How to pickle chili beans

The main ingredients of chili beans in sauce are soybeans and chili peppers. You also need to prepare an appropriate amount of ginger and five-spice powder. It is best to prepare some white wine and sugar. The main function of white wine and ginger is to remove the bean smell in the soybeans, which has a good effect of enhancing the flavor. At the same time, using high-proof white wine can also help the chili beans to last longer. The finished chili beans in sauce taste very mellow and have a good appetite-stimulating effect.

How to pickle chili beans

Ingredients: soybeans, red pepper, cooking oil, minced ginger, salt, five-spice powder, sugar, and liquor

Steps to making spicy beans : 1. Soak the dried soybeans in warm water. I soak them the night before and they are ready the next morning. 2 After soaking overnight, the dried soybeans have become fat. Take them out and drain the water. 3 While the soybeans are draining water, wash the green peppers and drain the water as well. Do not break off the pepper stems. Break them when cutting to prevent water from entering. Peel the ginger.

4 The peppers washed after breakfast can be cut after lunch. Break off the pepper stems, cut them in half, and chop them into dices. Chop the ginger into fine pieces. 5. Pour oil into the wok. The amount of oil should be two centimeters higher than the soybeans. Heat the oil and fry the soybeans after controlling the water content. 6 Fry until the soybean skin becomes wrinkled and some soybeans float up, then add the minced ginger. 7 After adding the minced ginger, add the chili pepper as well. It will be more choking when adding the chili pepper. 8 When the peppers are fried until only the skin is left on some of them, add salt, five-spice powder, and sugar. It is better to make the salt saltier than usual when cooking, as it will make it easier to preserve. 9 After adding the five-spice powder, add the white wine after about two minutes. Any white wine will do. I put in half a cup of it in a disposable cup. Then stir-fry for four to five minutes and it will be done. 10 After it cools down, put it in a fresh-keeping box or a glass bottle.

The effects and functions of chili peppers: warm the middle and dispel cold, strengthen the stomach and help digestion. Used for stomach pain caused by cold, gastrointestinal bloating, and indigestion; used externally to treat frostbite, rheumatic pain, and lumbar muscle pain. Promote blood circulation and reduce swelling. Used externally to treat frostbite. People who should not eat it: Patients with hyperthyroidism, nephritis, chronic bronchitis, hypertension, gastric and duodenal ulcers, acute gastritis, pulmonary tuberculosis, hemorrhoids or eye diseases should avoid eating it.

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