The old saying is, "it's hot in three volts," and it's easy to eat in this hot sauna, but i've got sour bean horns, which are a good dish。
I think we usually make soybeans in our homes, which are made directly. They're delicious, but they can't taste for half a month, and they're in a hurry。
And this time, when i was making the sour bean, i made a little bit of it, and i put the bean slice and the ingredients together in a sealed tank, so i could eat it in about a week
Acid, beans, horns
Raw material: 1 inch of beans, 4 millipes, 3 spoons of salt, 3 petals of garlic, 1 spoon of high white wine
Practices:
1. Beans, millet peppers are washed and dry to the surface without any additional moisture。
2 - garlic slices, beans and rice pepper cut into little pieces。
Find a clean bowl, put the beans, millet peppers, garlic tablets and salt together, and evenly mix them。
4. Pour the bean mixture into a water-free, oil-free sealed tank, and then fill it with high white wine, cover it up and place it in a cool vent。
In five or a week, the soybeans can be eaten. It'll be better if you put sugar, oil, and a little gin
Super chatter:
** the beans are particularly common this season, and i suggest we all buy them now, one pound per pickle。
** buy deep green and long bean, making the sourbeans the best。
*beans and rice peppers must be washed and wiped completely。
** the bean bottles need to be disinfected early, the bottles need to be completely dried, no water, no oil
** peas and rice peppers can cut in different lengths according to their preferences。
** salt, rice peppers and garlic can be used more if they are heavy。
** when you mix the beans, try to be gentle, don't break it。
** inverted to high white wine to make soybeans less vulnerable to corruption, so not much needs to be done。
** i've been salting it for a week or so, and if you don't want to eat it, it'll be more delicious。
** the sourity of the soybeans in this recipe is just as good and can be eaten without having to wash them。
** after the pick-up, every pick-up is made using water-free and oil-free dishes。
Another classic practice of sour bean bean bean, of course. I'd like to take a look at this
