So my family loves it. However, many sour beans sold in the market have lost their original taste because of the addition of preservatives. The following is a brief introduction to the pickling method of farm sour beans. Beans are home-cooked dishes on my parents' dinner table in summer, and they are also seasonal dishes for rural people. So this season, my mother will use her own beans to make all kinds of delicious food, such as fried beans, stewed beans with ribs, fried meat with beans, steamed buns with beans and so on.
There is definitely no meticulous unity of farmers' own small-scale pickling, that is, it is just a commodity that looks like chicken ribs! In fact, in life, you can buy some beans and pickle them yourself, which will taste more fragrant and pure! ? Chop onion, ginger, garlic and pepper; Hot oil pan, stir-fried Jiang Mo dried Chili and minced garlic; (2) Add minced meat and stir fry, preferably pork belly; Add sour beans, green peppers and chopped green onion, stir well, add salt and chicken essence to taste, and then add pepper oil and stir well.
Many people have a bad appetite in summer. When they don't like to eat, hot and sour beans can just increase their appetite. When pickling sour beans, you need to choose tender beans first, so that the pickled sour beans are sour, crisp and refreshing. Specially bought big meat to eat, because sour beans especially eat oil. If it is fried with beef and mutton, it doesn't feel like when I was a child. After all, this dish has grown from a snack to a big dish. There must be many friends like me. Clean it, control the moisture slightly, put it directly into the pickle jar, put the side dish until it is submerged by pickle water, then cover it and eat it the day before. Sour and appetizing, it is one of my favorite side dishes.