What method is used to marinate capers? How to marinate 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!!

Simple and quick way to make capers 2.

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.

Pickled capers, not rotten or salty!

Teach you how to marinate capers at home.

1.After washing the long beans, place them in a ventilated place to dry naturally.

2.Allow to dry and cut into small cubes.

3.Add an appropriate amount of salt to taste and stir well.

4.Press tightly in the bottle, the bottle is not full, take the plastic wrap and knead it into a ball and stuff it into the mouth of the bottle. Put it upside down in a bowl and add half a bowl of water.

Do not put it in the refrigerator, store it at room temperature. One day in summer and three days in winter, until the capers and the water in the bowl turn light earthy. ）

5.Garlic, chopped pepper, (capers do not need to be washed, they have been washed before pickling.) ）

After the oil is hot, add garlic and chili peppers and stir-fry until fragrant, add a little salt, and then add capers and stir-fry for a while.

There is no need to add salt when frying capers. ）

1. Put an appropriate amount of salt (no limit on how much, only has a sterilizing effect), 2-3 slices of Sichuan pepper and ginger, and you can put some chili pepper if you like spicy.

2. Put it in a pot and bring it to a boil and let it cool.

3. Prepare a large bottle, pour the boiled water into it, grind and then wash a handful of long cowpeas, scald them with boiling water, scoop them up immediately, and put them in the bottle while they are hot. This step is very critical, I have tried not to be hot directly put in, and then put it in the refrigerator, the result is still green for a week, no flavor, let the bottle mouth open, wait for 1-2 hours to cool and then cover the lid (the first time to do it, put it at room temperature for one night, and then half a day later) put it in the refrigerator, 3-4 days can be, can be stored for 1-2 months without breaking.

5000 grams of fresh beans. 400 grams of salt, 100 grams of fresh ginger and garlic, 15 grams of Sichuan pepper and 15 grams of spices, 50 grams of liquor, and 50 grams of sugar.

Method 1: Wash and dry the beans for half a day and let them cool naturally; Soak the beans.

2. You have to get your hands so fast;

3. Take 10 beans, think about the amount of a meal, if you eat more, you can also put more;

4. To fold into a long strip, leave one without folding, the length of which follows personal preference;

5. Tie the folded beans that are not folded;

In this way, you can put it directly into the jar, and it is easy to take it when eating. It is also convenient when cutting.

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;

4.Put the cowpeas that have turned into emerald green beams and put all the salt into the kimchi jar, and then pour in cold boiled water or mineral water, it is advisable to cover the cowpeas.

5.It's fine for a week or so, but it's not particularly sour, because the first batch of salt is usually more abundant 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.

Ingredients. A pound of beans and an appropriate amount of salt.

The easiest steps to make pickled capers.

The easiest way to make pickled capers**11Wash the beans, cut them into cubes, and put them in a sieve or large basin to dry, and be sure to wait for the water to dry.

The easiest way to make pickled capers**22Take a container bottle, preferably a glass bottle, I don't have to be a plastic bottle. Be sure to dry it off as well.

The easiest way to make pickled capers**33Place a layer of beans at the bottom of the bottle, sprinkle with a layer of salt, and shake well. Add another layer of beans, sprinkle with a layer of salt, and shake again.

The easiest way to make pickled capers**44Put all the beans in turn, and it's best to leave some space in the bottle.

The easiest way to make pickled capers**55Cover the bottle tightly and shake it! Put it in a cool place and wait for three days of fermentation! You can shake it every day, and you can't open the cap to deflate!

The easiest way to make pickled capers**66Three days later, the capers are not drooling when they look at it (

Tips: I heard that the brick family said that you should not eat pickled food often, and it is best to marinate it for a month before eating it after some carcinogenic bacteria have died. Carcinogens will be produced in three days, and there is no scientific basis for such a method, so I can't verify it, but it's too empty and delicious to satisfy your cravings =

Ingredients: 500 grams of beans, 5 garlic cloves, 3 red peppers, appropriate amount of Sichuan pepper, appropriate amount of seasoning, 50 grams of salt, 2500 ml of water.

Step 1) Prepare the ingredients, wash the beans and dry; Pants elimination.

2) Tray in containers;

3) Add salt and peppercorns to the pot;

4) Add water to boil;

5) Boiled water to cool;

6) Put ginger, chili pepper and garlic in a container;

7) Pour the cooled pepper water into the container;

8) The pepper water should be covered with beans, and it is best to press it with a stone;

9) The bottle mouth is sealed and placed in a cool place.

10) You can eat it in 7 days, sour.

Tips: Beans must be dried when washed, and the container is guaranteed to be oil-free and water-free! Store in a cool, ventilated place.

Ingredients: Appropriate amount of beans, appropriate amount of ginger, appropriate amount of garlic cloves, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of liquor.

Steps Select fresh, crisp and bright beans and wash them, put them in a large basin with a little water, and add an appropriate amount of ginger slices and red peppers

garlic cloves, sprinkle evenly with salt and marinate;

Wait until the beans are soft, remove and drain;

Tie 4 5 softened beans into small handfuls, first put them in a glass jar, and finally put ginger slices and chili peppers on top; Hu Huaizhi.

Put an appropriate amount of salt and peppercorns in a basin, pour boiling water, stir with a spoon, and let it cool. Because the beans have been salted before, the brine should not be too salty;

Prepare all the ingredients, pour in salt water, the water must be submerged over the beans, if the beans float less, you can press the smooth stones. Finally, pour in an appropriate amount of high liquor, and then cover the lid;

After a week or so, the beans turn yellow-green, indicating that they are marinated.

Capers are a delicious pickled food, and here is a common way to marinate carob for sour talkers::

Ingredients: Fresh beans: 500 grams.

Salt: 30 grams.

Dried peppers: 3-4 pcs.

Garlic: 4-5 cloves.

Ginger: A small piece.

Sugar: 10 grams.

Rice vinegar: 50 ml.

Cooking oil: to taste.

Steps: 1 Prepare the beans: Choose fresh and tender beans with a smooth sedan potato, wash the sails, remove the top and tail at both ends, and then cut the beans into 3-4 cm long segments for later use.

Marinated beans: In a clean container, place the beans in segments.