Question 2: How to pickle sour beans? Just remember the six-character formula that you should pay attention to when pickling sour beans, and you can also pickle delicious sour beans at home.
6-character formula: water-free, oil-free and sealed.
Beans should be dry and oil-free, containers should be dry and oil-free, hands should be washed, and there should be no oil and cosmetic residues. After it is done, it should be sealed and isolated from the air to avoid breeding bacteria.
Material: cowpea1000g
Water 1000ml
50 grams of salt
40 grams of rock sugar
Pickling of sour beans
1 Wash the cowpea.
2 control the water on the cowpea to dry.
3 Boil the water to cool, add salt and sugar.
4 dish up the beans as shown.
5 put the beans into a container and pour in cold water.
6 Fill the water, and all the beans are in the water.
7 put a stone to prevent the beans from floating.
8 Cover with plastic wrap and seal for fermentation.
Matters needing attention in pickling sour beans:
Pickling of sour beans
1. Selection of beans:
You should choose fresh and tender beans that are green in color, fresh and crisp, uniform in size, bug-free and stiff. White varieties are not crisp enough to be selected.
The method of testing the freshness of beans: pinch the beans with a little force. If it is solid, it means that the beans are fresh. If it feels empty, it means that it is not fresh. Pictured
2. Selection of containers:
The pickling container is preferably a special pickle jar (as shown in the figure), with clear color and no white film, which is specially used for pickling sour beans for a long time.
The upper rim of the jar is filled with water. After the lid is covered, the upper rim is filled with water, and the water is indispensable in order to play a sealing role.
Use clean chopsticks when taking kimchi, and be careful not to drop raw water into the jar.
The container must be cleaned, free of water and oil, scalded with boiling water or disinfected and dried with a disinfection cupboard.
You can also choose a large glass bottle and pour it on a plate filled with water. (This is a little girl from Hunan who used to watch cooking at work. She can eat sour beans in a few days.
Pickling of sour beans
It is not recommended to use wide-mouthed bottles. Even with plastic wrap, it is easy to mix in mixed bacteria with white film and turbid water.
Pickling of sour beans
It is not recommended to use plastic bottles. It is best to avoid using plastic containers to marinate food. When plastic things are marinated for a long time, it is easy to release internal fillers and produce carcinogens, which is harmful to 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.
Pickling of sour beans
3. Preparation of curing water:
After the pickling water is prepared, it must be thoroughly cooled before it can be used.
Boil the water in a clean oil-free pot, and add salt and rock sugar to make it.
The amount of water should be determined according to the size of the container, and the amount of salt is about five times more salty than usual.
The ratio is water: salt =100: 5.
Adding rock sugar can make the beans crisp, but it is softer without sugar. My family likes it better.
4. Beans cannot have water.
After cleaning the beans, put them in the sun for about 1 hour until they are dry and soft.
5. Be sure to keep the pickled water from passing through the beans and stir it every day.
The container must be sealed, put the bottle in a cool place, and store it for about 5-7 days in summer to eat. By 10 day, the acidity is stronger.
The container must be sealed, otherwise the beans made from the leaky jar will stink easily.
6. After about 10 days to15 days, you can smell a very fragrant sour taste when you open the lid. If it is not sour enough, you can marinate it for a few more days.
About nitrite: Generally speaking, the most nitrite in pickled vegetables is between two or three days and ten days after the start of pickling. After 20 days, the nitrite content has obviously decreased, and it is very safe after one month. Therefore, it is best to eat sour beans after 15 days ... >
Question 3: How to make sour beans? First, raw materials
Cowpea horn (2 kg)-Cowpea horn is the kind of slender bean horn. You should try to choose tender ones, and you can see from the color that tender ones are lighter, but the harder way to distinguish them is to pinch them at the root. When tender ones are pinched, they will break, while old ones will be more difficult to break. It's best not to let the aunt selling vegetables see this action, because if you don't buy it ... hey hey hey ~
Hot pepper (1 kg)-it doesn't matter whether it's red or green, the only requirement is to be spicy-sour beans must be sour and spicy to be delicious! It's a bit strange to put pepper when frying, but it's recommended to put it away when cooking. Of course, if you don't like spicy food, you can omit it. Never use sweet pepper instead. Believe me, it's better not to put sweet pepper. If there are no fresh sharp peppers, it is OK to use dried peppers. I put seven chopped dried peppers this time. Never put too many dried peppers, because dried peppers that are not spicy at first glance will burst into horrible spicy taste after soaking in water.
salt
Second, utensils
Can bottle-wash it clean, and be careful not to have oil, otherwise the sour beans will go bad easily; And no water.
