Homemade Hunan Anhua sour bean recipe-Chinese Food-best chinese food recipes-cooking food

Homemade Hunan Anhua sour bean

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I've loved to eat jar vegetables since I was a child. Married baby. Now far away in Xinjiang. Every time I want to eat the flavor of my hometown. Just talk to my mother on the phone. My mother will pack the bottles and send them in boxes. The freight is much higher than the food money. But there's no way. All three of us love to eat. I thought about it a few years ago. When my parents are old, who will make these pickles for us? Who will make them when they want to eat? Last winter, when I went home for the new year's Eve and was going back to Xinjiang, my parents prepared the preserved fish, preserved meat and preserved beef for me. Then, as always, they asked me which jars I would like to bring. I thought and said, nothing is needed. Jars like sour beans can be bought everywhere. I want to learn how to make them myself. One day, Dabao said to me, Mom, I want to eat that kind of beans. The color is darker than this. Sour. I suddenly remembered what I said before - it's acid

Cooking ingredients

sour beans:a large number

salt:moderate amount

oil:moderate amount

Cooking Steps

Step1:Take two ends of the beans. Wash them. Our basin is too small. Wash it several times.

Step2:Drain to dr

Step3:Finely cut. Try to be as fine as possible. It can't be too broken, or it will be gone in the sun. I'm not good at cutting. Thick, thin and fine. Let's se

Step4:After cuttin

Step5:Find a clean thing. Lay it flat in the sun. It's dry in Xinjiang. Sometimes it's windy and Sandy. I put it in the shade directly.

Step6:If the sun is big, it should be almost half a day. Pay attention to observe the humidity at any time. Turn the beans properly. If you want to eat early, you can dry it a little. If you want to keep it for a long time, you can dry it a little. But you can't dry it all.

Step7:Knead the dried beans with salt. Knead the salt evenly. Then put it into a clean and dry mineral water bottle. Tighten the cap.

Step8:I can eat a small bottle in four or five days. Two bottles are slightly dry.

Step9:For the past four days, the wet bottle is ready to eat. Pour out part of it. Because the salt is a little too much. So wash it with water. Dry it on a small fire and stir fry it for a while. You can eat it according to your taste. If it's too wet, you can fry it with a little fire. If it's too dry, you can wash it into the water.

Step10:Clean the green peppers. Cut them into the shape you like. I like to put a lot of green peppers. It's better for children to choose. So I cut them bigger. It's better to eat them in pieces. It's easier to mix the taste of sour beans into them.

Step11:Heat the oil in the hot pot. Heat the oil and then put the chili. Add a little salt and stir fry. The chili is almost ripe. Add the sour beans. Stir a little and you will be out of the pot. It seems to be a common sour bean. Compared with the pickled cowpea in Sichuan, it's really troublesome. But for me, it's the taste of home. The favorite flavor in my memory.