In summer, because of the hot weather, we always feel that we can't eat. While eating water-rich fruits and vegetables such as tender cucumbers, tomatoes, watermelons and cantaloupes, we should not forget that there is another delicious food. That's pickled sour beans. A large number of cowpeas are on the market in summer. At this time, beans are relatively fresh, and they are most suitable for pickled sour beans. They are fresh and delicious and very delicious. When you have no appetite in summer, eat more delicious sour beans. The slightly sour taste not only promotes digestion, but also relieves boredom and tastes good. But when pickling sour beans in summer, we can't just put salt. After the chef taught me two tricks, the made sour beans won't go bad for a year. Let's talk about the specific methods below.

1, first soak the cowpea in light salt water, which can remove pesticide residues. Soak for at least half an hour, because cowpea will use pesticides and growth hormones to prevent pests and other reasons during its growth. These are not only unhelpful to eat, but also the pickled beans are easy to go bad, so the cowpeas can be stored for a longer time and will not go bad for a year. This is the first coup.

2. In addition, we should pay attention to the proportion of raw materials in pickled beans, the ratio of cowpea to boiled water to salt 10: 10: 1, and the ratio of salt to liquor/5: 1. Liquor is something we must add, which can not only promote fermentation, but also effectively reduce the problem of deterioration and make cowpea sour, crisp and delicious. This is the second coup.

3. Now start to pickle the sour beans. When choosing the cowpea, pay attention to the cowpea that is not damaged and feels hard. This kind of cowpea is fresh, and the pickled sour beans are crisp and delicious.

4. After the cowpea is cleaned and soaked in salt water, it must be dried. The purpose of drying is to drain the water and let the water inside the cowpea separate out as much as possible, which can effectively prevent bacteria.

5. Add water and salt to the pot, and add a little star anise and pepper. Then we boil the water in the pot, completely melt the salt water, and the fragrance of star anise and pepper comes out slightly. Then wait for the pickled water to cool, so that the pickled water is ready.

6. The added water should not pass through the beans, and then add white wine, so that the beans are delicious and not easy to go bad. After curing for 20 days, we can eat delicious sour beans.

1, pickled beans should be eaten after 20 days.

After pickling, we should not eat the sour beans in a hurry. After 20 days, the sour and crisp taste of the sour beans has come out. In addition, after 20 days, the nitrite is actually the lowest, which is good for us to eat.

2. Finally, add white wine

After the pickled water does not pass through the beans, we add white wine at last, and seal the bottle mouth so that it will not go bad.

The above is the article written by my second sister about pickled beans in summer. Only salt is easy to spoil, and the chef taught me two tricks, which are sour, crisp and delicious for a year. Welcome to communicate with your second sister more!