My mother taught me how to pickle sour beans. They won’t go bad after being stored for a year. They are sour and tasty. You can eat them anytime.

Beans are not only delicious but also nutritious. The content of protein and calcium in beans is particularly rich, even many times higher than that of chicken. Regular consumption of beans can effectively supplement some of the protein, calcium and vitamin B required by the human body.

Sour beans are a type of pickles and the most delicious way to make beans. It also originated from Sichuan and Sichuan, but it is popular all over the country because of its sour and crisp taste. Now is the time when the beans are at their freshest and most tender, which is especially suitable for making sour beans.

The pickled pickled beans are sour and crispy. You can eat them directly or stir-fry with meat. It will definitely cure you who doesn’t like to eat. With the pickled beans, I can eat more with each meal. Eat a bowl of rice.

Today, the editor will teach you how to pickle authentic sour beans.

Ingredients required: 2.5-3 pounds of beans, 4000ml of water, 1 small handful of pepper, appropriate amount of aniseed, 150g of salt, 160g of strong liquor.

Preparation method:

Step 1: Remove the heads and tails of fresh beans, rinse them, and dry them. You can also blow dry them directly with a hair dryer.

Step 2: Add water to the pot, sprinkle in the prepared peppercorns, aniseed and salt (adding salt is not only for seasoning, but also to ensure that the beans do not deteriorate), bring the water to a boil and turn to medium. Simmer for about 3 minutes, then turn off the heat and allow to cool completely.

Step 3: Put the dried beans into a clean water-free and oil-free sealed can (must be in a bottle or can without raw water and oil). If it is long, Yes, roll it up and put it in a plate, or you can cut it into sections and put it in directly.

Step 4: Press the beans into porcelain, then pour in the boiled spice water, making sure that the beans can be submerged, and finally add the prepared high-strength white wine (the purpose of adding white wine is to help fermentation , increase flavor substances, the most important thing is to inhibit bacterial growth and extend the shelf life) Cover and marinate for 15 days, then you can enjoy it.

Finally, let me share with you how to make fried pork with sour beans

Ingredients: sour beans, pork belly, dried chili pepper, Sichuan peppercorns, onion, ginger, garlic, pepper, cooking wine, salt , sugar, chicken essence.

Method

Step 1: Wash and chop the sour beans. Chop the pork belly into minced meat, cut the dried chilies into rings, and mince the Sichuan peppercorns, onions, ginger and garlic.

Step 2: Heat the pan and add oil. When the oil temperature is 70% hot, first stir-fry chili peppers and Sichuan peppercorns, then stir-fry shallots, ginger and garlic, then add minced meat and stir-fry, add some cooking wine to cook until fragrant.

Step 3: Stir-fry the minced meat until it turns white, then add the sour cowpeas to the pot and stir-fry.

Step 4: Add a little water to the sour beans, cover and stir-fry over low heat.

Step 5: Finally, add a little soy sauce, sugar, chicken essence, pepper to taste, sprinkle with chopped chives and serve.

Today’s food article “In summer, stir-fry it with meat and eat it, it will definitely cure you who doesn’t like to eat” is shared here. If you like it, please like, follow and share it. Thanks for reading, and grateful to have you!

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