Homemade sour cowpea(zi zhi suan jiang dou )

Homemade sour cowpea

Introduction:

Production steps:

Step 1: prepare appropriate amount of cowpea, wash and drain water

Step 2: dice the cowpea after removing the head and tail

Step 3: add salt (more) to cowpea and mix well

Step 4: put the mixed cowpea into a glass bottle, add an appropriate amount of cold boiled water, and the cold boiled water should be just below the cowpea surface

Step 5: take a deep bowl, put the glass bottle upside down in the deep bowl, add clean water into the bowl, and the amount of water can not exceed the glass bottle mouth

Step 6: change the water once a day. After 2-3 days, the sour cowpea will turn yellow

Step 7: pickle the homemade sour cowpea

Step 8: add a small amount of oil into the pot and heat it

Step 9: prepare the right amount of chopped pepper sauce

Step 10: add chopped pepper sauce to stir fry

Step 11: add sour cowpea, stir well, add appropriate amount of chicken essence and sugar to taste

Step 12: hot and sour summer with porridge, chopped pepper, fried cowpea, out of the pot

Materials required:

Cowpea: right amount

Homemade pickled pepper: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Precautions: 1. When making sour cowpea, it is necessary to ensure that the water is drained after washing. 2. The glass bottle used must be clean, oil-free and raw water free. 3. Dried bean and diced meat can be added to sour cowpea to stir fry together. It tastes better. It doesn't exist at home, so it doesn't put it. But it tastes sour, spicy and refreshing

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty

Chinese PinYin : Zi Zhi Suan Jiang Dou