Ingredients: 3 kg of beans Seasoning: 1 teaspoon of salt, 1 pot of water. How to make dry beans: 1. Rinse the beans several times, then soak them for 10 minutes, then rinse them. 2. Boil a pot of water, add salt, and blanch the beans for about two to three minutes until they turn very green. Immediately soak in cold water after taking out. 3. Then hang it in the sun to dry (if the sun is good, it can be dried in about 2 days). You can then bundle it in a dry place and store it. You can take it out to dry once every two months (about 200g can be dried). Pickled beans can be eaten for a few days or seven, and can be eaten fried or raw. When picking up the beans, the chopsticks must be free of oil and water, otherwise the pickles will go bad. You can also put some cabbage and carrots in it. The method is the same. Very sour and spicy. How to make sour beans: Ingredients: cowpeas, fresh ginger, red pepper, Sichuan peppercorns, coarse salt (no iodine), rock sugar, white wine, small bottles of wild pepper. Wash the young cowpeas and tie them into small bundles, enough for one meal. After bundling them into multiple portions, place them in the sun to dry. There can be no water, otherwise it will be pickled and spoiled. Ginger, red pepper, and Sichuan peppercorns are also washed and dried as long as there is no dripping. Boil water, dissolve in 1/3 of the salt and cool. Choose a clean jar or a sealed bottle or jar and wipe away the water. Spread the beans one layer at a time, with a middle layer of rock sugar, red pepper, ginger, and peppercorns sewn into a pocket with gauze and placed on the first layer. After everything is arranged, pour in the cooled salt water and then some white wine. If you like it crispier, add more white wine and finally pour a bottle of pickled peppers. This will allow the sour beans to ferment faster and taste better. This convenient pickling is actually very simple. The key is not to touch water or oil when pickling. I marinated this at home. It tastes appetizing and the marinating time is short. Benefits of eating cowpeas 1. Strengthens the spleen and kidneys. The function of the kidneys is weak, which can cause metabolic disorders. Metabolic wastes such as protein, urea, and uric acid are not excreted from the body, causing diseases such as uremia. The comprehensive effect of various nutrients of cowpea has the effect of strengthening the spleen and kidneys. Regular consumption can achieve the effect of protecting the kidneys. 2. Adjuvant treatment of diabetes Diabetes has become a common disease among middle-aged and elderly people. It is mainly caused by insufficient or imbalanced insulin secretion, which cannot lower blood sugar, leading to diabetes and polyuria and thirst. Cowpea contains phospholipids, which can promote the secretion of insulin and have an auxiliary effect on diabetes, thirst, and polyuria. 3. Enhance immunity. Cowpeas are high in protein. Although it is lower than soybeans, it is much higher than many vegetables. The protein in cowpea is easy to digest and absorb, and eating it can also enhance immunity. There are many anti-aging ingredients in cowpeas, among which vitamin A (including carotene) has the highest content, and the trace element selenium has the best antioxidant effect. It also contains other antioxidant ingredients, such as vitamin C, etc. Therefore, eating cowpeas can have a very good effect. anti-aging effects. 5. Protect the cardiovascular system. Cowpeas contain unsaturated fatty acids and phospholipids, which can directly act on high-density lipoproteins in the blood after consumption, and have a good effect on removing blood clots and lowering blood lipids. In addition, this vegetable can also lower blood sugar and is one of the best diets for patients with "three highs".