First, you can buy raw beans from the market, and then prepare a jar to hold sour beans. Then wash and dry the beans. When the beans are soft, put them in a basin and rub them with salt. After rubbing, wait for the beans to dehydrate. If the amount is large, it is best to put a bucket of water beans on the basin to dehydrate faster.
After dehydration for one night, you can start preparing sugar water the next night. Add white sugar to clear water, preferably a little more, otherwise it may be very sour (add some dried peppers if you want to eat spicy food), then melt the sugar water and let it cool. Put the dehydrated beans in a jar, add cold sugar water and sprinkle some salt. It is best to cross the beans with bamboo sticks to prevent them from floating, and then cover them. You can eat a plate of delicious sour beans in a month!
The most important thing is not to mix too much or too little sugar water. If you can eat it after a month, you can take it out and wash it to see if it is too salty. If it's too salty, you can soak it in water, so it won't be so salty when frying. The most important thing to stir-fry sour beans is to put more oil and control the heat without adding any seasoning.
By the way, introduce another dish that can be cooked with sour beans, that is, fried pork intestines with sour beans, which is a perfect match!
Hello, everyone, I am the official Lin, and my answer is: the method of making "sour beans" is actually the same as that of most pickled vegetables, but in order to make sour beans particularly "beautiful in color and fragrance", the processing and pickling steps of beans are actually very important, but the method is not complicated. As long as you follow my method, even the newcomer Xiaobai can make them perfectly.
"Sour bean"-this is a very traditional pickle in China. It is mainly made of beans soaked in water, salt, liquor and other ingredients. Because it tastes sour and salty, it is very popular with the public and is also a very popular kimchi at present. Let's enter the teaching time of Lin Daguan, everyone's favorite.
Ingredients: 500g of fresh beans (also called green beans and red beans).
Ingredients: 5 red peppers, a little high-alcohol liquor.
Seasoning: water 1000g, rock sugar 35g, salt 100g.
Tools: Hold 1 sealable container and appropriate amount of plastic wrap.
Start cooking—
The first step is to "clean the container": first, rinse the prepared container with boiling water twice, then drain the water and put it in a ventilated place to dry for later use (the water must be dried for later use, which will be explained later).
Step 2: "Treat beans": Dry the container and treat the ingredients. Wash fresh beans and red peppers twice with clear water. After draining, remove the old tendons at both ends and the middle of the beans by hand (you don't need to pick the red peppers, which will be explained later). After draining, it can also be dried in a ventilated place (water needs to be dried before use, which will be explained later).
Step 3: Make salt water: clean the pot, dry it with large fire, then add 1 1,000 grams of clean water, bring it to a boil with large fire, then add 35 grams of prepared rock sugar and 1 1,000 grams of salt with low fire, mix well with a spoon, cook with low fire until all the rock sugar and salt are melted, and turn off the fire and naturally cool. At this time, salt water can be used.
Step 4: "Start serving": Take the dried container back together with the beans, put the beans into a proper ring, and stuff them into a clean container, then add five dried red peppers to add some spice.
Step 5 "feeding and sealing": after all the main ingredients are put into the container, pour all the boiled and naturally cooled pickling water into the container, then add 2 tablespoons of liquor with high height (1 tablespoon is equal to 15 ml, please note that the height of the total added liquid should not be higher than nine tenths of the height of the container), cover it with a plastic wrap, tighten the outer cover, seal it and put it in a cool place for pickling (.
Making a picture: such a very delicious, delicious and refreshing sour and salty bean is ready. Does it look appetizing?
1. Why do containers and ingredients need to be cleaned and dried before use? (Key points of "Pickled sour beans are not moldy and hairy")
A: ..........'s question is very good, which is also the key reason why many people are always "moldy and hairy" when cooking pickles. It must be cleaned and dried before use.
Reason: No matter what ingredients are, no matter how fresh they are bought, there will still be enough bacteria stuck during transportation and other processes. If this kind of beans are pickled directly without cleaning, the bacteria on the surface of the beans will be gradually destroyed in the pickling environment, leading to mildew and long hair, so the beans bought must be washed twice first. As for why it needs to be drained and dried after cleaning, the reason is the same. Why? Because the clean water used for cleaning is also called "raw water", which also contains enough bacteria, if such raw water remains in the beans during pickling, it will definitely be pickled with mildew and long hair, so these two steps must not be saved, and attention must be paid (the container should be scalded with boiling water to ensure sterilization).
