How to pickle sour cowpea?

Cowpea is actually what we often call beans. If you pickle the beans, the taste is very good. Generally, the pickled taste is sour. Friends who can eat spicy food can also add some peppers to pickle them for better taste. The method of pickling cowpea is actually very simple. You can pickle it by matching the ingredients and food materials, and the pickling time is relatively long.

Ingredients: Fresh beans, long peppers, salt, water

Quantity: A handful of beans, two long peppers, three spoons of salt, enough water to cover the beans

Method: Boil water on the first night, put the washed beans and long peppers into the boiling water and blanch until the water cools down, remove the beans and peppers, drain the water, then cut the beans into small pieces, cut the peppers into shreds, put them in a container, add some salt according to the quantity, mix well and put it in the refrigerator if the weather is very hot. The next morning, add some oil and stir-fry in the pan for a few times, and you can eat the sour and crispy beans.

Note: This method is used before the beginning of autumn, and the pickling can be done quickly. The pickling method after the beginning of autumn is different, and the pickled food can be kept for a long time.

There are many dishes in Sichuan cuisine, and kimchi is one of its specialties. Usually when you go to a Sichuan restaurant, there are always two side dishes on the table before the meal starts. Usually one plate is kimchi and the other is peanuts. There are also two kinds of peanuts, one is fried crispy and fragrant peanuts, and the other is braised peanuts. There are many things to pay attention to when making kimchi. In Sichuan, every household has pickle jars of varying sizes. A Beijing girl once thought Sichuan pickles were delicious, so she asked her Sichuan neighbor how to make them. She then followed their instructions, but the pickles she made were always bad. So people who know how to make kimchi think it is too simple, and people who don’t know how to make it think it is too strange. Why do things I make always go bad?

Tools: Special pickle jars made of pottery. The unglazed ones are called clay jars, while the glazed ones look better. The mouth of the jar is protruding, and there is a concave tray (i.e. a water trough) around the mouth of the jar, which can be sealed by putting on a bowl. It can accelerate the fermentation of kimchi in an oxygen-deficient environment and produce a large amount of lactic acid. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If you don't have a kimchi jar, you can use other containers instead, but the container must have a large opening and be tightly sealed and airtight. When I was a child, I went to buy kimchi jars with my mother. She would always carefully check whether there were sand holes and cracks on the outside of the jars, which would determine whether the kimchi would go bad when made. A kind of glass jar is popular now. This kind of jar is more beautiful and you can see the various colors of vegetables inside from the outside. This is also a way to grab customers' attention in restaurants.