How to drown the beans are delicious, how to pickle the beans

1. Put water in a pot, 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 kimchi 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 peppers, and finally seal the mouth of 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. The pickle should be pickled for a short time, and the flavor can be absorbed, and it will rot after a long time.

Make your own capers.

1. Put water in a pot, 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 kimchi 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 peppers, and finally seal the mouth of 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.

How to make kimchi (capers).

**) The container for making kimchi is best a special kimchi jar with a concave sink on the jar. It is also possible to use a bottle with a wide mouth that can be sealed, but it is better not to use a plastic bottle.

When making, first wash the jar and blanch it with boiling water, dry it, put in cold boiled water and salt (generally a bowl of water and a small spoon of salt), and then put in pepper, garlic, chili pepper, and white wine to make it into a marinade, and then wash and dry the vegetables (capers) to be soaked for a day, cut into strips, blocks, and shreds (capers can be rolled up and placed directly in the jar) into the jar, seal the jar, and place it in the shade for 7 10 days (the newly made kimchi brine should be soaked for a few more days, and it will not take so long in the future), and it can be taken out and eaten.

The vegetable raw materials of kimchi can be only one, or a variety of vegetable raw materials can be mixed and soaked better, such as cabbage, cucumber, radish, cabbage, beans, lettuce, tender ginger, etc. After the kimchi in the jar is soaked and eaten, the remaining kimchi marinade can continue to be used, and it can be eaten after two or three days of new ingredients. If the kimchi has a light taste, add some salt to the marinade; If the taste is sour, you can add some liquor.

Also pay attention when making and eating kimchi:

1. Kimchi can add more salt, or add more sugar, or add more chili pepper according to the taste, but not vinegar, because the sourness is fermented, not vinegar.

2. It is necessary to eat as you soak so that the kimchi can be fresh and tender.

3. The older the kimchi marinade, the better, and if it is well preserved, it can be used continuously for several years. Kimchi is the most slippery, add chopsticks and utensils to keep clean and clean, preferably special clean chopsticks, no oil stains, water in the trough can not enter the jar, so as not to affect the quality of the marinade.

First use a pot with absolutely no oil to boil a pot of water, put in green onions, ginger, peppercorns and dried chili peppers when boiling, it doesn't matter if you have more, wait until you open and add sea salt, because sea salt has a strong taste, and iodized salt is OK, then you have to add a whole pack.

Turn off the fire and let the water cool after opening, and then pour it into the kimchi jar, you can put the vegetables, carrots, white radish, heart beauty, cabbage, cowpeas, you can put it, but you should dry it before putting it in, it is best not to bring water into it, otherwise it is easy to grow white hair, in case it grows, you can add some wine to it and it will disappear, the long hair is not broken, if there is oil in it, it will be bad.

The taste of the first two or three will not be very strong, you have to soak the soup a few times to have a taste, the kimchi will be sour, very delicious, generally soaked for two or three days, so called"Bathing with kimchi", just because it's fast.

Dry the beans and put them in a clay pot, add cold boiled water, add a little high wine, add some peppercorns, cover the lid, and add some water to the edge of the clay pot recessed, so that the air will not enter when the lid is covered, and you are not afraid of water spoilage. After soaking for half a month, the sour taste comes out.

Ingredients: fresh beans, long peppers, salt, water.

Quantity: 1 handful of beans, 2 long chili peppers, 3 tablespoons of salt, water to be able to submerge the beans.

Method: Boil the water on the first night, put the washed beans and long peppers into boiling water until the water is cold, remove the beans and peppers, dry the water, and then cut the beans into small pieces, cut the peppers into shreds, put them in a container, according to the amount, put some salt, mix evenly and put them in the refrigerator fresh-keeping area if the weather is very hot. The next morning, put some oil in the pan and stir-fry a few times, and you can eat the sour and crunchy beans.

1. 5 kg of beans, well-sealed container, 5 packets of salt.

2.Prepare a well-sealed container, rinse the container with clean water, and let it dry.

3.Prepare fresh beans, remove the old tendons from the beans, rinse them with water 2-3 times, dry them slightly, and then cut the beans into several pieces with a knife.

4.Place the cut beans in a large bowl and pour in the salt, preferably the salt reserved for pickling, stirring well, where the ratio is beans:salt = 2: 1. Once salted, rub the beans with your hands until they turn emerald green.

5.Place the beans in the pot together with the salt in a prepared container and pour in water or mineral water until the water is just below the beans.

6.Seal the container and wait for it to ferment. The time is generally about 7 days.

7.In the process of pickling, you can add ingredients such as red pepper, Sichuan pepper, ginger, perilla and other ingredients to the beans to taste, and you can also add cucumbers, radish, etc. Marinate together.

8.In the process of marinating the beans, you can put a few spoons of liquor with high alcohol content, such as Erguotou, to prevent the pickled beans from foaming. If there is already foam in the container, you can still add a few spoons of the second pot head to remove the foam.

Pickled beans are a kind of pickled products, choose 5 kg of fresh tender beans, wash and dry the water, add flour salt and knead gently, and stop for a while. Place the beans in a container, put them layer by layer, sprinkle a small amount of flour salt layer by layer, put them full of compact, do not add additional water, and seal the mouth.

Menu features. Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products. Salted products include pickled vegetables, pickled meat, pickled poultry eggs, pickled beans, etc. Pickled beans, select 5 kg of fresh and tender beans, wash and dry the water, add flour salt and knead gently, stop for a while.

