How to make sour beans?

1. Wash the long beans and put them in a ventilated place to dry naturally.

2. air-dry and cut into cubes.

3. add appropriate amount of salt according to personal taste and stir well.

4. Press tightly in the bottle, and the bottle is not full. Take plastic wrap and knead it into a ball and fill the bottle mouth. Invert it in a bowl and add half a bowl of water.

(don't put it in the refrigerator, store it at room temperature. One day in summer and three days in winter, until the sour beans and the water in the bowl turn light earthy. )

5. Garlic, pepper and mince. (The sour beans don't need to be washed, they have been washed before pickling. )

when the oil is hot, saute the garlic and pepper, add a little salt, and then stir-fry the sour beans for a while.

(You don't need to add salt when frying sour beans. )

1. Add 2-3 slices of salt (no limit, only for sterilization), pepper and ginger, and put some pepper if you like spicy food.

2. Bring to a boil in a pot and let it cool.

3. Prepare a big bottle, pour the boiled water into it, and then wash a handful of cowpea, blanch it with boiling water,

Take it out immediately and put it in the bottle while it is hot. This step is very important. I tried to put it directly without scalding, and then put it in the refrigerator. As a result, it was still green for a week, and it didn't taste good. Leave the bottle mouth open.

Let it cool for 1-2 hours, then cover it (for the first time, put it at room temperature for one night, and then half a day) and put it in the refrigerator.

It will take 3-4 days, and it can be stored for 1.

Cut diced pork with lean meat or pork belly, stir-fry together, and add more minced garlic, not to mention how fragrant it is.

This method is not easy to mildew and quick. Friends who like it can try it.

5 grams of fresh beans. 4g of salt, 1g of fresh ginger and garlic, 15g of pepper and aniseed, 5g of white wine and 5g of sugar.

Practice 1. Wash and sun the beans for half a day, and let them cool naturally;

2, soaking beans, drying your hands, and so on;

3. Take 1 beans and think about the amount of a meal. If you eat more, you can put more.

4. Fold them into long strips, and keep one. The length depends on personal preference;

5. Tie the unbroken bean;

6, 6. Just put it in the jar, and it's easy to take when eating. It's also convenient to cut.

1. First of all, a pickle jar, preferably a sealed glassware, should be cleaned to ensure oil-free drying.

2. fresh cowpeas are torn off the old tendons and washed to dry the water on the surface.

3. Prepare a large clean basin, put the dried cowpea in it,

Then add salt (it would be better if you can buy special salt for pickling),

Start with 5g cowpea: 25g salt, and then knead the cowpea with salt until it turns green.

4. Put all the green cowpeas together with salt into the pickle jar,

then pour cold boiled water or mineral water, preferably without cowpeas.

5. A week or so will do, but it won't be particularly sour, because the first batch of salt is usually enough and you can continue to marinate;

At the same time, pepper, cucumber and radish can also be added for pickling.

others, such as Zanthoxylum bungeanum and perilla frutescens, should be put appropriately according to personal taste.

6. In order to prevent foaming in the pickle jar, you can put a few spoonfuls of high-alcohol liquor, such as Erguotou;

If foam has grown in the pickle jar, add white wine to remove the foam.