2. Why do you want to boil water before adding salt and sugar? Can't you mix them? (The key point of "pickled beans are even and not moldy")
Answer: Of course not in ........... Clear water must be boiled and mixed with salt and sugar to ensure uniform taste and no mildew during pickling.
Reason: As mentioned above, clean water is "raw water". If you don't heat clean water, the beans pickled with this water will surely be moldy and hairy. Secondly, after the water is boiled, adding salt and sugar can melt faster and keep its properties stable, and the effect is more obvious than adding cold water, and the pickled beans can be more uniform. To sum up, the water used for curing must be boiled first, and seasonings should be added to the boiled water.
3. Why should the curing water be cooled before it can be used? (The main point of "not pickled" sour beans)
Answer: .........., because only in this way can we ensure that the beans will not rot during curing.
Reason: First of all, the temperature of freshly boiled brine must be very high. Although it is not enough to boil the beans directly, the heat preservation effect of brine will be much longer if it is poured into a container and sealed. Soaked in hot water for such a long time, beans will be easily cooked, which will lead to softening and rot after pickling 1-2 days, and finally the pickled beans will completely melt.
4. Why do you need to add a little high alcohol to pickle sour beans? (The key point of sour beans "ripening quickly, smelling fragrant and not rotting")
A: .......... asked this question very well. In fact, the main purpose of doing this is to ensure a good fermentation environment.
Reason: There are actually three purposes to add a proper amount of high-alcohol liquor here. First, adding a proper amount of white wine can effectively bring wine fragrance to sour beans, making pickled sour beans more delicious and refreshing; Secondly, adding a proper amount of liquor can effectively sterilize the pickling water again, ensuring the complete pickling effect of the pickling water, which is also the key last step of curing without mildew and hair growth; Thirdly, due to the sterilization and complete fusion of liquor itself, the curing effect can be more obvious and in place, thus shortening the curing time and making the curing efficiency faster. To sum up, everyone must remember to add a little high-alcohol to pickle sour beans at last.
5. Why does the final seal need to be covered with plastic wrap? (Key points of sour bean "no air leakage, no mildew and no hair growth")
Answer: The purpose of .......... S step is obvious, mainly to ensure the sealing effect and make the sealing more compact.
Reason: When many people cook pickles, the previous steps are basically correct, but at the end of the sealing step, they are all sloppy. Even if a lid is screwed on casually, it will be sealed. I don't know, there is still a great risk of air leakage. Once the outside air is inhaled in the container during the curing process, some fresh bacteria will be brought in, which will lead to mildew and long hair in the curing process again, which will seriously affect the final curing effect. So everyone must pay attention to the last step of sealing. Adding an extra layer of plastic wrap can completely fill the gap of the screw cap, which will make the final sealed container more airtight and ensure a good pickling environment (of course, don't bother to use porcelain).
-"Technical Tips for Sour Bean":
(1) Pickled beans must first choose fresh beans, so that pickled beans will taste better.
(2) When pickling sour beans, you can add a proper amount of red pepper, which will be more spicy and tasty.
(3) Pay attention to boiling water to dry the container, and wash and dry the ingredients with clear water. Don't make mistakes.
(4) When pickling sour beans, it is necessary to add some rock sugar to the pickling water, so that the taste of sour beans will increase some sweetness, not too sour, more sour and palatable, fresher and more delicious.
(5) Boiled brine must be allowed to stand and cool before use, so as to avoid scalding and softening beans at high temperature.
(6) It can be stored in a cool and dry place and eaten for more than 7 days.
(7) Whether cooking or eating directly, this kind of sour beans is a "cooking artifact!"
Actually, making this sour beans is complicated and simple. As long as everyone pays attention to "no water, completely sealed", I believe everyone can make this sour and delicious sour bean immediately! Why don't you try? Special food? Ha ha!
Thanks for inviting fans. Speaking of sour beans, there are many here. I also asked the master to teach you how to make sour beans in the early stage. Today, I'm going to teach you some methods that we often do locally. I hope that people who love to eat sour beans can make very delicious sour beans at home.
Formula: 5 kg cowpea horn, 10 single garlic, 5 millet peppers, 80g old ginger slices, 50ml sorghum wine, salt and appropriate amount of cold boiled water.
