Don't just have a taste of missing in memory, sour and sour sour beans ~ simple and healthy without adding, friends with the same hobbies, everyone learn together la la ~
Wash the dried beans and dry them for a short period of time. (It must be said that the choice of ingredients: thin and tender, thick and old kidney beans affect the taste) Note! All the food containers in the whole process have no raw water: pots, knives, cutting boards, etc.
Cut the chopped kidney beans into the salt, bring the disposable gloves and mix well, then apply a little bit of salt and kidney beans, almost the same degree as the picture.
Pour in the pepper section and crushed garlic, then mix well. (I like to eat more spicy, chili, garlic can be added according to their own preferences)
Prepare glass or pottery (no water on the inner wall), pour the cowpeas into the pot (there will be a small amount of marinated water at the bottom of the pot, and pour together).
Seal the container, I added two layers of plastic wrap at the mouth of the bottle to ensure air isolation. (Selecting the best place for Sichuan to use water to isolate the air)
There are several ways to pickle the sour beans. This is the quickest way. You can eat it in two or three days. I have already done it out, what? It is so delicious!
Review points 1. Material selection: Fine and tender, most suitable for the current season, there is no such good food in autumn and winter. 2. No raw water: All utensils containing kidney beans have no raw water, including kitchen knives and chopping boards. 3. The food should be dried before pickling, including garlic and pepper. Why do the cowpea peppers soaked in the water have a lot of foam? In order to eat healthy, I add a special cleaning agent for vegetables and fruits to remove pesticides. If you have any questions, you can add my VX number: L1586611. I wish you all a happy meal!