Question 1: How to make sour beans at home. Cut the cowpeas into cubes and put them in a bottle. Put vinegar in the bottle to cover the cowpeas. Cap the bottle and put it in the refrigerator. You can eat it after a day.

Question 2: How to pickle sour beans. As long as you remember the 6-character tips for pickling sour beans, you can pickle delicious sour beans at home.

6-word secret: no water, no oil, and sealed.

The beans should be dry and oil-free, the container should be dry and oil-free, and the hands should be washed with no oil or cosmetic residue.

Once done, seal it to keep out air to prevent bacteria from growing.

Ingredients: 1000 grams of cowpeas, 1000ml of water, 50 grams of salt, 40 grams of rock sugar, pickling of sour beans 1. Wash the cowpeas.

2. Drain the water from the cowpeas.

3. Boil the water, let it cool, and add salt and sugar.

4 Plate the beans as shown in the picture.

5. Put the beans into a container and pour in cold water.

6 Fill up the water so that all the beans are in the water.

7Put in a stone to prevent the beans from floating.

8 Cover with plastic wrap and seal for fermentation.

Precautions for pickling sour beans: Pickling sour beans 1. Selection of green beans: You should choose fresh and tender beans that are green in color, fresh and crispy, consistent in size, free of insect eyes, and firm.

The white varieties are not crisp enough and should not be used.

How to check the freshness of the beans: Use your hands to pinch the beans with a little force. If they are firm, it means the beans are fresh. If they feel empty when pinched, it means they are not fresh.

As shown in Figure 2. Selection of container: The pickling container is preferably a special pickle jar (as shown in the picture), which is clear in color and does not grow white film. This is specially used for pickling sour beans for a long time.

The upper edge of the jar is filled with water. After closing the lid, fill the upper edge with water. Only when the water is indispensable can the sealing effect be achieved.

Use clean chopsticks when taking kimchi, and be careful not to drip raw water into the jar. The container must be clean, water-free and oil-free, scalded with boiling water or sterilized and dried in a sterilized cupboard.

You can also use a large glass bottle and place it upside down on a plate filled with water.

(This is how I watched a little girl from Hunan who was cooking at my workplace make sour beans. You can eat them in a few days. It is not recommended to use wide-mouth bottles for pickling sour beans. Even if you add plastic wrap, it is easy to get mixed with bacteria and cause a white film.

, the water is turbid. It is not recommended to use plastic bottles for pickling sour beans. It is best to avoid using plastic containers for pickling food. When plastic items are left to be marinated for a long time, the internal fillers can easily be released and produce carcinogens, which is harmful to

It is not good for the human body. If you go out for a long time and the sealed water evaporates, you can seal it with wax to isolate the air. 3. Preparation of pickling water: After the pickling water is prepared, let it cool completely before use.

Boil water in a clean and oil-free pot, add salt and rock sugar to prepare. The amount of water should be determined according to the size of the container. The amount of salt is generally about five times saltier than usual for cooking. The ratio is water: salt = 100:5.

. Adding rock sugar can make the beans crisper and softer. My family prefers them. 4. After cleaning the beans, place them in the sun for about 1 hour until they are dry and soft.

Make the water cover the beans and stir it every day. The container must be sealed and placed in a cool place. It can be eaten after about 5-7 days. The sour taste will be stronger after 10 days.

, otherwise the beans made from a leaky jar will easily stink. 6. After about 10 to 15 days, you can smell a fragrant sour smell when you open the lid. If you feel it is not sour enough, you can marinate it for a few more times.

Days. Regarding nitrite: Generally speaking, the highest nitrite content in pickled vegetables is between two to three days to more than ten days after starting to pickle. After 20 days, the nitrite content has dropped significantly. After one month,

It is very safe. So it is best to eat sour beans after 15 days... >> Question 3: How to make sour beans? 1. The raw material is cowpeas (2 pounds) - cowpeas are very long.

Beans. You should try to choose tender ones. You can tell by looking at the color. The tender ones are lighter in color, but the more severe way to identify them is to pinch the roots. The tender ones will break when pinched, and the old ones will be more difficult to break.