How to make sourbeno and what are the ingredients?

The ingredients of the sour field and the preparation of the sour field are as follows:

Ingredients: 1 cucumber, appropriate amount of garlic, 2 millet chili peppers, 2 tablespoons of sugar (according to each person's taste), appropriate amount of salt, 2 tablespoons of rice vinegar.

Production steps: 1. Prepare a cucumber.

2. The cut with a knife is not as thin as scraping, so it is better to scrape, so it is easier to absorb the flavor.

3. Adjusted sour water, vinegar, garlic, chili, sugar, salt, spare, which can be adjusted according to personal taste, some people like sour can put more vinegar, and if they like to eat sweet, they can put more sugar, which doesn't matter).

4. Adjust the ingredient juice, slice the cucumber, and grab the salt (a little salt). In this way, the cucumber will be sour and crispy.

5. Then pour the vinegar sauce and mix it with the cucumber.

6. Stir it and the cucumber sour field is done.

Ingredients: 1 white radish, 7 pickled peppers, 1 carrot, 20 peppercorns.

Excipients: 3 teaspoons salt, 50 grams of white vinegar, 20 grams of sugar.

1. First of all, peel and wash the white radish and carrot.

2. Cut into strips, put 2 teaspoons of salt, grasp well with your hands until there are no salt grains, and leave for half an hour to one hour.

3. Chop the pickled pepper and put it according to personal taste, and put a few more if you like spicy.

4. Pickled radish has a lot of water, pour it out directly, put the pickled pepper, sugar, white vinegar, and peppercorn into the basin, pour some of the soup from the canned pickled pepper, and then put 1 teaspoon of salt, stir well.

5. Put it in a sealed bottle, refrigerate it for one day, and you can eat it the next day.

6. The finished product is as follows.

1 green mango, 300 grams of plums, 1 teaspoon of salt, brown sugar, appropriate amount of soy sauce, appropriate amount of chili powder.

Nanning sour products are made from local papaya, mango, almonds, pineapples, and other seasonal fruits and vegetables, with sour vinegar, chili peppers, sugar, etc.

How to make sour field:

1. Buy an acid jar, glass or crockpot, of course, it is better to use a crockpot.

2. After washing, scald with boiling water and then dry.

3. Boil a pot of boiling water, put coarse salt when the boiling water is boiling, and stir the Xushi clockwise for two minutes, then take a small bowl of rice that is usually cooked, fry the rice with an iron pot until it is yellow, and then put the yellow rice into the sour jar, and then buy some sweet wine (a small bowl) to put it in, and then put in the vegetables to be pickled (to dry the water), you can also put some rock sugar.

4. You can pickle radish, ginger, wo calyp, lotus root, etc., and you can eat it after a few days.

5. If the conditions allow the sour altar with the sun, it will be better to scatter the cherry.

6. After eating, you can put fruits and vegetables to marinate again, but you should put some salt. <>

Method: 1. Put water in the pot, add pepper and salt to boil, and let cool. Appropriate amount of beans, wash and cut the limbs, use a kitchen towel to absorb the water or completely dry the family, if there is a large jar, the whole beans can also be flooded.

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

3. This is pickled. When eating, add some minced meat and garlic, stir-fry before eating. Because it is summer, the pickle time should be shorter, and the flavor can be absorbed, and it will rot after a long time.

Capers method:

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, and the amount of salt only needs to be 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.

1. Generally papaya, mango, almonds, pineapples, peaches, plum fruits, pears, beans, radish, cucumbers, lotus roots, star fruit, cabbage, mustard greens, head cabbage, ginger, garlic and other fresh fruits and vegetables, accompanied by vinegar and salt pickled for 1 hour (beans and vegetables should be pickled for 1 3 days).

2. Buy an acid jar, glass or crockpot, of course, it is better to have a crockpot. After washing, blanch with boiling water and then dry.

3. Boil a pot of boiling water, put coarse salt when the boiling water is boiling, and stir clockwise for two minutes, then take a small bowl of rice that is usually cooked, fry the rice with an iron pot until it is yellow, and then put the yellowed rice into the sour jar, and then buy some sweet wine (a small bowl) to put it in, and then put in the vegetables to be pickled (to dry the water), and you can also put some rock sugar.

4. You can pickle radish, ginger, wo calyp, lotus root, etc., and you can eat it after a few days.

5. If the conditions allow to use the sun to dry the acid altar, it will be better.

6. After eating, you can put fruits and vegetables to marinate again, but you should put some salt.

1. Cucumber sour field.

1) Prepare ingredients: 1 cucumber, appropriate amount of garlic, 2 millet chili peppers, 2 tablespoons of sugar, appropriate amount of salt, 2 tablespoons of rice vinegar.

