How to pickle sour beans to be crisp and cool? Teach you the most authentic way, suitable for beginners, and it won't be bad after one year.

When the weather is hot, I feel that I have no appetite for anything. At this time, an appetizing side dish is urgently needed. Every summer, there are many seasonal vegetables. When cowpeas are fresh, I always pickle a jar of sour beans. This is a "cooking artifact", sour, crisp and delicious. It can help digestion, stimulate appetite and completely open your taste buds. How can you pickle sour beans? It's actually quite simple. Fresh beans and a big jar are enough. This method was handed down from the older generation. You can eat it in five or six days. It has never broken down in 20 years, and it will not break down after one year. Stir-fried sour beans with minced meat and Chili sauce, hot and sour and refreshing. Adults and children love it.

Many people have their own experience in pickling sour beans, but they can't do it well. When pickling food, raw water and oil are the most taboo. When buying beans, you must choose fresh and tender ones, which taste better. There is also the difficulty of pickling beans at home, such as jars and ceramics, and the sealing effect. This is also the most critical step, otherwise it will fail to enter the air or the natural fermentation of insects will fail. If you want to learn from sour beans, you can go and have a look. I'll teach you how to pickle and eat at any time, so you don't have to spend money on sour beans anymore.

Ingredients: cowpea horn

Seasoning: high-alcohol liquor, salt and white vinegar.

1. If you are buying cowpeas, you must go early and choose fresh cowpeas, otherwise it will not be crisp enough. If there are plants at home, you can choose the right time and pick them at the most suitable time. How to judge whether cowpea is tender enough? Look at the beans inside it. Once formed, it means that it is old and should be picked when it is just formed.

2. Treat the cowpea horn first, pick it with worms, remove the head and tail sides, then find a clean pot, add a proper amount of water, and don't put the rest. After the water is boiled, put it in the cowpea horn and turn it with chopsticks to ensure that every position can be ironed in place. Time is not too long, only about 30 seconds.

3. In addition, prepare a pot of clean water. After the cowpea is cooked, it should be quickly put into cold water, washed and cooled. After hot and cold cowpeas, the color will become very green.

In addition, prepare a big jar, which should be available at home. Pickles are commonly used. Put the cowpea horn on the plate and put it carefully. The whole process is oil-free. Put a heavy object on it, such as a bowl, a plate, a dish and a stone. Then start adding tap water. After adding, add 3 tablespoons of salt, 3 tablespoons of white vinegar and 2 tablespoons of high alcohol to prevent deterioration.

5, pickled beans in summer, faster, can change color in 48 hours, the longer the color, you can eat it in a week or so, mixed with garlic, Chili sauce, minced meat, bibimbap, noodles, wine, very delicious.

1, beans must be fresh and tender, so the taste is crisp and refreshing. Look at the size of the beans, they are too full.

2, in the process of blanching beans, try not to touch raw oil, which will lead to bean deterioration and shorten the shelf life.

3, the temperature is high in summer, it will change color after soaking for 2 days, and it can be eaten after one week. Golden color is the best.

4. High-alcohol liquor is essential, which can prolong the shelf life of beans and increase the anti-corrosion function.