How do you make sour and crunchy capers?

There are capers in many places, which can be used for stir-frying, fried rice, noodles or rice noodles, and because the taste is different in different places, the taste of capers is also different. Salty, spicy, sour, no matter what the taste, the method is roughly the same, but the ingredients are added and subtracted.

Capers are homely practices:

Wash the beans with water, dry the water, and put them in a sterilized jar.

Take a pot of clean pot, an appropriate amount of water, an appropriate amount of salt, two star anise, a few peppercorns, boil and let cool and pour into a glass jar.

Put in the garlic and millet pepper in the dried water, an appropriate amount of sugar, an appropriate amount of high liquor, and seal the jar with water.

It takes about 5-7 days in summer and can be eaten after about 7-10 days in winter.

Take it out and cut it into pieces, which can be used to stir-fry meat or rice or bibimbap.

Materials for soaking capers: Generally, about 500 grams of beans should be 75 grams of salt (%5 of water), a spoonful of Sichuan pepper, about 1500 grams of water, and an appropriate amount of liquor.

Capers, this is a dish that I often eat as a child, when I was a child, in the countryside, there are no fresh vegetables to eat at home in winter, basically I live by eating pickles, pickled beans, pickled green peppers, pickled radish, etc., all kinds of pickles, I didn't want to eat the dishes I didn't want to eat when I was a child, and I missed the taste very much after work, and every time I go back to my hometown, I must eat the pickles made by my mother.

In the past few years, my parents have been around to help take care of the children, so slowly, I can eat the pickles made by my mother again. Very happy, the production method of this capers is very simple, everyone can learn it, and after it is done, the simple stir-fried meat foam of capers can become a rice killer.

Next, look at the bold text in each step, where the trick ......

Ingredients: 1000 grams of cowpeas.

Seasoning: 200 grams of salt.

1. Wash the cowpeas, remove the head and tail, and dry the epidermis (be sure to dry the water thoroughly). Cut into pieces and place in a clean, waterless basin.

2. Evenly remove the edible salt from the cowpeas and mix well.

3. Rub the cowpeas vigorously with your hands to fully combine the salt with the cowpeas.

4. Put the kneaded cowpeas in a clean, waterless bottle. Cover and leave in a cool place for 15-20 days. (The lid must be sealed to ensure that it is not breathable, and it can also be wrapped in plastic wrap).

After a few days, a miraculous thing happened, the color of the beans slowly turned yellow, and the capers were ready! Note that the bottle must be sealed well every time after taking the beans.

Prepare the ingredients to be used, clean them, cut them into the pot, add your favorite sauces and condiments, stir-fry them evenly, and the capers are ready when they come out of the pot.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients, put them in the pot and then pour the auxiliary seasonings, and fry for 15 minutes to eat, the capers that come out of this way are very delicious and very nutritious.

Prepare the fresh ingredients, clean the ingredients, cut them, put them in the pot, add other condiments and sauces, stir-fry them evenly, and wait until the sour and crispy capers are ready when they come out of the pot.

First of all, clean the fresh beans and then drain the water, add an appropriate amount of salt to knead the beans, and then put the kneaded beans in a closed container with pants to marinate for a period of time, and the delicious capers are ready.

Put rice washing water in a glass jar.

The long tung beans are cleaned and cleaned to remove the head and tail.

Put the beans in a glass jar.

Add a few extra spoonfuls of salt and a few spoonfuls of sugar to the right amount.

Cover the lid and place an iron plate under the glass jar to prevent the rice water from spilling out after fermentation.

Capers can sail for 3 to 4 days in the summer and 4 to 6 days in the winter.

Wash the beans, then put them in a jar to soak, add salt and ginger slices, and after soaking, take them out and cut them into sections.

There may be several reasons why homemade capers are not crispy:

1.During the pickling process, the chlorophyll in the beans produces demagnesium chlorophyll under the action of lactic acid, which turns the beans from bright green to yellow or pale golden yellow, which may affect their taste.

2.If the marinating method is not done properly, nitrogenous substances such as protein in the beans may decompose, producing odorous substances such as ammonia, hydrogen sulfide, and indole, which may affect the brittleness of the beans.

3.During the curing process, if the activity of the enzyme cannot be effectively inhibited, the bean will be browned under the action of the enzyme, which may cause the capers to be dull and black, thus affecting its crispness.

4.If the beans are stained with water during the marinating process, it may cause the capers to become soft and rotten. This is because water hydrolyzes the insoluble pectin substances in the carob, resulting in a decrease in the brittleness of the carob.

To keep capers crispy, you can try the following:

1.Avoid getting the beans wet during the marinating process and keep the beans dry.

2.Use cooking oil to isolate the water from the beans to maintain the crispiness of the beans.

3.Try adjusting the time and temperature of the marinating hall to avoid affecting the texture of the beans.

Hopefully, the above answers will help you.

The pickled capers are not brittle because of the sensitive decomposition of pectin, and for this reason, calcium salt can be used to treat it, so that the gumic acid and calcium can interact to generate insoluble calcium pectinate, so that the cells can play the role of a bonding bridge, and then achieve the effect of crispness.