2) Prepare a cucumber, cut it with a knife and not as thin as it is scraped, so it is better to use a scrape, so it is easier to absorb the flavor.

3. Adjusted sour water, vinegar, garlic, chili, sugar, salt, spare, which can be adjusted according to personal taste, some people like sour can put more vinegar, and if they like to eat sweet, they can put more sugar, which doesn't matter).

Mix the sauce, slice the cucumber and grab the salt. In this way, the cucumber will be sour and crispy.

4) Then pour the mixed vinegar sauce and mix with the cucumber, stir it, and the cucumber sour field is completed.

2. Radish sour field.

1) A bowl of rice, a small bowl of sweet wine, an appropriate amount of radish, an appropriate amount of rock sugar, and an appropriate amount of crockpot.

2) After washing the crockpot, blanch it with boiling water and then dry it.

3) Boil a pot of boiling water, put coarse salt when the boiling water is boiling, and stir clockwise for two minutes, then take a small bowl of rice that is usually cooked, fry the rice in an iron pot until it is yellow, then put the yellow rice into the sour jar, buy some sweet wine and put it together, and then put in the vegetables to be pickled, and you can also put some rock sugar.

4. You can pickle radish, ginger, wo calyp, lotus root, etc., and you can eat it after a few days.

5. If the conditions allow to use the sun to dry the acid altar, it will be better. 6. After eating, you can put fruits and vegetables to pickle again, but you should put some salt.

3. Mango sour field.

1) 2 mangoes, 2 tablespoons of paprika, 20 grams of sugar.

2) Peel the mango, cut the mango into pieces, add chili powder, sugar, seasoning and mix well, and you can eat.

Ingredients: 1 raw papaya.

Excipients: appropriate amount of sugar, appropriate amount of balsamic vinegar, appropriate amount of chili paste, appropriate amount of salt.

Step 1: Wash the raw papaya with water.

Step 2: Peel off the green skin of the papaya.

Step 3: Cut in half.

Step 4: Cut the papaya into small slices 3-4 mm thick.

Step 5: Cut raw papaya slices.

Step 6: Add salt to taste.

Step 7: Knead with your hands to fully blend the papaya slices with the salt, then marinate for an hour.

Step 8: Pour out the salted water in the basin and add an appropriate amount of sugar.

Step 9: Pour in an appropriate amount of balsamic vinegar.

Step 10: Add some chili sauce.

Step 11: Stir well, leave for about 2 hours and eat.

Generally, there are mangi acid, guava acid, pineapple acid, sanhua plum acid, papaya acid, sorbic acid, cauliflower acid, etc., this time we introduce the practice of mango acid.

1.Because the mango during this period is the best time to make sour fields, because it is about to ripen, it is not as sour as before, and the taste is also very good. These green mangoes are picked from the tree not far from my house, you can go to the supermarket to buy them, and they are usually sold.

But be careful not to pick those that are ripening quickly.

Mango sour can generally be eaten with the skin, but I don't like the taste of the skin, so I will peel it off. Wash the mango after peeling it and use a peeling knife to cut it faster than with a knife.

2.Cut the mango vertically, because the mango is not ripe at this time, and its core can be cut. After cutting, remove the core, taking care to remove the thick layer as well.

3.Slice the mango, the slices are easier to taste than the lumps, and the generally cut fruits are pineapple and guava. The thickness of the cut should not be too thick and too thin, too thick is the same as a block, and if it is too thin, it is easy to be soft, and it will not taste good.

4.Add an appropriate amount of salt, if there is a condition, you can add raw salt (that is, coarse salt), grasp it with your hands, pay attention to grasping, do not mix, let it stand for about five or six minutes, and see that the raw and cooked mango can be extended. This step is mainly to remove the sour and astringent taste of the mango.

5.Pass the mango through the water several times, wash the salt, remove and drain.

6.Add licorice salt, mix well, and put in the refrigerator for half an hour. Licorice salt can be bought at the fruit market, and there should be some for sale. (If you really can't find licorice salt, you can only add sugar, but the taste is not as good as licorice salt).

7.When eating, add chili noodles and mix well (if there is still a little sour, you can add a little licorice salt to taste, be careful not to put too much), chili noodles are better than chili powder, but it also depends on personal taste.

Eating "sour field" can dispel dampness and appetize, increase appetite, and at the same time, "sour field" is also a unique flavor of food. The selection of materials lies in the word "raw", and the fruits and vegetables that have begun to ripen or have been ripe are not suitable for sour, and the taste highlights the word "sour", which is moderately sour and salty, sweet and sour. It is generally eaten as a snack, which can be appetizing before meals, can also relieve greasy after meals, and can also soften blood vessels.

It is best not to eat it on an empty stomach and not to eat too much at once.