The pickling method of cowpea pickles, and the pickling methods of long bean pickles

Prepare some necessary materials before pickling cowpeas, buy some fresh cowpeas on the market, pay attention to choose long and tender, wash the prepared long beans with water, and then divide them into small handfuls with clean thread, each handful is about 250 grams, and put them in a cool place to dry after they are bundled. In a pot without oil and water, put in the prepared star anise, Sichuan pepper and edible salt and stir-fry quickly over low heat for a while, then add the prepared water, heat them to a boil, and boil until all the edible salt is melted, turn off the heat and cool down.

Put the dried beans, coil up, put a ball in each small plate, put it in the pickle jar, pour the boiled pepper water into the jar, cover the vegetable jar, put it in a ventilated and non-sunny place, and wait for more than a month. When the time comes, you can lift the lid and eat it directly, and you can also add some sesame oil, or stir-fry it with chili peppers.

Ingredients for pickled cowpea pickles: cowpeas, some salt. The tools for pickling cowpeas and pickles should be in a glass-sealed container, which should be cleaned in advance, disinfected and dried for later use.

Steps to make pickled cowpea pickles:

1) Clean the bottle first, disinfect it well, then dry it for later use, then clean the cowpea carob, dry it again, put a small amount of salt into an oil-free clean basin, then put the cowpea carob in, then roll it well, 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 the lid, and then stir it over with a clean chopstick three days later, then cover the lid, put it in the refrigerator and then marinate, which is conducive to the quality of cowpeas. Six days later, the bottle of delicious cowpea pickles had been marinated. It tastes a little salty and sour.

Pickling method of long bean pickles:

Ingredients: 3000 grams of beans, 300 grams of coarse salt, 50 grams of Sichuan pepper, 15 dried chili peppers, 50 grams of high liquor, 20 grams of ginger slices.

Excipients: 2000 grams of cold boiled water.

Steps: 1. Wash the cans of pickles and blanch them with boiling water again and wipe them dry.

2. Prepare all the spices.

3. Rinse the beans with water.

4. Then dry the water, I dry the beans on the drying rack.

5. Add dried chili peppers.

6. Add Sichuan peppercorns.

7. Add coarse salt.

8. Pour boiling water at a temperature of about 70 degrees, so that the seasoning and salt will melt quickly, and wait until the water temperature becomes cooler.

9. Add the dried beans, I roll up the beans and put them in the can, which can save the space in the can.......

10. Put all the beans into the jar, remember that the beans must be overflowing with seasoning water, or you can put a chopstick to clamp them, so that the beans will not float up.

11. Punch high liquor into the can.

12. After the lid is put on the can, the lid is put on the can, and an appropriate amount of water is poured next to it to seal, the purpose of this is to have a better seal.

13. After the beans are marinated for 5 days, you can open the jar to see that the capers are pickled, and you can make stir-fried vegetables and dumplings.