How to pickle cowpeas are fragrant and crispy, how to pickle sour cowpeas are crisp and sour

Prepare enough fresh cowpeas, then wash the pickle jar where the cowpeas are pickled, sterilize and disinfect them with hot water, and finally dry them before use, prepare an appropriate amount of sugar, water, and spices such as chili peppers to flavor the cowpeas.

Pickling steps. 1. After washing the fresh cowpeas, remove the insect eyes on the cowpeas and both ends, or you can directly choose the more tender cowpeas for pickling, so that these external influencing factors will be less, and after processing, put it aside to drain the water, add the appropriate amount of water to the pot and add the appropriate amount of salt after heating and boiling, and then the salt can be overheated after the salt is completely melted, and the water will be placed in the basin for later use.

2. The cowpeas that have been drained are tied with the prepared wool rope, and the amount of each bundle is about the amount of each time you eat it, and then put the processed cowpeas in the pickle jar that has been sterilized and disinfected before and place them neatly, and it is best to squeeze them by hand every time you place them, so as to ensure that the direct distance of the cowpeas is reduced and more cowpeas can be pickled.

3. After the cowpea is stored, you can wash the green pepper that has been placed in the pickle jar and cut it into small pieces and put it in the pickle jar as a seasoning to flavor the cowpea, and then pour the cooled salt water into the pickle jar, the amount of salt water is best to submerge the cowpea, so as not to expose the cowpea will be in contact with the air, causing oxidation and rot, and then put chopsticks or sticks on the top of the cowpea after the salt water is poured to press the cowpea, so as not to expose the cowpea to the water.

4. After all are processed, you can cover the pickle jar and seal it, in order to ensure that the sealing of the jar is more perfect, it is best to add a large lid, and then pour water around the lid, so that the sealing will be better, and then the cowpea that has been pickled is placed in a cooler and more ventilated place to preserve.

5. It can be eaten in about a week, and if you open the pickle jar at this time, you can find that the pickled cowpeas will have a special sauerkraut flavor, and the pickled cowpeas will show a relatively dark green color, so the cowpeas at this time can be eaten with confidence and can play an appetizing role.

Pick the tender cowpeas, and then put them in a container, put a layer of cowpeas and a layer of salt, and finally add water to cover the cowpeas, so that the pickle is fragrant and crispy, and by the way, you can put a few pickled peppers, bay leaves, fennel, etc.

Cowpea is a very nutritious vegetable, it is rich in nutrients such as protein, vitamins, and minerals. Pickled cowpeas are a very common way to eat them, adding texture and flavor to them and making them more crispy.

In order to marinate fragrant and crispy cowpeas, you first need to prepare cowpeas, salt, garlic, ginger, chili peppers and other ingredients. Wash the cowpeas and cut them into one-inch lengths, add an appropriate amount of salt, mix well, and marinate for more than 1 hour. During this process, garlic and minced ginger can be added to make the cowpea more flavorful.

After marinating, remove the cowpeas, drain the water, and let them dry for a while.

Next, put an appropriate amount of dry and spicy pepper and pepper into a clean bottle or jar, put the pickled cowpeas into the bottle, and tamp and compact them with chopsticks. During this process, some chopped garlic and ginger slices can be added again to enhance the flavor of the marinated cowpeas. Then pour in an appropriate amount of vinegar and ginger juice, let the cowpeas soak in vinegar, cover the bottle cap, and leave for more than 24 hours so that the cowpeas can fully absorb the flavor.

After more than 24 hours of marinating, the cowpeas have become fragrant and crispy. It can be enjoyed as an appetizer or snack, or with a hooded rice or pasta. In addition, pickled cowpeas can also be kept for a long time, making them convenient to eat at any time.

Wash the cowpeas and cut them into small pieces for later use. Pour the cowpeas, garlic cloves, and pickled peppers into a pot, add an appropriate amount of salt and mix well. Stir well, put it in a bottle, pour in an appropriate amount of pickled pepper water that sells the pit, and press the cowpeas with a stone to tighten them.

Place the pickled cowpeas in a cool place to ferment. After a week, remove the pickled cowpeas with chopsticks and serve. <

1. Wash the cowpeas and cut them into small sections for later use.

2. Pour the cowpeas, garlic cloves, and pickled peppers into a basin, add an appropriate amount of salt and mix well.

3. Stir evenly and bottle, pour in an appropriate amount of pickled pepper water, and press the cowpeas tightly with stones.

4. Place the pickled cowpeas in a cool place to ferment.

5. After a week, take out the pickled cowpeas with chopsticks and eat.

Here's how to marinate sour cowpeas to make them crisp and sour:Ingredients: cowpeas, green peppers, salt, boiling water.

1. Pick out the cowpeas that are thinner and more tender, and the cowpeas and green peppers can be dried after they are cleaned, or put them on the paper used in the kitchen to absorb the water.

2. Prepare a larger basin, boil a large pot of boiling water, and add enough salt at once.

3. Prepare the kimchi jar, put the washed cowpeas and green peppers one by one, and put the whole one without any processing.

4. After these are ready, pour the salt boiled water prepared before it is cool, and pour it until you can soak the green pepper potatoes and cowpeas, pour it in, and sprinkle a little salt into it.

5, the last talk is to wait, after watching the cowpeas soaked in the jar change color, you can eat.

Pickling method of sour cowpeas:Ingredients: 2000g cowpeas.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Yuanzhen sugar, appropriate amount of red pepper, appropriate amount of Sichuan pepper powder.

Steps: 1. Finely chop the red pepper, garlic and ginger.

