Summer is the season when many vegetables are on the market, and it is also the best time to make pickles, because many people have a bad appetite in the summer, and if we do some pickles at this time, we can greatly increase our appetite.
Among these pickles, my favorite thing to do is capers, which are not only appetizing, but also very rich in eating methods, which can be eaten directly, can also be used to eat cold, can also be used to stir-fry and so on.
So have you ever known anything about the practice of capers? Many people say that making capers doesn't last long, but in fact, it's just that you haven't mastered a good method.
To this end, I am going to tell you today, how I made capers, this is my grandmother taught me the secret skills, do not only put salt, add three more tricks, to ensure that it tastes delicious and delicious.
Especially after entering the summer, the beans are still very cheap, and the beans for more than a dozen dollars can make a large altar of capers, which can make you eat for a year and learn it together.
3 tips to keep in mind when making capers
1. Wash the beans
The first step of making capers, must be carefully cleaned, when cleaning beans, it is best to soak in salt water first, effectively remove pesticide residues, but also remove various impurities, eat more hygienic.
When the beans are cleaned, be sure to carefully check whether there is any damage, and the broken ones must be selected in time, otherwise it will be easy to deteriorate in the process of pickling.
There is also the head and tail of the carob, we must remember to keep it, can not let the water into the inside of the carob, which is the key to the crispness of the carob.
2. Take a dip
After cleaning the beans, many people are directly pickled, that is the wrong approach, because the surface of the beans contains a certain amount of raw water, if you directly pickle, it is also easy to deteriorate in the process of pickling.
Therefore, it is best to dry the beans first, completely dry the moisture on its surface, and ensure that the beans have no raw water before they can be pickled, so that the storage time of the beans can be longer.
If you have a hair dryer at home, you can use the hair dryer to blow it, which can save the time of drying the beans.
3. Prepare the sauce
The preparation of the sauce of the pickled beans is very simple, prepare the appropriate amount of water, add a spoonful of salt, boil it on high heat and let it cool, you can, and do not need too many ingredients.
In addition to preparing brine, we must finally remember to prepare an appropriate amount of high liquor, because liquor contains alcohol components, has a good bacteriostatic and bacteriostatic effect, and can also promote the fermentation of beans, which will not produce flowers in the process of pickling.
After the above steps are prepared, then we can marinate the beans, and I will give you a detailed explanation of the specific production steps.
【Pickled beans】
【Ingredients】: salt, beans, high liquor
【Production】
1, prepare a handful of fresh beans, rinse with salt water, and then dry the water on its surface, be sure to ensure that it is water-free and oil-free, and prepare a clean jar, also wash it and dry the water.
2, the surface of the carob water, after being completely dried, we have to transfer it into the jar, and press hard and firmly, while preparing an appropriate amount of salt water, boiling and cooling for later.
3, the prepared salt water to him to add to the beans, here should pay attention to the fact that when the salt water is prepared, be sure to prepare more to ensure that the beans are completely submerged.
4, if you like to eat spicy or hemp flavor, you can add some millet spicy, or peppercorns together to pickle, the taste will be richer.
5, finally we have to add a lid of high liquor to the carob, the degree must be higher than 56 degrees, the higher the degree, the stronger the sterilization effect, the more easy the carob in the process of pickling, the easier to preserve.
6, put the prepared beans on the lid, give it a seal and marinate for about a week, you can take it out to eat, sour and crispy.
The above is today's knowledge sharing, after learning these 3 skills, and after the production steps, you can also make at home, delicious pickled beans, have you learned?
After making a good pickled bean carob, it can be used to stir-fry to eat, but also can be used to eat the following, steamed buns, etc., especially friends who love to eat snail powder, must remember to collect and learn.
So in addition to my knowledge sharing, more skills to master when making pickled beans, do you have a better view there? You can also leave a message in the comment area to share with you and talk about your skills.
Finally, I would like to remind everyone that when the pickled beans are preserved, it is best to put them in the preservation layer in the refrigerator to preserve, and it is not a problem to eat casually for a year, and the taste will not be affected, especially crisp.