How much salt do you put in capers? How much salt to put in 10 catties of capers

Capers production method trick step 1, go to the market to buy fresh beans, the beans must be tender, 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 flooded container, preferably some crockpots that specialize in flooding pickles, or find a larger glass jar if you don't have one. Remember the main points:

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.) Remarks:

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 in this method, the same method and materials can also be used to soak a lot of vegetables, 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 21. 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, that is, how much salt you usually put in cooking, and you can use about 5 times as much as you usually cook.

Appropriate amount according to personal taste.

Generally, 300-500g can be put in. It is recommended to marinate the ratio of beans to salt at 10:1 when marinating capers, that is, 1000 grams of beans need 100 grams of salt.

Since everyone's taste is different, you can add the appropriate amount of salt according to your own taste and ruler.

How much salt to put in 10 catties of beans in the acid-based grip beans.

The time to marinate capers generally takes about 7 days or even longer.

The pickled capers must be made of tender fresh beans, otherwise the pickled capers will not be crispy enough.

The amount of salt used in pickling capers is very important, less salt is easy to fail to marinate, and more will make the fermentation slower and the taste will be more salty.

Based on my experience in pickling capers in the past few years, I feel that adding 200 grams of salt per 1 liter of water is the most appropriate amount, and then adding 25 grams of rock sugar to improve the flavor and make the capers taste crunchy.

The proportion of ingredients for pickled capers.

The amount of peppercorns can be added according to your taste, or you can add it without it, I usually add about 50 grams of peppercorns. Adding some peppercorns not only makes it more flavorful, but also has the effect of sterilization and disinfection and prevention of deterioration.

Put the water, salt, rock sugar and peppercorns together and bring to a boil, then let them cool completely and use. In addition, you can add 50 grams of peeled raw garlic cloves to the jar, which also has the effect of preventing spoilage during the marinating process.

Preparation of capers.

Wash the young cowpeas with cool water to remove insect eyes or bad places;

Put it in a larger container, basin or cauldron, stack it neatly, sprinkle a lot of salt evenly, about 50-100g of salt per pound of beans;

Boil a pot of water and pour it over the beans, so that the beans are covered;

Then use a heavy object, sink a plate or stone, press it, do not let the beans surface, definitely, and then close the lid;

Put it in the shade and you'll be fine for two days this season!

How much salt to put in pickled beans How much salt to put in a pound of pickled beans.

Precautions. The whole process must not be stained with oil, and the beans must be on the surface of the water;

You can add some chili pepper or pepper to add fragrance;

There will be a little unpleasant smell during the process of soaking the beans, but it will not affect the quality of the capers.

If you want to make capers, you can't put too much salt, otherwise the capers won't be good.

For every pound of capers, you can put about one or two taels of salt, so that 6 catties of beans can be put six taels of salt.

Be sure to remember to scald the beans with boiling water.

1. Materials.

1000 grams of cowpeas, 200 grams of salt, 2 liters of water, 10 peppercorns, 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.

When marinating capers, the ratio of beans to salt is 10:1, and 100 grams of beans should be used for collapse, that is, 1000 grams of beans

Ingredients: 3000 grams of beans, 300 grams of salt, appropriate amount of cold boiled water, appropriate amount of white vinegar, appropriate amount of Sichuan pepper.

1. Wash and drain the beans and prepare the wheel.

2. Put the drained beans into a glass jar and add half of the salt.

3. Then add white vinegar to the round jar of loose paulownia.

4. Then add an appropriate amount of Sichuan peppercorns.

5. Pour cool boiled water into a glass jar.

6. Finally, add the other half of the salt on top of the beans.

7. Close the lid and put it in a cool place for 15 days.

The ratio of beans to salt is 100 grams of beans and 2 grams of salt.

The ratio of brine sour beans can be adjusted according to personal taste, and the following ratios are generally recommended:

Capers: 500 grams.

Salt: 30 grams.

Water: to taste. Production Steps:1Wash the capers, remove the heads and tails from both ends, and cut them into segments.

2.In a large bowl, add an appropriate amount of water, add salt and stir well.

3.The capers may be soaked in salted water, and the soaking time is usually 2-3 hours depending on personal taste.

4.Remove the soaked capers, rinse them with clean water, and drain them.

5.Put the capers into a pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook for about 10 minutes until the capers are soft.

6.Take out the boiled capers, put them in a container, add an appropriate amount of water, put them in the refrigerator, and serve.

Notes:1The ratio of brine can be adjusted according to personal taste, but do not add too much salt, otherwise it will affect the taste.

2.The time of boiling capers should not be too long, otherwise it will affect the taste.

3.Capers taste better after refrigeration, so it is recommended to make them in advance, put them in the refrigerator, and eat them at any time.

When pickling capers, the ratio of beans to salt is 10:1, and it is also sold that 1000 grams of beans should be used in 100 grams

Ingredients: 3000 grams of beans, 300 grams of salt, appropriate amount of cold boiled water, appropriate amount of white vinegar, appropriate amount of Sichuan pepper.

1. Wash and drain the beans and set aside.

2. Put the drained beans into a glass jar and add half of the salt.

3. Then add white vinegar to the jar.

4. Then add an appropriate amount of Sichuan peppercorns.

5. Pour cool boiled water into a glass jar.

6. Finally, add the other half of the salt on top of the beans.

7. Close the lid and put it in a cool place for 15 days.