Pickled sour beans only put salt, no wonder it will be bad, my grandmother taught me 2 tricks, sour and crispy and delicious, not bad for a year
Pickled sour beans only put salt, no wonder it will be bad, my grandmother taught me 2 tricks, sour and crispy and delicious, not bad for a year
In hot summer, it is best to save some vegetables for winter. For example, vegetables, dried and stored in the sun, will not spoil for a few months, and they can also be pickled, and they will not spoil for a year. Especially in the northeastern region, the winter is cold, the grandparents of the older generation will pickle some vegetables in advance, or dry some vegetables for preservation. Pickled sour beans are made every year by my family. Not only can sour beans last for a long time, but also sour beans are very good for rice, and fried meat and vegetables are very appetizing.
This season, the price of beans is the cheapest, so take advantage of the cheapness and buy more, and I will teach you how to make sour beans. Pickled sour beans, many people only put salt, no wonder it will be bad, my grandma taught me 2 tricks, sour and crispy and delicious, not bad for a year. This season is a good time to pickle sour beans. At this time of year, the old lady next door will pickle sour beans. I also learned the practice of sour beans from her. She told me that when pickling sour beans, you must first learn these 2 trick.
The following is the method of pickling sour beans, let's take a look~
【Pickled sour beans】
Ingredients: beans, salt, white wine.
step 1
First of all, the beans we buy must be fresh, not bitten by insects, and the beans in the beans must be fuller. If the beans are yellow, it is not recommended to buy them, the yellowing is not fresh, and the taste is not good after marinating.
The purchased beans need to be removed from the head and tail, and then soaked in salt water for a period of time to soak out the bugs inside. Because whether you buy it or grow it yourself, there will be more or less bugs in it. If you don't see it clearly, and you see bugs when pickling, it's a waste.
After soaking, take it out, then dry it, and let the moisture on the surface dry.
Step 2
Boil water in a pot, add some salt, the ratio of water and salt is: 2.5L water, half a catty of salt. Melt the salt and turn off the heat, then cool and set aside. Then clean the jar. The jar must be oil-free and water-free, so wipe it dry after washing.
Step 3
Finally, put the dried beans into the jar, pour in the cooled brine, and add an appropriate amount of high-quality white wine. Then use a stone to press the beans, cover the lid, seal it tightly, and leave it to ferment for 1 month.
2 tricks:
The beans must be air-dried, and the jars must be air-dried, so that the sour beans will not go bad if they are clean.
When marinating, add a little more high-quality liquor by the way, so as to sterilize and sterilize, and the beans can be stored for a longer time.