Yesterday, when I emptied my pickle jar, I found that there were still some sour beans left unfinished. This is pickled beans from last year. At this time, it has been a year, but it is golden. The whole bean is still hard and sour. Fried minced meat is also good. I will definitely eat it.
Every summer, I soak some sour beans for dinner, or stir-fry minced meat, which is appetizing and can increase my appetite in hot summer. However, if you want to pickle a can of sour beans for a year, it is golden in color and sour enough. You must use the right method so that the sour beans will not go bad.
Beans pickled with sour beans usually use cowpeas, that is, long beans, so you have to choose very tender ones. This season is still spring, and most of the cowpeas sold in the market are greenhouse vegetables. Cowpea is still quite expensive, but you can buy less pickled vegetables for a day or two, and then buy more pickled vegetables when it is officially listed in summer. They are golden in color and sour enough.
Pickling sour beans requires tender cowpeas, which are dried in the sun to remove excess water, so that the pickled cowpeas will be more brittle, but the pickled cowpeas cannot stay overnight. It is best to buy pickled cowpeas on the same day, which is fresher and the taste will not get old because of too long. Pickled sour beans, the pickling method tells you that the color is golden, the taste is sour enough, and it will not go bad after one year. Stir-fry as you like!
2 kg of cowpea, 20 g of prickly ash, 0/0 g of star anise/kloc, 2 garlic, 200 g of salt, 50 g of white wine, and rock sugar (boiled in boiling water and cooled) are needed as ingredients to make salted water (boiled and cooled). You can also add a few pickled peppers to spicy food. Pickled peppers are indispensable in a small room, so you should put a little millet pepper in any kimchi, which is a little spicy and more appetizing.
Pickling sour beans also requires a pickle jar, which cannot be filled with oil and water. Only after cleaning and disinfection with wine can salt water be poured in, which is the so-called homemade kimchi water and kimchi water. Pickle water should be put into the pickle jar with seasoning.
Jiangdou Gan is much softer. Wash cowpeas, dry the water, bundle them into small dumplings and put them in the pickle jar. Just seal it at last.
Pickled sour beans can be taken at will. Generally, you can eat it in two days, but if you want to make the taste sour, you need to wait a few more days, or more than ten days. Every time you squeeze out some sour beans, you should seal the pickle jar so that it won't go bad, and it won't go bad after a year.
Pickled bean
Material: 500g cowpea.
Ingredients: white wine 10g sugar 10g rock sugar 10g salt 5g cold boiled water.
Container: glass container
Production process:
1. Pick two ends of cowpea, wash them, and control the moisture;
2. Boil water in a kettle in advance, dissolve sugar, rock sugar and salt with a little water (mixed solution), and let the remaining boiled water cool for later use;
Boil another pot and pour it into an oil-free basin;
3. Take cowpea and put it in a pot filled with boiling water so that the boiling water does not flow through cowpea;
4. Put the cowpea in boiling water into the glass bottle in batches, and finally pour the mixture into the glass bottle. Pack the cowpea when it is 2 cm away from the bottle mouth.
5. Prepare a little white wine and pour it into the bottle without stirring;
6. Cover with plastic wrap and tighten the bottle cap. /kloc-you can eat it in 0/5-20 days. 1. It is best to choose glass bottles for pickling containers, and sealed ones with big mouths are also acceptable;
2. Hands and containers shall not be stained with oil during the whole process;
3. Blanch cowpea with boiling water and sterilize;
4. Rock sugar will make the pickled sour beans taste more crisp and refreshing;
5. Finally, adding liquor has a good sterilization effect; 6. Plastic wrap sealing can play a good sealing role, so that cowpeas will not deteriorate during the pickling process.
How to preserve beans from rot? Let me talk about the method of pickling beans in Sichuan.
Choose fresh beans, preferably tender, otherwise they will not be crisp or delicious, then clean them and dry them in the sun for half an hour to soften them. Find a container, you can go to the vegetable market to buy a can of sauerkraut, wash it clean, and don't let oil stains go in, otherwise sauerkraut will go bad easily. Put the sorted beans into a container, add salt, pepper and garlic, and then pour rice washing water. I hope everyone will adopt it more! !
At this time of year, beans will be on the market in large quantities. The sour beans should be pickled, too.
Sour beans have won everyone's love for their crisp and refreshing personality. Whether it is cooking, pickles or toppings, it is a very good ingredient. So how can we keep pickled sour beans from rotting for a long time? Today, I want to share with you the simplest and most primitive recipe.
1, go to the wholesale market to buy some beans and come back to wash and dry the water. It is best to dry them until they are soft, not overnight. Some salt.
2, prepare some water to melt the salt (if you like heavy mouth, add more salt, otherwise add less salt.
3. Control the residual oil in the used salad oil barrel with the mouth down.
4. Put the dried beans into the oil drum in turn and gently press them to the shoulder of the drum with a wooden stick.
5. Pour the salt water about 3 cm below the beans to prevent the salt water from overflowing during the curing process. Cover tightly and marinate in the shade for about ten days. In the process of curing, gently turn the lid of the barrel to deflate, so as not to burst the bottle and not open it completely.
Every time beans come down, it's a busy season.
