How to make cowpea pickles in sauce Thank you, the practice of tempeh pickles

I hope you are satisfied:

1. First of all, you should have a kimchi jar or a glassware that can be sealed, wash it clean, and ensure that it is oil-free and dry;

2. Tear off the old tendons from the fresh cowpeas, wash and dry the water on the surface;

3. Prepare a large clean basin, put the dried cowpeas in it, and then put salt (it would be better if you could buy special salt for pickling), start with 500g of cowpeas: 250g of salt, and then knead the cowpeas with salt until the cowpeas turn emerald green;

4. Put the emerald green cowpeas into the kimchi jar together with salt, and then pour in cold boiled water or mineral water, which is advisable to cover the cowpeas;

5. It's okay for about a week, but it won't be particularly sour, because the first batch of salt is usually sufficient, and you can continue to marinate; At the same time, you can also add peppers, cucumbers, radishes and other things to pickle together;

Marinated cowpeas in sauce.

Ingredients for pickled cowpeas:

Ingredients: 1000 grams of cowpeas.

Seasoning: 150 grams of salt, 300 grams of bean paste.

Characteristics of pickled cowpeas in sauce:

Convenient for fast food, it is better to bring a lunch box.

Preparation of pickled cowpeas in sauce:

Wash the young cowpeas and cut them into centimeter lengths. Salten with 15%-20% of the weight of cowpeas for 1 day, then remove the cowpeas, control the salt water, and dry the surface. Put it in a gauze bag, tie it, and marinate it in a sauce jar for a month before eating.

Eat as you go. If you mix some sesame oil or pepper oil with it, the taste will be better.

Ingredients: A handful of cowpeas (bundled in the market) and cut into two sections (a long one in the middle and a knife in the middle).

A small handful of peanuts, washed.

There are many kinds of pork, preferably with meat skin, cut into small pieces like braised pork.

Two peppers. Cut into slices.

A small handful of parsley (celery is also fine) cut into two pieces.

Ingredients: soybean oil, soy sauce (I use steamed fish soy sauce) and a Knorr soup treasure.

Method:1Heat the soybean oil and fry the cowpeas until they turn green. (Stir-fry until the skin of the cowpea is a little blistered).

Then serve the cowpeas out and set aside.

2.Put the pork belly and peanut pepper together in the remaining oil pan and stir-fry over high heat, be careful not to paste the peanuts, the pork belly is almost cooked You can pour the freshly fried cowpeas into the pot, add a little water, and then add soy sauce (can be more) and add coriander.

3.Just simmer over high heat. You can put a little sugar, chicken essence, and peppercorn powder. At this time, put the Knorr soup treasure in the pot and break it. (Actually, it's okay not to let it go, but if you have it at home, you can let it go.) ）

4.Simmer until the meat is fully cooked and ready to serve.

Ingredients: cowpeas, potatoes, carrots, peppers, steps: 1All ingredients are oiled.

2.Stir-fry peppercorns, chopped green onions, shredded ginger.

3.Pour the oiled cowpeas and peppers into the pot, and put the dark soy sauce, miso, sugar, and salty salt (if you don't like the dark color, you can release the soy sauce).

The recipe for tempeh pickles is as follows:Material preparation: Ingredients: 400g soybeans, 1000g green radish.

Excipients: appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of ginger, appropriate amount of liquor.

Tempeh radish pickles:

1. After the soybeans are cooked, the water is dried and placed in a warm place to ferment at one end.

2. Dice the radish.

3. Finely chop the ginger.

4. Sit in a pot, boil the pepper water, dissolve the salt, and let it cool.

5. Wash the jar, control the drying, put in the fermented soybeans, and then pour in the pepper water.

6. Add diced radish.

7. Pour in the minced ginger again.

8. Drop a few drops of liquor at the end.

9. After sealing for three days, you can take out and eat the pin.

Tempeh has a high nutritional value, which is comparable to common foods with high nutritional value. It is high in protein and contains a variety of vitamins and minerals, especially vitamin E.

Every year in winter, my mother has to sit on a stall of tempeh radish pickles, drink hot porridge, and eat small pickles, which is also a kind of happiness. This year, my mother was not by my side, so I tried to make a stall of tempeh pickles by myself, which was not bad, and it tasted like my mother's cooking!

Tips:1. It takes about 15 days for soybeans to ferment, and most of them are slightly blackened.

2. When eating, you can mix with your favorite ingredients.

1. Ingredients: 500 grams of cowpeas, 200 grams of pork rinds, half a carrot, 50 grams of soyledons.

2. Auxiliary materials: 50 grams of oil, a little dark soy sauce, an appropriate amount of salt, two red peppers, two tablespoons of light soy sauce, two star anise, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of garlic, and a little sugar.

3. Remove the head and tail of the cowpeas, wash them, cut them into sections, cut the carrots into slices, and prepare the ingredients.

4. Put oil in a pot and bring to a boil, add the ingredients and stir-fry, add the cowpeas and stir-fry.

5. Add light soy sauce, dark soy sauce, sugar and stir-fry, add carrot slices and soybean leaves.

6. Add salt and stir-fry evenly, add pork skin, add water and simmer. Remove from the pan.

1. Ingredients: 2000 grams of cowpeas, appropriate amount of salt, 1 head of garlic, 1 piece of ginger, sauce: a few slices of carrots, green onions (half a root, the best taste) or 3 shallots, 3 coriander, a few celery leaves, a few onions, 3 bay leaves, 2 star anise, a small piece of cinnamon, half a bottle of light soy sauce, a small bowl of cooking oil, 1 piece of angelica.

