Pickling method:
1. Select fresh and tender cowpea, wash it and cut it into small pieces about 5cm, put it in water to boil, scoop it up and spread it for cooling, put it in a pickle jar, and then add the washed and drained pepper.
2. Boil 1 kg of water, add salt, let it cool, pour it into the pickle jar, and drown the cowpea.
3. Fill the edge of the altar with cold water and seal it. You can eat it in about 10 days.
Precautions: add water along the altar in time.
Features: light yellow in color, fragrant in taste and crisp and tender in quality.
Pickled cowpea horn in sauce
Ingredients: cowpea1000g, salt150g, and soybean paste 300g.
Exercise:
1. Wash the tender cowpea horn and cut it into 3.3 cm long sections.
2. Marinate cowpea with 15%-20% of the weight of cowpea horn 1 day, then take out cowpea, control salt water, and dry the surface.
3. Put it in a gauze bag, prick it, and put it in a sauce jar for one month. Take whatever you want. If mixed with sesame oil or pepper oil, it tastes better.
Tip: You must pay attention to the fact that it is impossible for you to get out of oil during the whole process. Even when eating, don't use unclean chopsticks to add to the basin, which can last for a long time.
Pickled cowpea with chopped pepper
Ingredients: 200g cowpea, 4 tbsp chopped pepper, 1 tbsp high-alcohol liquor.
Pickling process:
1. Pick the old roots at both ends of tender cowpea, wash them with clear water and dry them.
2. Cut Jiangdou Gan into small pieces with a knife. The length of cowpea segments depends on your own preferences.
3. Put the chopped cowpea segments into a clean oil-free and water-free container, and add 2 tablespoons chopped peppers.
4. Stir the chopped pepper and cowpea evenly with clean, water-free and oil-free chopsticks.
5. Use a clean water-free and oil-free spoon to put the mixed cowpea and pepper into a clean water-free and oil-free bottle.
6, until the bottle mouth is eight full.
7. Put the remaining chopped peppers into the bottle mouth with a clean, water-free and oil-free spoon.
8. Pour a layer of white wine on the chopped pepper and seal it.
9. Cover the bottle cap and store it in a cool and dark place.
Tip:
1, wash the cowpea and dry it in the air. During the whole production process, make sure that the container is clean, oil-free and water-free, otherwise any link stained with water and oil will easily accelerate the deterioration of cowpea, which is not conducive to long-term preservation.
2. Marinate until the cowpea turns from green to yellow, and serve.
Rapid pickling method of sour beans
Raw materials: beans1000g, dried peppers 30g, a piece of ginger, 200g of salt and 20g of white wine.
Exercise:
1, fresh cowpea Pick two ends of the beans, clean them, and put them in the sun for about two hours; Don't forget to look through it several times on the way.
2. Wash dried peppers and cut into pieces. Wash, peel and chop ginger.
3. Cut the dried beans into small pieces on a clean, oil-free and water-free chopping board.
4. Prepare a clean oil-free bowl, add chopped beans, and add chopped peppers and ginger together. Rub well with fine salt.
5. Prepare several small glass bottles with the capacity of 150-200ml for pickling, and clean them with clear water, especially to ensure oil-free.
6. Blanch the glass bottle with hot water and disinfect it. Invert the glass bottle, drain the water, and air dry to 100% for drying.
7. Pour out the excess pickling water in the beans.
8. Put the mixed beans into the bottle with a spoon and add the white wine. It would be best if the raw pickle water in the pickle jar was added to the glass bottle. No, just add some water with pickled beans.
9. Prepare a pebble that has just been washed to compact the beans.
10. Stick a plastic film on the bottle mouth to isolate the air, and tighten the lid.
Pickling method of sour cowpea
Main raw materials: 2 kg of long cowpea.
Main auxiliary materials and seasonings: more than 30 pieces of pepper, 4 pieces of fragrant leaves, 4 pieces of cinnamon 1-2, 4 pieces of spiced star anise, 4 pieces of dried red pepper, 5 pieces of ginger, a small bottle of pickled pepper with a net weight of about 80g, 40g of rock sugar, one tablespoon of salt and 60ml of white wine.
Preparation process:
1. Prepare main raw material: cowpea. (The choice of cowpeas should be tender blue, and it is best not to choose white cowpeas with beans. The white cowpea is old, and the sour cowpea is not brittle or tough, and the taste is not good. )
2. Prepare the required auxiliary materials and seasonings: more than 30 pieces of pepper, 4 pieces of fragrant leaves, 4 pieces of cinnamon 1-2, 4 pieces of spiced star anise, 4 pieces of dried red pepper, a small bottle of pickled pepper with a net weight of about 80g, 40g of rock sugar, one tablespoon of salt and 60ml of white wine.
3. In a large enough pot or container, add water that can't exceed cowpea, and add auxiliary materials: pepper, fragrant leaves, cinnamon, star anise, dried red pepper and one tablespoon of salt. After boiling for 2 minutes, turn off the fire and let it cool. As for the amount of salt, you can taste the salinity yourself, which is more salty than usual cooking. )
Boiled salt water should be completely cooled before use.
5. Select 2 stems from cowpea, wash them, and put them in a ventilated place to dry the water on the surface, or dry the water.
6, completely drained long cowpea, divided into several equal parts, like a knot.