Third, the specific production
1, pick and wash the cowpea horn, and air it until it is dry-if there is water on it, it will be unsanitary and will affect the later work. Generally, it will be dried in an hour if it is spread out in a clean place.
2. Cut the cowpea horn into small pieces less than one centimeter ―― I know that some sour bean horns are pickled whole, but I don't recommend that, because that requires a relatively large vessel, and secondly, it is easy to mold, which is not suitable for general production at home. The cut length of cowpea horn mainly depends on personal preference, and it is ok if it is suitable for frying back into finished products ~
3. Put the cut two kilos of cowpea horn into a large basin and add four spoonfuls of salt (the capacity of the spoon is roughly equal to that of the chicken soup spoon), and add two spoonfuls if there is still one kilo of pointed pepper.
4. After mixing evenly, let the salt fully enter the material, which takes about three hours. If you are worried about the amount of salt, you can taste it in the middle, and then add salt as appropriate. My suggestion is not to be afraid of putting too much salt, because this is a good remedy, and it will be OK to wash it before eating it. It's easy to deteriorate if it's so hot.
5. Put the pickled cowpea horn into the prepared can bottle, and compact it with a rolling pin or other instruments at any time while putting it, so as to empty the air as much as possible; At the same time, pour out the squeezed water.
6. Put a clean piece of paper in the mouth of the can bottle that has been filled with cowpea horns and plug the bottle mouth. Then put the can bottle upside down in a plate. After a while, you will find that there is water coming out, so don't worry about it; If no water comes out. . . Sweat. . . Then add some water to the plate. In this way, the cowpea horn in the can can be isolated from possible air pollution and begin to ferment.
7. After two days of fermentation at room temperature, the sour beans are pickled. When you taste it, you can find that it tastes sour, so congratulations, you have succeeded ~
Fourth, follow-up production
In fact, the SOur beans can already be eaten at this time-because the sour beans made by this method are very clean ~ and there is no need to cut anything ~ but raw ones are always unsafe, so I suggest making sour beans and fried minced meat to eat ~
Question 4: How to pickle sour beans? What containers do you use at home? How about plastic? It's simple to tell you.
Pickled sour beans should be washed with the medium and long ones, also called cowpeas.
Prepare a jar or basin with cold boiled water and salt (not too much, not pickled vegetables), 4 tablespoons of pepper and white sugar (ordinary tablespoons) and sugar to ferment ginger slices quickly.
Then, put the whole bean into the pot and ferment for about 6 days, and it will turn sour and yellow, which is almost the same. Fried meat is very delicious.
Question 5: How to make instant sour beans?
Ingredients
Cowpea 1 bar
ingredients
salt
2 grams
white vinegar
20 grams
Pepper (red, sharp and dry)
five
ginger
2 tablets
Sichuan pepper
1 small pinch
The practice of instant sour beans
1.
Wash and chop cowpea, in order to taste better, it is better to cut it smaller than the picture.
2.
Put it in a clean container (preferably a container with a lid), sprinkle with salt and mix well, and marinate for half an hour.
3.
Prepare marinade, and add the amount of pepper according to your own preferences.
4.
Put the water that can't pass the beans into the pot, pour the seasoning and add the white vinegar.
5.
Bring the fire to a boil, cook for another 2 minutes, pour it on the beans while it is hot, and then cover it.
6.
The next day, the beans change color and can be eaten.
Question 6: A few days ago, I introduced how to pickle sour beans at home, so the question came. How to fry the raw materials after pickling: sour beans 1 bar, 2 pickled peppers and 2 cloves of garlic.
Preparation: Rinse the sour beans with clear water, drain the water and cut into small pieces. Chop garlic and pickle pepper into small pieces.
Practice: Heat the wok and pour oil, add garlic cloves and saute until fragrant, then add pickled peppers and saute until fragrant. Then add the sour beans and stir-fry, and stir-fry the steam until it is dry.
Ingredients: sour beans 1 bar, a little pork belly minced meat, dried pepper, cooking wine, salt, monosodium glutamate and sugar.