The correct way:
1. First heat the water, add a proper amount of salt (water: salt = about 10: 1), let it cool and put it into the old altar.
2. Wash the beans, then dry the water in the shade, don't touch the raw water, then put them in an old jar, add millet pepper, garlic, ginger slices and white wine.
3. Marinate for more than 30 days and serve. The longer the time, the better the taste of sour beans.
Precautions:
1. It is best to make sour beans after 10, which tastes best.
2. In the whole process of making sour beans, don't touch a little raw water and oil, and a little sour beans will be moldy and broken.
3. Put the beans jar in a cool and ventilated place to dry, and unnecessary heat sources will be generated around it to prevent the beans in the jar from being broken.
Master Hu's official WeChat account "Master Hu's Gourmet Menu" has snack recipes and practices of 1650, hoping to exchange more gourmet tips with you.
Many families don't have old altars, but you can make them in a 5-liter oil pan. You can make a pot every year and keep it for about 2 years. You can eat sour beans all year round. You don't need to buy anything with pigment on it. I hope everyone can make delicious sour beans.
Every household in Dabie Mountain makes sour beans. Because cowpea is the main vegetable in summer and autumn in hilly and shallow mountainous areas, there have been many ways to preserve, practice and eat cowpea since ancient times, including fresh cowpea, sweet cowpea and sour cowpea.
There are three criteria for qualified sour beans:
The core process of making sour cowpea is soaking, not pickling. There are many kinds of soaking methods, mainly different from place to place, and the difference lies in the use of seasonings. Some areas use a lot, such as pepper aniseed, soy sauce garlic and so on. In some areas, almost no seasoning is used, except salt, and only salt is used in Dabie Mountain area. The manufacturing steps are as follows:
This is the simplest method and the best effect. The reason is that sour cowpea is just a kind of food, not a dish, and it needs to maintain its pure taste. It's not that you can't brew with seasoning, but to dilute the sour taste of sour beans. There is also a kind of cowpea and salt, which is convenient for the growth and work of lactic acid bacteria and is not easy to rot and deteriorate as a whole.
Tips: ① The best edible period of sour cowpea is three months. Don't eat after half a year. It looks good, but it has gone bad and is not so brittle. ② When we soak sour cowpeas, we usually add some green peppers at the same time, dry them together with cowpeas, put them together, cut them together when cooking, and stir-fry them together, which makes the taste richer.
Sour beans are good pickles at home, and the finished products are sour and crisp. Anyway, my wife loves this food, and fried minced meat with sour beans feels super delicious. But sometimes I don't feel at ease when I buy it outside, but I still feel very comfortable when I do it myself. First, share the practice of sour beans, and finally share some skills and precautions (and finally talk about nitrite in this sour beans).
Preparation materials: beans 1 kg, 60 g of salt, 20 pieces of pepper, 20 ml of high-alcohol liquor, and appropriate amount of pepper according to personal preference.
Production steps:
Is the seasoning of sour beans cooked on low fire or on high fire? No wonder you can't stay for a day.
When I was studying, I always forgot to eat my sour beans at the hottest time at noon. Now I can't forget that smell. It can be said that I have eaten the best appetizer so far. A few days ago, I took the opportunity to go back to my hometown and asked my aunt the method of pickling. Today, I specially shared it with you.
Sour beans are another beautiful scenery of Chinese cuisine, which can be brewed all over the country. Has effects in stimulating appetite, invigorating spleen, strengthening bones and beauty beauty. Can be used to prepare all kinds of delicious food and eat it directly.
Long beans can be used to make sour beans. This tastes good. Remember: as long as there is no oil or raw water in the production process and it is well sealed, you can make delicious sour beans.
Composition:
Long beans (according to the size of the sealed bottle), ginger, garlic cloves, pepper, pepper, salt and white wine.
The selection of highly alcoholic liquor here can remove foam, and the most important thing is to remove odor.
Process: 1: Select fresh and tender long beans. Put it in a pot with a little cold water. Add salt, ginger slices and pepper to the pot for pickling.
2. When the long beans become soft, be sure to control the dry water and put the long beans on the plate. Put it in a glass bottle.
3: Prepare the pot and boil the water. Then boil the ginger slices, pepper, pepper and salt. When the water cools, pour it into the bottle with the beans. Then add some high-alcohol liquor. Seal the bottle.
