The method of soaking beans in vinegar, the pickling method of soaking beans in vinegar

What the hell is vinegar soaked beans, if you want to make capers, I have a method here.

Buy fresh tender beans.

Go to both ends. Rinse thoroughly.

Drain the water. Then wash it twice with a cool boil to fully penetrate the raw water.

Soak in a pickle jar.

Add the marinade salt.

Add the liquor. Cover the lid and add cool white to the rim of the altar and seal it well.

It can be eaten in four days, but wait until 20 days later when the nitrite level is at its lowest.

Remember: the rim of the kimchi jar should also be added to the cool and white, not raw water, and the water in the rim of the jar should be added regularly and cleaned regularly;

The first time I made as much as possible I marinated for a while before choosing to eat. The brine inside the jar can be saved for next use.

I have already ripe brine in my jar, so every time I add a new pickle, I add pickled salt as appropriate, and the salt is different for different dishes, like pickled chili peppers.

PS: When taking pickled food, wash your hands with warm water first, and don't bring dirt and oil into the kimchi jar, which will make the whole jar of kimchi spoiled.

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. 1. First put salt, garlic, ginger, pepper, spices, and sugar into cool.

Ingredients: long beans, small peppers, a pinch of peppercorns, salt, a little liquor.

Method:1After the beans are washed, remove the ends and dry the surface moisture thoroughly in a cool place; Wash the peppers and let them dry.

2.Add water to the pot, add pepper and salt to boil, continue to cook for 2 minutes, let it cool thoroughly, pour it into the kimchi jar, soak in beans and chili peppers, pour in white wine, seal it with water, and marinate for a week.

Ingredients: beans, salt, aged vinegar, star anise, ginger, bay leaves, red pepper, brown sugar, Sichuan pepper, high liquor. Remove the head and tail of the beans, wash them, kill the water with salt, the color will be greener, tie the beans into knots and dry them.

Cut the ginger into slices and break the star anise. Heat the pot and add water, star anise, bay leaves, ginger, salt, Sichuan pepper, red pepper, brown sugar to boil until fragrant, turn off the heat and cool. <

Vinegar soaked beans ingredients: beans, salt, aged vinegar, star anise, ginger, bay leaves, red pepper, brown sugar, Sichuan pepper, high liquor.

1. First of all, remove the head and tail of the beans, wash them, kill the water with a little salt, the color will be greener, tie the beans into knots and dry them.

2. Cut the ginger into slices and break the star anise, which makes the star anise more fragrant.

3. Heat the pot and add water, star anise, bay leaves, ginger, salt, Sichuan pepper, red pepper, brown sugar to boil to bring out the fragrance, turn off the heat and cool.

4. Prepare a clean jar, add beans, dried chilies, aged vinegar, and white wine.

5. Pour the cold cooking water into the jar and let the water overflow the beans. Cover the lid and add water to isolate the contact between the beans and the air, and you can eat it when you come over.

1. Ingredients: 1500g of long cowpeas, appropriate amount of red pepper, appropriate amount of star anise, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of liquor.

2. After removing the head and tail of the beans you bought, wash and drain the water.

3. Boil a pot of boiling water, the amount of water is about 1500ml, add salt to melt the salt, pour out the water, wait for the boiling water to cool completely, add star anise, Sichuan pepper, red pepper, ginger slices.

4. Put the drained beans into a large jar and drop a few drops of liquor into the water to prevent the old marinade from blooming white.

5. After sealing the jar, put some water in the edge of the jar, and finally drop two drops of liquor in a cool and dry place for 3-5 days, and then you can eat.

6. It's time to eat, and the taste is okay.

1. Wash the long beans and dry the moisture on the surface of Sun Daibi. Add water, salt, and a handful of peppercorns to a clean and oil-free pot, bring to a boil and continue to cook for 2 minutes to cool.

2. Roll the long beans into the pickle jar, add the cool pepper salt water to ensure that the beans are submerged, pour the liquor into the jar, then lift the lid of the jar, fill the mouth with water on the upper edge, and put the bottle in a cool and ventilated place.

3. About 5 7 days or so is fine, the longer the time, the stronger the sourness.

1. Wash the long beans and dry the surface moisture thoroughly. Add water to a clean and oil-free pot, about 1500ml of water and 50 grams of salt, add a handful of peppercorns, continue to cook for 2 minutes after boiling, and let it cool thoroughly as water for soaking beans.

2. Roll the long beans into the kimchi jar, add the pepper brine that is cooled by the core of the world, ensure that the beans are completely submerged, pour high liquor into the jar, cover the mouth of the jar, fill the upper edge of the outside of the kink jar with water, and finally put the bottle in a cool and ventilated place.

3. About 5 7 days or so is fine, the longer the time, the stronger the sourness. When the time is up, you can open it and taste it, but if it is not sour enough, you need to extend the time. Although the soaked beans can be eaten directly, it is best to chop them and stir-fry them quickly before eating them to be healthier and taste better.

Precautions: 1. Beans should be fresh and tender beans with green color, no insect eyes, hard and crisp. The whiter varieties are not crisp enough and should not be used. After the beans are cleaned, they should be dried thoroughly, and there should be no raw water.

2. The container for soaking beans must be cleaned, and no oil can be sought, no raw water, or scalded with boiling water.

3. Be sure to make sure that the beans are completely submerged by the salt imitation water, and the upper edge of the kimchi jar should always be kept with water to have a sealing effect.