Preparation method of sour bean

Exercise 1

1, put water in the pot, add pepper and salt to boil, and let it cool. Appropriate amount of beans, washed and cut into sections, soaked with kitchen towel or completely dried (if there is a big jar, you can also pickle the whole beans)

2. Wash and dry the pickle jar. Put pepper salt water and beans in the jar. Don't run water through the beans, but don't fill them up. Try to occupy 3/4 of the jar space, and then add some high-alcohol liquor. If you like spicy food, you can put some dried peppers. Finally, seal the jar mouth with clear water and put it in a cool and ventilated place for 4 to 5 days, and you can eat it.

Exercise 2

1 First of all, wash the pickle jar or sealed glassware to ensure that it is oil-free and dry.

2. Tear off the fresh beans and wash them, and dry the water on the surface.

3. Prepare a clean basin, put the dried beans in it, then add salt (it would be better if you can buy special salt for pickling), according to the salt of 500g cowpea: 250g, and then knead the beans into emerald green with salt.

4. Put all the green beans together with salt into the pickle jar, and then pour cold water or mineral water, preferably without beans.

5, it will take about a week, but it will not be particularly sour, because the first batch of salt is generally enough, you can continue to marinate; At the same time, pepper, cucumber and radish can also be added for pickling.

Exercise 3

1, prepare a clean glass bottle;

2. Wash the fresh and tender beans to dry the skin moisture or wither in the sun;

3. Put the dried bean curd into a glass bottle, sprinkle with salt (according to the ratio of 10: 1), and cover it with a sealing cover;

4. Shake the glass bottle every day to make the salt contact the beans evenly, and observe that the color of the beans gradually turns from green to yellow, and it can be eaten in about two weeks.