Why do capers grow white membranes

Problem 1: Because the carob is moldy, it has a white film.

Question 2: You can also eat the white film after washing it, but it is better not to.

Question 3: 1. Wash the fresh beans you bought and dry them in the sun. Now it's about half an hour a day, and the main thing is to dry the water for washing beans.

It can be cut into finger-length pieces for easy flavor. 2. Find a bottle, the size depends on how many beans you have. Plastic, glass, ceramic, you can do it.

Put beans and chili peppers into the bottle, try to stuff them tightly, and there should not be too many gaps. 4. Pour water into the bottle, just over the beans. After adding water, the beans will float up, it is best to find two sticks crossed on the mouth of the bottle to press the beans, and put a stone or something to press.

This is mainly to prevent the beans from growing a white film (I don't know what that is) that can be stored for a longer period of time. 5. Seal the bottle and wait for the beans to change color. Basically, two or three days is about the same.

Note: Beans and bottles must not have oil, otherwise they will spoil quickly. If the oil is stored well, it is no problem to leave it for a year or two, but the longer you put it, the more acidic the beans will be.

To make capers, it is normal to have white floats on them, take out the floats, take out the beans when you eat, wash them and eat them. If there is an obvious smell or peculiar smell when eating, it means that it is spoiled, and problems such as spoilage and mold are not edible, so you can only throw them away.

To marinate delicious capers, you must first choose fresh and tender beans, otherwise they will not be crispy enough. Then wash the selected beans and soak them in light salt water for more than half an hour, on the one hand, they can kill some miscellaneous bacteria, and on the other hand, they can remove residual pesticides.

There will be white stuff on the capers, which is moldy.

The preparation of capers:

1. Materials. 1000 grams of cowpeas, 200 grams of salt, 2 liters of water, about 10 peppercorns, and 20 grams of high liquor.

Second, the practice. 1. Use an oil-free and clean pot, add enough water to completely submerge the capers, add peppercorns, bring to a boil, then add salt, and let the water cool thoroughly.

2. Wash the cowpeas, take a pot without oil and water, boil enough water, after the water is boiled, put the cowpeas in, blanch and break off, pick up immediately after 1 minute, and fully dry the water.

3. Take a jar or other container that has been washed and dried in advance to be completely dry, put the dried cowpeas into it, and then pour the dried pepper water until the cowpeas are completely submerged, leave a little space at the mouth of the bottle, pour in the liquor, and seal and preserve.

4. After 4 days at room temperature, you can eat, try to use waterless and oil-free chopsticks to pick up the soaked capers.

I've been soaking capers for seven or eight days, why is there a film on them? BecauseThe white color on pickled cowpeas is white mold, and this can happen when pickled cabbage, etc. Put a dozen peppers or a small amount of wheat tooth sugar in the pickle jar to prevent mold.

If you find that there is a white film in the liquid level, you should remove it immediately, and add a little white wine, fresh ginger slices, garlic, etc. to inhibit the growth and development of mold. At the same time, the jar is filled with vegetables and fruits, and the standard of anaerobic exercise can be discouraged. When you find that there are ripe flowers in the jar, add a small amount of pure grain wine for three to five days, and wait for it to disappear slowly.

Chopsticks should be used to eat sauerkraut, and do not bring oil to prevent oil and cold water from entering the jar, otherwise flowers will be born. That is a film produced by bacteria, which is a weather phenomenon and does not harm the quality and taste of pickled beans, so there is no need to worry.

If there is only a layer of "white foam" or "yellow film" floating on the top, the sour water is still clear and does not affect the taking, at this time, there is no need to break the white foam or yellow film, you can boil some boiling water, put appropriate edible salt in the water to melt and let it cool. And the mouth of the jar is crooked, salt water is introduced, and the yellow film or white foam is washed away. If the sour water used to soak capers has already become dark, turbid, thick (similar to thin millet soup), and the strange smell is very strong, it means that the sauerkraut has long been spoiled and can no longer be taken.

Pickle jar solution: no matter what material pickle jar is, it is necessary to carry out sterilization as soon as possible, and the pickle jar needs to be scalded with hot water, and the person who pays attention to it has to use high wine to scrub the inner cavity of the pickle jar first, and then change the hot water to scald, and finally turn over and dry the water reserve. Spice solution:

Spices must be cleaned and drained to remove dust and residue to prevent yeast growth and development. Common problems with kimchi water: Propose two points, if you want to use cold water, it is advisable to use mineral water, and other water must be boiled to cool.

