How to pickle Jiang beans?

Jiang beans are very popular in people's lives, and eating more Jiang beans can supplement people with sufficient nutrients. It is a very good food. People mostly prepare Jiang beans by pickling or stir-frying. Among them, the pickling method requires certain skills, and mistakes in the production process will directly affect the final taste. Let’s take a look at how to pickle Jiang beans. I hope everyone can learn how to cook this delicious vegetable.

Ingredients for pickling long beans such as Jiang beans: In addition to preparing an appropriate amount of long beans, you also need seasonings such as table salt, pepper, and chili, and a sealable pickle container. Specific pickling method for long beans such as Jiang beans: 1. Put the prepared edible salt, pepper, aniseed, chili and other seasonings in a basin, boil some water, pour it directly into the basin to dissolve the salt, mix well and then cool down.

2. Wash the long beans with clean water and drain them. After draining, put them directly into the pickle container. Then add the prepared sauce and marinate them. Make sure the sauce covers the long beans. Finally, find a heavy object to press on the beans and seal the container. 3. Place the sealed container in a cool place for pickling. After about fifteen days, the long beans will be pickled. When you want to eat them, take them out, cut them into small pieces, and serve them on a plate.

Tips for buying cowpeas: They are generally divided into three categories. One type is the green pod type, with slender, dark green pods, thick flesh, small beans, no exposed seeds, and a crisp taste; the other type is the white pod type, with coarser pods, light green or greenish-white, thin flesh, loose texture, easy to expose seeds, and a soft and sticky taste; and another type is the red pod type, with purple-red, short and thick pods, medium flesh, and easy to age, but rich in flavonoids and good for health. Regardless of the type, the ones with more beans and denser arrangement are of the best quality. The slender tail of the pod is a typical shape of pods produced under high temperature and drought conditions, and it is obvious at first glance that the quality is poor.

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