2. Dry and cut into small cubes.
3. Add appropriate amount of salt according to personal taste and stir well.
4. Press it tightly in the bottle. If the bottle is not full, knead the plastic wrap into a ball and fill the bottle mouth. Pour it into a bowl and add half a bowl of water.
Don't put it in the refrigerator, keep it at room temperature. One day in summer and three days in winter, until the sour beans and the water in the bowl turn into a faint earthy smell. )
5. garlic, chopped pepper, (sour beans don't need to be washed, they have been cleaned before pickling. )
Heat the oil, add garlic and pepper, add a little salt, then add sour beans and stir-fry for a while.
Stir-fried sour beans don't need salt. )
1. Add a proper amount of salt (not limited, only for sterilization), 2-3 slices of pepper and ginger, and add some pepper if you like spicy food.
2. Boil it in a pot and let it cool.
3. Prepare a big bottle, pour boiling water into it, then wash a handful of cowpea and blanch it with boiling water.
Take it out at once and put it in the bottle while it is hot. This step is crucial. I tried to put it in without ironing.
Put it in the refrigerator again, and it will still be green and not delicious for a week. Leave the bottle open.
Let it cool for 1-2 hours, then cover it (let it stand at room temperature for one night for the first time, and then put it in the refrigerator after half a day).
It takes 3-4 days, and storage for 1-2 months is not bad.
Dice lean meat or pork belly, stir-fry together, add more minced garlic, not to mention how fragrant it is.
This method is not easy to shape, and it is fast. Friends who like it can try it.
5000 grams of fresh beans. 400g of salt, ginger100g, garlic100g, pepper15g, aniseed15g,
50 grams of white wine and 50 grams of sugar.
1. Wash the beans, dry them for half a day, and naturally cool them; Soaked beans
2, you have to get the sun in your hand, so you are constantly;
3. Take 10 beans and think about the amount of a meal. If you eat too much, you can put more;
4, add a folded long bar, leave one without folding, depending on personal preferences;
5. Tie the folded beans with the unfolded ones;
6, 6. Just put it directly in the jar. It's easy to take when eating. It is also very convenient to cut.
1. First of all, a pickle jar, preferably a sealable glassware, should be cleaned to ensure oil-free drying.
2. Tear off the old tendons of fresh cowpea, wash and dry the surface moisture.
3. Prepare a big clean basin and put Jiangdou Gan in it.
Then add salt (it would be better if you can buy special salt for pickling).
Start with 500g cowpea: 250g salt, then rub cowpea with salt until cowpea becomes emerald green.
4. Put all the green cowpeas and salt into the pickle jar.
Then pour cold boiled water or mineral water, preferably not cowpeas.
5. It will take about a week, but it won't be particularly sour, because the first batch of salt will generally be enough and you can continue to pickle;
At the same time, pepper, cucumber and radish can also be added for pickling;
Others, such as pepper and perilla, should be put in according to personal taste.
6. In order to prevent foaming in the pickle jar, you can add a few spoonfuls of high-alcohol liquor, such as Erguotou;
If there is foam in the pickle jar, add white wine to remove the foam.