What is pickled in carob, how is carob sour

First of all, prepare fresh tender beans, wash them with water, then dry them in the sun, and then prepare some chili peppers and garlic as accessories, (some people will ask, all use tender beans, so what about old beans?) Actually, I had this idea at the beginning, if you have eaten Mao's braised pork in Hunan, you will understand) those older beans are all made into dried beans.

There are two kinds of capers in the south: one is to soak directly in old sour water, and the other is to directly salt and put it in a sealed jar to quickly calculate.

Ingredients: capers, chili peppers, garlic, ginger, salt, white wine, sugar, wild pepper and water.

Method: The beans are first marinated with salt and liquor, and when the water color is cyan, then put in the white sugar ginger and garlic together, directly enter a sealed jar or bottle, pour in some wild pepper water and wild pepper, and then directly seal and put it at room temperature, marinate for 48 hours to be practical, the taste is very crisp, and the color is like the picture below, (the ratio of beans and salt is 100 grams of beans: 2 grams of salt).

During the pickling process, the color of the beans does not change to the color in the picture, do not open the lid.

Do not use chopsticks with oil to pick them up during eating.

1.After washing the long beans, place them in a ventilated place to dry naturally.

2.Allow to dry and cut into small cubes.

3.Add an appropriate amount of salt to taste and stir well.

4.Press tightly in the bottle, the bottle is not full, take the plastic wrap and knead it into a ball and stuff it into the mouth of the bottle. Put it upside down in a bowl and add half a bowl of water.

Do not put it in the refrigerator, store it at room temperature. One day in summer and three days in winter, until the capers and the water in the bowl turn light earthy. ）

5.Garlic, chopped pepper, (capers do not need to be washed, they have been washed before pickling.) ）

After the oil is hot, add garlic and chili peppers and stir-fry until fragrant, add a little salt, and then add capers and stir-fry for a while.

There is no need to add salt when frying capers. ）

1. Put an appropriate amount of salt (no limit on how much, only has a sterilizing effect), 2-3 slices of Sichuan pepper and ginger, and you can put some chili pepper if you like spicy.

2. Put it in a pot and bring it to a boil and let it cool.

3. Prepare a large bottle, pour the boiled water into it, then wash a handful of long cowpeas, scald it with boiling water, scoop it up immediately, and put it in the bottle while it is hot. This step is very critical, I have tried not to be hot directly put in, and then put it in the refrigerator, the result is still green for a week, no flavor, let the bottle mouth open, wait for 1-2 hours to cool and then cover the lid (the first time to do it, put it at room temperature for one night, and then half a day later) put it in the refrigerator, 3-4 days can be, can be stored for 1-2 months without breaking.

5000 grams of fresh beans. 400 grams of salt, 100 grams of fresh ginger and garlic, 15 grams of Sichuan pepper and 15 grams of spices, 50 grams of liquor, and 50 grams of sugar.

1. When buying beans first, you should buy this kind of tender beans. When you buy it back, remember to pinch off the area with insect eyes and throw it away. Then rinse off with tap water.

No matter what sauerkraut you make, remember that you can't touch the cooking oil (remember, the oil can't be touched, I won't repeat it later).

2. Wash the beans and put them in a large basin, and the amount of beans today is about about catty. Then add about 10 grams of table salt. And grasp and mix evenly, marinate for a while to make it soft.

3. Taking advantage of the time to pickle beans, we found some mineral water bottles. and rinse off with running water. Today's key is this, the bottle should choose a small mouth, the capacity is not too large, and the bottle that can fill the bottle with beans is on the line.

Some people should say that mineral water bottles are disposable and cannot be reused, but in fact, they are not so scary. This capers will be sour in 5 days at most, and sour in 3 days if it is fast. So before the harmful substances appeared, we threw them away.

4. At this time, the beans have also become soft. Grab a few at random.

5. Stuff it into the water bottle, when it doesn't move, pick up the bottle, hit the bottom on the tabletop, or press it down with chopsticks, and the beans will go down. Until the bottle is filled with beans.

6. After all the beans are filled, add a small spoon of salt to the mouth of each bottle, about 2 grams. Can't add too much.

7. Then, put it directly in the tap water and fill it with tap water. Finally, tighten the lid and put it in a warm place, it will be sour for 3 days when the temperature is high. If it's slow, 5 days will be fine. This refers to the time of summer and early fall. Winter will be slower than that.