Specific measures: Before the beans enter the altar, soak the beans in the calcium salt solution for 30-60 minutes, or add the calcium salt in the soaking solution, and return to the local area, which is suitable for the capers for a long time.

Here's how:Ingredients: beans, salt, star anise, cinnamon, green pepper, white vinegar, wild pepper, rock sugar.

1. Prepare the ingredients, wash and dry the cowpeas.

2. Prepare the marinade: salt, cinnamon, dried chili, white vinegar, green pepper, rock sugar.

3. Add water to the boiling pot, add salt, dried chili, star anise, rock sugar, cinnamon and other seasonings, boil over high heat, turn to low heat and simmer for a few minutes and turn off the heat.

Fourth, the boiled brine is cooled for later use.

Fifth, three or four carobs of cowhide beans that have been dried out of water are coiled together.

6. Put the bent beans into an oil-free and water-free sealed container.

7. After all are placed, pour in the cool brine, green pepper, a little water for soaking pepper, and add about 15 ml of white vinegar. Bury the boy.

8. Close the lid tightly and seal the fermentation.

9. The capers that have been marinated for about ten days can be eaten.

The way to make a sour and crunchy caper bubble is:

Ingredients:Cowpea, rice water, peppercorns, star anise.

Seasoning:Salt, sugar.

1. Prepare a handful of fresh and tender cowpea cherry, the summer cowpea has long been on the market, you can buy it in the major vegetable markets, you must choose the tender one, this kind of food is crisp and refreshing, the juice is also rich, rinse it firstSoak in light salt water for 20 minutes, place in a ventilated place, and air dry for 1-2 hours.

2. Prepare a large glass jarThis is a necessary tool for eating pickles, sterilize and disinfect in advance, control the moisture of cowpea horns, discharge them neatly in turn, pour in ninety percent of the rice water, and leave room for fermentationThen add star anise, Sichuan pepper, salt and sugar, which is very important, it can promote the proliferation of lactobacilli and make carob acid more authentic.

3. Put the glass jar in a cool and ventilated place and let it stand for 3-4 daysAfter that, it is the high incidence period of nitrate in the sub-circle, and the concentration will be higher and higher, so on the first day, it must be opened, in the process of pickling, the outside seems to be calm, but in fact, the tank has already been turbulent, close, and even the sound of fermentation can be heard, which is particularly lively.

The tips for capers are summarized as:

1. The proportion of salt and sugar for pickling capers is firmly grasped, and it is easy to spoil if you put less, so don't be reluctant to put it, at least 2-3 spoons, and put a spoonful in the usual stir-frying.

2. The glass jar is scalded with boiling water in advance to sterilize and eliminate the poison of the tung cavity, and the capers are not fixed for 3 days, and the time can be extended appropriately according to the local weather, and the surface of the beans can be observed and the color can become yellow.

3. After the pickled capers have completely changed color, they can be taken out of the jar and refrigerated in the refrigerator for storage, so don't soak them all the time.

1. Process the beans. First of all, we need to clean the beans, then put them in rice washing water, add a little salt and soak them for a while (this has two purposes, one is to kill the insects inside the beans, and the other is to remove pesticide residues). Set aside the washed beans.

Then boil the water, after the water boils, blanch the beans until they change color, and remove the water to cool and control.

2. Make marinade water. Find a clean oil-free pot, boil water, after the water boils, add peppercorns, salt, boil for about 3 minutes, set aside to cool!

3. Bottling. Find a clean bottle with no raw water and no oil, put in the beans, add garlic cloves, ginger slices, pepper water, and pour in a little white wine! Finally, seal and place in a cool and ventilated place.

It will be ready to eat in about 30 days. In fact, nicotinal capers are also a technique, and if you want to pickle them deliciously, you still need a little more patience.

The sour and crispy capers are marinated as follows: next to the locust b

Ingredients: 500g of long cowpeas, 15g of salt.

Steps: 1. Soak the beans in water after they are bought, soak them for a while, change the water several times, wash them and dry them.

2. Cut into small lead oak particles.

3. Add salt, grasp it evenly and leave it for a period of time to make the salt more evenly wrapped.

4. The beans that have been kneaded with salt turn green, put them in a bottle, and close the lid tightly.

The method of soaking capers crispy and delicious is as follows:

Tools Ingredients: cowpea, water, pot, water, salt, peppercorns, rock sugar, bottle with head lid, garlic, high liquor.

1. After buying cowpeas, wash them with water, drain them and dry them.

2. Prepare an appropriate amount of water and salt in the pot, the content of salt is determined according to your own taste, if you want to make a good capers, the taste of capers is more sour, the content of salt should be added less to highlight the sour taste, if you want to be salty, add more salt. Add an appropriate amount of Sichuan pepper and rock sugar, Sichuan pepper and rock sugar can make the finished capers richer in flavor.

3. Prepare a clean water-free and oil-free container, and then put the prepared beans in the bottle.

4. Add a few cloves of garlic on top, add the freshly prepared peppercorn brine, pour it into a container, and add a piece of rock sugar to it, not too big, a small piece is enough.

5. Add an appropriate amount of high liquor, cover with a lid, put it in a cool place, and marinate it for about 5 days, at which time the taste will be about the same.