How to pickle cowpeas, how to pickle sour cowpeas

How to marinate salted beans What's there?

What are the ways to marinate salted cowpeas.

First, how to marinate salted beans What are the ways? Clean the beans, put them in a larger basin, sprinkle with salt, put in the garlic, seal the fresh-keeping bag, let them sit for most of the day, and put a bowl of boiling water to cool down. Prepare a clean glass bottle in advance, stuff the beans into the glass bottle, pour cold boiled water into the glass bottle, sprinkle a layer of salt on it, cover it tightly, and leave it for ten days.

The beans turn yellow and scoop up. Cut into small pieces. Put a small amount of cooking oil in a pot, boil the beans, and stir-fry for one minute.

Second, blood pressure first use 300 grams of salt to make salt water, and then comb the long beans into a handful, and then put them into the main tank one by one. When it is placed, put a layer of vegetables, sprinkle a layer of salt water, sprinkle a layer of salt, a total of 500 grams of salt. The blood is marinated until the 3rd day and turns over.

When turning the tank, the salt water is responded to once, and then the long beans are taken from one end, tied into several bundles with twine, and then put into the tank. Then add the clear salt water and press it with a clean stone. After replenishment, it will be repeated every 3 days, and it will be completed in 1 month.

What are the ways to marinate salted cowpeas.

Third, first choose the long beans, don't pinch off the sides of the long beans, clean the long beans and dry them. Find a small mouth with a lid, laminated glass, porcelain can be cleaned, dried. Boil the water and add salt, the salt taste is probably like a dish that is too salty.

If you like it, then put in the pepper and dried chili pepper (if you like to eat spicy and spicy, put more peppers.) After the water is cool, put in the long beans and seal them. The first time it takes about a week, and then the water is sour, and you can eat it in two or three days.

If the utensils are completely transparent, you can see the long beans fade, so it is similar to being edible.

How to marinate salted cowpeas.

How to marinate salted beans What are the ways? The above is a detailed description of its practice, and the whole process does not have to be sticky; Salt should be added appropriately every time a new dish is added; The surface of the river should be aggravated, such as making two wooden chopsticks horizontally and vertically, and pressing a full mineral water bottle on the top, so that the long beans are not easy to float up, otherwise it is very easy to rot.

Sour cowpeas are one of the pickles that everyone loves for ten minutes, and the usual restaurants, flour shops, and noodle shops are pickled with a lot of sour cowpeas, which are used for cooking and seasonings, all of which are snacks that everyone likes to eat very much, especially when the noodles are made, add a teaspoon of sour cowpeas, which is indeed too delicious! There are many ways to marinate sour cowpeas.

Today, I will share with you the tips of my elders who have pickled sour cowpeas for many years. Sour cowpeas are a snack that many people like to eat, but some friends pickled sour cowpeas are not sour for 1 week, and the taste is very salty, this is due to the fact that everyone puts too much salt when pickling sour cowpeas, if there is too much salt in the whole process of pickling, the pickled sour cowpeas will not be sour, and the salt has the expected purpose of sterilization, and it will kill the lactic acid bacteria inside, so it may not be sour. If you are willing to sour cowpeas become sour, the general pickling may not be very good, my parents' trick is to add this step, add a cup of braised soup when making, the recipe of brine is very simple.

Boil with 13 cups of water and 13 tablespoons of sea salt, let it cool, then add high wine, old brown sugar, pepper, and ginger cubes. Next, when pickling sour cowpeas, the pickled vegetable jar containing the sour cowpeas should be disinfected at first, and the poison in it should be eliminated with high alcohol, and then placed in a cool place to dry. Put cowpeas and peppers in the sun to dry every day, take the wilted cowpeas and pointed finger peppers back and wash them, dry the water, and then put the cowpeas and peppers into the jar, pour in the prepared braised soup, and add some high wine, which can make the taste more mellow.

