Pickled cowpea(pao jiang dou )

Method of soaking cowpea:

Raw materials for soaking cowpea:

Cowpea, 5000 grams; salt, 300 grams; dry red pepper, 100 grams; Baijiu, 50 grams; red pond, 50 grams; old and old mixed brine, 500 grams; spice bag.

Processing steps of soaking cowpea:

(1) Tip the cowpea, wash it, and let it out to dry.

(2) boil salt water, add salt, dry red chili, Baijiu red pond and stir evenly, pour into the basin and cool.

(3) Put the cowpea horn into the jar, pour in the cool brine juice and spice bag, cover the jar mouth, 5 days later.

Characteristics of pickled cowpea:

The color is clear, yellow and bright, fresh, salty, spicy and refreshing.

Pickled cowpea

The pickled cowpea is yellowish in color, fragrant in taste, crisp and tender in quality. It can be eaten directly as cold dishes or made into some hot dishes, such as stir fried cowpea with minced meat. Among them, pickled red pepper can be used as the ingredients of fish flavored shredded pork, bean fish and other dishes.

Introduction to menu

Raw materials: raw materials:

Tender cowpea 2kg, green pepper 100g, red pepper 100g, salt 160g.

Production method

(1) Select fresh cowpeas, wash and cut into 5 cm segments, put them into water for a little boiling, pick them up, spread them out to cool, put them into the pickle jar, and then put in the washed and drained pepper.

(2) Boil 1 kg of water, add salt, cool and pour into the pickle jar, over the cowpeas.

(3) Fill the edge of the jar with boiling water and seal it. It can be eaten in about 10 days.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Pao Jiang Dou