Chinese Food
The best way to pickle cowpea
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Cooking ingredients
Cooking Steps
Step1:Beans must be tender, or they will not be crisp enough. (those with beans are too old. And they will drop a lot of beans when they are cut.) Remove the two ends of the beans and wash them. Dry the surface water thoroughly in the shade. Wash and dry the pepper. It's better to boil the pickle jar in the pot. The knives and pans are washed and dried. So the appliances are exposed to the sun and sterilized. But it can only be used after being exposed to the sun.
Step2:Tie up the dried cowpeas and put them in the pickle jar. It can also be soaked with other vegetables, such as pepper, cabbage, radish, mustard and other varieties. But it's best to be hard and crispy. It's only sour after marinating.
Step3:In the pot, add water (usually raw tap water. If there is well water or spring water, it's best) pepper (about 20 grains) and more salt (2-3 times more than fried vegetables). White sugar (sugar promotes fermentation). One and a half pieces of large material (depending on the amount of pickled pickled pickles). It's not necessary to add large material. Cook together. Boil the water for 2 minutes, turn off the heat, cool it thoroughly, pour it into the pickle jar, then pour in the high white spirit, cover with a film, put in the bowl, seal with water and marinate for 2 weeks. But it's best to marinate for about 28 days. Avoid nitrite.
Step4:Put the jar in the shade. The best place for the glass jar is in the shade of the backlight, otherwise the bamboo shoots or other pickles will change color easily.
Cooking tips:Pay attention to - 1. All knives and bowls should be free of oil stars. Otherwise, all of them will be wasted. A jar of pickles will be wasted. The knife pot is washed and dried in the sun together with the vegetables. 2. After washing, the vegetables must be dried in the sun. There should be no raw water. It's best to use a bamboo screen. Don't use plastic. The high temperature of plastic is toxic. If there is no sun, it can be dried in a cool and ventilated place. All kinds of vegetable tea must be washed and dried. No raw water is allowed. It's better to wipe it with a clean cloth when putting it in the jar. In this way, the original brine in the jar can be kept clean. And the older the pot is, the more fragrant it is. The faster the pickled dish is cooked, the more fragrant it is to eat. 3. 50 ° liquor (superior liquor), Maotai, Wuliangye and Erguotou are all OK. 4. The best use of crude salt is salt without iodine, which is conducive to fermentation. 5. After the water, salt and pepper are boiled, let them cool thoroughly. 6. The function of icing sugar is that too much salt makes it bitter. Neutralization
