt will usually be more sufficient to continue pickling; at the same time you can also continue to pickle; at the same time, you can also add chili peppers, cucumbers, radishes and what to pickle together;
Sauce Pickled Cowpea Corner
Sauce Pickled Cowpea Corner of the preparation of the material:
Main ingredient: cowpeas 1000 grams
Seasoning: 150 grams of salt, 300 grams of bean paste
Sauce Pickled Cowpea Corner of the characteristics of the:
Convenient fast food, with a lunch box is better!
Cowpea corners in soy sauce.
Method of pickled cowpea horns in sauce:
Wash the young cowpea horns and cut them into 3.3-cm long pieces. Marinate with 15-20% of the weight of the cowpea horns in salt for 1 day, then fish out the cowpeas, control the salt water and dry the surface. Put into a gauze bag, tie the mouth and marinate in a sauce jar for one month before serving. Eat as you go. If you mix some sesame oil or pepper oil with food, the flavor is better.