Pickled pickled beans

Main ingredient: beans moderate, auxiliary ingredients: water moderate, green pepper moderate, sugar moderate; ingredients: salt moderate

Pickled pickled pickled steps

1 mom planted the beans, pick tender, very critical Oh, tender beans pickled crunchy, taste very good ha, the head and tail of the beans to choose off.

2Prepare a pot, pour boiling water, add salt, according to the usual amount of fried vegetables and then put some more, the water cooled for use.

3Take a small handful of bean curd and tie it up with cotton thread. A handful of bean curd amount of fried about the amount of a plate.

4Prepare an altar for pickles and wash it.

5Put the beanstalks into the jar in order.

6Place the yards and press gently.

7 Pour the prepared brine into the altar.

8The salt water should be able to submerge the beanstalks, a little more, and use a chopstick to press down on the beanstalks to prevent them from floating.

9Cover with the inner lid.

10Cover the large outside lid and pour water along the sides of the jar to act as a seal.

11Leave it for 3-5 days, when the color changes it is ready to eat. Take a handful when eating and leave the rest on the altar.

12Take a handful of pickled bean curd, wash it, cut it into 1mm pieces and dice the green pepper.

13Heat the pan with oil, pour in the pickled string beans and stir fry.

14 Add sugar, green pepper stir fry. Sugar is to neutralize part of the acidity, like acidic friends can also not put sugar.

15Put the pan on the plate, you can eat it.

Tips

Pickled pickled bean curd, eat time to take a handful, the rest stay in the jar. However, the time can not be too long Oh, half a month to eat, or to deteriorate Oh, will rot, not delicious. So do not pickle too much at one time, eat up can pickle again.