2, the black beans into the pan, medium heat frying black beans dry

3, turn the heat to fry until the black beans skin crack, turn off the fire and wait for the cooling

4, take a clean container without oil or water, put in the cooled black beans, pour in the bottle of balsamic vinegar; vinegar portion of the amount of completely submerge the black beans shall prevail, how much you can According to their own preferences to decide, in the surface of the garlic

5, the container will be sealed up, placed in a cool place or the refrigerator to keep 7 can be eaten.

Cooking tips:

1, it is recommended that we use glass containers, because the plastic box is easy to be corroded by the vinegar;

2, soaked, each black beans are full of shiny, 7 days after opening the lid, a strong vinegar aroma to meet the face of the mouth, so that people are mouth-watering. Not accustomed to eating pure sour taste friends, you can add the right amount of crushed mustard, eat up a better taste;

3, vinegar soaked black beans have 2 kinds of practices: one is cooked beans soaked in vinegar, the second is to fry the beans soaked in vinegar. 2 methods have their own advantages and disadvantages, cooked beans soaked in vinegar taste good, marinating time is short, but it will lose some of the nutrients; raw beans soaked in vinegar marinate for a longer period of time, the taste is poorer, but the nutrient is richer.