4: After about seven days, the color of long beans will be almost good.
From a nutritional point of view, after several months of pickling, nitrite was removed. Finally, marinate for 20 days before eating.
Pickling skills:
This soup must exceed the long beans.
Be sure to seal it and put it in a cool place.
I am the official guest to answer your question. More support and more comments. Thank you very much?
Sour beans are home-cooked side dishes and can be eaten every year, but when it comes to how to make sour beans, the first thing I think of is the sour beans made by my mother.
When my brothers and sisters were young, my mother made sour beans in a simple way, as follows:
1. Wash the beans that have just been picked from the ground and put them in the shade to dry the water on the surface of the beans.
2. Break off the two ends of the beans and pull out the hard wires on both sides of the beans.
3. Tie the whole beans into a bundle or fold the beans into small pieces of different lengths and put them in an altar that has been washed and dried (dried in the sun and dried in the house overnight).
4. After adding the beans, sprinkle with appropriate amount of coarse salt (there was no fine salt before), and then evenly sprinkle high-alcohol on the beans (about five kilograms of beans plus about half a catty of wine).
5. Cover the jar, put clean well water next to the jar, and you can eat delicious sour beans in a week.
When my brothers and sisters can eat Chili, my mother will make a change on the sour beans. At this time, she will put a few peppers and ginger at the bottom of the acid jar, then put a few peppers and ginger and then put salt. Other processes remain unchanged.
Trees are forked, brothers and sisters grow up and stand on their own feet outside, and the sour beans that we have been obsessed with have changed in practice:
1, wash the beans and dry the surface moisture of the beans in the shade; Hard shredded beans. These are the same.
2. Cut the beans into small pieces of two or three centimeters and put them on a clean dustpan to dry the beans (the incision of the beans is dry and slightly shriveled).
3. Sprinkle some salt on the dried beans and knead well.
4. Cut ginger into small strips, dry the surface moisture and mix with chopped pepper.
5. Mix the beans and ginger together and put them in the jar.
Note: Don't put beans and ginger in the bottle. Loosen the bottle cap for a few days and then tighten it.
6, about a month, so you can make sour beans without water.
This kind of water-free sour bean is very convenient for us to take to work and life.
In short, what kind of sour beans is the best? I think it is "Mama" sour beans.
Sour beans are produced all over the country, which are lactic acid fermented vegetable products with unique flavor and fresh beans as raw materials. Its texture is crisp, fresh, spicy and sour, which is deeply loved by people. Sour beans also have many nutritional values.
1. appetizing healthy food
Sour beans can help digestion. It can also stimulate digestive glands to secrete digestive juice and help digestion and absorption of food.
Protect the intestine
Eating sour beans often can increase the beneficial bacteria in the stomach, inhibit the pathogenic bacteria in the intestine, reduce the probability of suffering from gastrointestinal diseases and increase the body's resistance.
Beautify the skin
Sour beans are rich in dietary fiber, vitamins and minerals, which can effectively promote gastrointestinal peristalsis, accelerate body detoxification, promote skin metabolism and promote body detoxification.
Strengthen bones
Sour beans are rich in calcium, iron, phosphorus and other elements, which can improve human bone health and anemia.
So how to make sour beans delicious?
List of ingredients:
200 grams of beans, 5 grams of salt, 3 grams of pepper and 3 grams of star anise.
Production method:
1. Wash the beans, control the water, cut them into 2cm, put them in a sealable container, and add some salt.
2, then put water in the pot, add a proper amount of pepper, 2-3 star anise, and boil. After the water is boiled, pour it into a container and seal it for 24 hours.
3. Finally, put the sealed container upside down in another container filled with water, isolate the air with water, ferment, and eat after 24 hours.
In fact, there is skill in making it. For example, when choosing beans, you should choose fine ones, strong ones, and those with insect eyes and spots can't be used. The sealed container is preferably a special jar for kimchi, and it must be a clean and sealed container. So with the above skills and production methods, have you learned how to make delicious sour beans?
If you want to make delicious sour beans, you might as well have a try. Very delicious.
1; Pick both ends of the beans, wash them, dry the surface moisture, wash the peppers and dry them.
2; Add water to the pot, add pepper and salt, cook for a few minutes, pour into a container and cool thoroughly.
3; Pour into an oil-free jar, add beans and peppers, seal and keep in the shade. You can eat it in two weeks.