Hunan local specialty sour knife beans, spicy crisp special delicious, a learning will, do to the family to taste fresh. Knife beans in the vegetable belongs to a niche one, like to eat not many people, fresh, no matter how to fry and eat, the flavor is still difficult to get rid of the vulgarity of the bland, so it is often forgotten, even if you occasionally see it on the market, but also placed in the least conspicuous place, even if it is the countryside farmers will only be planted 1 to 2 trees, more than afraid that no one eat waste.
However, a different way to eat the knife beans, pickled up and made into a sour knife beans, off the bone, the taste is completely different, sour and crisp unique flavor, popularity is no less than the pickled bean curd, cut fine fried meat is especially fragrant, can also be used as a breakfast noodle and porridge side dishes, very appetizing.
Cutter's bean is a twining herbaceous vine, because of the high similarity between the flower of the knife bean and the lentil flower, often confused with them when I was a child, only to bear fruit to distinguish. In addition to rich in protein, dietary fiber, calcium, etc., but also contains hemagglutinin, cut bean acid and other substances, the seeds can be used as medicine.
Knife beans pickling method is very simple, I remember when I was a child common mother will knife beans and ready-made chopped chili peppers pickled together, usually 3 days or so knife beans completely yellow and acidic, you can open food, then my sister and I always think about, take a pair of chopsticks every now and then to clip a piece of snacks to eat, and sour and spicy, inevitably half a cup of water down, but it's addictive.
This year, because of the weather, the production of red peppers is low, although there is no ready-made chopped hot spicy used to pickle beans, but there are still half a jar at home last year's homemade soaked peppers old sour water, used to pickle beans effect is very good, you can greatly shorten the fermentation time of the knife beans.
The specific method of pickled beans is as follows:
Prepared materials: 500 grams of beans, 1 bowl of old sour water, millet red pepper 8, a high degree of white wine 50 grams of salt 5 grams of vinegar 30 grams of sugar, a little.
Start making:
First step: buy the tender beans without drum seeds, can also be used to slightly fold the beans inward, the softer for the tender beans, harder and yellowish color shows that some of the beans old;
Second step: remove the insect bites part of the beans and the ends of the beans tibi, and in the direction of the two sides will be the rough edge of the thorns torn off;
Third step: Knife beans and red pepper clean, placed in the sun to dry, sun to soft moisture content of less than 60% of the best, so that it can be very good to maintain the crispiness of the knife beans;
The fourth step: the knife beans cut into length of 5 to 6 centimeters of the small pieces, and then each of the small pieces and then cut into the height of half a centimeter connected to the small strip;
The fifth step: the old sour water into a clean pot, according to the 1:1 ratio of adding water, then add the water, and then add the water, and then the water, and then the water, and then the water. The proportion of water, then add balsamic vinegar, sugar, salt, white wine, stir evenly with chopsticks or a spoon, open the fire boil and cool, it will be sour water;
Sixth step: millet chili and cut beans into a clean container without water and oil, then add the right amount of salt and white wine mix well;
Seventh step: pour the sour water, the amount of sour water must be no more than the beans, if there is not enough to add an appropriate amount of cool white wine, then add a small piece of cold water, then add a small piece of water, then add a small strip of cold white water, then add a small piece of cold white water. Add an appropriate amount of cool white, and add a small amount of salt, and then sprinkled into a little white wine, cover the lid sealed, altar along the injection of water to prevent the entry of air;
Step 8: the container into the ventilation and light, to give everything to the time to let it quietly fermentation, such as this 35 ℃ ~ 36 ℃ of high temperature, the next day of the knife beans began to turn yellow;
Step 9: 3 days later, the knife beans After 3 days, the fermentation is completed, the color is yellow, the mouth is sour, crisp and fragrant, can be used directly as a breakfast or porridge side dishes, with which the fried meat is superb, my family used it to fry beef and add sour chili, the texture of the new taste, the flavor is unique.