Can dried beans be soaked into capers, can capers be dried How to dry capers

How to make capers.

Step 1

When you go to the market to buy fresh beans, you must choose tender beans, otherwise they will not be crisp enough. (Those who have beans are too old, hehe, people with pimples mean they are young, but once the beans form beans, it proves that they are old.) Remember! Remember! ）

Step 2: Choose a submerged container, it is best to choose some clay pots that are specially used for drowning pickles, and if you don't have one, you can also find a larger glass jar. Remember: the container must be cleaned and must not touch any oil. Otherwise, the flooded stuff will break easily.

Step 3: Clean the beans and put them in the sun for about one and a half to two hours until they are dry and soft.

Step 4: Put the sorted beans into a container, and submerge them with salt, peppercorns, and garlic for about two hours (about 50 grams of pepper and garlic each) (the amount of salt is about five times more salty than usual). Then pour over the water left over from the washed rice until the beans are completely submerged.

Step 5: Seal the container with a lid and put the container in a cool place. Store for about 5-7 days. (The container must be tightly sealed, otherwise, the beans made from the leaky jar will be easy to stink.) ）

Note: If you want to eat capers quickly, you can put the container with the beans in a sunny place for half a day! Then put it in a place where there is dew to get it for another night. You can eat it in about a day and a half.

Remember to use the water used to wash the rice to soak the capers, because the sour beans soaked in the rice washing water are naturally wheezing, and such capers do not hurt the stomach. If you use vinegar or other things, it will be bad for your stomach to eat.

In addition to soaking beans, this method can also be used to soak a lot of vegetables with the same method and materials, including: Chinese cabbage, green peppers, cucumbers, mustard greens, water spinach stalks, radish, sweet potatoes (not sweet potatoes), lotus root slices, etc!!

Simple and quick way to make capers 2.

1. Wash and dry the long beans first.

2. Chop the cool-dried beans.

3. Finely chop the garlic.

4. Put the chopped beans and minced garlic into a plastic bottle (preferably a glass bottle), I use a plastic bottle with chocolate and salt to mix well. The amount of salt is only as good as the amount used for cooking.

5. Close the lid and put it away. Under normal circumstances, you can eat it after two days when you see the color of the beans turn yellow, and when the weather is hot, you only need to put it for a day.

One or two days. It's not too sour, because it's easy to make, but it can't be left for too long, and it's generally enough to eat two meals, and it's too sour for a long time.

Is it okay to make the amount of salt clear?

The amount of salt is about five times more salty than the usual cooking salt.

It's how much salt you usually put in cooking, and it's about 5 times that.

Can capers be dried.

Capers can be dried.

1. Remove the stems of the beans and wash them well;

2. Boil a pot of water, put the beans in and cook for one minute (note that if the beans are not fully immersed in water, you need to turn them halfway);

3. Remove the boiled beans and let them cool slightly;

4. Hang the beans on a clothesline and let them blow in the sun;

5. After a day, it will change color, and continue to be exposed to the wind and sun until it is dry;

6. Put it away when it is dry, bundle it into a small handful, put it in a plastic bag, soak it in water when you want to eat, or boil or fry or steam, which is very convenient.

How to dry capers.

1. The beans that need to be dried should not be too old, and the beans to be cooked should not be sun-dried;

2. The step of boiling boiling beans can be omitted, but the taste is not as good as boiled;

3. Use boiling water to boil beans so as not to affect the effect; The time should not be too long to reduce nutrient loss;

4. The shelf life of salted beans is long, but not too much;

5. Keep ventilation in the process of drying beans to avoid deterioration;

6. Air-dried beans taste better than sun-dried;

7. Dried beans should be packed in plastic bags, and they must be soaked in water before use, and hot water can be used.

How to marinate capers.

1. Wash the beans and dry them. Cut into inch segments. Put some salt in the basin.

2. Rub it by hand to make each bean stick stained with salt grains, gently rub until the surface of the beans is slightly moist, and leave it for an hour.

3. Cut the soaked ginger into thin strips. Cut the pickled pepper into segments. Finely chop the garlic. Prepare tempeh.

4. A clean, oil-free and water-free glass bottle. Pour the marinated carob grains into a glass jar.

5. Add tempeh, soaking ginger, chili pepper and garlic grains. Stir in a pinch of salt. Drop in a little high liquor.

6. Leave it for about 3-4 days. During this period, the beans in the bottle should be shaken up and down, so that the leached brine can be stained with the beans.

The finished product of No. 21 has turned yellow, indicating that the beans are pickled.

8. Heat the oil in a pan, add the garlic and stir-fry until fragrant. Pour in the capers.

9. Add an appropriate amount of sugar, stir-fry evenly and then get out of the pot.

1. Capers can be eaten after soaking for about five to ten days, capers have a sour and spicy taste, which is a very common side dish for rice, and it is also very delicious with white porridge. If we like to eat capers, we don't have to go out to buy capers, we can make them at home.

2. It is very simple to make sour stool beans, first of all, we need to prepare ginger, chili, garlic, and beans. Then chop the ginger, chili pepper and garlic for later use, then wash the beans and cut them into small pieces.

3. Then prepare a basin of salted water, soak the cut beans in water for about ten minutes, then take an appropriate amount of chili, ginger, garlic, wine, and pepper powder and pour them into the beans and stir evenly, and finally seal them into the jar to pickle.