Choice of salt: It is best to use special kimchi salt, with some antibiotic substances, which can inhibit the growth and development of yeast and make it easier to promote the alcohol of sauerkraut. If it is difficult to buy, refined salt can be substituted, and raw salt can be used if it is not good.

It is not recommended to use ordinary table salt, because the magnesium and iron content contained in it are too high, it is very easy to reflect with the tannin of sauerkraut, resulting in qualitative change and flowers, not to mention, it will continue to make the color of sauerkraut darker, and its taste is becoming more and more crispy. The importance of tightness: the principle is relatively simple, so there is no need to elaborate, what is the purpose to avoid the addition of gases and prevent yeast from living.

After soaking the capers, they should be placed in a sealed jar to ferment, if there is a layer of film on it, it may have deteriorated, and the water needs to be replaced at this time.

When soaking capers, if it is seven or eight days old, a layer of white film appears on it, this is caused by the fermentation of capers, and this layer of white film can be removed.

It may be because it reacts with the air, either your lid is not closed properly or is not closed.

This is normal, it doesn't matter, just remove the top and the bottom is ready to eat. In the process of marinating food, the influence of oxygen and water vapor in the air causes chemical reactions in the food. But it's normal chemistry, don't worry.

The white color on the sauerkraut beans is white mold, which is also the case in sauerkraut. Put a dozen peppercorns or a little maltose in the kimchi jar to prevent the flowers from becoming moldy.

If a white film is found on the liquid surface, it should be removed immediately, and a small amount of shochu, fresh ginger slices, and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it. Solution after foaming with capers:

Add a little liquor and seal it for three to five days, and wait until it slowly disappears. Carob tender pods and beans are delicious and can be eaten in various ways such as frying, boiling, stewing, mixing, and filling. Tender bean pods can be fried or cold-dressed, and can also be used for processing marinated, quick-frozen, dried, fresh-keeping vegetables, canned food, etc.

They are an excellent raw material for processing and exporting to earn foreign exchange.

Everyone's tastes are different. Of course, when you cook at home, you will definitely cook your own dishes according to your taste. Personally, I like to eat that kind of sour, spicy and crunchy food, and it feels very delicious, especially when the weather is hot and there are a lot of products on the market, I always ask my mother to pickle some sour food for me at home.

Today I will share with you the methods and skills of soaking capers. After learning it, you can easily make sour, crunchy and delicious beans at home. The ingredients we need to prepare are beans, sugar, white wine, salt, pepper, ginger, garlic, dried red pepper.

Wash the beans, put them in a basin, add some salt, marinate for 12 hours, then drain. Prepare some cool white flowers, pour them into an oil-free and water-free jar, then put the drained beans into a plate, the water must submerge the beans, add some garlic, ginger, onions, pepper, dried chilies, sugar and an appropriate amount of liquor to it, seal the jar with a lid, fill the sealed jar with water, put it in a cool and ventilated place, let it brew naturally for a week, and the delicious capers are ready.

This is a normal condition and does not affect normal consumption. If the white film repeats, then you can add some garlic, green onion and chili pepper to it. It can not only inhibit sterilization. It can also adjust the taste.

It should be removed immediately, either by putting some shochu in it or by putting some ginger slices. Garlic. In this way, you can get a good suppression. There is no sustained growth of miscellaneous bacteria.

You can pour a little liquor to sterilize when marinating, and the beans should be dried when marinating, add some water often during the pickling process, and don't put it too hot.

If the kimchi jar is oily, it will cause bacteria to grow in the jar, which will not only cause the white flowers in the kimchi jar to be heavy, but also cause the kimchi to become inedible due to its taste. Remember that the salt taste in the kimchi jar should be appropriately heavy, the so-called sour kimchi is more acidic, the better, I personally think it is not accurate, it should be sour and salty. The vegetables to be soaked should be dried after washing, and then put them in the jar, sometimes they can be thrown into the jar after grabbing the vegetables a few times, and at the same time pour some high liquor into it.

Add water to the edge of the altar often, wash the edge of the altar for a long time and then add water, don't let the water along the altar dry.

It is better to remake the kimchi. If you are reluctant to pour it out, close the lid and seal it with water. Don't open it for 15 days.

