Sour beans-You Are Foodie

By Bartley
30

Sour beans

Long beans are listed in summer. My sister brought some home grown beans. She took a lot of them, thinking about pickling some sour beans, which is just enough to introduce the method to friends.In the north, many families often use fresh vegetables for pickling, which can better prolong the preservation, and the pickled vegetables are more delicious.

Main Ingredients

carob appropriate amount

Auxiliary Ingredients

Pepper A moderate amount
garlic appropriate amount

Seasonings

salt appropriate amount
Star anise appropriate amount
Sichuan Pepper appropriate amount
Fragrant leaves appropriate amount
chinese cinnamon appropriate amount

Pickled beans, used to stir fry minced meat or make other dishes, are very delicious, and eat, and do not touch raw water and oil, eat for a year will not be bad yo!

Step 1 . First, wash the fresh long beans and pick out the parts with insect eyes or bad ones.

Step 2 . Put the washed long beans on a bamboo racket and put them in a cool place to control the moisture of the beans. This step is very important. The moisture must be controlled. Otherwise, the beans will be easily damaged during the curing process.

Step 3 . During the water control period of beans, pour water into the soup pot, add pepper, star anise, fragrant leaves, cinnamon, and bring the water to a boil.

Step 4 . Cook for a while.

Step 5 . Prepare garlic and pepper.

Step 6 . Put the water controlled long beans into a clean, water-free and oil-free sealed tank, put garlic into the sealed tank, and then add dry pepper.

Step 7 . At this time, pour the cool water, the amount of water is less than the beans. If the water is insufficient, it is better to press the beans with a heavy weight, and try to let the beans soak in the water to prevent the beans from being damaged.

Step 8 . Put two bottles of Baijiu on the surface of beans to seal, then put the sealing cap on it and put it in a cool place. You can eat it in a week.

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