Method 1 of pickling sour beans 1 fresh long beans Pick out the ones with insect eyes, wash them, drain them, and put them in the sun for 30 minutes.
2 Put the sun-dried beans into a container, evenly sprinkle with appropriate amount of salt, and knead the beans to make them more green.
Prepare a large amount of rice washing water, put it in an oil-free pot, and let it cool for later use.
4. Wash and dry the pickle jar, add the beans, and try to compact it as much as possible.
Sprinkle a little salt, pepper, rock sugar and red pepper on the beans.
6. Pour the cooled rice-washing water into the jar, be sure not to pass the beans, and finally pour a little high-alcohol liquor and seal the jar.
Generally, it can be eaten in 3 to 7 days in summer and longer in winter. The emerald green of the beans slowly turns into emerald yellow and can be eaten.
Pickling method of sour beans 2. Long beans, salt, star anise, pepper, fragrant leaves, cinnamon, pepper and garlic.
1, wash the fresh long beans first, and pick out the wormy or bad parts.
2. Put the washed long beans on a bamboo bat and put them in a cool place to control the moisture of the beans. This step is very critical, and the moisture must be controlled, otherwise the beans will easily break during the pickling process.
3. During the period of water control of beans, pour water into the soup pot, add pepper, star anise, fragrant leaves and cinnamon, and boil the water over high fire.
4. Turn off the fire after the water is boiled, add salt to the water, stir and melt it with a clean, waterless and oil-free chopsticks, and then put the juice aside to cool. (Add one or two salts to a catty of beans)
5. Put the dried long beans in a clean, water-free and oil-free sealed jar, peel the garlic, wash and dry it, cut it into pieces with a knife, put it in the sealed jar, and then add the dried peppers.
6. At this time, pour in the cool feed water. The amount of water does not exceed the beans. If there is less water, it is best to press the beans with a heavy object and try to soak the beans in the water to prevent the beans that have not been soaked in water from being bad.
7. Pour the survived aniseed into a sealed jar, seal the beans with two bottles of high-level white wine on the surface, then cover the sealing cover and put it in a cool place, and you can eat it in a week.