How do you marinate capers? How do you marinate capers?

Can you make capers at home?

In fact, we can make delicious and appetizing capers at home, and we don't need too many ingredients and equipment, we only need to pay attention to some points in the production process, so it is quite simple to make a sour, salty, delicious and appetizing capers, not much to say, the following will share with you the correct way to make capers, the steps are detailed and easy to understand, welcome everyone to collect and learn to make. <>

Homemade capers" - home cooking correct practice] - features: sour, salty and spicy, appetizing and satisfying, with rice and wine, versatile pickles, simple method, a look at it.

Ingredients]: 500 grams of fresh beans.

Ingredients]: 20 Sichuan peppercorns, 3 spicy millet, 5 cloves of garlic, about 5 ml of high liquor.

Seasoning]: 20 grams of rock sugar, 25 grams of salt, appropriate amount of water (about 600 ml).

Tools]: 1 pot, 1 sealed glass container <>

Start making] ——

Wash the prepared fresh beans and millet spicy, place them in a ventilated place to dry naturally, and set aside. - Note that fresh beans and millet spicy should be dried after washing before use).

Add about 600 ml of water to the pot, add 20 peppercorns, 20 grams of rock sugar, and 25 grams of salt in turn, stir well, bring to a boil over high heat, turn off the heat and let cool. - Note that all the ingredients and water used to marinate the beans here need to be heated and cooled before use). <

Blanch the sealed glass container with boiling water twice, drain the water, and place it in a ventilated place to dry. - Note that the container used for marinating here also needs to be scalded with boiling water twice before it can be used). <

After the boiling pepper brine is cooled, the dried beans are selected to remove the two ends, the millet is spicy and the stems are removed, and they are put into the dried container together, and the garlic peel is also added to the container, and then the cooled pepper brine is poured into the container to cover all the ingredients, and finally pour in 1 bottle cap of about 5 ml of high liquor, cover and seal, and place it in a cool and dry place to stand and marinate. - Note that generally pickled for more than 7 days will be evenly discolored and transparent, at this time you can take out the stir-fry to eat, it is not recommended to eat directly, if you want to eat directly, it is recommended to marinate for at least 20 days).

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.

How to make homemade capers? Come and get it

Cut the beans into sections and soak them, add salt, monosodium glutamate, seafood soy sauce, aged vinegar, chili noodles, sesame seeds, and add green onions, ginger and peppercorns.

How to marinate capers:

1.After washing, let it dry in the sun for an hour or two.

2.Pour water into the pot, add rock sugar and peppercorns to a boil and let cool.

3.In containers, beans and salt are layered on top of each other.

4.Add a little liquor, pour in the boiling water that has been dried, and seal it for half a month.

The pickling method of capers is as follows: first wash the beans, dry the water, then add salt and a small amount of rock sugar, put them into a special container for pickling pickles, and seal them for half a month.

Wash and dry the beans and cut them into sections, put them in a clean and oil-free basin, and add salt. Add one to two spoonfuls of high-grade liquor, and finally can, fill it tightly, then cover it with plastic wrap, close the lid tightly, and leave it at room temperature for three days.

The method of capers is easy to learn, and it will be easy to see at a glance, and the fried meat will be old and fragrant.

Capers belong to one of the sauerkraut genres. To pickle capers, the first choice of capers should not be too old, just enough to break when there is a crisp sound. The container for pickling capers must be tightly closed, and the salt should be appropriate.

Pickled capers, not rotten or salty!

Wash the beans, put them in a jar, add salt and red pepper, add water, and then seal them and store them, and after a month, the capers will be fine.

Teach you how to marinate capers at home.

You can make delicious capers at home.

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.

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How to pickle capers.

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Hello, glad to answer for you. Pickling method of capers 1, main ingredients: 3000 grams of beans, 300 grams of coarse salt, 50 grams of Sichuan pepper, 15 dried chili peppers, 50 grams of high liquor, 20 grams of ginger.

