You can use plastic pots for pickling sour beans, but you must ensure that the pots are clean and oil-free. You don't need to blanch with water before pickling. Although pickled sour beans have not been heated, the pickling process will also inactivate lectin toxin protein, which will no longer cause food poisoning and can be eaten directly. Pickling sour beans can refer to the following methods:

Ingredients: 600g beans.

Accessories: 50g of salt, 3 grains of star anise, cinnamon 1 segment, appropriate amount of dried pepper, appropriate amount of white wine, appropriate amount of pepper and 40g of rock sugar.

The practice of pickling sour beans:

1. Prepare the ingredients, wash the cowpea horn and dry it.

2. Prepare marinades: salt, cinnamon, dried peppers, white wine, pickled peppers and rock sugar.

3. Add water to the boiling pot, add salt, dried pepper, star anise, rock sugar, cinnamon and other seasonings, boil over high heat, turn to low heat for a few minutes, and turn off the fire.

4. Cool the boiled brine for later use.

5. Put three or four Jiangdou Gan corners together.

6. Put that dish of beans in an oil-free and water-free sealed container (I used a glass bottle).

7. After putting them all away, pour in cold salt water, mountain pepper and a little mountain pepper to soak in water, and add about 15 ml of high-alcohol liquor.

8. Cover tightly and seal for fermentation.

9. Pickled beans for about ten days.

10, open it. Sour and slightly spicy. You can cook with your own pickled beans.

1 1, sour beans can be eaten directly.