Reprint How to pickle salted cowpeas salted beans ?

Preparation of pickled salted cowpeas (salted beans):

1.Wash the cowpeas, put them in a large basin, sprinkle with salt, put in the garlic, seal them with plastic wrap, and let them sit for half a day, while putting a bowl of boiling water to cool down. Prepare a clean bottle, stuff cowpeas into the bottle, pour cold boiled water into the bottle, sprinkle a layer of salt on top, cover tightly, and leave for about ten days.

2.Cowpeas turn yellow and remove.

3.Cut into small pieces.

4.Put a little rapeseed oil in a pan, heat the cowpeas, and stir-fry for a minute.

How to pickle salted cowpeas (salted beans)? There are too many cowpeas in the summer to eat. The best thing to do is to marinate the excess and save it for the winter, or even the following summer.

And it has a different flavor. As far as I know, people in the southern provinces of China mostly do pickling. Here is a talk about the method of Xinyang, Henan.

If you have spoken, please correct the crooked friends. 1.To prepare a water tank, first have a ceramic container.

In Xinyang, Henan, the container people use is a big water tank, the kind smashed by Sima Guang. Of course, wash it before use. Keep it in a cool place inside the house and avoid sunlight.

Look, there are still people selling this kind of water tank on Alibaba. 2.Prepare some pebbles to press the dish with large pebbles, which may take a lot depending on the size of the container you are using.

If you can completely press the beans, you can do it. Wash carefully before use. Otherwise, it will stain your beans.

3.Prepare enough salt in the past, the conditions were not good, and we used coarse salt. Now it's all refined salt with iodine.

The dosage is about 15% of the weight of cowpea. 4.Prepare the cowpea cowpea (string bean).

People in the north may call it long beans. To be washed and dried. It would be better if you could put some chili peppers.

5.When placing cowpeas in the water tank, put them layer by layer. Once you have added a layer of cowpeas, sprinkle them with a layer of salt.

And so on. Once you've put it all in, press the pebbles against the beans. Then add water.

Just enough water to flood the beans. At this time, you can check if there are any beans floating. Find a way to press it with small stones.

Finally, cover the water tank with a wooden plank. After about two weeks, you can eat salted beans. Remove from the water tank and wash with clean water before serving.

However, people in our area like to fry it in oil before eating. In addition, we can also use this method to pickle peppers, cabbage, radish leaves, sweet potato leaf stems, etc.

Ingredients: 3000 grams of beans, 15 chili peppers, 50 grams of salt, 50 grams of white wine, 3 slices of ginger. Method:

Wash the jar of pickles and blanch them again with boiling water to dry them. Prepare the seasonings you need. Rinse the beans with water.

Then dry the water and dry the beans on a drying rack. Pour in the boiling water at a temperature of around 70 degrees, so that the spices and salt will melt quickly, and wait until the water temperature is cooler. Add the dried beans and roll them up and put them in the jar, which will save space in the jar.

After the beans are marinated for 5 days, the jar can be opened, and the salted beans are marinated.

Hello, very chaotic, frank and happy for the blind you answer. Pickled salted beans 1, method 1: ingredients:

3,000 grams of beans, 15 chili peppers, 50 grams of salt, 50 grams of liquor, and three slices of ginger. Method: Wash the jar of pickles and blanch them with boiling water again and wipe them dry.

Prepare the seasonings you need. Rinse the beans with water. Then dry the water and dry the beans on a drying rack.

Pour in the boiling water at a temperature of around 70 degrees, so that the spices and salt will melt quickly, and wait until the water temperature is cooler. Add the dried beans, roll the beans and put them in the jar, so that they can be empty to save space in the jar. After the beans are marinated for 5 days, the jar can be opened, and the salted beans are marinated.

2. Method 2: Ingredients: 5 kg of fresh beans.

800 grams of salt. Method: First use 300 grams of salt to make kilograms of brine, and then put the beans into a handful, and then put them into the tank one by one.

When put, put a layer of vegetables, sprinkle salt water once, sprinkle a layer of salt, and sprinkle a total of 500 grams of salt. Marinate until the 3rd day and turn over the tank. When turning the tank, the brine is clarified once, and then the beans are taken from one end, tied into small bundles with twine, and then put into the tank.

Then add the clear salt water and press it with a clean stone. After that, it will be turned once every 3 days, and it will be completed in 1 month. 3. The practice of respecting the mountain three:

Ingredients: 5 kg of beans, 850 grams of salt. Method:

Select the old tendons of fresh beans, wash them, dip them in light salted water (about 20% concentration), put a layer of beans and a layer of salt in a marinade (700 grams of salt), and press the stones. The next day, remove the salt water from the beans, and then use the remaining 150 grams of incense and cinnamon).

Pickle the beans and pickles and cowpeas without blanching in water, and the correct method is as follows:

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.

