How to make homemade sour cowpea

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor will introduce to you how to make homemade sour cowpea. You can make it yourself according to the steps below.

1. Prepare the main ingredient: long beans. (When choosing cowpeas, choose the tender and green ones. It is best not to choose the white ones with kernels. The white cowpeas are too old and the sour cowpeas made from them will not be crispy and tough, and the taste will be lacking).

2. Prepare the necessary auxiliary materials and seasonings: more than 30 peppercorns, 4 bay leaves, 1-2 cinnamon pieces, 4 five-spice star anise, 4 dried red peppers, a small bottle of pickled peppers with a net weight of about 80g, 40g rock sugar, a large spoonful of salt, and about 60ml of white wine.

3. In a large enough pot or container, add enough water to cover the cowpeas, add the auxiliary ingredients: peppercorns, bay leaves, cinnamon, star anise, dried red peppers, and a large spoonful of salt, boil over high heat for 2 minutes, then turn off the heat and let cool. (As for the amount of salt, you can taste it yourself. It should be saltier than usual when cooking).

4. After boiling, the marinade must be completely cooled before use.

5. Remove the two stems of the long beans, wash them, and place them in a ventilated place to dry the surface moisture, or dry them in the sun.

6. Drain the long beans completely, divide them into several equal parts, and tie them up like a knot. .

7. (The sealed container for the sour cowpeas should be washed in advance, blanched with boiling water, and drained) Then put the arranged cowpeas in one by one, and then add 80ml of pickled peppers and pickled pepper water into the container.

8. Add 4 or 5 slices of ginger.

9. Add 40g of rock sugar.

10. Then pour the completely cooled brine together with the auxiliary ingredients into the cowpea.

11. Add about 60ml of white wine at the end.

12. Seal well and place in a cool place to ferment for about half a month before eating.

If you want to eat well, ingredients are very important. Today the editor will introduce to you how to make homemade sour cowpeas. You must pay attention to the method of selecting ingredients. If you are interested, go home and buy the ingredients to try making it.