Chinese Food
Pickled cowpea in Sichuan
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I like pickles, especially cowpeas, peppers and ginger. It's mainly used as seasoning. Today, I'd like to introduce a more traditional and simple family practice for your reference.
Cooking ingredients
Cooking Steps
Step1:Remove the head and tail of cowpea, wash and dry. Wash and cool the red pepper. Because I like the spicy taste of the pickled cowpea, I add some chili to make it.
Step2:Pour boiling water into a large basin. Add pepper, star anise and Chennai. Add pickle salt or edible salt. Mix well and let cool
Step3:A handful of dried cowpeas for us
Step4:Glass bottle or pickle jar. Scald with boiling water to dry in advance. Press the bottom of the chilli bottle. Put the cowpea on top and compact.
Step5:Pour in the mixed pickled salt water. Pour it into the bottle. Do not pass the cowpea. Then press it with clean bamboo pieces or empty bowl and pour it into the bottle. Cover with the plastic film and tighten the bottle cap. Put it in the shade and ventilate place. The new pickle water. Cowpeas should be eaten in a week. The longer the time is, the more mellow it will be.
Step6:Finished product.
Cooking tips:Sichuan pickles can be divided into seasonings and meals according to their uses. Seasonings can be used as seasonings for cooking dishes. For example, pickled peppers (lantern peppers, wild peppers), pickled ginger, pickled garlic; pickled peppers can be served with rice and congee when the dishes are served, or mixed or watered with chili oil. Most pickles, such as radishes, celery sticks, cabbage leaves, etc., belong to this category. Sichuan pickles can be divided into boiling water vegetables and deep water vegetables according to the time of making pickles, which are also called bathing vegetables. That is to say, they can be made by staying in the pickle water for one or two days. They need to grow sour when they are soaked. For example, radish skin, lettuce strips, leaves, etc.; as for deep water vegetables, as the name suggests, they can often stay in the pickle water, such as ginger, garlic, pickled peppers, thyme, etc. Pickles can be reused if they are well watered and protected. Of course, the change of salt concentration and room temperature will also affect the quality of pickles. The foaming water can be boiled cold water and raw water. But after different water froth, the corresponding water must be added when adding water. For example, just opened