Beans can be planted in the north and south, and each place has different preservation methods, which can be roughly divided into two types: 1 pickled sour beans 2 to make dried beans.
It's actually quite simple. I only introduce my own method: sour beans-pick fresh beans, remove the old and wormy ones, clean them, dry them, and prepare less ginger and red peppers. After drying the beans, cut them into required lengths, shred or foam the ginger and pepper, find an oil-free basin, add salt and mix well, and then bottle. Make sure there is no oil in the whole process, otherwise it will go bad easily. A cool place like this can be eaten in half a month.
Dried beans-pick, select and clean fresh beans, then boil a large pot of boiling water and cook the beans until they are cooked. Don't cook it for too long, then take it out of the pot and dry it. Braised pork belly with dried bean curd and braised chicken with dried bean curd are both delicious. Have you learned?
Beans are nutritious, crispy and delicious. There are many ways to eat beans, such as frying, dry pot, cold salad, stuffing and so on. Very delicious, especially suitable for pickling. They are not only delicious, but also can be preserved for a long time. Choose fresh beans, dry them, and put them in water-free and oil-free containers, so that they are not easy to rot.
Everyone is familiar with beans, and they are also vegetables that are often eaten in life. They taste crisp and delicious. There are many kinds of beans, such as beans, cowpeas, green beans and lentils, which are very delicious. Cowpea and green beans are the most commonly eaten beans in our lives. Every year when cowpeas are harvested, my mother will use cowpeas.
First, pickled beans will not rot tips 1, pickled beans, choose fresh beans, fresh beans pickled not only taste better, but also extend the shelf life, beans should not be washed directly, so that raw water can not enter. Beans must be dried and pickled after washing, so that they are not easy to deteriorate when pickled.
2. The whole curing process should be water-free and oil-free, without water and oil and gas, and it is not easy to deteriorate. You can put some white wine when pickling, which can not only sterilize and enhance fragrance, but also extend the shelf life, and it is not easy to deteriorate when pickling.
3. The container for pickled beans must be water-free and oil-free. It is best to use it with white wine. When curing, the lid should be sealed, and water should not pass through the beans. It should be preserved in a cool and ventilated place, which is not easy to spoil.
Second, the method of curing beans 1. Prepare ingredients: 5 kg of beans, millet spicy, garlic, ginger, rock sugar, pepper, star anise, 200 g of salt, and high-alcohol liquor.
2, kimchi beans should choose fresh beans, so that kimchi beans taste better, do not pick out the beans and wash them directly, so that raw water can not enter, and it is not easy to break when soaking. Wash the beans and dry them.
3, beans must be blanched, blanched and then remove both ends, millet spicy don't go to wash the pedicle, blanched, garlic, Jiang Ye washed and blanched.
4. Prepare a clean pot, add water to the pot, add salt, star anise, pepper and rock sugar, cover the pot, boil over high fire, turn off the fire after cooking for a few minutes, and let the cooked juice cool completely.
5. Remove the spicy millet, garlic and ginger slices and prepare a clean container. The container should be water-free and oil-free. Pass it with white wine, put the beans in a container, put a layer of garlic slices, ginger slices, spicy millet and a layer of beans.
6. Beans should be compacted. After all the beans are put in, pour in the cold juice. Don't let the juice pass through the beans, then pour in a little high-alcohol liquor, cover it and seal it, and marinate it in the shade. You can eat it for a week. The longer it takes, the better it tastes.
Summary: beans taste crisp and delicious. They are pickled into sour beans, which are used for cooking and stuffing. They are very delicious and can be preserved for a long time. My family pickled sour beans every year, and it won't go bad for a year. As long as the above skills are mastered, the pickled sour beans can be preserved for a long time.
Beans are relatively cheap in summer, and it is also unique to dry them in winter after pickling. Braised pork, dried bean curd and pork belly steamed stuffed bun are all good choices.
There are two ways to preserve pickled beans:
(1) Sun-drying method: clean the beans, remove the black seeds on both sides, boil the water in the pot with salt, then blanch the beans for two minutes, then expose them to the sun in a sunny place, and store the dried beans in a cool and ventilated place. Braised bean curd with braised pork in brown sauce, and pork belly steamed stuffed bun with dried bean curd is made of beans treated in this way.
(2) Freezing method: dry the blanched beans, put them neatly in fresh-keeping bags, and then store them in the freezer of the refrigerator for half a year, just like fresh taste. Stewed beans with ribs are made from this kind of beans.
Hello, everyone: I am Xia Hong who loves cooking! Today, I will share with you the practice that kimchi beans will not rot! First, prepare a handful of beans to wash and dry naturally. Add enough water to the pot to boil, cut the beans into their favorite lengths, blanch them in boiling water, and then naturally cool the moisture on the skin of the beans. Put it in a clean jar, add your favorite ingredients, and seal the jar tightly! Of course, the longer the curing time, the better! thank you
Different places have different pickling methods, right?
My mother's pickling method: remove both ends of wormeyes and beans, wash them, dry them in the sun, cut them into 3-4cm after evaporation of water, put them in a pot, thicken them with salt, add pepper and garlic into a heavy mouth, mix well, rub them for a few minutes, cover them, naturally ferment for one day, then dry them in the sun for two or three days, then put them in a pot and rub them with coarse salt.