Seal the mouth of the altar, then pour a small amount of cold water along the edge of the mouth of the altar to avoid carbon dioxide entering, and then put the pickled vegetable jar into a cool and shady area at home, pickled for about 12 days, the sour cowpeas will be pickled, you can open the mouth of the altar to try the taste, the pickled sour cowpeas are best eaten quickly, otherwise it will be very sour later. When eating, it is taken out and cut into small pieces to eat, which is very spleen-strengthening and appetizing. Sour cowpea has the effect of promoting digestion, invigorating qi and nourishing yin, but if the stomach and intestines are not good, you should eat less, and please put less salt in the whole process of pickling, otherwise it will be not interesting.

1.Wash the cowpeas, place them in a ventilated place, and drain the surface moisture;

2.Slice fresh ginger and prepare garlic cloves, dried red peppers, Sichuan peppercorns, and white vinegar; Cut the cowpeas into long sections;

3.Place a jar of cold boiled water in a kimchi jar. After cooling, pour in cowpeas, garlic cloves, fresh ginger slices, Sichuan peppercorns, dried red peppers, white vinegar, and stir gently with clean chopsticks;

4.Cover the bowl at the mouth of the kimchi jar and pour boiling water, which not only sterilizes, but also plays a role in waterproof sealing;

After heaven, when the lid of the altar is opened, a fragrant sour spot comes out; Take an appropriate amount of sour cowpeas to make a capers and stir-fry minced meat!

1.Remove the head and tail of the cowpea, clean it, dry it and set aside.

2.Prepare a container that can be sealed, either a glass bottle or a plastic bottle with a lid. Clean and dry for later use.

3.Prepare boiling water, bring to a boil, let it cool, add the right amount of salt, the water is salty. Add a pinch of pepper and a pinch of star anise.

4.Soak the whole dried cowpea in the prepared brine, which will overflow the cowpea.

5.After sealing, put it in a cool place, wait a few days, and the cowpeas will turn from green to gray-green, and you can take them out and eat them. If it is not sour enough, it is probably a matter of the proportion of seasonings.

1. After the cowpeas are cleaned, pinch off the roots, dry them fully, put a small handful of coarse salt (in the amount) in a clean, oil-free vegetable washing basin, and rub the cowpeas vigorously by hand to make the cowpeas emerald green.

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

3. Rinse the kneaded cowpeas with water, 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 on a clean and oil-free plate, cover with a sealed lid, and leave it for about 7 days.

Tips for marinating sour cowpeas.

1. It is best to use cowpeas tenderly, the 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, it is too wasteful.

2. At the beginning, 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.

3. The purpose of kneading cowpeas is to make the cowpeas quickly dehydrate and soften, so that they are easier to pickle.

4. The water must be cooled before pouring the liquor, and the cowpeas soaked in the water will float up and are easy to deteriorate, so it is necessary to press the cowpea with a heavy object to make the cowpea soak in the water all the time.

Cowpea is rich in nutritional value, containing protein, fat, carbohydrates, crude fiber, ash, calcium, magnesium, iron, manganese, zinc, copper, selenium, carotene, vitamin B1, vitamin B2, niacin and other nutrients, among which the content of phosphorus is the richest, the fresh and tender bean pods also contain vitamin C, ascorbic acid, protein content is 2-3 times higher than tomatoes, sugar content is 1 times higher than cucumber, calcium content is 4 times higher than pumpkin, vitamin content is 4-6 times higher than winter melon.

How do you cook pickled capers? Wash the beans and chop them, add millet and spicy garlic, ginger salt, sugar, white vinegar and white wine, stir well, seal and refrigerate for two weeks.

Teach you how to marinate capers at home.

1.Prepare the main ingredient: long cowpeas. (Choose a tender blue cowpea, and it's better not to choose a white cowpea with a kernel.) White cowpeas are old, sour cowpeas are not crisp or tough, and the taste is lackluster).

