The method of pickling sour beans at home is as follows:

Material preparation: 5 pounds of long cowpeas, 20 millet peppers, 250g of salt, etc.

1. Wash the long cowpeas with clean water in advance, and then put them outdoors to dry the surface moisture. Then prepare a pot that has not touched oil, then fill the pot with water, boil it, and use it. Used for soup beans.

2. Wait for the long cowpeas to dry and collect the water on the surface, then put them into a pot of boiling water one by one, but do not need to blanch them for too long. After the long cowpeas turn green, immediately Remove from the pan so as to maintain the crispy texture of the long cowpeas.

3. Put the blanched long cowpeas in a basin and let it cool slightly. Add 250 grams of salt to the water in which the long cowpeas have been blanched, then stir evenly to dissolve the salt, then take it out and let it cool for later use. .

4. Prepare a clean, water-free and oil-free jar. First, put the long cowpeas into the jar layer by layer. Add the millet peppers in the middle and press them as tightly as possible. most.

5. After the salt water has cooled down, put the salt water jar into the jar filled with long cowpeas. The salt water must not cover the long cowpeas, so that during the pickling process, the long cowpeas will not be exposed to the Let the air oxidize and rot, then seal the jar and place it in a cool and dry place to ferment for 15 to 20 days.