In fact, you can make delicious and appetizing sour beans at home without too many ingredients and equipment. We only need to pay attention to some points in the production process, and it is quite simple to make a sour, salty, delicious and appetizing sour bean. I don't want to say anything more. Here, our master will share with you the correct method of making sour beans. The steps are detailed and easy to understand. Welcome to collect and learn how to make it.
"Homemade sour beans"-the correct method at home-features: sour, salty, spicy and refreshing, appetizing, drinking after meals, versatile pickles, simple and easy to read.
Ingredients: 500g fresh beans.
Ingredients: 20 peppers, 3 millet peppers, 5 cloves of garlic, and about 5 ml of high-alcohol liquor.
Seasoning: 20 grams of rock sugar, 25 grams of salt and appropriate amount of water (about 600 ml).
Tools: 1 basin and 1 sealed glass container.
-Start making-
①: Wash the prepared fresh beans and millet and put them in a ventilated place to dry naturally for later use. (Note that fresh beans and millet spicy should be washed and dried before use).
②: Add about 600 ml of clean water into the pot, add 20 slices of pepper, 20 grams of rock sugar and 25 grams of salt in turn, stir well, bring to a boil with high fire, turn off the fire and let it cool. Note that all the ingredients and water used to pickle beans here need to be heated and cooled before use.
③: Rinse the sealed glass container twice with boiling water, drain the water and put it in a ventilated place to dry. (Note that the container for pickling here also needs to be scalded with boiling water twice before it can be used).
(4) After the boiled salt and pepper water is cooled, the two ends of dried bean curd are removed, the stalks of millet are removed, and they are put into a dried container together, and garlic is added into the container after peeling. Then pour the cooled salt and pepper water into the container, and finally pour about 5 ml of high-alcohol liquor with a bottle cap of 1, cover and seal it, and marinate it in a cool and dry place. (Note: Generally, if it is marinated for more than 7 days, it will change color evenly and become transparent. At this time, you can take out the cooking and eat it. It is not recommended to eat directly. If you want to eat it directly, it is recommended to marinate it for at least 20 days.
Production map: Such a delicious sour bean with attractive color, sweet, sour, salty and spicy, and versatile appetite is ready. Does it look appetizing?