A friend taught me how to pickle the sour beans. I can eat it in a day or two. I tried to find out that it is OK. A friend of the acute family may also try it. The practice is very simple, just be careful not to see the oil in the whole process, otherwise it will fail. Remember to remember! ! !
Kidney beans (I used about 2 pounds) to pick and wash, I also used a light salt water for a while, it is said that this vegetable is still a lot of pesticides, do not know whether the salt water is effective, anyway, comfort yourself.
Chopped in a crisper with about 10g of salt on it.
Put two bowls of water in the small pot (estimate the amount that can drown the cowpeas), enlarge the material, pepper, and fragrant leaves for a while.
Pour the boiled seasoning water on the kidney beans, add a little white vinegar and white wine, add the pepper to the soup with the pepper, and then cover the lid. (Pickled pepper, white wine and white vinegar are to increase the flavor, not to put it. I have done it and can not succeed, the picture on the right is not put.)
Put some water in the basin and pour the crisper in the water for sealing.
People say that they can eat in 24 hours. I have tasted it for 24 hours. The acidity seems to be not enough. It took another 24 hours, so it was a total of 2 days, and the taste was very authentic. It’s summer now, and if the weather is cold, it may take a little longer.