The practice of sour beans

The practice of sour beans, now that the weather is hot, many people have a bad appetite. At this time, it is time for pickled side dishes to appear. Pickled beans, spicy radish, mashed garlic with sugar and mixed brocade with pickled peppers sound appetizing. Let me give you a brief understanding of the practice of kimchi beans.

Method of sour bean 1 material

Bean 500g salt 1 teaspoon soy sauce 20g sugar a little Chili sauce a little.

Practice steps

1, beans should be as slender as pictures, not fat and white beans, not crisp. Soak the beans for 15 minutes, then wash and drain.

2. Wash the beans, dry them and cut them into small pieces.

3. Add salt and mix well with both hands. Here is about a catty of beans, and about a teaspoon of salt is used. You can't put too much salt, too much salt is not easy to sour, and too little salt is easy to deteriorate in the pickling process, so we should grasp the amount of salt.

4. Then put it in a glass bottle and tighten the lid.

5. Put it upside down in the shade and put a plate under it, because there will be water flowing out during curing. I think the reason for the inversion is the fear of air entering. Leave me a message if you know a friend! In the weather of 30 degrees in summer, beans will turn yellow in two days. The weather around 25 degrees in autumn lasts about 3 days, and it may take about 5 days in winter 10 degrees. It depends on the color and taste of the beans.

6. When you see the beans are yellow, you can try one. If it is sour enough, it can be fried. Take out the sour beans and rinse them until the water is not turbid. It can drain water for about half an hour. Otherwise, there will be a lot of water when frying, which is more difficult to fry.

7. Put the sour beans into the pot, fry them in the dry pot first, then add oil, spread them out beside the pot and fry for a while, and repeat for 3 or 4 minutes.

8. add l soy sauce and a little sugar and stir fry. After frying, take one and taste it, and then adjust it.

9. If you like spicy food, you can add Chili sauce and stir fry together.

10, the sour beans are finished.

The method of sour beans is 2 1. Wash the long beans and thoroughly dry the surface moisture. Add water to a clean oil-free pan, add 50g of salt to about 1500 ml of water, add a handful of pepper, boil and continue to cook for 2 minutes, and let it cool completely to get the water for soaking beans. (Adjust the amount of water and salt according to the size of the container)

2. Roll up the long beans and put them in the pickle jar. Add cold pepper salt water and make sure the beans are completely submerged! After putting it away, pour the high-alcohol liquor into the jar, cover the jar, and fill the upper edge of the pickle jar with water to seal it. Keep the bottle in a cool and ventilated place. (The water on the upper edge will evaporate, so it should be replenished in time to keep the pickle jar closed. )

3. It can be preserved for about 5-7 days in summer. The longer the time, the stronger the acidity. Time is up, you can open it and have a taste. If it is not sour enough, it is necessary to extend the time. Although the soaked beans can be eaten directly, it is best to chop them up and fry them quickly before eating, which is healthier and tastes better.

Matters needing attention

Beans should be green, insect-free, hard, crisp and tender. The white variety is not crisp enough to be selected. After washing the beans, dry them thoroughly without running water.

The container for soaking beans must be cleaned, and there can be no oil or running water, nor can it be scalded with boiling water.

After mixing the pickled beans with water, thoroughly cool them before use. The amount of water depends on the size of the container, and salt is about 3-5% of water. There is no strict requirement for this.

Be sure to ensure that the beans are completely submerged by salt water, and the upper edge of the pickle jar should always be kept with water to play a sealing role.

Chopsticks with sour beans should be kept clean and oil-free to prevent the growth and deterioration of miscellaneous bacteria.

The method of replenishing water is the same as at the beginning, adding pepper water, salt and sorghum wine. Note that the water must be completely cooled before adding water.