How to get soaking 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!!

A simple and quick way to make capers.

Two. 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.

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.

The method of capers is easy to learn, and it will be easy to see at a glance, and the fried meat will be old and fragrant.

You can make delicious capers at home.

Pickled capers, not rotten or salty!

Teach you how to marinate capers at home.