The sour beans pickled by my grandmother are convenient and hygienic. When fried with them, they are sour and crisp.

Although my grandmother's small vegetable garden is small, it has a wide variety. Recently, many vegetables have grown. When I went back, I moved a lot of eggplant, beans, celery and green onions to my place of residence. In addition to these fresh vegetables, every time my grandmother will give me a jar of sour beans separately. These are the cowpeas that my grandmother planted and marinated herself. They have a unique taste, moderate acidity and crispness.

Sour beans can not only be used as a refreshing side dish, but also be served directly or simply mixed with rice porridge, steamed bread, etc. to make breakfast in Aauto Quicker, and a small amount of minced meat or garlic can be added to stir-fry together, which is a small stir-fry with a flavor. Eat a plate for lunch and dinner, appetizing and next meal.

below, I recommend a fried chicken gizzard with sour beans. You can't pickle it yourself, just buy it ready-made. The price is very close to the people, and it is economical and affordable. Chicken gizzards are tender and nutritious, and the sour and appetizing sour beans have a special taste. The method is particularly simple, just cut everything and stir-fry, which is especially suitable for novice Xiaobai to learn.

Name of the dish: fried crispy chicken gizzards with pickled sour beans

Ingredients:

Half a catty of pickled sour beans, a proper amount of fresh chicken gizzards, two millet peppers, a small piece of ginger, half a scallion, a scallion, a proper amount of cooking wine, a proper amount of salt, a little corn starch, a little soft sugar, a little sesame oil and a little chicken essence.

Cooking process:

1. Clean the excess fascia and other impurities on the surface of fresh chicken gizzards, then soak them in a clear water basin to remove blood, take them out and rinse them, drain the excess water, and cut them into thin chicken gizzards with a knife for later use.

2. Put the sliced chicken gizzards in a container, then pour in a proper amount of cooking wine and a small amount of salt, and then add a small amount of corn starch, stir well and marinate for about 1 to 15 minutes.

3. Take out the pickled beans from your home, rinse the marinade juice on the surface (if you buy ready-made beans, you need to wash them several times to wash off the residual sour and salty taste on the surface), and then cut them into smaller beans with a knife for later use.

4. First, pour more cooking oil into the wok than usual. After the wok is heated, add the marinated chicken gizzards, stir fry quickly with high fire, and the fried chicken gizzards will become lighter in color and serve immediately after the meat becomes tight.

5. Scrape off the skin of the prepared ginger block in advance, cut it into fine shredded ginger, wash the green onion and cut it into shredded onion, heat the fried chicken gizzards again, pour the shredded onion and ginger into it, and then pour in the sour beans.

6. Continue to stir-fry the beans in the pot evenly with high fire. At the same time, clean the millet peppers, cut off the pepper stalks, cut them into pepper rings, pour them into the pot, and stir them evenly with the beans.

7. Pour in the sliced chicken gizzards and stir-fry them for a few times, then cook in a little cooking wine and a little white sugar, and stir-fry them repeatedly to taste evenly.

8. Cut off the shallots, wash them and cut them into chopped green onions. Before the finished dishes are cooked, sprinkle a spoonful of chicken essence and stir-fry them evenly to enhance the umami flavor. Finally, sprinkle small fragrant green flowers to decorate them, and then turn off the fire and take them out of the pot.

Cooking tips:

1. The sour beans themselves contain a certain amount of salt, which is moderate in salinity, and we have added a proper amount of salt when pickling chicken gizzards, and chicken gizzards also contain salt, so we don't need to add salt when mixing and frying later. If your personal taste is biased, you can cook some soy sauce to taste.

2. Homemade sour beans are more hygienic and safe to eat, and the taste is more in line with personal preferences, so many people will pickle them. Most people use clear water to marinate. I'll tell you a little trick. Using rice washing water instead of clear water can accelerate the pickling speed of sour beans and make the finished product taste more sour and crisp.

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