2. Wash and drain the cowpeas, cut them into sections, and then put salt and soak for 10 minutes.

3. Put the cowpeas soaked in salt in turn, red pepper, garlic, ginger, sugar and pepper powder, and then put a little wine.

4. Mix well. <>

5. Finally, use a clean jar to pack, put it for five days, and then eat it out, put some sesame oil, and fry it.

11. When choosing cowpeas, it is best to choose a more tender texture, so that the pickled cowpeas will taste crispy.

2. Before pickling, the cowpeas are generally cleaned and drained, and then cut into small pieces, which can be more marinated.

3. When marinating, you can add an appropriate amount of salt, garlic, ginger, star anise, cinnamon, peppercorns, etc. to taste according to your personal taste.

4. Finally, put the cowpeas into a clean container, drop a few drops of liquor, and seal the bottle mouth with plastic wrap to give the pickling of capers a sealed environment.

2. Yes, but it is not recommended to eat it directly.

Generally speaking, pickled sour cowpeas will not have any substantial impact on the human body if eaten raw, so they can be eaten directly, but it is not recommended to do so if possible.

Because sour cowpeas are directly pickled or fermented from raw or sold cowpeas, although the side dough stupid can play a certain role in reducing the harmful substances in raw cowpeas in the pickling process, it is not complete, so it is best to cook sour cowpeas and eat them later.

31. Stir-fried meat foam with sour cowpeas. You can stir-fry the pickled sour cowpeas with the beans and the meat foam, which makes the sour cowpeas fried with meat foam very refreshing, which is a common meal.

2. Stir-fried chicken gizzard with sour cowpeas. You can slice the chicken gizzard and stir-fry it with sour cowpeas and millet peppers, etc., to make stir-fried chicken gizzards with sour cowpeas, which is a very common home-cooked dish.

3. Capers mixed with noodles. You can also stir-fry capers and chili peppers and stir them with noodles to make capers noodles and eat.

41. Appetizer and digestion. Sour cowpeas are fermented by lactic acid bacteria, which has a very sour taste, which can promote the secretion of saliva after eating, and can also help the digestion and absorption of food in the body.

2. Beauty and beauty. Sour cowpea is rich in dietary fiber, as well as a variety of vitamins and minerals needed by the human body, which can accelerate the body's detoxification when ingested into the body, and can also promote skin metabolism and play a role in beauty and beauty.

3. Strong bones. Sour cowpea is rich in vitamin C and -carotene, and nutrients such as B vitamins are synthesized during the fermentation process, which have the effect of improving human bone health when ingested into the body.

Here's how to marinate cowpeas:

Ingredients: a handful of cowpeas, 5 small red rice peppers.

Excipients: appropriate amount of salt, appropriate amount of water.

1. Wash the cowpeas vertically or cleanly, remove the two ends and tendons, cut into small sections, and drain the water.

2. Put a small piece of cowpea into a clean small canned bottle.

3. Add a few washed small red rice peppers and season to taste.

4. Boil water and salt in a pot, and put it in a bottle when it is completely cold.

5. Put plastic wrap and lid on the lid, put it in a cool place for two weeks, and you can eat it when the color changes.

Cowpea is an annual winding, herbaceous vine or near-erect herbaceous plant of the legume family, cowpea genus. 2. Today, Lao Liu will share the practice of "pickled sour cowpeas", friends who like it can collect it first, and try it themselves when they have time. 3. Let's start to introduce the ingredients needed

10 pounds of long cowpeas, 750 grams of salt, ginger, 500 grams of pickled wild pepper, 250 grams of white vinegar 4, first pick out the worm pants in the cowpea, and then put it under the running water to rinse it, and then put it in the sun for two hours, dry the surface moisture, turn it over after an hour, and take it back when the time is up 5. Put the long cowpeas into a clean, waterless and oil-free jar, and then press it tightly with your hands, leaving some gaps on it. Add 750 grams of salt to 2000 grams of cold boiled water, then add ginger slices, 250 grams of white vinegar, 500 grams of pickled wild pepper, and pour the soup into it, stir well until the salt melts.

The method of pickling long beans is delicious and crispy but not bad:

1. The choice of beans should be pickled long beans with green color, fresh and crisp, consistent size, no insect eyes, and stiff fresh and tender beans. The whiter varieties are not crisp enough and should not be used. How to test the freshness of beans:

Pinch the beans with a little hard with your hands, if it is very solid, it means that the beans are fresh, and if you pinch it and it feels empty, it is not fresh.

2. The choice of containers for pickled long beans can be a special jar, or a large wide-mouth glass bottle, and it is not recommended to use plastic bottles. The container must be cleaned, water-free and oil-free, scalded with boiling water or sterilized and dried with a sterilized cupboard. It is best to avoid marinating food in plastic containers, because when plastic things are left for pickling for a long time, it is easy to release the internal filler and produce carcinogens, which is not good for the human body.

3. Preparation of pickled waterAfter the pickled water is prepared, it should be thoroughly cooled before it can be used. Bring water to a boil in a clean, oil-free pot and add salt and rock sugar. The amount of water should be determined according to the size of the container, and the amount of salt is generally about five times more salty than usual.

Adding rock sugar can make the beans crispier and taste more delicious, in units of 1000 ml of water: water (1000 ml) + salt (50 grams) + rock sugar (40 grams).

4. Pay attention to the pickling time when pickling capers, do not add vinegar, as long as the pickling time is in place, the capers are very sour, it is not recommended that you eat when pickling capers for 7 days, 7 days, capers contain the highest nitrite content, eating is not harmful to our body, after 30 days, the nitrite content in capers begins to decrease to the edible range.