How do you pickle beans? How to make kimchi?

Raw material preparation]: 5 kg of long beans, 2500ml of cold boiled water, 15ml of high liquor, 250 g of salt, 3 g of Sichuan pepper.

Capers pickling method]:

Step 1: Remove the head and tail of the long beans, and then soak the long beans in salted water for 20 minutes. When the time is up, clean the long beans with running water and set aside.

Step 2: Expose the washed long beans to the sun for 2-4 hours until the surface of the long beans is slightly exposed.

Step 3: Mix all the cold boiled water, high liquor, and salt together, then put the long beans into a glass jar, then put the prepared salt solution into the jar, and finally sprinkle with pepper, seal for a month, and the capers are ready to eat.

Step 4: This is the capers after marinating for 1 month. After taking out the appropriate amount of capers and eating, the glass jar must be sealed.

Principle of salting carob]: Salt can reduce the solubility of oxygen in water, thereby better inhibiting the activity of aerobic bacteria, thereby preventing water quality from deteriorating. And as long as the concentration of salt in the water is right, there are more lactic acid bacteria in the water, which can multiply, thus making the capers more acidic.

Master Hu has something to say]:

1.To make capers, 1 kg of capers corresponds to 500 ml of water and 50 grams of salt. This ratio can make the pickled capers more sour, crisp and refreshing. If it's too hot, add 5 grams of salt per 500 ml of water.

2.Washed capers need to be exposed to the sun for 2-4 hours, which can make the capers lose the right amount of moisture, so that the pickled capers taste more crispy.

3.If the pickled capers are not moldy, in addition to adding an appropriate amount of high liquor and chili peppers, you should also be careful not to touch oil and raw water during the whole process of making capers, otherwise the capers will soon grow white mold.

4.Pickled capers are best eaten after 1 month, because after 1 month, the nitrite content in the beans is getting less and less.

The capers that come out of this way are very sour and crispy, and those who have eaten them are full of praise. If your local beans are cheap, do it quickly! That's all for today, Master Hu's pickling method of capers.

The signal is not good. Please wait for me, by chance. Let's see you tomorrow in the same place.

I've heard that with attention and praise, we'll be more likely to meet in the old places!

Ingredients: 1 handful of long cowpeas (about 300 grams), 30 Sichuan peppercorns, 3 star anise, 4 dried chili peppers.

Seasoning: 300 grams of coarse salt for marinating, 1 tablespoon (15ml) of high white wine

Method: 1) After cleaning the cowpeas, pinch off the roots and dry them thoroughly. Put a small handful of coarse salt (in the portion) in a clean, oil-free vegetable washing basin and rub the cowpeas vigorously by hand until they turn emerald green.

2) Pour water into a clean and oil-free pot, add Sichuan pepper, star anise, dried chili pepper to boil and let cool, then add the remaining salt, and high liquor.

3) Rinse the kneaded cowpeas with water to remove the salt particles on the surface, then put them in a clean, oil-free sealed container, pour in the seasoned water, press the cowpeas with a clean and oil-free plate, cover with a sealed lid, and leave it for about 7 days.

Precautions: It is best to use tender cowpeas. Liquor should choose high liquor, the purpose of putting liquor is to prevent white foam, cheap liquor, as long as it is a high degree, no need to be expensive, too wasteful.

At first, the pickled cowpeas will not be particularly sour, it may be a little salty, don't worry, you can continue to pickle, and at the same time put some chili peppers and radishes in to marinate together.

The purpose of kneading cowpeas is to make the cowpeas dehydrate quickly and become soft, which makes them easier to pickle.

The water must be cooled before pouring in the liquor, and the cowpeas should not be over. Cowpeas soaked in water will float up and can spoil easily, so press them with a weight to keep them soaked in water.

It is best to use a tender cowpea. Liquor should choose high liquor, the purpose of putting liquor is to prevent white foam, cheap liquor, as long as it is a high degree, no need to be expensive, too wasteful.

At first, the pickled cowpeas will not be particularly sour, it may be a little salty, don't worry, you can continue to pickle, and at the same time put some chili peppers and radishes in to marinate together.

The purpose of kneading cowpeas is to make the cowpeas dehydrate quickly and become soft, which makes them easier to pickle.

The water must be cooled before pouring in the liquor, and the cowpeas should not be over. Cowpeas soaked in water will float up and can spoil easily, so press them with a weight to keep them soaked in water.

