Pickling method of authentic capers, pickling method of homemade capers

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.

1. Clean the selected tender beans and dry them in the sun for two or three hours.

2. After the moisture of the beans is dried, you can start to prepare for pickling.

3. Put the beans in a small jar, put a layer of beans and sprinkle a layer of salt, and discharge the beans in turn. Pour in water to submerge the beans, cover them and leave them in a cool place for a week or half a month before eating.

Additional information: Vigna unguiculata, also known as cowpea, is a vegetable that is abundant in summer. It is a cultivated species that can form elongated pods in cowpea species, and is an annual winding herbaceous plant.

Also known as carob, carob, bean, wakabean. Contains various vitamins and minerals, etc. The flesh of the tender bean pods is thick, crisp and tender when fried, and it can also be scalded and then served cold or marinated.

The pods are long and tube-like, brittle and soft, and there are two common types: white beans and green beans. When buying beans, it is generally better to have uniform thickness of bean strips, bright color, transparent and shiny, and full grains, while beans with cracks, wrinkled skin, too thin and no seeds, and insect marks on the epidermis are not suitable for buying. Beans have a good nutritional content and are the meat among vegetables.

Step 1: Prepare an appropriate amount of fresh beans, rinse them with water, wash them well, and put them in a cool place to dry for more than 4 hours, be sure to make the surface of the beans wrinkled, so that the pickled capers will be crispy. When the beans are drying, you can prepare a pot of water, add star anise, cinnamon, bay leaves and other spices to boil, and then let it cool naturally.

Step 2: After the beans are dried, put the beans into a dry container, pour in water, add garlic, millet spicy, salt and high liquor, seal them, marinate for about a month and then eat.

The above is the pickling method of capers, when pickling capers, many people make a wrong step and do not use boiled water, no wonder capers are easy to spoil.

The pace of modern society is very fast, as an office worker, it is best to have time to go to the noodle shop in the morning to eat a bowl of noodles or noodles, when we go to eat noodles, we can often see that there is a small table in the noodle shop, and there are all kinds of conditioning and side dishes on the small table, among the many side dishes, there is a side dish that is universal, this side dish is capers, because capers can be appetizing, so that we can eat the whole bowl of noodles, and can also increase the taste of the noodles, So a lot of people will add a little capers.

In fact, capers can be seen not only in noodle shops, but also in many people's homes, after all, stir-fried meat with capers is also a very appetizing dish, in addition to stir-fried meat, fried chicken or duck offal is also very good, so in the countryside, many people will make a little capers at home. However, some people make capers that can be kept for a long time, but some people make capers that go bad after a long time, mainly because they did something wrong in the process of making capers, so the capers spoil quickly.

When marinating capers, you must use cool white water, that is, boiled water, unboiled water contains a large number of microorganisms, these microorganisms will make the capers rot quickly, and there are almost no microorganisms in the boiled water, so that the beans will not spoil easily.

Home-style capers pickled method 1:

Ingredients: 2 kg of beans, 2g of red pepper, 5 garlic, 3 slices of ginger, 10ml of high liquor, appropriate amount of salt.

Method:1Blanch the capers, garlic and ginger for 1 minute, then drain and set aside.

2.Give another 3 catties of water at the bottom of the pot, then boil, boil salt and peppercorns, and then put it cold for later use.

3.Put the cold pepper water into the jar, then put in the blanched beans, add the liquor, seal for 7 days and serve.

Capers sour beans method two:

Ingredients: 10 kg of beans, 200g of garlic, 200g of ginger, 30 kg of water, 100ml of high liquor, appropriate amount of salt.

How to make:1Heat the water and add an appropriate amount of salt (water:salt = about 10:1).

2.Wash the beans, then drain the water, do not stick a little water, and then put them in the jar, add the garlic, ginger slices, and white wine. 3.After marinating for more than 30 days, it can be eaten (this method can teach the storage of capers for a year).

Precautions for capers:

1.Boiled salted water, neither method can stick raw water and oil, otherwise it will mold in the jar!

2.When marinating the beans, the capers must be soaked in water, otherwise the exposed beans will become moldy!

3.When making capers, they must be sealed seamlessly, and if they leak, they will become moldy!

4.Pickled capers, take them out and eat them, and you must also pick them out with clean and oil-free chopsticks to eat.

5.It is recommended to eat the capers after 30 days, so that the nitrate content of smoke is the least, and the first 7 days are the most, so you must remember!

6.Method 2 is recommended for mass production, which can be eaten all year round because it lasts for a long time and tastes very sour.

How to make homemade capers? Come and get it

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.

Ingredients: Three catties of fresh beans (depending on how big your container is).

Rice water is just enough to fill the container (just the usual rice washing water used every day).

5 tablespoons of sugar (spoon of soup).

5 scoops of salt (the same small scoop as the one in a salt box) is shown in the figure.

Stir-fried beans with minced meat.

Minced pork: Appropriate amount.

1 fresh chili pepper (add whatever you want if you can eat spicy).

Garlic to taste.

Salt or chili sauce to taste a little to taste.

Homemade capers (the easiest three days ever) to make.

Rice water (rice water does not have any particularity, just rice water .......)Hahaha, isn't this nonsense? It must be rice water, not water The fermentation process depends on rice water.

Wash the fresh beans.

My mom is greedy and likes to buy a lot, and she said that this time it was a small ......We have a large number of people in our family, and we will give it to other relatives and friends, so we can eat as much as we can and don't waste it).

Remove the carob heads with pointed heads and tails.

The beans are long and can be cut into three pieces and stuffed into a container. (As long as you don't cut it, it's okay, anyway, it's all stuffed in).

5 tablespoons of salt on the left (5 teaspoons full!) Don't save it, preservative), 5 tablespoons of sugar (soup spoon) in the picture on the right (if you have a small container and a small amount of soaking, reduce sugar and salt appropriately) Cover the lid and put an iron plate on the ground to prevent the rice water from flowing out too much during the fermentation process. Keep in a cool place.

It can be fermented in 3 to 4 days in the summer, and it should be 4 to 6 days in the winter.

Note: Because some chefs react that some beans will stink after brewing?? Individuals have soaked countless times without such a situation, and there may be two reasons 1

It's brewing! 2.Soak for too long, the beans are evenly colored and sallow, and you can start eating!

Here's what the next day will look like.

This is what it will look like in five days, but in fact, you can eat it in four days, because the weather here is still hot, and it will not be winter