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The correct method of pickling cowpea

1. The correct way to write cylinder beans is cowpeas, such as cold salad, stir-frying, steamed buns and so on. Among them, the method of pickling cylinder beans is as follows: main ingredients: 1 handful of fresh beans, appropriate amount of pepper, 4-5 dried peppers, 5-6 slices of ginger, 2-3 fragrant leaves, 3 star anise, appropriate amount of white rice vinegar and salt.

2. [methods] ① fresh cowpeas were rinsed with clean water and dried in a cool and ventilated place for several hours to dry. Most people make sour beans, either chopped and salted directly, or soaked in light salt water directly, which is wrong.

3. The correct method of pickling cowpea is as follows: tools / raw materials: 500g tender cowpea, 1 glass jar, proper amount of salt and water. First wash the cowpeas and glass jars and prepare salt and water (tap water is fine, but it is best to use mineral water or cold boiled water).

4. Wash the cowpea, put it in a ventilated place, drain the surface water; slice the fresh ginger, prepare garlic cloves, dry red wine chili, pepper, white vinegar; cut the cowpea into growing sections; put a can of cold water in the kimchi jar.

Pickle a jin of beans with how much water and salt

It takes 50 kilos and 100 grams of salt to marinate a jin of cowpeas. Pickled cowpea ingredients proportion of pepper can be added according to their own taste, or not, I usually add about 50 grams of pepper. Adding some prickly ash grains not only has more flavor, but also has the effect of sterilization and preventing deterioration. Boil the water, salt, rock sugar and prickly ash together, then cool completely and serve.

Pickled beans 1 jin of salt pickled beans, if it is dry pickling, each jin at least 30 grams of fine salt, it is best to choose non-iodized salt. If you marinate with water, add 200 grams of salt per liter of water is the most appropriate amount, you can add 25 grams of rock sugar to improve the flavor, which can also make sour beans taste crisp. Pickled beans 1 jin how much salt pickled beans can not be stained with oil in the whole process, if pickled with water, the water must flood the beans.

Usually, 50 grams of salt are used for one jin of cowpeas and 500 grams of salt for 10 jin of cowpeas. Let's take a jin of cowpea as an example to explain: how to marinate cowpea 500g, star anise, cinnamon, Zanthoxylum bungeanum, Zanthoxylum bungeanum, ginger, Erguotou 10g, salt 50g pickled cowpea step 1) after washing cowpea, pinch off the root and dry fully.

20 grams of salt. Ingredients: 500 grams of beans, 20 grams of salt, 2 heads of garlic and 2 self-made sour beans in beverage bottles: beans do not need washing, two stalks are removed, garlic is peeled, beverage bottles are washed and drained. Dice the beans. Add garlic. Add salt. Stir well. With the help of the left-handed tiger mouth, use a spoon to dig beans and pour them into the beverage bottle.

Jin asparagus beans, 750 grams of salt, ginger, 500 grams of pickled wild mountain peppers, 250 grams of white vinegar, first pick out the wormholes in the cowpeas, then rinse them under running water, and then put them in the sun for two hours, dry the surface moisture, and turn them over in an hour. When the time comes, the cowpeas will be collected and put into a clean, water-free and oil-free altar, and then compacted with your hands, leaving some space above.

Wash the cowpeas and cut them into 3 cm segments for use. Wash the wok and set it on high heat, heat the oil until 70% hot, add cowpeas, deep-fry until wrinkled, remove, drain and set aside. Leave an appropriate amount of oil in the pot, add color to soy sauce, stir-fry cowpeas until dry, add salt, sprouts and vegetables to stir-fry flavor, and then stir-fry wine, sesame oil and monosodium glutamate.

How are the pickled cowpeas in Sichuan pickled?

The premise is to have salt water, that is, water for soaking cowpeas. Wash the jar, dry raw water, pour into cold boiled water, put in Sichuan kimchi salt, rickety, salt dissolved, then add young ginger, garlic, onion, green pepper and other seasoning vegetables, and then pickle into fresh and tender seasonal vegetables. Can find high quality old marinade mixed with some, better and faster.

