It's hot in summer. How to preserve sour beans for a long time?

The pickling method of sour beans taught by my mother, 1 year will not be bad. Sour and refreshing, I can use it whenever I eat it.

Beans are not only delicious, but also nutritious. The content of protein and calcium in beans is particularly rich, even many times higher than that in chicken. Eating beans regularly can effectively supplement some protein, calcium and vitamin B that the human body needs.

Sour beans are a kind of pickles and the best way to eat beans. They also originated in Sichuan and Sichuan, but they are popular all over the country because of their sour and crisp taste. Now is the most tender time for beans, especially suitable for making sour beans.

Pickled sour beans are sour and crisp. You can eat it directly or fry it with meat. It can definitely cure you who don't like food. With sour beans, I can eat an extra bowl of rice every meal.

Today, Bian Xiao teaches you the pickling method of authentic sour beans.

Ingredients required: 2.5-3 kg of beans, 4,000ml of clean water, pepper 1 bar, proper amount of aniseed, salt150g, and high-alcohol liquor160g.

Production method:

Step 1: Remove the head and tail of fresh beans, rinse them, put them in water to dry, or directly blow dry them with a hair dryer.

Step 2: Add clean water to the pot, sprinkle with prepared pepper, aniseed and salt (salt is added not only for seasoning, but also to ensure that the beans will not go bad), boil water over high heat, turn to medium heat and cook for about 3 minutes, then turn off the fire and let it cool completely.

Step 3: Put the dried beans into a clean and sealed water-free and oil-free jar (it must be a water-free and oil-free bottle or jar). If it is long, roll it up and put it, or cut it into sections and put it directly.

Step 4: Press the beans into the porcelain, and then pour the boiled perfume water to ensure that the beans can be submerged. Finally, add the prepared high-alcohol liquor (the purpose of adding liquor is to help fermentation, increase flavor substances, and most importantly, inhibit the growth of bacteria and extend the shelf life), cover with curing 15 days, and enjoy.

Finally, I will share with you a method of frying meat with sour beans.

Ingredients: sour beans, pork belly, dried pepper, pepper, onion, ginger, garlic, pepper, cooking wine, salt, sugar and chicken essence.

working methods

Step 1: Wash and chop the sour beans. Chop pork belly into minced meat, cut dried peppers into circles, and mince peppers with onions, ginger and garlic.

Step 2: Fill the hot pot with oil. When the oil temperature is 70% hot, stir-fry Chili and pepper first, then stir-fry shallots, ginger and garlic, then stir-fry minced meat, and add some cooking wine to cook.

Step 3: Stir-fry the minced meat until it turns white, and then stir-fry the sour cowpea in the pot.

Step 4: add a little water to the sour beans, cover them, and turn to low heat for frying.

Step 5: Finally, add a little soy sauce, sugar, chicken essence and pepper to taste, and sprinkle with chopped green onion.

Today's food article? In summer, frying with meat can definitely cure you who don't like food? Let's share it here.