2.Prepare the required accessories and seasonings: more than 30 Sichuan peppercorns, 4 bay leaves, 1-2 cinnamon, 4 spiced star anise, 4 dried red peppers, a small bottle of pickled pepper with a net weight of about 80g, 40g of rock sugar, a tablespoon of salt, and about 60ml of liquor.

3.In a large enough pot or container, add water that may have been submerged over the cowpeas. Add the ingredients: Sichuan pepper, bay leaves, cinnamon, star anise, dried red pepper, 1 tablespoon salt. Bring to a boil over high heat until the water boils for 2 minutes, then turn off the heat and cool.

4.The boiled brine should be completely cooled before use.

5.Choose 2 long cowpeas, wash them, and place them in a ventilated place to dry for surface moisture, or in the sun.

6.Drain the long cowpeas completely, divide them into equal portions and coil them up like knots.

7.Sealed container with sour cowpeas, washed beforehand, scalded in boiling water and drained. Then put the cowpeas on a plate one by one and add 80ml of pickled pepper and pickled pepper water to the container.

8.Add 4-5 slices of ginger.

9.Add 40g of caster sugar.

10.After that, the completely cooled brine is poured into the cowpeas along with the trimmings.

1.Finally, add about 60 ml of liquor.

12.Seal it well, put it in a cool place to ferment for about half a month, and then you can eat it.

Prepare a water tank.

First of all, there are pottery vessels.

In Xinyang, Henan, the container people use is a big water tank, the kind smashed by Sima Guang.

Of course, wash it before use.

Keep it in a cool place inside the house and avoid sunlight.

Look, there are still people selling this kind of water tank on Alibaba.

Prepare for some pebbles.

Pressing vegetables on large pebbles may take a lot depending on the size of the container you are using and the sail is not sufficient.

If you can completely press the beans, you can do it.

Wash carefully before use.

Otherwise, it will stain your beans.

Have plenty of salt ready.

In the past, the conditions were not good, and we used coarse salt.

Now it's all refined salt with iodine.

The dosage is about 15% of the weight of cowpea.

Prepare the cowpeas.

Cowpea (string bean).

People in the north may call it long beans.

To be washed and dried.

It would be better if you could put some chili peppers.

Put the cowpeas in the water tank.

When arranging, place it layer by layer.

Once you have added a layer of cowpeas, sprinkle them with a layer of salt.

And so on. Once you've put it all in, press the pebbles against the beans.

Then add water.

Just enough water to flood the beans.

At this time, you can check the pants to see if there are any beans floating.

Find a way to press it with small stones.

Finally, cover the water tank with a wooden plank.

After about two weeks, you can eat salted beans.

Remove from the water tank and wash with clean water before serving.

The pickling method for pickling cowpeas is as follows:

Tools Raw materials: cowpea, two pot heads, bay leaves, star anise, Sichuan pepper, cumin bureau incense, star anise seeds, Tongyu sea salt.

1. Pick the cowpeas, wash and air dry.

2. Put water in the pot, not too much, enough to soak the amount is enough, change the water to low heat after boiling, cook for about 10 minutes, let the seasoning taste, add salt sea salt, until the salt water is saturated.

3. After the soaked water is boiled, let it cool, if the soaking water is not enough, you can add boiling water and sea salt, and then let it cool, do not add raw water, it is easy to become moldy.

4. Put 1 tablespoon of the second pot head into the bottle, roll the bottle so that the wine can touch the entire inside of the bottle, then close the lid, put the bottle mouth down, let the wine also touch the bottle cap, and then pour the excess wine in the bottle.

5. Stuff the cowpeas into the bottle.

6. Pour in 1 tablespoon of the second pot, then pour in the seasoning water that has been boiled and cooled, even the slag is also poured in, do not waste, try to make the water not empty of cowpeas.

