Chinese Food
Self made sour bean
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My family and I like to eat sour beans, so we make some every year. I am the beauty controller, so my pickle pot is also simple, elegant and beautiful. Today, I just pickled the sour beans, that's all. I pickled six Jin of beans this time, which can be eaten for a period of time. The beans have a flat nature, sweet and salty nature, spleen, stomach meridian, and have the essence of health The effect of stopping thirst -
Cooking ingredients
Cooking Steps
Step1:This is my pickle pot, isn't it very beautiful
Step2:Get all the spices read
Step3:Beans washed with wate
Step4:Then dry the water, I'm on the clothes rack to dry the beans an
Step5:Wash the jars and jars of pickles with boiling water and then scald them again. No oil or raw water can be seen in the process of pickles. Otherwise, the vegetables will turn white or rot, and add dried peppers
Step6:Add peppe
Step7:Plus coarse sal
Step8:Pour in the boiled water, the temperature is about 70 ℃, so that the seasoning and salt will melt quickly, and wait until the water temperature cools
Step9:Add dried beans. I roll them up and put them in. This can save space. This is a small skill
Step10:Put all the beans in the pot. Remember that the beans must overflow the seasoning water, or put a chopstick to hold them, so that they will not float up
Step11:Pour high liquor into the po
Step12:After the lid of the can is closed, pour some water into the side of the lid to seal it. The purpose of doing this is to have a good seal
Step13:After 5 days, you can open the pot and have a look. The pickled beans are good for cooking and dumplings. Isn't it very attractive
Step14:Finished product
Cooking tips:1. Please remember that you must not see oil in the whole process, or the beans will rot.2. Pickled sour beans can also be fished out and drained and refrigerated for a long time There are skills in making delicious dishes.
