Introduction: Teach you the authentic pickling method of capers, no white flowers will not be bad, and the sour authentic is delicious
After entering the summer, it is the season when the beans come down, and the beans are also very much cooked, which can be fried, cold, or steamed, and it is very delicious no matter how it is made. I remember when I was a child, my family's vegetable garden would also plant a large piece of beans, and once the beans came down in season, I couldn't eat them all, and my mother would always prepare several large jars to pick up the beans, and I didn't have to worry about it for half a year.
Now every year when the beans come down, I also use my mother's method to pickle 2 large bottles. In fact, the method of pickling beans is very much, the method that my mother often uses I think is the simplest and most practical one, after mastering several important processes of pickled beans, it does not produce white flowers and will not be bad, the taste is sour and appetizing, basically 100% can be done successfully.
Before pickling beans, it is also very important for us to choose beans, be sure to buy more tender beans, and the pickled capers will be more crisp and refreshing. I feel that this year's beans are quite expensive, I bought 5 pounds of beans today and spent 15 yuan. Let's share with you the detailed process of pickling beans.
1, the bought beans first carefully check to see if there are insect eyes or bad places, this kind of beans to pick it out.
2, the two ends of the beans must not be removed, if the water is entered when cleaning, the pickled beans will be easy to spoil. Wash the beans and put them in the basket to control the moisture, and then spread the beans on the board to dry the water completely.
3, then prepare some millet spicy, 3 pieces of ginger and some garlic to clean, and the same moisture control as beans before drying it. Then wash the container of pickled capers, and after cleaning, control the water of the container.
4, first prepare a large pot of pure water, then prepare salt, 1 kg of beans 20 grams of salt, I pickled 5 kg of beans today with 100 grams of salt. After the water in the pot is boiled, pour the salt into the pot, then add about 30 grams of peppercorns, bring to a boil on high heat, turn to medium-low heat and cook for another 10 minutes to cook the aroma of the peppercorns. Once cooked, turn off the heat and set aside to cool.
5: After the millet spicy is dried, use scissors to cut off the root part of the pepper, and cut the ginger into thick slices.
6, beans dried for about 10 hours have all dried, the next step to start pickling, before making pickled beans must remember that all the kitchen utensils used can not be dipped in oil and raw water, or not pickled beans will be easily damaged.
7, put the dried beans into the container, and then put in the ginger slices, garlic, millet spicy, and then add 40 grams of rock sugar, and then pour the cold sauce into the container, the juice must be submerged in the beans, and finally add 30 ml of high liquor to seal the mouth, and then seal a layer of plastic wrap to seal the mouth, and finally cover the lid, after sealing must be placed in a cool and ventilated place to avoid light.
If you want to eat authentic pickled beans in a hurry is useless, now the network rumors that pickled beans are very much, some methods can be eaten in a few days, the surface seems to be very similar to the color of capers, but I think the taste of the pickled beans must have certain defects. If the taste requirements are relatively high, it is better to use a more traditional method to marinate it.
In the case of high temperature weather, the beans will turn yellow in three days, and many friends say that after a week, they will be sour and crisp, and this time can not be eaten. Because the nitrite content of the dishes we usually pickle within 4 to 9 days is the highest, the 10th day only began to slowly decline, about 20 days when the nitrite content has dropped significantly, 30 days later it is safe, so I share today the pickling method of the capers can be eaten after 30 days of pickling, after two months of pickling, the sour, spicy and crisp taste will be better, the time of carob pickling, the taste will be more sour, spicy and crisp and delicious.
There are many ways to eat capers after pickling, you can wrap buns, dumplings, pies can also be directly fried, or fried minced meat, fried dried beans, fried chicken offal, with porridge, rice, steamed buns, noodles are very appetizing and delicious!
Today to share with you the practice of pickled beans, very simple, if you like this practice, welcome to like and forward it, if you also have a better practice welcome to share in the comment area, thank you for commenting on the area to leave more comments to make suggestions!