8. Put it there in a warm place.

9. After 3 days, the beans are already sour, in fact, after 2 days, they are already sour. But if I want to be more sour, I waited an extra day.

10. When eating, pour out the water in the sink first. Because of fermentation, when you open the bottle, it will swish and overflow with water. Then use kitchen scissors, cut open the bottle, and you can take the beans.

11. Look, look at it, the color of the capers is not very beautiful, yellow. When you open the cap, there is a strong sauerkraut flavor. And pickled in this way, it will not rot the white flowers at all, and when you eat it, it is even more refreshing and crisp.

12. Cooked capers, you can eat them as much as you want. Stir-fry to sour and spicy, as pictured. Or capers meat foam, capers scrambled eggs, capers buns, pies, etc., are very fragrant. If you don't try it now, what are you waiting for?

Capers are a kind of kimchi, although they are more popular in Sichuan-Shu land, but their sour taste has also swept the country. This season's beans are the most tender, and they are the most suitable for making capers, but today I will share with you 5 pickling methods for capers, which will not be bad for 1 year, and can be used as you eat. Definitely can ** the one who doesn't like to eat, let's take a look at it......

The first [capers] is a relatively simple method: clean the beans and soak them in light salt water for 30 minutes to remove pesticide residues. Then take out the sun exposure for more than 4 hours, cut into small pieces and add salt to marinate for 1 hour, then dry to remove water, add crushed garlic, white wine, and millet pepper, put it in a jar and seal it for fermentation for more than 20 days, and the color can turn yellow.

The second method of [capers] is to clean the two ends of the beans and control the moisture, then put them in an oil-free bottle, add water to the pot and put the star anise, boil the peppercorns to bring out the fragrance, add salt to dissolve, and let it cool. Put the beans in the jar, pour pepper water, garlic until the beans are completely submerged, pour white wine, seal and marinate for more than 20 days.

The third method of [capers]: wash and dry the beans, cut them into inch sections and sprinkle them with salt, rub them by hand until the surface is slightly moist, and marinate them for 1 hour. Slice the pickled ginger, cut the pickled pepper into sections, chop the garlic, put the beans directly in the pickle jar, put the tempeh, pickle ginger slices, pickle the chili, crush the garlic, sprinkle with salt, pour in a little liquor, seal and marinate for 30 days, and see the color turn yellow.

The fourth method [capers] is: wash the beans, dry them in the sun, cut them into small pieces, add crushed garlic, peppercorns, and salt to marinate for two hours, control the moisture, put them in a pickle jar, and then pour in rice water, submerge the beans, seal and marinate for 20 days, and you're done. After adding rice water, the beans are naturally fermented, so the capers do not hurt the stomach.

The fifth method of [capers]: clean the whole beans, divide them into small handfuls after controlling the moisture, and put them in a cool place to dry after bunching. Add salt, star anise, and peppercorns to the pot and stir-fry over low heat to bring out the fragrance, pour in the prepared water, let it cool naturally after boiling, plate up the beans, put them in the pickle jar, pour the cool pepper water, seal and marinate for about 20 days with a little liquor, and see the color turn yellow.

Chef Jian has something to say:

1: It is best to eat the beans for more than 20 days, because the nitrite is the lowest during this time.

2: To pickle capers, you must use high liquor, so that it can be conducive to fermentation, and the pickled beans will be more sour, crisp and flavorful.

3: When making capers, don't marinate them directly, add this 1 step, that is, dry or wipe, anyway, you must control the moisture.

4: All ingredients and utensils should not be exposed to raw water and oil, otherwise it is very easy to deteriorate.

5: When marinating, remember not to leak air, and be sure to seal it well, otherwise the beans will easily become smelly. Pickle.

The steps to marinate the delicious capers are as follows:Materials: millet spicy, garlic, beans, salt, ginger, etc.

1. Prepare the required ingredients.

2. Cut the millet into small pieces, and chop the garlic and ginger.

3. After the beans are washed, control the moisture and cut them into small pieces of about one centimeter.

4. Put them together and add salt and mix well, the salt of the hood is about twice that of the stir-fry.

5. Mix well, put it in a water-free and oil-free container, seal it for three days and then eat.

It is also very important for us to choose beans before pickling beans, and we must buy more tender beans, so that the pickled capers will taste more crispy.

