Soak sour bean curd, only put salt is easy to bad, keep in mind 2 skills more 2 kinds, and sour and crisp, put 1 year not bad
In June, there are many fresh vegetables on the market, cowpeas is one of them, fresh cowpeas taste crisp and tender, the price is cheap, only 1 yuan 5 a catty, why not buy some more to save, you can eat from summer to winter.
There are many ways to preserve cowpeas, you can dry them in the sun or soak them as sour beans and they will not go bad for 1 year. In contrast, I prefer to eat sour beans, its taste is closest to fresh cowpeas, and also adds a sour flavor, eat as you go, directly cold is very good, if you add minced meat stir-fry, a proper meal.
Sour beans eaten very appetizing and unpleasant, the practice is also very simple, they can do at home, but many people do not crisp enough, not enough fragrance, and easy to grow mold bad, are not the correct method caused.
We all know that we need salt to soak pickled beans, but can we just use salt? Today I will share my experience with you. Mother in the countryside, every year to soak a jar of pickled beans, she said to keep in mind that "2 skills more than 2 kinds" to ensure that the pickled beans and sour and crisp, put a year will not be bad.
Here I'll share the method of soaking pickled beans with you, so if you like to eat them, you don't have to buy and eat them.
[Pickled Pickled Beans]
1 catty of fresh cowpeas, 1 head of garlic, 1 handful of millet pepper, 1 piece of ginger, 50 grams of salt, 25 grams of rock sugar, and the right amount of rice water
1, buy some fresh cowpeas, it is important to note that cowpeas are not the coarser the better, too coarse is older, the taste is more sheepish, not crisp enough. To choose the thick and thin, bright green color, so that the cowpeas are very fresh, soak out the taste good.
2, wash the cowpeas, pinch the head and remove the 㞑, retain the middle part, cowpeas have high nutritional value, rich in vitamins, minerals, especially vitamin C, potassium content is very high, consumption can clear heat and detoxification, warm the middle and lower gas, strengthen the spleen and appetite, has many benefits to the body.
3: Prepare a large pot, add an appropriate amount of water, boil over high heat, add a spoonful of salt, add cowpeas and cook for 1 minute, the color darkens, then remove, put in water to cool, and drain the water, must be drained.
4, prepare a pickled bean container, generally with glass or ceramic, do not use metal or plastic, will produce some harmful substances, affecting the quality of the pickled bean, but also affect the health.
5, the glass jar with a clean, and then scalded with boiling water, put in a cool and ventilated place to dry, can not have residual moisture, otherwise the sour beans will also be bad.
6: Put the dried cowpeas into the drying container, peel the garlic cloves and put them in as well, then add the right amount of millet spice, you can leave it out if you don't like spicy food, then cut a few ginger slices and put in salt and rock sugar.
7, pour in the right amount of rice water, rice water must be submerged cowpeas, you can pour some more, it is not recommended less, if cowpeas exposed to the air, it will quickly mold bad.
8, add a tablespoon of highly white wine, wrap a layer of plastic wrap, cover, seal the container and put it in a cool and ventilated place, marinate for a week, cowpeas all become golden brown after the pickled beans are soaked.
9, eat pickled bean curd, use clean chopsticks to take, eat how much to take how much, the rest continue to soak in the sauce, put in a cool and ventilated place or the refrigerator, a year will not be bad.
Soak sour bean curd is very simple, with salt water can also be soaked, but if you want to taste sour, taste sour, you must master 2 skills, but also add 2 more kinds.
1, cowpeas and containers must be free of water and oil, if there is raw water or raw oil, it is easy to breed bacteria, pickled beans can not be soaked, even if the bubble is successful, it is easy to break down. So cowpeas, containers must be dried moisture.
2, do not add water, but use rice water. Rice water contains a variety of nutrients, conducive to the reproduction of lactic acid bacteria, can accelerate the fermentation, the taste is more sour.
Add 2 items
In addition to salt, you also need to add 2 kinds of seasoning, which is rock sugar and high white wine. By adding rock sugar, the taste of pickled bean curd is more crisp and tasty. The high level of white wine has a bactericidal and antiseptic effect, which can prevent the pickled bean curd from spoiling, and contains a variety of aromatic substances, which can also make the pickled bean curd more sour and fragrant.
With the above tips, you are guaranteed to have delicious pickled beans.
How to eat sour beans? Here I'll share a delicious down-home dish - [Stir-fried Minced Pork with Pickled Beans], which is suitable for both young and old.
1, a piece of lean meat chopped into minced meat, add an appropriate amount of soy sauce, cornstarch, pepper, cooking oil, mix well with hand grasp, marinate for 10 minutes. Take some pickled beans, no need to wash, directly cut into small sections or minced, and then cut some minced garlic, green pepper segments, red pepper segments.
2, a pot of oil, pour in the marinated minced meat, stir-fry quickly until browned, set aside. Leave the bottom oil in the pot, stir-fry the garlic and red pepper, pour in the pickled beans, add the appropriate amount of bean paste, stir-fry quickly over high heat for 1 minute.
3, add minced meat, season with appropriate amount of soy sauce, pepper, sugar, stir-fry evenly and then add green pepper, stir-fry for half a minute to pan, crisp and tasty, sour taste, too fee rice.
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