Soaking sour cowpeas is very refreshing. When used to stir-fry minced pork and sour beans, it is a great addition to rice. Moreover, homemade sour cowpeas taste much better than those bought outside, and are clean and hygienic. ”

Buy fresh young cowpeas

Remove both ends

Soak in water and add 1 tablespoon Soak flour and 1 tablespoon baking soda for 20 minutes

Rinse carefully

Drain the water

Then wash it twice with cold boiled water to fully remove the raw water

Soak the kimchi in a jar

Add pickling salt

Add white wine

Cover the lid, add cold boiled water to the edge of the jar and seal it

It can be eaten within four days, but the nitrite content will be the lowest after 20 days.

Sour cowpea is a very refreshing appetizer, especially In the hot summer, when you don’t have much appetite, take a few bites of the sour and delicious sour cowpeas, and your appetite will suddenly rise.

Sour cowpeas are sold in markets and supermarkets, but those bought from outside are not suitable. Firstly, I am afraid that it is not hygienic, and secondly, I am afraid that it is unhealthy. Besides, the preparation of sour cowpea is very simple and can be made at home.

1. Go to the market to buy fresh tender beans. If you live in a rural area, you may have them at home. It's the best. Pick out the beans with insect eyes and diseases, rinse them with water and dry them.

2. Prepare a container for pickling the beans, which can be a jar, a ceramic jar, or a glass. Bottles, but do not use plastic containers. After washing, soak in boiling water to sterilize and completely dry out the water.

3. Plate four or five completely dried beans into a plate. Put it into the container. If you don't know how to plate it, you can also tie it with cotton thread. 4. Place the plated beans in the container one by one, press them tightly, and don't put them too full, leaving a little distance from the mouth of the container. .

5. Use boiling water to brew some light salt water. The saltiness depends on your own taste. You can also add a little rock sugar to enhance the taste. Let it cool and pour it into the container. The salt water should completely cover the beans. If it is spicy, you can cut the dried red pepper into sections and soak them together. Finally, add a little high-quality white wine.

6. Place a clean stone or plate on the container to prevent the beans from floating. Out of the water. Remember, the pressed stuff must be clean and free of water and oil. Then seal the mouth of the container with plastic wrap, cover it tightly, and put it in a cool place. After three or five days, you can smell the sour aroma. , the delicious pickled beans are ready.

Pickled beans are great for rice. My family usually starts preparing pickled beans when the weather starts to get cold, around the end of autumn and the beginning of winter. There aren’t many points left! Let’s briefly talk about how to do it, as a reference for the questioner! First, take the picture above

1. Prepare fresh beans (cowpeas), which are relatively tender and crispy (cannot use old ones, they are not delicious). Wash them and put them in a cool place to dry. Fresh millet peppers or string peppers are also washed and dried for later use.

2. Cut the dried green beans into sections, about two centimeters, and add edible salt (the amount of salt is about the same so that each green bean can be evenly coated with salt grains. Don’t use too little. The green beans are easy to use. (bad,) stir well and set aside until the beans become wilted and water comes out.

3. Remove the stems of dried millet peppers (or string peppers) and chop them into pieces. Peel some garlic in advance and chop the garlic (you can have more minced garlic to make the pickled beans taste better), pour Stir in the beans!

4. Use washed and dried glass bottles (plastic bottles are also acceptable. I always use whatever bottles I have at home...steam the glass bottles, and just wash and dry the plastic bottles! Try to choose a bottle with a small mouth. Large-diameter bottles are prone to breakage when exposed to air (more beans are exposed to air). Stuff the stirred beans into the bottle. The stronger the stuffing, the better. Remember to pour in the water from the pickling of the beans as well! Cap the bottle tightly and put it in a cool and ventilated place!

When the beans change color and turn yellow, they are fermented and ready to eat! Sour, spicy, crunchy and delicious!

Cowpeas are familiar to everyone. They have a crisp taste, are rich in nutrients and are delicious. Every household in our rural areas grows vegetables. Cowpeas will become old if they are not eaten completely. They can be made into pickled beans or dried in the sun, which can be stored for a long time. It is delicious and pickled sour cowpeas. Every step of the selection, processing, sauce and pickling of the beans is very important.

Cowpea is also a vegetable that we often eat in our lives. It has a crisp texture, rich nutrition and delicious taste. I am from a rural area. We all grow our own vegetables. We grow a lot of cowpeas every year and use them for stir-fry when they are cooked. , making dumplings are very delicious, and cowpeas get old easily. We all dry the cowpeas into dried beans, or pickle them into pickled beans. They are not only delicious but can be stored for a long time. Let’s share how to pickle sour cowpeas. preparation method. 1. Pickling method of sour cowpeas

1. Prepare ingredients: beans, spicy millet, pepper, star anise, bay leaves, ginger, salt, white wine

2. Pickle sour cowpeas, Choose fresh and tender cowpeas, which taste better after pickling. Wash the cowpeas and dry them. Wash the millet and drain the water. You don’t have to put it in if you don’t like it. Boil water in a pot and add an appropriate amount of it. water.

3. Wash the peppercorns, star anise and bay leaves, add the ginger slices and salt, bring to a boil over high heat and cook for a few minutes. After the aroma is cooked, turn off the heat and leave to cool. Prepare a clean The container should be water-free and oil-free. It is best to scald it with boiling water or white wine.

