How to make pickled soybeans and pickles:

Ingredients?

10 jins of soybeans? 10 jins of red cabbage peppers? 750ML high-quality liquor, 800ML sesame oil, 400G sugar, 600G salt MSG 150G.

How to make pickled soybeans and pickles?

1. Wash the soybeans and soak them for 4 hours. It is best to use soybeans from that year. If you don’t soak them, the beans will peel when cooked later.

Remove the stems of the vegetable peppers, wash and dry them. Be careful not to break the skin of the peppers when removing the stems, otherwise they will be difficult to dry after being filled with water. If they are marinated in water, hair will easily grow in the future.

2. When smashing the peppers, don’t smash the pepper skin too much. If it is too rotten, the beans will not match each other.

3. Boil beans in a large pot. Cooking beans is a process that tests your patience. Beans are easy to burn out of the pot, so you need to keep an eye on them until they are cooked, not too rotten, and ensure that the skin of the beans does not fall off. After the beans are cooked, simmer for 10-20 minutes, remove and drain. Lay it flat to dry and cool, you can use a fan to blow it.

4. Finally, put all the ingredients together, mix evenly, flatten, sprinkle a layer of salt, and cover with a plate overnight. Stir evenly the next day and bottle it. When bottling, make sure the soup is submerged in the beans. Ready to enjoy, a great helper with noodles! Add more salt to kill bacteria and prevent hair growth.

Necessary kitchen utensils: pots and basins.