1. Check the bought beans carefully to see if there are any insect eyes or bad Jing Key, and this kind of beans should be picked out.

2. The two ends of the beans must not be removed, if water enters during cleaning, the pickled beans will be easy to spoil. After washing the beans, put them in the basket to control the moisture, and then spread the beans on the cutting board to dry the water completely.

3. Prepare some millet spicy, 3 pieces of ginger and some garlic to clean, and then dry it after the moisture is controlled like beans. Then clean the container of pickled capers, and control the moisture of the container after cleaning.

4. Prepare a large pot of pure water first, and then prepare salt, 20 grams of salt for 1 kg of beans, I pickled 5 kg of beans today with 100 grams of salt. After the water in the pot boils, pour the salt into the pot, add about 30 peppercorns, turn to medium-low heat and cook for another 10 minutes after boiling over high heat, so as to bring out the fragrance of peppercorns. After cooking, turn off the heat and set aside to cool for later use.

5. After the millet is spicy and dried, cut off the stem of the pepper with scissors, and cut the ginger into thick slices.

6. The beans have been dried for about 10 hours, and the next step is to start pickling, before making pickled beans, you must remember that all the kitchen utensils used can not be stained with oil and raw water, or the pickled beans will be easy to break.

7. Put the dried beans in a container, then put ginger slices, garlic, millet spicy, and add 40 grams of rock sugar, and then pour the cold juice into the container, the juice must be submerged in the beans, and finally add 30 ml of high liquor to seal the mouth, then seal the mouth with a layer of plastic wrap, and finally cover the lid again, and be sure to store it in a cool, ventilated and dark place after sealing.

In the case of high temperature weather, the beans will turn yellow in three days, many friends say that it will be sour and crispy after a week, and you can eat it at this time, but the nitrite content of the pickled vegetables we usually write is the highest within 4 to 9 days, and it begins to decline slowly on the 10th day, and the nitrite content has dropped significantly a lot in about 20 days, and it will be safe after 30 days, so the pickling method of this capers I shared today can be eaten with confidence after 30 days of pickling, After marinating for two months, it will taste better with sour, spicy, crispy, and crispy.

There are many ways to eat pickled capers, you can wrap buns, dumplings, pies or stir-fry directly, or stir-fried minced meat, fried tofu, fried chicken offal, with porridge, rice, steamed buns, noodles are very appetizing and delicious!

The recipe for capers is described in detail.

Cuisine and efficacy: home-cooked recipes.

Ingredients for capers: Ingredients: beans, peppercorns, salt, minced meat, minced garlic.

Teach you how to make capers, how to make capers delicious 1, dig in the pot or shout water, add pepper and salt to boil, let cool. Appropriate amount of beans, wash and cut into sections, use a kitchen towel to absorb the water or dry it completely (if there is a large jar, the whole beans can also be submerged).

2. Wash and dry the pickle juye jar and put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry chili, and finally seal the jar with clean water and place it in a cool and ventilated place for 4-5 days.

3. This is pickled. When eating, add some minced meat and garlic, stir-fry before eating. Because it is summer, the pickle time should be shorter, and the flavor can be absorbed, and it will rot after a long time.

1.Wash the beans and dry them to dry.

2.Break the beans into sections.

3.Purified water. Sislip.

4.Bring to a boil and let cool.

5.Get table salt.

6.Put the salt on the beans and open the stove.

7.Add cool water.

8.Press the beans with a waterless and oil-free spoon.

9.Put a little white wine and peppercorns and beans.

10.Cover and let ferment for more than a week.

11.Finished product.

Sichuan pepper star anise can be left out, and liquor should be put to prevent water from mold.

The first step in the pickling method of capers: wash the wide hail beans you bought, put them in a clean container and soak them in water, preferably for more than 24 hours.

Step 2: Stir together the vinegar, soy sauce and chili noodles, salt and sugar, then pour into a pot and heat.

The third early step: put the boiled juice aside to cool for later use, take out the soaked beans to control the moisture, and put them in the jar of pickles.

Step 4: Pour the boiled sauce into the bean jar so that the juice submerges the beans. Finally, put in the garlic cloves you prepared earlier. After about 15 days of sealing and storage, you can eat your own pickled beans, and the beans made by this method can be kept for a long time.