What are the methods for pickling Hunan dried sour beans?

In the hot summer, everyone's appetite will decrease, and everyone wants to eat some light and refreshing food. Sour beans are very popular in summer and are sold in many supermarkets. In order to ensure the quality of sour beans, some people choose to pickle them at home. The taste of Hunan dry sour beans is very unique, and it is easy to fail in pickling. So what are the pickling methods of Hunan dry sour beans?

First, what are the methods for pickling Hunan dry sour beans? The methods of pickling sour beans vary from place to place . Today I will introduce how to pickle authentic Hunan sour beans. Friends who like Hunan sour beans can try it.

Ingredients: 5 pounds of fresh beans, about 50 grams of fine salt. Step 1: Select fresh and tender beans, remove the ends, wash them, and dry the moisture on the surface of the beans. Step 2: Cut the dried beans into small pieces and spread them out in the sun until they are half dry. Don't forget to turn them over a few times during the process. Step 3: Rub the dried beans with fine salt and put them into a clean jar. Seal and store for one month and they will become sour beans. The sour beans prepared in this way can be kept in the jar forever, but they will turn yellow after a long time, and they will easily deteriorate if not stored properly. The best way is to take out the sour beans and spread them out in the sun to dry and preserve them.

Second, authentic Hunan sour beans can also be made like this. Put the dried fresh beans directly into the old sour water jar, seal it and marinate for about half a month before taking them out. The sour beans pickled in this way will be particularly delicious and crispy.

What are the methods for pickling dried sour beans in Hunan? Wash the long beans and dry them in the sun. The less time they are dried, the easier it is to become sour and the better they taste, but they cannot be kept for long. If it is dried very well, it will become sour slowly but can be stored for a long time. Wash the cowpeas and dry them. I think half a day in the current high temperature of 38 degrees in Beijing is enough. Two or three hours at noon is also fine. You can cut it into small pieces or not, rub it with salt, make sure to rub it evenly, and then put it in the kimchi jar. You can start eating it after about a week, as long as the water around the jar dries up.