Do you want to blanch the pickled beans? Teach you the traditional way, sour beans are sour enough and crisp enough to not bloom.

Lead: Do you want to blanch the pickled beans? Teach you the traditional way, the sour beans are sour and crisp enough, but the key is not to plant flowers, which will not go bad after one year!

In July, I like my long beans very much. As long as we give it a bamboo pole to climb up, then the bean tree will not disappoint the people we planted. Long "fruits" are covered with branches. This is the harvest season! When I was a child, I grew beans in a vegetable garden near my home in the countryside. I see beans everywhere on the tree. Even if I pick it every day, I always feel that the endless joy of picking is really exciting. When they grow up, even if many people buy houses, those who like to grow vegetables will give priority to buying houses with large balconies. This "rural" life is what many modern people yearn for.

Beans in summer seem "crazy". Plant some casually, eat it every day, and you will grow old if you don't pick it. Therefore, people in rural areas generally know that many vegetables do not have to be fried. In fact, it is more popular to make dried vegetables or sauerkraut! So I've always loved sour beans, especially when it's hot in summer and I can't eat any food. Even if it's just a pot of porridge, it's appetizing! You can drink 3 bowls of porridge as long as you have sour beans.

I believe many people know how to eat better than I do. For example, sour beans need to be fried with minced meat, which is delicious and satisfying. But speaking of making sour beans? I wonder if you will? Some people like to cook sour beans first, and then soak them in salt water. I've tried this method, but the taste of sour beans is very poor and not very good. But after I used the traditional method taught by my grandmother, I found that "there is no harm without comparison." Only after comparison, I found that it is better to make sour beans by traditional methods!

Recipe: pickled sour beans

Detailed production steps of sour beans:

1, if you want pickled beans to be crisp enough, you have to work hard on the selection of materials. Pickled sour beans must be light green beans. Seeing this, many people may ask: "What is tenderness?" The answer is, it is best that there are no "beans" on the whole bean, that is, the beans that don't look bulging on the whole bean are tender beans. If it is a "bulging" bean, even if it is the same practice, the pickled effect is really different.

2. Cut off the head and tail of the beans. Besides, if you see wormholes, rot and damage, cut them off. This step seems simple, but it must be done seriously, otherwise, don't ruin a pot of porridge because of "a mouse shit".

3. Put the processed beans into the basin, add water and wash the beans. Then put all the washed beans on a sieve to control the moisture.

4. Transfer the beans placed on the sieve to the place where the air outlet is relatively large and you can feel the weak sunshine to dry. The purpose of this is to let the beans dry water faster, but they can't be exposed directly, and the exposure effect is not good.

5. Take the dried beans back, and when you see that the water on the surface of the beans is evaporated and the skin begins to wrinkle, you can take it back and do it. Put about 30 beans in a large pot, then put a handful of salt and rub the beans with both hands.

6. Knead the beans as shown in the above picture, and it is best to become soft and water. The purpose of rubbing salt is to force the water out of the beans, so as to achieve a "cooked" state.

7. Take a clean old jar, make sure the old jar is in an oil-free and water-free state, and then put the softened beans into the old jar. After all the old cans are filled with beans, cover them. Then add clean water into the groove of the jar, so that the jar can be completely isolated from the outside air, and the beans can be fully fermented only in an air-free environment, so that they can stand and marinate for about 1 month. When the lid is lifted, the sour taste of the sour beans can be smelled, and saliva will be secreted immediately. The smell is so tempting.

8. Pickled sour beans need to be clipped out with clean, oil-free and water-free chopsticks, and then covered. Finally, water must be added to the groove to continue to isolate the air.

Wash pickled beans with clear water, air dry and cut into small particles. Then put it into the pot first, dry the water without adding anything, and then remove the sour beans for later use. Take the pan again, pour in proper amount of peanut oil, then add minced meat, millet and garlic and stir-fry until fragrant. After seasoning, add sour beans and stir-fry for a while, and a crispy minced meat and sour beans will be ready! There is a plate of sour beans and a pot of porridge in summer, which is a perfect match!

Summary of pickling skills of sour beans;

Do you need to blanch the pickled beans? The answer is no drowning! Many people like to blanch beans in a pot, but if the blanching time is not well grasped, it is easy to blanch beans too soft, resulting in a crisp taste! The traditional method of making sour beans shared above is particularly simple. You just need to sprinkle salt on the beans, knead them until they are soft, and then put them in an old jar for fermentation for a month. How convenient it is not to put water or cold water on!

Sour bean tips:

1, in the whole pickling process of sour beans, our hands and all tools, including beans, must be kept in an oil-free and raw water state (control dry water), otherwise any link with oil and raw water will easily lead to deterioration, decay and even flowering.

2, to make sour beans, be sure to choose the most tender beans to do, so that sour beans will be crisp enough.

3. After the beans are put into the old jar, be sure to add water to the edge of the groove, so as to isolate the air in the jar from the outside world and let the beans ferment better in a sealed environment, so as to make the sour beans sour enough!

4. After the beans are done, they must be clamped with chopsticks or other tools that are oil-free and water-free, otherwise the whole can of beans will be easily "destroyed", which will lead to the phenomenon of flowers.