How to pickle lentil horn

In fact, you can make delicious and appetizing sour beans at home without too many ingredients and equipment. We only need to pay attention to some points in the production process, and it is quite simple to make a sour, salty, delicious and appetizing sour bean. I don't want to say anything more. Here, our master will share with you the correct method of making sour beans. The steps are detailed and easy to understand. Welcome to collect and learn how to make it.

"Homemade sour beans"-the correct method at home-features: sour, salty, spicy and refreshing, appetizing, drinking after meals, versatile pickles, simple and easy to read.

Ingredients: 500g fresh beans.

Ingredients: 20 peppers, 3 millet peppers, 5 cloves of garlic, and about 5 ml of high-alcohol liquor.

Seasoning: 20 grams of rock sugar, 25 grams of salt and appropriate amount of water (about 600 ml).

Tools: 1 basin and 1 sealed glass container.

-Start making-

①: Wash the prepared fresh beans and millet and put them in a ventilated place to dry naturally for later use. (Note that fresh beans and millet spicy should be washed and dried before use).

②: Add about 600 ml of clean water into the pot, add 20 slices of pepper, 20 grams of rock sugar and 25 grams of salt in turn, stir well, bring to a boil with high fire, turn off the fire and let it cool. Note that all the ingredients and water used to pickle beans here need to be heated and cooled before use.

③: Rinse the sealed glass container twice with boiling water, drain the water and put it in a ventilated place to dry. (Note that the container for pickling here also needs to be scalded with boiling water twice before it can be used).

(4) After the boiled salt and pepper water is cooled, the two ends of dried bean curd are removed, the stalks of millet are removed, and they are put into a dried container together, and garlic is added into the container after peeling. Then pour the cooled salt and pepper water into the container, and finally pour about 5 ml of high-alcohol liquor with a bottle cap of 1, cover and seal it, and marinate it in a cool and dry place. (Note: Generally, if it is marinated for more than 7 days, it will change color evenly and become transparent. At this time, you can take out the cooking and eat it. It is not recommended to eat directly. If you want to eat it directly, it is recommended to marinate it for at least 20 days.

Production map: Such a delicious sour bean with attractive color, sweet, sour, salty and spicy, and versatile appetite is ready. Does it look appetizing?

-Summary of the content in You Ask Me and Answer-

1, why do beans have to be washed and dried before they can be pickled?

Answer: ..... This question is very important, and it is also the key problem that many people always spoil their long hair when making sour beans. The first step for ordinary people to buy fresh beans when making sour beans is cleaning, and the most critical cleaning step is to continue pickling directly, which leads to the sour beans always being long and sour, which is a great failure. Why? That's because we wash beans with tap water. This water is raw water and can't be eaten directly. There are many bacteria. Therefore, if the beans with more bacteria in raw water are pickled directly, the bacteria will continue to grow and spread in a sealed container, leading to mildew and deterioration of sour beans. So, don't underestimate this step to do small details. This step is also a key prerequisite for making sour beans (if millet is added, it needs to be dried in the same way).

2. Why don't beans and millet peppers need to be pedicled when they are cleaned? Dry it before removing both ends?

A: ... This step here is also the key detail. It is also a key problem for many people to pickle their long hair even if it is washed dry. Why are you still doing this? In fact, the main problem is that you directly choose to wash beans and millet spicy. Xiaomi is not bad, and it is not easy to get out of the water, but fresh beans are different. If two heads are removed, some raw water will definitely enter the beans. Raw water in beans is not as good as that outside. Even if the surface looks dry, there is still some raw water in the beans, which leads to mildew and long hair in the subsequent pickled beans. Therefore, the simplest treatment method here is to clean the beans and millet, dry them and take them out directly, so as to ensure that 70% pickle beans will not grow hair again. Why only 70%? That's because there is a hole in the back, and it's easy for everyone to step on it.

3. Why should pepper, rock sugar and salt be added to the pickling water of sour beans?

A: ... Many people always say that sour beans are not as delicious as those cooked outside, but the key problem lies in this seasoning. Generally, sour beans are simply pickled with salt and water. Although it can also make sour beans look good, the taste is not satisfactory, that is, ordinary sour and salty, with obvious sour taste. People who don't like to eat sour beans may not want to eat them the second time. Here, in order to taste more suitable for the public like a restaurant, two ingredients, pepper and rock sugar, are added to the seasoning. Pepper has a strong appetizing taste, which can effectively increase the taste of sour beans. When it is mixed with the water of the beans, it gives off an attractive fragrance. The addition of rock sugar neutralizes too much sour taste, and at the same time gives the sour beans a fresh and sweet taste, making an ordinary sour beans more sour and salty, and the more you eat it, the more you want to eat it.

4. Why should the pickle bean container be scalded with boiling water twice before use?

A: ... This step here is another pit mentioned just now. Many people have done a good job in air drying, but the final container is simply rinsed and then pickled. I don't know that there are many bacteria in the dust of containers that have not been used for a long time. The containers washed with tap water will bring in fresh bacteria and microorganisms again, which makes the sour beans finally pickled, which is very annoying. In fact, the easiest way for everyone here is to rinse the containers that have not been used for a long time twice with boiling water. The residual bacteria in the containers can be effectively killed by using high temperature, and the bacteria in the boiling water itself have all been killed after boiling at high temperature, so it is only necessary to simply dry the water or directly dry the water after washing, so we must pay attention to this step here.

5. Why should pickled beans be fried for 7 days and pickled for more than 20 days before they can be eaten directly?

Answer: ..... Maybe many people don't know much about the pickling process of pickled pickles, and simply understand it as fermented sour taste, thus becoming delicious and appetizing pickles. But in fact, in the process of pickling pickles, a strong carcinogen "nitrite" will be produced due to fermentation reaction, and this element will gradually increase or decrease due to different pickling time. Generally, it will gradually increase in the initial stage of curing, and it is relatively high on the 6 th to 7 th day of curing. After that, it gradually decreases, and generally nitrite will basically disappear after being marinated for at least 20 days. So, if you are in a hurry to eat, the beans will be pickled on the seventh day. At this time, the secondary reaction will be transformed by high-temperature cooking and heating, so that the nitrite eaten in the body will be greatly reduced. If you want to eat it raw, it is best to marinate it for more than 20 days before eating it. After all, the body comes first.

-"technical know-how" of sour beans;

(1) Fresh beans (also called red beans) must be the first choice for making sour beans. This kind of bean is full, sour, crisp, juicy and delicious.

(2) All seasonings for making sour beans must be directly added to the pickled water, heated and seasoned together, and then cooled for later use. Finally, don't mix them together, or the raw flavor of the seasoning itself will affect the taste of pickled beans. As for why the pickled water should be cooled before use, it is to prevent the beans from being soaked, which will lead to no taste.

(3) Many people don't understand why a small amount of high-alcohol liquor should be added to pickle beans at last. In fact, the purpose is very simple. First, high-alcohol liquor itself has a strong bactericidal ability, which can effectively prevent deterioration and hairiness when soaking beans. Secondly, the alcohol contained in high-alcohol liquor can help to pickle beans faster, and at the same time make the pickled beans more fragrant and palatable.

(4) Although the steps of making sour beans here are particularly simple, it only takes four steps. In fact, the attention and production principle are still full of dry goods. Especially if you want to make them more delicious, you can try to make more adjustments in the ingredients of spicy millet, rock sugar and salt, and maybe you can make them better and suit yourself.