Due to the lack of oxygen inside, the bacteria will die. The white flowers disappear naturally. If the sour water has changed its flavor or worms have grown, it is recommended to re-soak it.

Boil water and let it cool, pour it into the jar, put in salt, sugar and high liquor, put it in a cool place, cover the jar lid, pour the water on the edge of the jar, let it ferment naturally for 3-5 days, the sugar and liquor produce lactic acid bacteria, which can make the water sour.

Put the place to ventilate and not the temperature is too high, like the coastal area to do kimchi to often cool down with the jar, otherwise it is easy to break, to change the water at the mouth of the jar frequently, just to keep it clear, so that it will not be bad for a few years, kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi is pickled in a variety of tender vegetables with a low concentration of brine or a small amount of table salt, and then fermented by lactic acid bacteria to make a pickled product with a sour taste.

Kimchi can be used with white foam, do not use raw water when making kimchi, boil the water, wait for the boiling water to cool before cooking, you can also add some liquor. Therefore, it is enough to remove it with a clean utensil. In the process of fishing, the utensils will be stained with miscellaneous bacteria, so it is necessary to avoid putting the utensils into the water and bringing the miscellaneous bacteria into the water body.

After the white flowers are fished, the layer of water on the surface of the water body is also scooped off.

A layer of film is set up on the soaking capers, which is commonly known as "raw flowers", which is a gathering of mold and other miscellaneous bacteria, because of the miscellaneous bacteria brought by cold water, you can add a small amount of liquor and garlic to solve it, and it generally does not affect the use, as long as this layer of film is removed, and it must be kept sealed during the preservation process, the purpose is to prevent the entry of air, not to let the yeast survive, and prolong the eating time.

There are white floats on the soaking capers, it is normal, take out the floats, take out the beans when you eat, wash them and eat them, if there is an obvious smell or peculiar smell when eating, it means that it is spoiled, and the problem of deterioration and mold can not be eaten, and can only be thrown away.

A layer of film is formed on the soaking capers, which is the phenomenon of mold and other miscellaneous bacteria accumulating, which is caused by the reproduction of miscellaneous bacteria brought in by cold water, commonly known as biochemistry, and will not affect consumption.

It is a phenomenon of accumulation of mold and other miscellaneous bacteria, and is caused by the reproduction of miscellaneous bacteria brought in by cold water. Commonly known as raw flowers, it does not affect consumption. Miscellaneous bacteria only multiply on the surface of the water body and can be removed with clean utensils.

In the process, the utensils will be stained with miscellaneous bacteria, to avoid sticking the utensils into the water and bringing the miscellaneous bacteria into the water body, you should stick to the water surface to fish, and clean up the utensils once. After the white flowers are fished, continue to scoop off the surface of the water body. <

It is a phenomenon of accumulation of mold and other miscellaneous bacteria, and is caused by the reproduction of miscellaneous bacteria brought in by cold water. Commonly known as raw flowers, it does not affect consumption. Miscellaneous bacteria only multiply on the surface of the water body and can be removed with clean utensils.

In the process, the utensils will be stained with miscellaneous bacteria, so to avoid putting the utensils into the water and bringing the miscellaneous bacteria into the water body, you should stick to the water surface and clean up the utensils once. After the white flowers are fished, continue to scoop off the surface of the water body.

How to prevent kimchi jar flowers: 1. Improve the antibacterial ability of water bodies. Supplement salt in moderation, and then add some high wine (must be high wine, more than 50, the higher the better, the lower the sterilization effect is very low or even useless), the amount of wine to your own feeling, spread to cover the entire surface of the water body is appropriate, not too much.

2. It is deoxygenation. Harmful bacteria are almost all aerobic bacteria, as long as the oxygen on the surface of the kimchi water is removed, it will be difficult for the bacteria on the surface of the water body to survive. How to deoxygenate depends on the actual situation.

You can buy oxygen scavengers on the market, buy a copy, and find a way to place it in a kimchi jar. The folk method is to use iron, iron is easy to be oxidized, the clean iron directly into the kimchi water can remove oxygen, the iron powder, or broken iron wrapped and adhered to the top of the kimchi jar cover, can remove the oxygen in the air. However, one of the disadvantages of using iron is that it produces rust after oxygen inhalation.

Therefore, the practice of throwing iron into the water is only used to remove the white flowers, and they should be taken out when they are removed.