Ingredients:

Cowpea horn1000g, salt 200g, water 2l, pepper10g, and high-alcohol liquor 20g.

Steps/methods

1, use an oil-free clean pot, add enough water that can completely submerge the snap beans, add pepper, bring to a boil, add salt, and cool the water thoroughly.

2. Wash the cowpea, take an oil-free and water-free pot, boil enough water, put the cowpea in after the water boils, blanch it, remove it immediately after 1 minute, and fully dry the water.

3. Take a jar or other container that has been washed and dried thoroughly in advance, put the dried cowpea into it, and then pour the dried pepper water until the cowpea is completely submerged, leaving a little space in the bottle mouth, and then pour the white wine and seal it.

4. It can be eaten after 4 days at room temperature. Try to use water-free and oil-free chopsticks to pick up the soaked sour beans.

Tips:

1, cowpea must be dried as much as possible, and then soaked in the jar. During the whole production process, all materials and tools should not be stained with raw water and oil, otherwise it will easily rot and deteriorate.

2. The preserved kimchi water can be used to soak other vegetables. Such as pepper, cucumber, carrot, white radish, ginger and so on. But these vegetables don't need to be scalded in advance, but it should be noted that they also need to be thoroughly dried in advance.

3. When adding other vegetables, it is also necessary to add a proper amount of salt to the jar. Putting white wine can put rotten raw white flowers of sour beans. If white flowers are found in the bottle during the pickling process, if it is not too serious, you can pour a proper amount of high-degree white wine and let it stand for 1-2 days to disappear. If it is too serious, it can only be discarded and cannot be eaten.

4. If you like to eat spicy food, you can add a few dried red peppers to cook together when boiling pepper water, so that the pickled beans will have a slight spicy taste.