7. Soak for 5-7 days, pour the soaked water after the time is up, and put it in the refrigerator.

Cowpea is an annual winding, herbaceous vine or near-erect herbaceous plant of the legume family, cowpea genus. 2. Today, Lao Liu will share the practice of "pickled sour cowpeas", friends who like it can collect it first, and try it themselves when they have time. 3. Let's start to introduce the ingredients needed

10 pounds of long cowpeas, 750 grams of salt, ginger, 500 grams of pickled wild pepper, 250 grams of white vinegar 4, first pick out the worm pants in the cowpea, and then put it under the running water to rinse it, and then put it in the sun for two hours, dry the surface moisture, turn it over after an hour, and take it back when the time is up 5. Put the long cowpeas into a clean, waterless and oil-free jar, and then press it tightly with your hands, leaving some gaps on it. Add 750 grams of salt to 2000 grams of cold boiled water, then add ginger slices, 250 grams of white vinegar, 500 grams of pickled wild pepper, and pour the soup into it, stir well until the salt melts.

In addition to stir-frying cowpeas in summer, you can also pickle cowpeas and eat them. So, how do you pickle cowpeas? How to pickle cowpeas, which are refreshing and crispy to eat? Let's find out.

How to pickle cowpeas 1First of all, a kimchi jar, preferably a glassware that can be sealed, washed to ensure that it is oil-free and dry.

2.Fresh cowpeas are torn off and washed to dry the surface moisture.

3.Prepare a large clean basin, put the dried cowpeas in it, then put salt, follow 500g of cowpeas: 250g of salt, and then knead the cowpeas with salt until the cowpeas turn emerald green;

4.Put all the emerald green cowpeas and salt into the kimchi jar, and then pour in cold boiled water or mineral water, preferably under the cowpeas.

5.It's fine for a week or so, but it won't be particularly sour, because the first batch of salt is usually more sufficient, and you can continue to marinate; At the same time, you can also add peppers, cucumbers, and radishes to pickle together; Others, such as Sichuan peppercorns and perilla, are left in moderation according to personal taste.

6.In order to prevent white foam from growing in the kimchi jar, you can put a few spoons of high liquor, such as Erguotou; If there is already white foam growing in the kimchi jar, add white wine to remove the foam.

How to pickle cowpeas 1. First of all, wash the cowpeas and control the water. Then cut into small pieces (young cowpeas are best used for cowpeas, so that the pickled cowpeas will have a crisp texture).

3. Add a little more salt to the cowpeas than usual, then pour in all the prepared ingredients and stir well.

4. Put it into a clean container, and finally drop a few drops of liquor, in order to prevent outgassing, so first seal the bottle mouth with plastic wrap, then tighten the cap, put the bottle in a cool place and wait for two or three days The delicious sour cowpeas can be served.

Precautions

Cowpeas marinated in jar water for at least a week, and if you don't do it properly, the cowpeas will eventually turn into a jar of stinky beans!

Nutritional value Sweet taste, stomach and kidney, contains easy to digest and absorb protein, but also contains a variety of vitamins and trace elements, etc., contains phospholipids can promote insulin secretion, is an ideal food for diabetics.

Nutritional Analysis Cowpea is rich in vitamins B, C and plant protein, which can calm the mind. Regulates the digestive system and eliminates chest and diaphragm fullness. It can prevent and treat acute gastroenteritis, vomiting and diarrhea. It has the effect of quenching thirst and strengthening the spleen, tonifying the kidney and stopping diarrhea, and invigorating qi and rejuvenating the body.

Cowpea provides high-quality protein that is easy to digest and absorb, and a moderate amount of carbohydrates, vitamins, trace elements, etc., can supplement the body's signature nutrients.

The B vitamins contained in cowpea can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinease activity, help digestion, and increase appetite.

Vitamin C contained in cowpea can promote the synthesis of antibodies and improve the body's antiviral effect.

The phospholipids of cowpea have the effect of promoting insulin secretion and participating in glucose metabolism, which is an ideal food for diabetics.