The pickling method of beans is simple and convenient

Pickling is to let a large amount of salt penetrate into the food tissue to achieve the purpose of preserving food, these pickled and processed foods are called pickled products. Salted products include pickled vegetables, pickled meat, pickled poultry eggs, pickled beans, etc. Pickled beans, select 5 kg of fresh and tender beans, wash and dry the water, add flour salt and knead gently, stop for a while.

Put the beans in a container, put them layer by layer, sprinkle a small amount of flour salt layer by layer, put them full of compaction, do not add additional water, seal the mouth, rely on the beans themselves to pickle in water, and eat them after 10 days.

How to make it: 1.First of all, a kimchi jar, preferably a glassware that can be sealed, washed to ensure that it is oil-free and dry.

2.Fresh cowpeas are torn off and washed to dry the surface moisture.

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

Pickled beans. Pickled beans.

4.Put all the emerald green cowpeas and salt into the kimchi jar, and then pour in cold boiled water or mineral water, preferably under the cowpeas.

5.It's fine for a week or so, but it won't be particularly sour, because the first batch of salt is usually more sufficient, and you can continue to marinate; At the same time, you can also add peppers, cucumbers, and radishes to pickle together; Others, such as Sichuan peppercorns and perilla, are left in moderation according to personal taste.

6.In order to prevent white foam from growing in the kimchi jar, you can put a few spoons of high liquor, such as Erguotou; If there is already white foam growing in the kimchi jar, add white wine to remove the foam.

1. Put water in a pot, add pepper and salt to boil, let cool. Appropriate amount of beans, wash and cut into sections, use a kitchen towel to absorb the water or dry them completely (if there is a large jar, the whole beans can also be marinated).

2. Wash and dry the kimchi jar and put the cool pepper salt water and beans into the jar, the water should not be over the beans, but do not fill up, try to occupy 3 4 jar space, and then add a little high liquor, like to eat spicy put some dry chili, and finally seal the mouth of the jar with clean water, and place it in a cool and ventilated place for 4-5 days, which can be eaten.

Practice 2. 1. First of all, you must 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 beans, wash them, and dry the moisture on the surface.

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

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

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, etc.

Raw material preparation]: 5 kg of long beans, 2500ml of cold boiled water, 15ml of high liquor, 250 g of salt, 3 g of Sichuan pepper.

Capers pickling method]:

Step 1: Remove the head and tail of the long beans, and then soak the long beans in salted water for 20 minutes. When the time is up, clean the long beans with running water and set aside.

Step 2: Expose the washed long beans to the sun for 2-4 hours until the surface of the long beans is slightly exposed.

Step 3: Mix all the cold boiled water, high liquor, and salt together, then put the long beans into a glass jar, then put the prepared salt solution into the jar, and finally sprinkle with pepper, seal for a month, and the capers are ready to eat.

Step 4: This is the capers after marinating for 1 month. After taking out the appropriate amount of capers and eating, the glass jar must be sealed.

Principle of salting carob]: Salt can reduce the solubility of oxygen in water, thereby better inhibiting the activity of aerobic bacteria, thereby preventing water quality from deteriorating. And as long as the concentration of salt in the water is right, there are more lactic acid bacteria in the water, which can multiply, thus making the capers more acidic.

Master Hu has something to say]:

1.To make capers, 1 kg of capers corresponds to 500 ml of water and 50 grams of salt. This ratio can make the pickled capers more sour, crisp and refreshing. If it's too hot, add 5 grams of salt per 500 ml of water.

2.Washed capers need to be exposed to the sun for 2-4 hours, which can make the capers lose the right amount of moisture, so that the pickled capers taste more crispy.

3.If the pickled capers are not moldy, in addition to adding an appropriate amount of high liquor and chili peppers, you should also be careful not to touch oil and raw water during the whole process of making capers, otherwise the capers will soon grow white mold.

4.Pickled capers are best eaten after 1 month, because after 1 month, the nitrite content in the beans is getting less and less.

The capers that come out of this way are very sour and crispy, and those who have eaten them are full of praise. If your local beans are cheap, do it quickly! That's all for today, Master Hu's pickling method of capers.

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The easiest way to marinate beans is:

Ingredients: 1000 grams of tender beans, 500 grams of tender cucumbers, 1 carrot, 6000 grams of water, 200 grams of salt, two caps of high liquor, appropriate amount of Sichuan pepper, appropriate amount of ginger.

Steps: 1. Wash the beans, dry them for later use, and do not pinch the head and tail.

2. You can prepare some other side dishes, today I saw that the cucumber is very tender, so I bought a little and soaked it together, carrots are high in sugar, which can help produce lactic acid bacteria.