2. Accessories: 2000 grams of cold boiled water, 3. Prepare all the seasonings. 4. Rinse the beans with water.

5. Then dry ten water, 6, add the chili pepper. 7. Add Sichuan peppercorns. 8. Re-force the coarse salt.

9. Pour boiling water, the temperature is about 70 degrees, so that the seasoning and salt will melt quickly, wait until the water temperature becomes cool, add the dried beans. 10. Punch high liquor into the can

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The pickling method of capers is as follows:

Tools Materials: 5 pounds of long cowpeas, millet pepper, salt, water, pots, basins, jars.

1. Wash the long cowpeas with water in advance, then put them outdoors to dry the moisture on the surface, and then prepare a pot that has not touched the oil, then fill the pot with water, boil it, and use it for soup beans.

2. Wait for the moisture on the surface of the long cowpeas to dry and then take them back, and then put them in a pot of boiling water one by one, but they don't need to be scalded for too long.

3. Put the blanched long cowpeas in a pot until they are slightly cool, add 250 grams of salt to the water that has scalded the long cowpeas, then stir well, stir the salt, and then put it out to cool for later use.

4. Prepare a clean, water-free and oil-free jar, first put the long cowpeas into the jar layer by layer, and put the millet pepper in the middle of the way, and try to press it as tightly as possible.

5. After the salt water is cooled, then put the salt water jar into the jar filled with long cowpeas, and the salt water must not be too long cowpeas, so that in the process of pickling, the long cowpeas will not encounter air oxidation and rot, and then seal the jar, put it in a cool and dry place, and ferment for 15-20 days.

1.Wash the long beans and leave them in a ventilated place to dry naturally.

2.Dry and cut into small cubes.

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

4.Press tightly in the bottle, and if the bottle is not full, crumple it with plastic wrap to fill the mouth of the bottle. Pour into a bowl and add half a bowl of water.

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

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

Heat the oil, add the garlic and pepper, add a pinch of salt, and sauté for a while with the capers.

Stir-frying capers does not require salt. )

2.Bring to a boil in a pot and let cool.

3.Prepare a large bottle, pour boiling water into it, then wash a handful of long cowpeas and blanch them with boiling water.

Take it out right away and put it in the bottle while it's hot. This step is crucial. I've tried putting it in without ironing.

Put it in the refrigerator again, and it turns out that it is still green for a week, and it is not delicious. Leave the mouth open.

Allow to cool for 1-2 hours, then cover (leave at room temperature overnight when you first do it, then half a day later) and place in the refrigerator.

It takes 3-4 days, and 1-2 months of storage is not bad.

Dice lean meat or pork belly, stir-fry together, add more minced garlic, not to mention how fragrant.

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

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

2. You have to get the sun in your hands, so you are constant;

3.Take 10 beans and think about the amount of a meal. If you eat too much, you can put more;

4. Add a folded long bar, leave a strip that is not folded, and the length depends on personal preference;

5.Tie the folded beans together;

6, 6.Just put it directly in the jar, and it's easy to take when you eat. It's also easy to cut.

1.First of all, you need a kimchi jar, preferably a glassware that can be sealed, wash it to ensure that it is oil-free and dry.

2.Tear off the old tendons of fresh cowpeas, wash and dry the surface moisture.

3.Prepare a large clean pot and put the dried cowpeas in it, then add the salt (it would be better if you can buy special salt for pickling), cowpeas 500g to start: salt 250g, then rub the cowpeas with salt until the cowpeas turn emerald green.

4.Put all the green cowpeas in a pickle jar with salt and pour cold boiled water or mineral water, preferably without cowpeas.

5.A week or so will be fine, but it will not be particularly sour, because the first batch of salt will generally be enough to continue salting;

At the same time, you can also add peppers, cucumbers, and radishes to pickle;

Others, such as Sichuan peppercorns, perilla, etc., should be put in an appropriate amount according to personal taste.

6.To prevent the kimchi jar from foaming, you can add a few spoonfuls of high liquor, such as Erguotou;

If there is foam in the pickle jar, add white wine to remove the foam.