How to pickle sour cowpeas, how to pickle sour cowpeas

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.

How to pickle sour cowpeas:

1000 grams of cowpea wangyu, 2 sweet and sour garlic, 15 grams of pickled ginger, 30 grams of pickled wild pepper, 350 grams of dried chili pepper, 350 grams of rice white vinegar, 100 grams of highly sleepy liquor, 300 grams of salt.

Put 300 grams of salt in boiled water, stir well and let cool for later use.

Rinse the cowpeas with clean water, then put them outdoors in the sun to dry the water, and then take three to four of the dried cowpeas and tie them together into knots, and then put them into a glass bottle that is cleaned in advance without water and oil, and then put in the dried chili peppers, pickled ginger, sweet and sour garlic to break into garlic cloves and put them in the bottle.

Put in the pickled wild pepper, pour it into the bottle together with the pickled wild pepper water, then put the remaining cowpeas into the bottle, then put in the cool salt and boil, and finally pour in 350 grams of rice white vinegar and 100 grams of high liquor.

It can be eaten after marinating for about a month, and the longer it is marinated, the stronger the sour taste and the more crispy it is. When pickling sour cowpeas, be sure to ensure that all ingredients and containers are water-free and oil-free.

Fresh cowpeas are washed and dried, the whole root is not folded and directly put into a sealable glass bottle or jar, add an appropriate amount of cold boiled water, a small amount of liquor, an appropriate amount of edible salt, forty or fifty red peppercorns, and then add some rock sugar, seal the bottle mouth, and let it stand for about a week. If you have an old sour soup that you have soaked before, add some to it, and it will sour faster.

The pickling method of sour cowpeas is as follows:

Ingredients: 1000 grams of long beans.

Excipients: appropriate amount of vinegar, appropriate amount of salt.

1. Wash the beans with water and drain them.

2. After draining the water, cut the carob reed die into small cubes, according to personal preference, you can change it to cut large sections, or you can cut smaller.

3. Put in the corresponding ingredients.

4. Put it in a glass bottle to marinate.

Precautions for pickling sour cowpeas

1. Choose fresh sour cowpeas: When choosing sour cowpeas, you should choose fresh pods with bright green color, full pods, and tender beans, and avoid choosing pods that have aged or turned yellow.

2. Cleaning: Soak the sour cowpeas in clean water for a while, then rinse them with running water to remove impurities and dirt on the surface.

3. Cut off both ends of the pod: Cut off both ends of the sour cowpea to remove the hard shell and the top of the pod, making it easier for the pod to absorb the seasoning.

4. Preparation of marinade: The marinade can be prepared according to personal taste and preference. In general, seasonings such as salt, sugar, and vinegar can be used to marinate sour cowpeas, adjusting the proportions according to individual taste.

5. Pickling time: The time of pickling sour cowpeas can be adjusted according to personal tastes and preferences. In general, the marinating time is a few hours to one night, and longer marinating will make the sour cowpeas more flavorful.

Pickled capers.

Ingredients: cowpeas, rice water, Sichuan pepper, star anise.

Seasoning: salt, sugar.

1. Prepare a handful of fresh and tender cowpeas, the summer cowpeas have long been on the market, you can buy them in the major vegetable markets, you must choose the tender ones, this kind of food is crisp and refreshing, and the juice is also rich, rinse it first, soak it in light salt water for 20 minutes, put it in a ventilated place, and dry it naturally for 1-2 hours.

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

3. Put the glass jar in a cool and ventilated place, let it stand for 3-4 days, and then it is the high incidence period of nitrite, 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, in fact, the tank has already been turbulent, close, and even the sound of fermentation can be heard, which is particularly lively.

4. The pickled capers in this way are sour and authentic, crisp and delicious.

Sour cowpeas, that is, pickled cowpeas, are sour and sour, with the crispness of cowpeas, which is very good for rice, especially suitable as an appetizer when you lose your appetite. It stands to reason that sour cowpeas can be purchased directly at the market, but the sour cowpeas sold in the market have different tastes, and no matter which one you buy, you feel that the taste is not good enough, so you want to pickle it yourself.

So how do you pickle sour cowpeas? Look at the pickling method of sour cowpeas introduced by Mawang Encyclopedia to ensure that the sour and crispy make you want to eat it.

Ingredients: sour cowpeas, salt, white wine and various condiments.

Steps: 1 Wash and dry the fresh green cowpeas.

2 Cut the dried cowpeas into short pieces (i.e., the sour cowpeas we usually see are as small as chopped).

3 Put the chopped cowpeas into a container, then add an appropriate amount of salt and white wine and mix well.

4 Put the mixed cowpeas in a clean bottle, seal them tightly and place them in a cool place.

5 After three days, observe the color of the cowpea, turn from green to yellow, and then transfer it to the refrigerator for refrigeration.

When you take out the sour cowpeas and taste them, the unique sour and umami taste alone makes people can't help but secrete saliva, and the sour and crispy texture makes people love it.