Nowadays, drying beans in rural areas is a traditional habit, just like drying bacon and pickled vegetables. It is not only a very simple lifestyle, but also a daily food necessity. Under the inheritance of historical tradition, it has gradually become a habit.

Step 1: Buy materials.

First of all, we should choose some green, crisp and tender beans, without insect eyes, dense pockmarks or light colors, and without full seeds. Because cowpea is white and full of seeds, it proves that this bean is old and gluten. When it is dry, it will bite the embedded teeth. You must be green.

Step 2: Wash and blanch.

After we buy back the beans, we should check all the roots while cleaning them, and pick them out if there are wormholes in the beans. Then boil water and pour two spoonfuls of salt. After the water boils, add cowpeas in batches and take them out for 3 minutes. The purpose of blanching is to inactivate cowpea, otherwise it will be difficult to dry and the taste and taste will not be very good.

Step 3: expose it to the sun.

Blanched beans can be completely dried in the sun for one day and one night. You can put it on the roof to dry. At that time, one by one. After you do it, you may see a lot less. Look carefully, there is no trace at all. In fact, the water content of beans is huge, and the shrinkage is still very severe. Counting 20 kilograms of cowpeas, the dried beans are less than 2 kilograms, which shows that the water content of beans is as high as 90%.