5. Dry three or four cowpeas with water removed and coiled together.

6. Put the beans in 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.

8. Close the lid tightly and seal the fermentation.

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

Cowpea can be directly pickled into pickles, and the pickles are very good for rice, so what is the pickling method of cowpea pickles?

Prepare some necessary materials before pickling cowpeas, buy some fresh cowpeas on the market, pay attention to choose long and tender, wash the prepared long beans with water, and then divide them into small handfuls with clean thread, each handful is about 250 grams, and put them in a cool place to dry after they are bundled. In a pot without oil and water, put in the prepared star anise, Sichuan pepper and edible salt and stir-fry quickly over low heat for a while, then add the prepared water, heat them to a boil, and boil until all the edible salt is melted, turn off the heat and cool down.

Put the dried beans, coil up, put a ball in each small plate, put it in the pickle jar, pour the boiled pepper water into the jar, cover the vegetable jar, put it in a ventilated and non-sunny place, and wait for more than a month. When the time comes, you can lift the lid and eat it directly, and you can also add some sesame oil, or stir-fry it with chili peppers.

Ingredients: 2 kg of beans, salt to taste, water, chili pepper to taste.

Excipients: salt to taste.

Here's how to marinate the beans:

1. Put some salt in the fresh beans you bought and soak them for 3 hours.

2. After draining, put it in a container with salt, add it according to personal taste, and marinate for one day.

3. Drain the marinated brine and mix well with water chili peppers! Chili peppers to your taste.

4. After the seal, seal the bottle with a plastic bag, and then add water to the bottle mouth to seal it, and the seal will be ready for about 2 days!

5. Finished product of pickled beans, as shown in the figure below.

Beans to soak:

Why can't the beans be washed clean? Why do you need to soak. Beans are pesticides, if you only use water to rinse, you can't wash it at all, and there will be a lot of pesticide residues, which is harmful to the body;

Right to do:Rinse the beans twice, then put them in clean water, add an appropriate amount of salt and edible alkali, stir evenly and soak for 20 minutes. Pesticides are acidic, and edible alkali is strongly alkaline, which can neutralize pesticide residues and wash the beans.

In addition, table salt has the effect of sterilization and insecticide, so that the beans are not easy to spoil during the pickling process, and they can be eaten with confidence;

Beans to dry:

Washed beans cannot be directly put into the container for pickling, because the surface contains raw water, which will breed bacteria, and more and more bacteria will make the capers foam at the white foam, and finally they will go bad. After the beans are soaked, pack them in a draining basket and place them in a cool and ventilated place to dry, so that the moisture on the surface will not become moldy. Not only the beans, but also the container for pickling capers must also be dried, and there can be no raw water and oil, otherwise it is easy to spoil;

Beans to keep intact:

Many people are accustomed to cutting off the two ends of the beans, after all, no one eats the two ends, and it can taste better. Although this is the case, it is not the right approach. After the two ends are cut off, the salt can quickly enter the beans, and the capers will become particularly salty and clear.

When washing, the water will also get into the inside of the beans, which is easy to mold.

In addition, after the two ends of the beans are cut off, the taste is not so crisp, which has been verified by my mother for many years, so.

When marinating capers, be sure to keep the beans intact;

Raw water should not be used for the juice:

If you use tap water directly to prepare brine, it is easy to spoil, because raw water contains a certain amount of bacteria, which can grow quickly in the fermented state.

You should use cold boiled water or rice water, it is recommended to wash rice water, rice water is weakly acidic, in this environment is conducive to the fermentation of lactic acid bacteria, so that the capers can be quickly pickled;

To add liquor: many people pour salt water, directly cover the lid and seal, this is a bit inappropriate, you need to add some high liquor, can be antiseptic and sterilized, as well as accelerate fermentation, aroma enhancement. The degree should be high, preferably higher than 52°.

As long as you master 5 skills, you can marinate the golden color, sour and crispy capers.

Ingredients: 600 grams of beans, 50 grams of salt, 3 star anise, 1 section of cinnamon, appropriate amount of dried chili, appropriate amount of white wine, appropriate amount of wild pepper, 40 grams of rock sugar.

Note: 1. Salted beans have the function of eliminating food, mainly light and light, 2. Salted beans have an appetizing effect at the same time, 3. The intake of salted beans should be appropriate, after all, pickled products are not eaten more, and eating more will be bad for the body

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

2. Prepare marinades: salt, cinnamon, dried chilies, white wine, pickled wild peppers, rock sugar;

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

4. Cool the boiled brine for later use;

5. Three or four cowpeas with water removed 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. Marinate for about ten days;

10. Finished product.

Generally speaking, it is pickled capers.

1. Wash the beans.

2. Control the water and dry.

3. Dice into cubes. 4. Sprinkle salt (according to your preference) and mix well.

5. Store in sealed containers.

In two or three days, it will be about the same.