4. Put the dried beans into a container, press it with your hands, put the millet into it, and pour the cooled sauce into it. The juice must cover the beans, and then Add a little white wine, cover and seal, and marinate for a month. The marinated sour cowpeas are very delicious when used to stir-fry meat, make steamed buns, etc. 2. Tips for pickling sour cowpeas

1. There are many ways to pickle sour cowpeas, and each method is different. Pickle them according to your own preferences. No matter how you pickle them, you must Choose fresh and tender cowpeas, which will taste crispier after pickling.

2. After washing the cowpeas, be sure to dry them so that they are not easy to break when pickled. When making the sauce, add a little spice to make the pickled sauce more delicious. Be sure to let it cool before adding it to the cowpeas.

3. The container for pickling sour cowpeas must be water-free and oil-free, so that it is not easy to break. The sauce must not cover the cowpeas. It must be sealed and placed in a cool place for marinating. If you eat it for a month, it will taste better.

Summary: The sour cowpeas are just pickled. They are sour, crispy, and appetizing. They are very delicious when used for stir-fries, steamed buns, noodles, etc. The recipe is also very simple. You can make them at home, and they are delicious. It’s also affordable. I still have sour cowpea at home. I like to use it to make noodles and steamed buns. If you like it, you can try it.

1. Buy green and slender young cowpeas, remove the heads and tails, and clean them.

2 Soak in water, add a tablespoon of flour and a tablespoon of baking soda, and soak for 20 minutes

3 Rinse carefully

4 Drain the water

5 Then wash twice with cold boiled water to fully remove the raw water

6 Soak the kimchi jar

7 Add pickling salt

8 Add white wine

9 Cover the lid, add cold boiled water to the edge of the jar and seal it well

10 It can be eaten in four days, but the nitrite content will be the lowest after 20 days

Boil water in a pot, add green dried beans, boil for about a minute, and remove Rinse with cold water, cool to room temperature, drain and set aside.

Put in another pot of water, add salt, white vinegar, and chili pepper, bring it to a boil, let it cool naturally, add dried beans, and soak for a week.

I speak lightly. , I hope my answer can be helpful to you. There are many ways to make pickled cowpeas. I am from Chongqing, and everyone in the Sichuan and Chongqing areas will have a kimchi jar at home. Some kimchi jars have even been passed down for decades. Today I will tell you how to pickle cowpeas in Sichuan kimchi. Made.

First of all, you need to choose a kimchi jar with good sealing, preferably ceramic and opaque. First, check the sealing of the jar. The usual method is to take off the lid of the jar and pour it into the jar. Along the water, throw the lit newspaper into the jar and cover it with the lid. If all the water can be sucked into the jar, it proves that the jar is well sealed and suitable for making kimchi.

After preparing the jar, start preparing the salt water, boil water in a pot, add green peppercorns, bring to a boil, then add pickle salt until the salt water is saturated. Wait for the salt water to cool down and then pour it into the jar. The water level should reach about one-third of the jar. Add high-strength white wine, spicy millet, a large amount of garlic cloves, and old ginger. Cover and ferment for about a week. Remember not to add the cowpeas at this time.

After one week of fermentation, open the jar. If bubbles are found in the jar, it means that the pickle fungus is growing well and the cowpeas can be added. After washing the cowpeas, they must be dried. Do not bring raw water into the jar, otherwise flowers will easily grow in the kimchi jar. If there is old salt water, add some old salt water to speed up the maturation time of the kimchi. Then add some rock sugar, cover the lid, etc. It will be ready to eat in about ten days.

The weather is getting hotter and hotter, and many people have little appetite for food. At this time, cut the sour cowpeas into sections and fry them with peppers. It is very delicious. It’s appetizing and many people like to eat it. Taking advantage of the hot weather and fast fermentation, let's make a jar of sour cowpeas and eat them. Now I will introduce how I usually make sour cowpeas.

In order to make the sour cowpeas crispier, I usually go to the vegetable market earlier to pick out a handful of fresh beans. When choosing beans, I should pay attention to choosing ones that are relatively green and tender and have no insect holes. Because the white beans are older and have a soft texture, the soaked cowpeas are not crisp enough and are suitable for frying.

After buying the beans, wash them and dry them in the sun for two hours until soft (you can dry them for about a day without sunlight). The sour beans will be more tough after drying. If you like it crispier, you can skip this step and marinate directly.

It is best to choose a special pickle jar or a wide-mouth glass bottle as the pickling container. Do not use plastic bottles. In order to ensure the quality of pickling water when making sour cowpeas, it is necessary to ensure that everything involved in the whole process is free of oil and stains, and it is best to keep them dry.

Making the pickling water is the most important step. It directly determines the quality of your jar of sour beans. First, boil the water in a clean pot. Add salt, rock sugar, and wait for the pickling water to cool before using. The amount of water depends on the size of the jar and the amount of beans. It is best to slightly cover the beans but leave some remaining space in the container. You can also add peppercorns, spices, dried chili peppers, etc. according to personal preference.

Prepare all the ingredients, roll a small handful of beans into a circle, and place them layer by layer on the kimchi jar. Pour in the pickled water made earlier. The pickled water should completely submerge the beans. You can also add some alcohol to it to prevent foaming. Remember to seal the pickle jar with wet gauze.

Then wait a week or two before eating. However, pickled foods contain a lot of nitrite, so they should not be eaten often.