Put the beans in a container, put them layer by layer, sprinkle a small amount of flour salt layer by layer, put them full of compaction, do not add additional water, seal the mouth, rely on the beans themselves to pickle in water, and eat them after 10 days.

How to make it: 1.First 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 (if you can buy special salt for pickling, it would be better), start with 500g of cowpeas: 250g of salt, and then rub the cowpeas with salt until the cowpeas turn emerald green;

Pickled beans pickled beans.

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. [1]

Nutritive value. Legumes and vegetables mainly include lentils, sword beans, peas, cowpeas, etc.; Most people only know that they contain more high-quality protein and unsaturated fatty acids (good fats), and that their mineral and vitamin content is higher than that of other vegetables, but they do not know that they also have important medicinal properties. Traditional Chinese medicine believes that the common characteristics of legumes and vegetables are flat and have the effect of dissolving dampness and tonifying the spleen, which is especially suitable for people with weak spleen and stomach. However, depending on the species, their therapeutic effects are also different.

Edible value. Traditional Chinese medicine believes that bean vegetables are sweet and flat, and have the effects of dissolving dampness and tonifying the spleen, regulating the digestive system, tonifying the kidneys and stopping diarrhea, and invigorating qi and rejuvenating the body, which is especially suitable for people with weak spleen and stomach. Modern nutritional data show that its protein content is higher than that of ordinary vegetables, and it is also rich in various vitamins and minerals, so beans are also known as "meat in vegetables".

Carob. When the human body produces too many free radicals or scavenges them too slowly, it will accelerate the aging of the body and induce many diseases. Studies have shown that carob has a strong scavenging effect on hydroxyl radicals, which may be related to its rich content of carotene, vitamin E, ascorbic acid, and trace element selenium.

1. Raw materials: some young cowpeas, salt, cold water (preferably snowflake water in winter). 2. Remove the head and tail of the cowpea and wash it.

3. Dry the washed cowpeas and put them in the sun for a day (to prevent the cowpeas from getting out of the water and becoming soft during the pickling process). 4. Take an appropriate amount of water and add edible salt, add as much salt as possible, less salt will not only cause the beans to become sour, but also easy to cause the beans to deteriorate and rot. 5. Put the beans into the salt water, if they are marinated in a jar, the pebbles should be pressed on the beans, the heavier the better, if they are marinated in a relatively small bottle, try to fill the bottle as much as possible.

6. Put the jar or bottle in a cool place, and the beans will be marinated after a week.

If you still have questions, don't worry, I will reply to you as soon as I see it, do you still have questions? If not, can you give me a thumbs up?

If we want to pickle the beans, we first blanch the beans and let them cool, well, we pickle them with mashed leek flowers, which is very delicious.

Teach you how to marinate capers at home.

Preparation of pickled beans:Ingredients: 600 grams of beans.

Excipients: 50 grams of salt, 3 star anise, 1 cinnamon, appropriate amount of dried chili pepper, appropriate amount of liquor, appropriate amount of wild pepper, 40 grams of rock sugar.

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

2. Prepare the marinade: salt, cinnamon, dried chili, white wine, pickled wild 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.

4. Cool the boiled brine for later use.

5. Three or four cowpeas that have been drained from the water are coiled together.

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

7. After all the water is placed, pour in the cool brine, wild pepper, and a little water for soaking the pepper, and add about 15 ml of high liquor.

8. Close the lid tightly and seal the fermentation.

9. Pickled capers for about 10 days.

10. Sour and slightly spicy, you can use your own pickled capers to cook.

How to pickle beans delicious.

1. First of all, clean the prepared beans, add them to hot water, blanch them for about three minutes, then remove them and drain them for later use;

2. Cut the drained beans into minced pieces and set aside;

3. Add the diced beans to a clean bowl, then add an appropriate amount of chili pepper, minced garlic, minced ginger, etc., stir well and set aside;

4. Add an appropriate amount of salt, vinegar, thirteen spices, etc. to the stirred beans and stir well until the beans exude water and set aside;

5. Add the kneaded diced beans to the prepared dry container and seal and store them in a cool place for about half a month.

How to pickle pickles with beans.

1. First of all, prepare a dry container without oil and water;

2. Remove the tendons and skin of fresh beans, wash and drain and set aside;

3. Add the drained beans to a clean basin, pour in an appropriate amount of salt and knead until they turn emerald green;

4. Add the kneaded beans to the marinade together with the juice, and then pour in an appropriate amount of cold water and mineral water, and the amount of water should not exceed the beans;

5. In the process of pickling, you can also add an appropriate amount of peppers, cucumbers, radish, etc., and the taste will be better;

6. It can be eaten after marinating for about a week, and the taste is not too sour, which is very delicious.

First of all, you have to start with the selection of materials, and then you have to look at how much you plan to make, and choose a good pickling container.

Other ingredients needed: salt, peppercorns, garlic.

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! ）

2.Choose a pickled container, preferably some crockpots that specialize in pickling, or find a larger glass jar if you don't have one. Remember: the container must be cleaned and must not touch any oil. Otherwise, the pickled stuff will spoil easily.

3.Clean the beans and let them dry in the sun for about one and a half to two hours until they are dry and soft.

4.Put the sorted beans in a container and marinate them in salt, peppercorns, and garlic for about two hours (about 50 grams of peppercorns and garlic) (about five times the amount of salt than the usual cooking salt). Then pour over the water left over from the washed rice until the beans are completely submerged.

5.Seal the container with the lid and place 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.) ）

6.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 and so on!