I. Materials:

Cowpea 1000 g, salt 200 g, water 2 l, pepper 10 or so, and high-alcohol liquor 20 g.

Second, the steps:

1, use an oil-free clean pot, add enough water, add pepper, boil, add salt, and let the water cool thoroughly.

2. Wash cowpea, take an oil-free and waterless pot, boil enough water, add cowpea after the water boils, blanch it for 1 min, take it out immediately, and fully dry the water.

3. Take a jar or other container that has been cleaned in advance and thoroughly dried, put the Jiangdou Gan in it, then pour in the dried Chili water until the cowpea is completely submerged, leaving a little space in the bottle mouth, then pour in the white wine and seal it.

4. It can be eaten after 4 days at room temperature. Try to use water-free and oil-free chopsticks to clamp the foamed sour beans.

Third, tips:

Cowpea must be dried as much as possible and soaked in the jar. During the whole production process, all materials and tools shall be free from raw water and oil.

Beans are leguminous cowpea vegetables. Also known as cowpea, cowpea, cowpea. Rich in protein and carotene, it has high nutritional value and good taste. It is one of the popular vegetables widely cultivated in northern China, and its popularity ranks first among all kinds of vegetables.

Beans are annual twining, grasslike vines or nearly erect herbs, sometimes with twining tips, almost hairless stems, and pinnately compound leaves with 3 leaflets; Stipules are lanceolate, about 1 cm long, and the planting place extends a short distance with a straight line; Leaflets ovate-rhombic, 5- 15 cm long and 4-6 cm wide, with acute apex, entire or nearly entire margin, sometimes lavender and glabrous.

Racemes are axillary, with long stalks. There are 2 ~ 6 flowers clustered at the top of the inflorescence, and there are often fleshy dense glands between pedicels. Calyx light green, bell-shaped, 6 ~ 10mm long, teeth lanceolate; Corolla yellow-white, slightly blue-purple, about 2 cm long, each petal has a stalk, the flag petal is oblate, about 2 cm wide, the top is slightly concave, there are a few spikes at the base, the wing petal is slightly triangular, the keel petal is slightly curved, and the ovary is linear and hairy.

Pods droop, erect or obliquely spread, linear, 7.5 to 70 cm long and 6 to 10 mm wide, slightly fleshy and swollen or solid, with many seeds; The seeds are oval or cylindrical or slightly kidney-shaped, 6 to 65438 02 mm long, yellow-white, dark red or other colors. The flowering period is from May to August.

The tender pods and beans of cowpea are delicious and can be eaten in various ways, such as frying, boiling, stewing, mixing and stuffing. Young pods can be fried or cold, and can also be used to process pickles, quick-frozen vegetables, dried vegetables and canned vegetables. There are many kinds of vegetable cowpea, which can be divided into white cowpea, green cowpea, flower cowpea and red cowpea according to the different skin colors of pods. Dry seeds can also be cooked in porridge, rice, sauce and flour.