Preparation: Rinse the sour beans with clear water, soak them in warm water for a while, drain the water and cut them into 0.5 cm pieces. Slice dried chilies into sections.
Step 1: Do not put oil in the wok. After heating, put in the sour beans, and slowly fry the water with low fire for about 2-3 minutes. When the water vapor and the sour taste of fermentation are dried out and the fragrance is strong, turn off the heat and serve it for later use.
Step 2: Heat the wok, then pour in the right amount of oil. First, add the dried Chili peppers with a small fire, then add the diced meat, and stir-fry over high heat. Then pour in the sour beans, stir fry, cook the cooking wine, and add salt, monosodium glutamate and white sugar to taste.
Question 7: How to make sour beans and fermented beans?
Vegetable oil150g
Homemade Chili sauce100g
Sour beans150g
50 grams of dried Chili powder
Black lobster sauce100g
Cooking wine 100ml
A little pepper
A little salt
A big piece of ginger
4 or 5 pieces of garlic
Illicium verum
Practice of sour beans and fermented beans
1, add a small amount of salt to the lobster sauce to make it swell with cooking wine. 2. Heat the oil and fry the ginger, garlic and star anise to make it fragrant. Pick up the pepper and continue to fry the pepper. Take out the pepper. 3. Pour in the lobster sauce and simmer slowly, then add the sour beans and Chili sauce to continue, and finally put the dried Chili powder to boil out the red oil.
Bibimbap, noodles, rice flour and steamed bread.
Question 8: Ask for the authentic Hunan sour beans. How do you do it? 5 points haha, this question is correct for me. Grandma used to make sour beans every year at home.
1, wash the fresh beans first, and then dry them (don't dry them too much, the skin of the beans will wrinkle almost)
2. Prepare an altar with a cover, wash it and dry it.
3. Boil the water. When the water is cold, add appropriate salt (not too little, not too much). You can also add some condiments, such as star anise and pepper, depending on your personal taste.
4. Inject cold salt water into the jar, and then put the beans in it.
5. Cover the lid and add water to the groove on the edge of the altar (for sealing).
6. Well, you can enjoy delicious food in about half a month.
Question 9: How is Hunan authentic sour beans preserved? The answer I gave was the homemade method:
Materials to be prepared: beverage bottles or mineral water bottles or jars (there must be sealed bottle caps or jars for washing and drying); Slice white radish, cut cowpea horn, cold water, salt.
1。 Cool a proper amount of boiled water, put it in a large bowl, pour in a proper amount of salt, stir until the salt dissolves, and put the cold boiled water directly into a bottle or jar.
2. Wash and dry radish slices or cowpeas before cutting them, then put them in bottles or jars and seal them.
3, you should be able to eat it in about 3 days, you will see the water turn yellow-green, and smell a very fragrant sour taste.
I make it myself every summer, because it's only for about 4 people, so I don't have to cook too much at a time!
After the sour cowpea horn is taken out, wash it with water, cut it into pieces and fry it with minced meat or ham sausage. If you eat Chili, put some minced red pepper, and don't forget to put minced garlic! It smells good!
Recently, it's also the peak season for cowpea to go on the market. In addition to making sour cowpea horn, I also made cowpea horn from myself and waited for winter stew. It's delicious!
Because I am from Hunan, I probably have Hunan flavor. I probably remember that my mother did this at home, and I also have some new ideas of my own! I won't tell you until I want to know how to make my own Jiangdou Gan Cape and offer a reward!
Ha ha!
Question 10: Pickled sour beans at home are broken and can't be eaten. You'd better throw them away.
Practice:
Prepare a basin, pour boiling water, add salt, add more according to the usual amount of cooking, and let the water cool for later use.
Take a handful of beans and tie them with cotton thread. Stir-fry a handful of beans for about a plate.
Prepare the pickle jar and wash it.
Put the beans in the jar in turn.
Put the pattern away and press it gently.
Pour the prepared brine into the jar.
Salt water should be able to drown the beans, a little more, and press the beans with a chopstick to prevent them from floating.
Close the inner cover.
Cover the big cover outside and pour water along the edge of the jar to seal it.
Leave it for 3-5 days, and you can eat it when the color changes. Take a handful when you eat and leave the rest in the jar.