Legumes and vegetables mainly include lentils, sword beans, peas, cowpeas, etc.; Most people only know that they contain more high-quality protein and unsaturated fatty acids (good fats), and that their mineral and vitamin content is higher than that of other vegetables, but they do not know that they also have important medicinal properties. Traditional Chinese medicine believes that the common characteristics of legumes and vegetables are flat and have the effect of dissolving dampness and tonifying the spleen, which is especially suitable for people with weak spleen and stomach. However, depending on the species, their therapeutic effects are also different.

The main ingredient is unknown. 30 grams of celery.

30 grams of beans.

30 grams of cauliflower.

20 grams of potato chips.

Accessories. 30 grams of carrots.

Appropriate amount of green and red peppers.

Onions to taste. Light soy sauce 5g hood.

1 gram of pepper.

3 grams of salt. 2 grams of sesame oil.

5 ml of cooking oil.

5 grams of shredded ginger. Drunkard peanuts are the right amount of clear rules.

Step 1: A complete list of cold dishes.

Put water in a pot and bring to a boil, pour in 30g of celery, blanch for 30 seconds and remove it.

Step 2: Preparation of coleslaw**.

Put 30g of beans in boiling water, blanch for 30 seconds and remove them.

Step 3: Home-cooked recipe for coleslaw.

Add 30g of cauliflower, blanch for 30 seconds and remove.

Step 4: A simple recipe for coleslaw.

Add 20g of potato slices, blanch for 30 seconds and remove.

Step 5: How to eat salad.

Put 30g of celery, beans, cauliflower, potato slices, and carrots in a bowl, then add cold skin, green and red peppers, onions, and finally put 5g of light soy sauce, 1g of pepper, 3g of salt, 2g of sesame oil and an appropriate amount of pepper.

Step 6: How to make coleslaw.

Add 5ml of cooking oil and 5g of shredded ginger to stir-fry over high heat.

Step 7: How to fry cold vegetables.

Add the drunkard peanuts to a bowl and drizzle with hot oil.

Step 8: How to cook cold vegetables.

Stir to combine. Finished product drawing.

Cooking skills. Not.

Ingredients for capers, carob kimchi.

Several raw garlic heads, more than a dozen Sichuan peppercorns, several bell peppers, 30 grams of salt, 5 sugar cubes, 10 ml of white wine, 1 head of ginger, appropriate amount of water.

Preparation of pickles with capers.

Blanch the kimchi jar with boiling water and dry it for later use.

Wash the beans with water and dry or wipe them dry.

Take an oil-free pot, an appropriate amount of water, salt, and more than a dozen peppercorns into the pot, boil and let it cool. The amount of salt, the sour taste, slightly saltier than the usual taste, the salty taste, can be put more appropriately.

Beans, garlic, bell peppers, sugar cubes are put into the jar in turn, pour in pepper water, the amount of water must not pass the dish, and finally add a small amount of liquor to seal the altar, the jar is covered with water seal along the mouth, about 5 to 7 days in summer, about 7 to 10 days in winter, you can take it out and eat.

Hello dear, I am happy to serve you, according to the official display, the pickling method of bean pickles is 1: ingredients: 2 catties of beans, 2g of red pepper, 5 garlic, 3 slices of ginger, 10ml of high liquor, appropriate amount of salt.

Method: First boil the bottom of the pot with hot water, then blanch the capers, garlic and ginger slices for 1 minute, then drain and set aside. Give another 3 catties of water at the bottom of the pot, then boil, boil salt and peppercorns, and then put it cold for later use.

Put the cold pepper water into the jar, then put the blanched beans, add the liquor, seal it for 7 days, and then eliminate the filial piety and eat. Warm reminder of the epidemic, it is a low-risk area, and nucleic acid testing is required according to the current regulations, and the registration and reporting regulations: 1

For those who have a history of travel and residence in the area where the local epidemic has occurred (the follow-up area is touched, and the epidemic situation is dynamically adjusted), they should take the initiative to report to the community and village where they are located after arrival, and conduct 2 nucleic acid tests (with an interval of 24 hours). 2.The epidemic situation changes in real time, and the policy may change accordingly, so it is recommended to report and consult with the community before the proposal comes.

3.If you are on your way back to your hometown, you can also consult in time if the epidemic situation changes.

The pickling method of carob kimchi is to clean the beans, dry them in the sun, and cut them into suitable size pieces. Then put it in an airtight jar and add salt, vinegar and other condiments.

Master the environment in which the jar is placed, preferably in a cool place, and grasp the temperature. In this way, the bean kimchi can be made more delicious.