Hello, I'm Yue Yue's mother. Many friends like to eat sour beans. Sour and crisp, a very distinctive meal. At this time of year, I will pickle more beans. Anyway, I can't finish eating the beans grown at home, and I can eat them for a long time. Pickling sour beans is very simple, but it is often difficult to make simple things well. Today, I will teach you a few important points and learn how to pickle, which is delicious and will not go bad.

First method

Pickled sour beans beans 3 kg salt 150 g pepper a little white wine a few drops.

1 First, clean the beans you bought. If you want sour beans to taste crisp and refreshing, you must choose tender fresh beans. If you pinch them with your fingers, the beans are tender. On the contrary, beans are not suitable for making sour beans.

2. After washing, put it in a cool and ventilated place to dry the water, and don't expose it to the sun.

3. Pour clean water into the pot, add 150g salt, add a handful of pepper to enhance fragrance, boil water, stir with a spoon in the middle to completely melt the salt, turn off the fire after the water is boiled, and pour it out to cool.

4. Dry the beans, align the heads of the beans, prepare a water-free and oil-free glass jar, put the beans on a plate, and finally put 2 pieces of ginger and millet spicy, or not.

5. Finally, pour in cold salt water. It's best to keep the water above the beans. If it's not enough, add some cold boiled water and a few drops of high-alcohol liquor to last longer.

7. Cover it and put it in a cool and ventilated place. Marinate for 3 days and you can eat it. Sour, crisp and refreshing, especially appetizing.

The second method:

Pickled sour beans 300g salt100g garlic ginger millet spicy.

1, the previous steps are the same as above. Wash the beans and dry them.

2. Cut the dried beans into 0.5-0.7 cm long sections and put them into a larger pot.

3. Pickled beans are essential for garlic, chopped and chopped, ginger cut into powder, and millet cut into rings.

4. Add 100g salt to the chopped beans, stir well by hand, then add ginger, garlic and millet, and stir well.

5. Mix well, put in a water-free and oil-free glass jar and marinate in a cool and ventilated place for about 7 to 8 days.

6. The beans become darker and smell fragrant. One more bite and it will be spicy and crisp.

It is really delicious to use it to make minced meat and sour beans, and it is definitely an excellent choice for bibimbap.

Collect it if you like! If you think this article is helpful to you, please help me like, forward and comment. Thank you for watching.