Slight Heat is coming, and it is about to enter the hottest time period. Dog Days is between Slight Heat and Great Heat. It is the hottest, most humid and sultry time of the year. You can easily experience the great heat. I feel drenched in sweat, I have no appetite for anything, even big fish and meat, and I instantly lose interest. In line with the changes of the season, it is time to adjust my diet.
Eat less big fish, meat, greasy food that is easy to cause irritation. The more you eat, the less you will lose your appetite. Eat more vegetables rich in vitamins, dietary fiber, minerals and trace elements , among which cowpeas are a very good choice. Stir-fried, served cold, or pickled to make sour beans , and then stir-fried with minced meat. tastes slightly spicy, is fresh and delicious, sour and appetizing, especially with rice.
Many people are familiar with sour beans. They are easy to eat, but not easy to make. You need to master certain skills. When I was in school, my favorite was the sour beans pickled by my grandma. The taste was very authentic. When I was in school, I was used to bringing them. Some are used to accompany meals. The memory is very profound. Some steamed buns and some pickled beans are economical and delicious.
How to pickle sour and crispy pickled beans? Grandma taught me a trick, it is sour and appetizing, and it will last for half a year. If you have friends who like it, you can learn it
Pickled pickled beans
Ingredients: cowpeas, Rice water
Seasoning: salt, sugar
1. Go to the vegetable market Or in the vegetable garden, prepare a handful of fresh cowpeas. Cowpeas are seasonal vegetables and are highly seasonal. In sunny and rainy seasons, the yield is very warm. Pick fresh and tender ones. If they are too old, they will lose moisture and taste unpalatable.
2. Put the beans into clean water, add a spoonful of salt, soak and scrub for a while. This can remove insect eggs and pesticide residues. Remember to rinse several times and dry them in the sun to control the moisture and make them as soft as possible. Some.
3. Prepare a large glass jar. Family members who like to eat pickles should have it. Either a jar or a jar. Boil it with boiling water, sterilize and disinfect it. After drying the water, put the cowpeas on a plate and place Add a little rock sugar, coarse sea salt, enough rice water, and an appropriate amount of high-strength liquor to prevent bacterial growth and seal tightly.
4. Place the jar in a cool and ventilated place for about 3-5 days. The color of the mung beans will gradually turn yellow. This is a normal phenomenon. The key function of the rice water is to ferment the cowpeas. The jar will look calm on the outside. In fact, there are already waves inside, undercurrents are pouring in, and sounds can be heard occasionally. It can be fermented in 3 to 4 days in summer, and 4 to 6 days in winter.
5. By the fifth day, the sour beans were already very successful. They were too sour to eat. In fact, 5 days is enough time. When you open the bottle cap, you can already smell a strong sour smell. Take out the sour beans and put them in. Rinse them under running water, cut the sour beans into small pieces with a knife, and put them into a plate for later use.
6. Heat oil in a pan. Pour in dried chili peppers and minced garlic until the aroma is released. Then add in pickled beans and stir-fry over medium-high heat. During this period, you can add a spoonful of chili oil. Stir well and take out the pan. This is how breakfast is done. A plate of sour beans is sour and refreshing, clears the mouth and relieves greasiness. It is very appetizing and the whole family likes it.
Summary of Skills
1. Do not use clean water for pickling cowpeas. You must use rice washing water, which can be fermented. Prepare 500 grams of rice, add water to wash it, and the water you get is rice washing water.
2. Adding an appropriate amount of high-quality liquor to the mouth of the bottle can prevent bacterial infection and extend the shelf life to a certain extent.
3. During the pickling process of sour beans, the longer the pickling time, the more sour the taste. In fact, it is not necessary. Three to five days is enough. If it is too sour, it will not taste good.
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