Sour beans are a very popular pickle, which is usually provided free of charge in breakfast shops. Light rice porridge with a small dish of sour beans immediately adds flavor.
Sour beans are made from cowpeas. After soaking for a long time, cowpea absorbs the smell of raw water, tastes sour and salty, and has a feeling of bursting juice in the mouth. Since it is kimchi, it is not difficult to make sour beans. Just soak them in feed water, right? It's not as simple as you think.
When it comes to making pickles, Sichuanese who love pickles are the best at it. How do they make sour beans?
The neighbors in my community come from all over the country, many of whom are Sichuanese. After entering the summer, cowpeas are fresh and cheap, so Sichuan neighbors bought a lot of cowpeas and put them on the balcony to prepare sour beans.
I consulted my Sichuan neighbors in the WeChat group before I knew the correct pickling method of sour beans. It turns out that cowpea can't be pickled or soaked directly, otherwise the taste is not authentic and it is easy to deteriorate. Today, I will share with you the skills of pickling sour beans. You can collect what you like and add a delicious side dish to your home. 1 year will not be bad.
If you want sour beans to be delicious, you should choose fresh and high-quality cowpeas with uniform thickness, green color, smoothness and elasticity.
Fresh cowpea is full of water and can be squeezed out by hand. It is very full and is most suitable for making sour beans. There are two ways to pickle sour beans, one is dry pickling and the other is wet pickling.
1, dry salting method
Step 1: Wash fresh cowpea with clear water, then soak it in light salt water for 10 minute to kill eggs, bacteria and residual pesticides, take it out and wash it, and drain it.
Step 2: Pour a proper amount of water into the pot, add a spoonful of salt, bring to a boil, add cowpea, cook for 1 min, take it out, put it in cold water, and drain. Cowpea can't be salted with water, otherwise it will go bad easily.
The third step, cut some garlic slices, cut some millet pepper rings if you like spicy food, and prepare salt, sugar and high-alcohol liquor.
Step 4: Sun-dry cowpea, cut it into small grains, add appropriate amount of salt, sugar, garlic slices and millet pepper, stir well by hand, put it in a water-free and oil-free glass bottle, cover it tightly, and pickle it in a cool and ventilated place for 10 day. Cowpea can be eaten when it is completely yellow. The best way to eat sour beans is to stir-fry minced meat, especially when eating.
2. Wet pickling method
Step 1: Prepare fresh beans, boil a pot of boiling water, add appropriate amount of salt, add cowpea blanching water 1 min, take out and drain. Save the rice washing water of the day for later use.
Step 2: Pour some water into the pot, add a handful of pepper and a tablespoon of salt, cook for 3 minutes, turn off the heat and let it cool.
The third step is to find a water-free and oil-free jar, which can be ceramic or glass. Put the blanched beans into it, then add garlic, ginger slices and dried peppers, pour in the boiled pepper salt water and rice washing water, add 2 bottles of high-alcohol liquor, cover it, and marinate it in a cool and ventilated place for 10 days.
The chef has something to say.
Although there are dry and wet methods, there are two similarities. One is that the sour beans need to be blanched, and the other is that white wine should be added before sealing, all of which are for disinfection and sterilization to prevent the sour beans from deteriorating and prolong the storage time.
Taomi water also has a variety of nutrients, which can accelerate fermentation and make sour beans taste more sour and refreshing.
Attention should be paid when curing, cowpea should be completely drained, and no water should be added, otherwise sour beans will go bad easily. Also put the bottles and cans in a cool and ventilated place, the temperature should be lower than 20, otherwise they will go bad.