Rinse cowpeas with clean water, then dry them and set aside. Add water to the pot, add salt, dried chili, star anise, rock sugar and cinnamon to bring to a boil, turn the heat over low heat for 5 minutes and cool. Dish together three or four cowpeas that have been dried. Put the cowpeas in a container, then add boiled brine, wild mountain peppers and the right amount of white wine.

Pickles, Sichuan Style soaked cowpea steps cowpea to the head and tail to wash and dry, red pepper wash cold dry. Because I like to soak cowpeas with spicy taste, so add some chili peppers to soak together. Pour into a large pot of boiling water, add pepper, star anise, Shannai, add kimchi salt or edible salt, stir evenly to cool the cowpea and tie a handful of spare glass bottles or kimchi jar into a spare glass bottle or kimchi jar, wash and dry with boiling water in advance.

How to pickle cowpeas

Prepare the ingredients, wash and dry the cowpea and prepare the marinade: salt, cinnamon, dried pepper, white wine, pickled wild pepper, rock sugar. Add water to the pot, add salt, dried chili, star anise, rock sugar, cinnamon and other seasonings to bring to a boil and turn off the heat for a few minutes.

Wash the asparagus beans with clean water in advance, then put them outside to dry the surface, prepare a pot without touching oil, then fill the pot with water and boil it for soup beans. Wait for the water on the surface of the asparagus bean to dry, and then put it in a pot of boiling water, but it does not need to be hot for too long. After the asparagus bean turns to emerald green, it will be out of the pot immediately, so as to maintain the crisp taste of the cowpea.

The first step is to wash the prepared beans and drain. Wrap the beans after cleaning. Put the wrapped beans into a cup, add garlic, sugar and salt, and seal. Wait patiently after sealing, and half a month later, take it out and eat it.

Preparation: prepare enough fresh cowpea, then wash the pickled cowpea jar and sterilize it with hot water, then use it after drying, prepare the right amount of sugar and water, and seasoning cowpea with chili peppers.

First wash the cowpeas and glass jars and prepare salt and water (tap water is fine, but it is best to use mineral water or cold boiled water). Put the cowpeas in a glass jar, make them as solid as possible, add salt and water, make sure all the cowpeas are flooded, then seal them in a cool, ventilated place and marinate them away from light for 28 days.

How much salt does it take to pickle a jin of cowpea

1. It takes 50 kilos and 100 grams of salt to pickle a jin of cowpeas. Pickled cowpea ingredients proportion of pepper can be added according to their own taste, or not, I usually add about 50 grams of pepper. Adding some prickly ash grains not only has more flavor, but also has the effect of sterilization and preventing deterioration. Boil the water, salt, rock sugar and prickly ash together, then cool completely and serve.

2, pickled salted beans, 1 jin of beans with one or two salt will be fine. Beans are vegetables of the genus cowpea in the legume family. Also known as cowpea, cowpea, with beans. Rich in protein, carotene, high nutritional value and good taste, it is one of the popular vegetables widely cultivated in northern China, and its popularity ranks first among all kinds of vegetables.

3. Add some sugar when pickling beans to make them sour. The specific measures are as follows: the materials that need to be prepared in advance include: 1 jin of beans, 10 pieces of garlic, the right amount of sugar and the right amount of salt. The first step is to wash the prepared beans and drain. Wrap the beans after cleaning. Put the wrapped beans into a cup, add garlic, sugar and salt, and seal. Wait patiently after sealing, and half a month later, take it out and eat it.

4, pickled beans 1 jin of salt pickled beans, if it is dry pickling, each jin at least 30 grams of fine salt, it is best to choose non-iodized salt. If you marinate with water, add 200 grams of salt per liter of water is the most appropriate amount, you can add 25 grams of rock sugar to improve the flavor, which can also make sour beans taste crisp. Pickled beans 1 jin how much salt pickled beans can not be stained with oil in the whole process, if pickled with water, the water must flood the beans.

5. Usually use 50 grams of salt for one jin of cowpeas and 500 grams of salt for 10 jin of cowpeas. Let's take a jin of cowpea as an example to explain: how to marinate cowpea 500g, star anise, cinnamon, Zanthoxylum bungeanum, Zanthoxylum bungeanum, ginger, Erguotou 10g, salt 50g pickled cowpea step 1) after washing cowpea, pinch off the root and dry fully.