Pickled soybeans(suan la shuang kou xia fan cai yan huang dou )

Pickled soybeans

Introduction:

"In the autumn harvest season, the late soybeans in my father-in-law's vegetable field can be eaten! Now you peel it off. It's tender and green. You can't eat enough. When I was a child, I went to the mountain to pick tea in the spring. I had a lunch at the home of a mother-in-law who was guarding the mountain. There was a pickled soybean. It was a super meal. It was sour, spicy and refreshing, with endless aftertaste! Just try to do it yourself. With a coup, conveniently added chopped pepper, pickled beans taste better, shorter time, just three weeks! "

Production steps:

Step 1: take the fresh soybean pods off the vine.

Step 2: peel the soybean rice.

Step 3: rinse with clean water.

Step 4: blanch.

Step 5: remove the discolored soybean.

Step 6: drain and cool.

Step 7: add salt.

Step 8: add two tablespoons of chopped pepper.

Step 9: mix well.

Step 10: put it into a clean and worry free glass bottle and press it tightly.

Step 11: cover the bottle mouth with a fresh-keeping bag.

Step 12: put it in a cool place and wait until it turns yellow.

Materials required:

Tender soybeans: moderate

Chopped pepper: right amount

Salt: a little

Note: 1. My chopped pepper is made by myself, the taste is not very salty, so a small amount of salt is added in the soybean. 2. After bottling, it can also be put directly in the refrigerator for cold storage. It's also good to eat in the next year. 3. After marinating, some people like to eat it directly, while I like to add a little sugar and stir fry it with vegetable oil. That's the best taste!

Production difficulty: simple

Process: salting

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan La Shuang Kou Xia Fan Cai Yan Huang Dou