1, long cowpeas washed with water in advance, and then put it outdoors to dry the surface water, and then prepare a pot that has not touched the oil, and then fill the pot with water to bring it to a boil for soup bean curd use.
2, wait for the long cowpeas to dry the surface of the water to retrieve, and then a zhang a zhang put into the boiling water pot hot, but do not need to hot too long, the long cowpeas turn bright green, immediately after the pot, so as to keep the long cowpeas crispy texture.
3, blanched long cowpeas in a pot until slightly cool, in the blanched long cowpea water add 250 grams of salt, and then stir well, the salt stirred, and then out of the cool standby.
4. Prepare a clean jar without water or oil, put the cowpeas one layer at a time, and put the peppers in as well, and press them as firmly as possible.
5, wait for the salt water to cool down, then put the salt water into the jar stuffed with long cowpeas, the salt water must be not over the long cowpeas, so that in the process of pickling, the long cowpeas will not meet the air oxidation rot, and then the altar is sealed, put it in a cool and dry place, and the fermentation can be 15-20 days.
6, so a crunchy and delicious, delicious and appetizing pickled beans on the production is completed