Ingredients: beans, pepper, salt, minced meat and minced garlic.

Exercise: 1, put water in the pot, add pepper and salt to boil, and let it cool. Appropriate amount of beans, washed and cut into sections, soaked with kitchen towel or completely dried (if there is a big jar, the whole beans can be submerged).

2. Wash and dry the pickle jar. Put pepper salt water and beans in a jar. Water should not flow through the beans, but don't fill them up. Try to occupy 3/4 of the jar space, then add some high-alcohol liquor, and put some dried peppers if you like spicy food. Finally, seal the jar mouth with clear water and put it in a cool and ventilated place for 4-5 days.

3. Add minced meat and minced garlic when eating and stir-fry until cooked. If it is summer, pickled kimchi should be pickled for a short time, and it will rot after a long time.

Simple and rapid method for make sour beans

1. Wash and dry the long beans first.

2. Chop dried beans.

3. Chop garlic.

4. Put chopped beans and minced garlic into plastic bottles (preferably glass bottles). I just mixed it with salt in a plastic bottle full of chocolate. Usually, the amount of salt in cooking is enough.

5. Put the lid on and put it away. Under normal circumstances, beans become edible in Huang Shi after two days. When the weather is hot, they can eat for a day. If you like sour food, you can leave them for a day or two.

1, I didn't remember to take pictures until the 2nd, so I specifically said that I can eat it on the 3rd, not too sour, because cooking is convenient, but I can't leave it for too long. Generally, it is enough to cook two meals, which is too sour after a long time.

Pickle raw materials: radish, carrot, Chinese cabbage, red bean,,.

Before making, wash the pickle jar and dry it. Then the raw materials to be brewed are washed and dried. Boil a small pot of boiling water (depending on the amount of raw materials and the size of the pickle jar). After the water is boiled, add salt, pepper and star anise, then turn off the fire and let it cool.

Slice the raw materials, put them into a pickle jar, and pour cold boiled water into the jar to make the water drown the vegetable noodles. Adding ginger slices to the water can increase the flavor of kimchi, and the soaked Jiang Ye is delicious. If you like spicy food, you can add some dried onions to the water.

Key points of kimchi: If you put more salt in kimchi, the pickled vegetables will be salty, but if you put less salt, the pickled vegetables will be sour. Personally, I prefer pickles, so I like to put less salt.

However, if you put too little salt in the jar, it will bubble and rot easily. Later, an expert pointed out a trick: if you find foam in the jar, add a spoonful of salt to it. After some attempts, sure enough, the bubbles disappeared the next day after adding salt.

Tip: It is best to use carrots when making kimchi for the first time, because the marinade soaked in carrots will not go bad, and it is easy to see whether kimchi has been soaked (usually within a week) by appearance. Once the red color on the carrot skin fades, the marinade turns red and the radish meat turns pink, it can be eaten.