3. Wash the jar of kimchi, scald it with hot water and disinfect it, do not get oil, and put the beans in a glass jar.

4. Peel and slice the carrot and slice the ginger.

5. Add ginger. <>

6. Put the carrots.

7. Add a spoonful of Sichuan pepper to increase the fragrance.

8. A bottle of high-grade liquor can be sterilized and flavored.

9. If there is still a place, put the gherkins in.

10. Sprinkle salt evenly on top.

11. Add water, some people use cool boiled water, it's not too troublesome, I just use tap water, not squeamish, no problem, soaked many times.

12. The brine must be left uncooked, so that the dish is completely soaked in the brine water.

13. Cover with a sealed cap, you can shake it to make the salt water more even.

14. Close the lid and put it in a cool place.

15. It is sour enough for about a week, and then you can put the jar in the refrigerator and refrigerate, and the storage time can be for a long time. The finished product is as follows.

How to make capers.

Step 1

When you go to the market to buy fresh beans, you must choose tender beans, 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 submerged container, it is best to choose some clay pots that are specially used for drowning pickles, and if you don't have one, you can also find a larger glass jar.

Remember: 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 sealed well, otherwise, the beans made from the leaky jar will be easy to stink.

Note: 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 made of self-cracking and rolling, 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, this method can also be used to soak a lot of vegetables with the same method and materials, 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 2.

1. 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), and the amount of salt only needs to be used for cooking.

5. Close the lid and put it away.

Under normal circumstances, two days later, you can eat the color of the beans when they turn yellow, and when the weather is hot, you only need to put it for a day to eat, and you can put more if you like to eat sour.

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.

The method and steps for making pickled beans are as follows:

Ingredients: about 900 grams of beans, 5 jalapeños, 3 bay leaves, 1 star anise, 1 tablespoon of Sichuan pepper, 1 teaspoon of cumin, appropriate amount of sea salt, 1 4 cups of two pots.

Steps: 1. Wash the beans and green peppers and air dry.

2. Put water in the pot, add 3 bay leaves, 1 star anise, 1 tablespoon of Sichuan pepper, 1 teaspoon of cumin, bring the water to a boil, add sea salt to saturation, reduce the heat and cool.

3. Rub or rub the container with high wine, and then let the air dry.

4. Stuff the beans and chili peppers into a container.

5. The marinated water has cooled. Pour it into a container, press down the beans with a hard object, cover the lid and write down the date, marinate for about three weeks or wait until the color of the beans turns wild and dark.

6. When the time is up, take the beans and peppers and cut them into cubes, put them in a large bowl, fill them with water and grab them a few times with your hands to remove the saltiness, then rinse and filter the water.

7. Heat the pot and put the bottom oil, medium heat, touch the spine Zen before pouring the beans into the pot with your hands to dry the water, fry slowly until cooked thoroughly, dry the dust and cool, and put it into the bottle.

Preparation of pickled cowpeas:Ingredients: 600 grams of beans.

Excipients: 50 grams of salt, 3 star anise, 1 cinnamon, appropriate amount of dried chili pepper, appropriate amount of liquor, appropriate amount of wild pepper, 40 grams of rock sugar.

Steps: 1. Prepare the ingredients, wash and dry the cowpeas.

2. Prepare the marinade: salt, cinnamon, dried chili, white wine, pickled wild pepper, rock sugar.

3. Add water to the boiling pot, add salt, dried chili, star anise, rock sugar, cinnamon and other seasonings, boil over high heat, turn to low heat and simmer for a few minutes and turn off the heat.

4. Cool the boiled brine for later use.

5. Three or four cowpeas that have been drained from the water are coiled together.

6. Put the coiled beans in an oil-free and water-free sealed container (I used a glass bottle).

7. After all the water is placed, pour in the cool brine, wild pepper, and a little water for soaking the pepper, and add about 15 ml of high liquor.

8. Close the lid tightly and seal the fermentation.

9. Pickled capers for about 10 days.

1. Ingredients for pickled beans.

Beans, salt. 2. Tools for pickling beans.

To use a glass-sealed container, it should be cleaned in advance, sterilized and cooled for later use.

3. The practice of pickling beans.

1) Clean the bottle first, disinfect it well, then cool it for later use, then clean the beans, cool and dry them again, put a small amount of salt into an oil-free clean basin, then put the beans in it, then roll it up, put the salt on it, and then close the lid.

2) After 24 hours, put a bowl of clean and oil-free rice washing water into it and cover it with a lid, stir it with a clean chopsticks three days later, then cover the lid, put it in the refrigerator and then marinate, which is conducive to the quality of the beans. Six days later, the bottle of delicious beans and pickles had been marinated. It tastes a little salty and sour.

3) After the beans and pickles are taken out, they can be cut into small pieces and put into the salt, which can be fried with meat and eaten, or put some when eating porridge and noodles, so that it tastes like an ester salt, which is particularly appetizing.