Because of the hot weather in summer, I always feel that I can't eat. While eating tender cucumbers, tomatoes, watermelons, cantaloupes and other fruits and vegetables rich in water, don't forget that there is another delicious food. That's pickled beans. A large number of cowpeas are on the market in summer. At this time, beans are fresh and most suitable for pickling sour beans. They are fresh and delicious, very delicious. When you have no appetite in summer, eat more delicious sour beans. The slightly sour taste can not only promote digestion, but also relieve boredom, and it tastes good. But when pickling sour beans in summer, you can't just put salt. After the chef taught me two tricks, the sour beans won't go bad for a year. Let's talk about specific methods.

1. Soak cowpea with light salt water first to remove pesticide residues. Soak for at least half an hour, because cowpea will use pesticides and growth hormones to prevent pests during its growth. These are not only bad for eating, but also pickled beans are easy to deteriorate, so cowpeas can be stored for a longer time and will not deteriorate for a year. This is the first coup.

2. In addition, pay attention to the proportion of raw materials of pickled beans. The ratio of cowpea to boiled water and salt is 10: 10: 1, and the ratio of salt to liquor is 5: 1. Liquor is something we must add, which can not only promote fermentation, but also effectively reduce the deterioration problem, making cowpea sour, crisp and delicious. This is the second coup.

3. Now start pickling sour beans. When choosing cowpea, pay attention to cowpea is not damaged, and it feels hard. This kind of cowpea is very fresh, and the pickled sour beans are crisp and delicious.

4. Clean cowpea and soak it in salt water. Be sure to dry cowpea. The purpose of drying is to drain water, so that the water in cowpea can be separated out as much as possible, which can effectively prevent bacteria.

5. Add water and salt to the pot, and add a little star anise and pepper. Then we boil the water in the pot and melt the salt water completely, and the fragrance of star anise and pepper comes out slightly. Then wait for the soaking water to cool down, so that the soaking water will be fine.

6. Don't add water to beans, and then add white wine, so that beans are delicious and not easy to go bad. After curing for 20 days, we can eat delicious sour beans.

1, kimchi beans should be eaten after 20 days.

After pickling, we shouldn't eat sour beans in a hurry. After 20 days, the sour and crisp taste of sour beans has come out. In addition, the nitrite after 20 days is actually the lowest, which is good for us to eat.

2. Finally, add liquor.

After the pickled water doesn't pass the beans, we finally add white wine and seal the bottle mouth so as not to go bad.

The above is an article written by my second sister about pickled beans in summer. Only salt goes bad easily. The chef taught me two tricks, which were sour, crisp and delicious for a year. Welcome to communicate with second sister more!