1. What are the pickling methods for hot and sour cowpea horns? Prepare the jar beans and try to choose the finer ones. Break off both ends and wash them. Put it in a pot and soak the beans in boiling water. I usually soak in the morning, cut and marinate at noon, and fry at night. A few hours later, the beans in the jar have changed color. Cut into small pieces and prepare garlic. Put it in a bowl, add more salt and marinate it until evening. Heat the oil and add pepper and ginger. Pour in the jar and stir fry the beans. Add some sugar and stir fry for a while. Load the plate. Although this hot and sour jar bean has been eaten all day, it is definitely worth it. Pay attention to the selection of fine jar beans, blanch them in boiling water for several hours, cut them at noon and marinate them until evening. Be sure to fry with garlic and pepper, and add more oil. Do not add water. Don't fry them for a long time. It didn't taste good the first day, but it was absolutely sour and refreshing the next day.
Second, fresh beans are washed and chopped (mainly delicious). Put the chopped beans into a small pot with a lid. Add refined salt to kill the water in the beans, and the beans killed by water are greener and more brittle. Pour cold water into the pot, take the beans as the standard, add red pepper, garlic slices and pepper, and pour white vinegar. Cook on the fire. Pour the cooked soup into a small pot with beans while it is hot. Cover and wait for a few hours to eat.
Thirdly, soak cowpea in salt water, take it out and put it on the pier, cut it into 4 cm long sections with a knife and put it in a plate to form steamed bread; Add monosodium glutamate, red oil, sugar, sesame oil, pepper oil and sand tea sauce into the bowl to make a flavor juice, pour it on the peas in the plate and mix well.
What are the pickling methods of hot and sour cowpea horns? Wash and drain beans, wash and drain red peppers, wash empty bottles and pebbles for later use, drain beans, cut them into sections and put them in a larger pot. Slice the red pepper, put it in a pot filled with beans, shred the ginger and garlic with a knife, put the cut ginger and garlic together in the pot, add a proper amount of salt and two spoonfuls of sugar, mix well, put it in the pot, and put it in the pot after the salt and sugar are fully dissolved. You can boil some boiling water and add a proper amount of salt, then pour it into the bottle when it is cool, and the beans must be completely immersed in water), and put it into the bottle for about 15 days (depending on the cold and warm weather and different curing time).