How to make salt beans, how to make salt water beans How to make salt water beans

Ingredients: Appropriate amount of beans.

3 garlic cloves

1 bottle of vinegar 3 slices of ginger.

Salt: Appropriate amount of sugar: 3 tablespoons.

Preparation of pickled beans.

Beans to taste. <>

To wash and dry.

To speed things up, you can use a fan, kitchen paper, and you can.

In order to avoid raw water, it can avoid spoilage.

Cut into small pieces with a knife.

Prepare sliced ginger and garlic.

Pour in the ingredients, add salt, mix well with your hands, apply plastic wrap, and refrigerate for 8 hours, that is, overnight.

The next morning remove and move all of them to a sealed jar, including, the bottom of the basin for moisture.

Put it in an airtight jar, add vinegar, add sugar, and it can be used after 5 days.

Wash well. After removing the gluten of the beans, washing and drying, cut the beans into several pieces for later use. Put the beans in a pot and follow the beans:

Salt = 2:1 ratio add salt and rub the beans with your hands. Put the beans and salt in a container, then pour in the water, let the water cover the beans, and seal the container.

The fermentation time is generally about 7 days!!

Raw materials [cowpea, millet pepper, garlic, salt, sugar, high liquor] 1. Pickled cowpeas should first choose relatively tender cowpeas, so that the pickled taste is crisp.

2. Pinch off the head and tail of the cowpea, put it in clean water, and wash it well.

3. Put the cleaned cowpeas directly into the container, drain the water, and dry until the surface is completely dry.

4. Prepare a few garlic and a few millet peppers, clean them as well and let them dry.

5. After about an hour, cut the dried cowpeas into small pieces.

6. After the garlic is dried, cut it into thin slices with a knife and set aside.

7. Dry the millet pepper with the same moisture, remove the stem, then cut it into chili rings and set aside.

8. Prepare a waterless and oil-free basin and pour in cowpeas, garlic and millet peppers.

9. Add an appropriate amount of salt, a little sugar, high liquor, stir well, put it in a water-free and oil-free bottle, and seal it for 15 days.

Now the cowpeas are pickled, and they can be eaten after fifteen days, sour, spicy, crisp, and especially delicious!

1. Tear apart the corners of both sides of the liquid mu mu of beans so that it can eat salt water, and the opening should be as large as possible.

2. Soak the beans in cold water and add two tablespoons of salt to soak together. Soak for about fifteen or twenty minutes and let them eat salt.

3. Pour the cold salted water and beans directly into the pot and cook them together. Bring to a boil in water. Scoop it up again. Remember to cook on high heat for a while longer, turning both sides over.

4. Scoop it up and put it on a plate, then shred the green onion and red pepper and put it on top.

5. After scooping up the beans, add cooking oil, soy sauce, pat two garlic purees into it, and stir it. The taste is also very good.

1. First of all, select a few catties of high-quality soybeans, clean them, and remove impurities.

2. Then select the best red pepper and grind it into chili sauce and a few catties of salt.

3. Put the soybeans into the pot, boil them thoroughly in water, and melt them in your mouth.

4. Take it out and put it in a pocket and tie it tightly, put it in a carton and cover it for 3 to 4 days.

5. Pour the soybeans into a utensil, put salt and crushed red pepper paste, stir well and mix.

6. Seal the sealed vessel with paraffin wax or water and let it fully ferment in the jar for about 1 month.

Ingredients: 4 eggs, a handful of salt beans, an appropriate amount of chopped green onions, and an appropriate amount of green peppers.

1. Crack the prepared eggs into a bowl.

2. Soak the salt beans in the egg mixture for about five minutes.

3. Put oil in a pot and fry chopped chives.

4. Pour in the chicken chop and bury the egg liquid and stir-fry.

5. Finally, put the green pepper in the pot and stir-fry evenly.

6. Put oranges out of the pot and put them in a bowl, and you can eat.

When marinating beans, the ratio of beans to salt is 50:1.

Preparation for pickling capers:

Ingredients: 1000g of beans, 8 fresh chili peppers, 5 cloves of garlic, 20g1 of salt, buy fine and tender beans from the market, wash them with water, dry the washed beans, and cut them into small pieces for later use. Cut the pepper into pieces and mince the garlic.

2. Put salt in the chopped beans, bring disposable gloves and stir well, and rub the salt and beans together a little harder.

<>4. Prepare a glass jar, pour the beans into it, and there will be a small amount of salted water at the bottom of the basin, and pour it together to seal the container.

5. The glass bottle is sealed and placed in a cool place, and the beans are marinated after three days, and they can be taken out and eaten.