2. Wash the cowpeas, dry them, cut them into sections, layer of cowpeas, a layer of salt, and marinate.

3. After marinating for 24 hours, some moisture will come out, and the moisture will be thrown away.

4. Prepare the ingredients for the sauce, wash and wipe dry. (Frying can not have moisture, it will splash out, dangerous).

5. Pour a small bowl of oil into the pot.

6. Heat the oil temperature to 5, add onion, carrot, shallot, coriander, celery leaves, star anise, fragrance, cinnamon, angelica.

7. Fry until the surface is slightly yellow, turn off the heat, remove and throw away.

8. Add half a bottle of light soy sauce, add sugar, bring the sauce to a boil, turn off the heat and let cool.

9. Slice the ginger and garlic, put it in the cowpeas and mix well.

10. Put the cowpeas in the bottle, pour in the sauce, marinate at room temperature for half a month and then eat.

1. Ingredients: 1000g cowpeas, 100g pork, 1 chili pepper, appropriate amount of salt.

2. Sort out the fresh cowpeas, and pay attention to choosing the ones with good heads and tails as much as possible to prevent them from rotting during the pickling process.

3. Find a large basin, put water, add salt, wait for it to melt, you can taste the saltiness of the water, put the cowpeas into the salt water and soak, the water should overflow the cowpeas.

4. When the cowpeas are pickled until the skin is soft, stuff them into a closed bottle one by one, and then pour the brine in the basin into the bottle, tighten the lid and seal it, and use a glass bottle to make it healthiest.

5. When it is pickled and yellowed, wait for two more days, and you can basically hook it out and eat, hook out a small handful and cut it into small pieces, and then prepare the minced meat and pepper grains.

1.Ingredients: 2000g cowpeas, salt, 1 garlic, 1 ginger, sauce requirements: carrots, green onions (half of the best food) or 3 shallots, 3 coriander, celery leaves, green onions, 3 bay leaves, 2 star anise, a small piece of cinnamon, half a bottle of light soy sauce, a small bowl of cooking oil.

2.Wash and dry the cowpeas, cut them into sections, put a layer of cowpeas and a layer of salt, and marinate.

3.After 24 hours of salting, some water will come out and the water will be poured out.

4.Prepare the ingredients for the sauce, wash and dry. (There should be no moisture when stir-frying, it will splash out, which is dangerous).

5.Pour a small bowl of oil into the pan.

6. When the oil temperature is 50% hot, add green onions, carrots, shallots, coriander, celery leaves, star anise, flavor, cinnamon and angelica.

7.Fry until the surface is slightly yellow, turn off the heat, remove and throw away.

8.Add half a bottle of soy sauce, add sugar, bring the sauce to a boil, turn off the heat and let cool.

9.Slice the ginger and garlic, put in the cowpeas and mix well.

10.Put the cowpeas in a bottle, pour in the sauce, and marinate at room temperature for half a month before eating.

Cowpea dried pickles are a delicious and delicious traditional dish that is very popular in many parts of the country. Cowpeas are very different from other vegetables in taste and texture, so making cowpea dried pickles requires some special skills.

First, we need to prepare cowpeas and salt. Cowpeas should be fresh and green, intact in shape, and free from pests and diseases. Wash the cowpeas, remove the ends and fibers, and cut into small pieces for later use.

The best choice of salt is to use unadded refined salt, and do not use sea salt or other natural salts.

Next, place the cowpeas in a clean container, sprinkle with salt evenly, and stir gently. The amount of salt should be about 3% of the weight of cowpeas. Then, cover the cowpea with a clean gauze or towel and press down on it to allow the cowpea to fully absorb the salt and expel excess water and gas.

Turning the cowpea once a day until the water is drained, this process takes about 3-4 days. Then, place the cowpeas in a cool, ventilated place to dry until the cowpeas are dry and free of moisture.

Finally, put the cowpeas in a clean glass bottle or plastic bag and store tightly sealed. Such dried pickles can be kept for more than 6 months and can be enjoyed as a side dish or snack food.

In conclusion, the preparation of cowpea dried pickles requires patience and skill, but once it is done, you can taste the delicious and delicious cowpea dried pickles.

Ingredients: quail eggs, 10 pieces of meat, 100 grams of cowpeas, 500 grams of auxiliary oil, appropriate amount of salt, appropriate amount of cinnamon, a little spice, a little dried chili, an appropriate amount of soy sauce, an appropriate amount of green chili, 100 grams of potatoes, 1 potato.

Steps. Step 11. Wash and dry clean the cowpeas and chop them by hand.

Step 22. Wash the green peppers and cut them into four strips.

Step 33: Peel the beans and cut them into cubes.

Step 44. Cut the meat into chunks.

Step 55: Boil the quail eggs and peel them.

Step 66. Heat the pan and pour the oil.

Cowpea pickles are prepared in step 77. Add cinnamon and fennel to the oil.

Step 88. Add the meat and stir-fry.

Step 99. Stir-fry the meat until it changes color, add the cowpeas and stir-fry.

Step 1010: Add the green peppers and stir-fry evenly.

Step 1111. Add the potatoes and stir-fry.

Step 1212. Add salt. Stir to combine.

Step 1313. Add an appropriate amount of soy sauce and stir-fry evenly.

Step 1414. Add some water and stir-fry evenly.

Step 1515: Add the dried chili peppers and stir-fry well.

Step 1616: Add the quail eggs and simmer until the soup is dry.