Hello, everyone, I'm Yue Yue's mother. Many friends like to eat sour beans. It's sour and crisp, and it's a special meal. I will pickle more beans this season every year. Anyway, I can't finish the beans grown at home, and I can eat them for a long time. Pickling sour beans is very simple, but it's often difficult to make simple things well. Today, I'll teach you a few important points and learn how to pickle them, which are delicious and won't go bad.

First method

Pickled sour beans beans 3 kg salt 150 g pepper, a little white wine and a few drops.

1, first of all, clean the beans you bought. If you want the sour beans to taste crisp and refreshing, you must choose tender fresh beans, which means that the beans are tender when you pinch them with your fingers. On the contrary, the beans are not suitable for making sour beans if their skin is too thin.

2, after washing, put it in a cool and ventilated place to dry the water, don't put it in the sun.

3. Pour clean water into the pot, add150g salt, add a handful of pepper to enhance the flavor, fire and boil the water, stir with a spoon in the middle to completely melt the salt, turn off the fire after the water is boiled, and pour it out to cool.

4. Dry the beans, align the heads of the beans, prepare a water-free and oil-free glass jar, put the beans in a dish, and finally put in 2 pieces of ginger and millet spicy, or not.

5. Finally, pour in the cold salt water. It is best that the water can not pass through the beans, and if it is not enough, add some cold boiled water, and then drop a few drops of high-alcohol liquor, which can last longer.

7. Cover it and put it in a cool and ventilated place. You can eat it after pickling for 3 days. It is sour, crisp and refreshing, especially appetizing.

The second method:

Pickled sour beans beans 300g salt100g garlic ginger millet spicy.

1, the previous steps are the same as above, and the beans are washed and dried.

2. Cut the dried beans into sections 0.5 to 0.7 cm long, cut them and put them in a larger basin.

3. Garlic is essential for pickled beans, pat and chop, cut ginger into powder, and cut millet into rings.

4. Add100g of salt to the chopped beans, and stir evenly by hand, then add the ginger, garlic and millet, and stir evenly.

5. Mix well, put it into a water-free and oil-free glass jar and marinate it in a cool and ventilated place for about 7 to 8 days.

6, the color of the beans becomes darker, and it smells like a fragrance. Just taste it again, and it will be spicy and crisp.

Using it to make minced meat and sour beans is so fragrant that it is absolutely excellent for bibimbap.

Collect it if you like! If you think this article is helpful to you, please help me like it, forward it and comment on it. Thank you for watching.