Pickle beans
By VicentaLakin
In the autumn harvest, the late beans in the public garden can be eaten! Take it off and strip it off. There's not enough of it. Remember when I came to the mountains in the spring to pick tea, to eat lunch at a mountain watchman's mother-in-law's house, with a pickled soybeans. It's a super meal, a sour and spicy mouth, and I'll try to do it myself. It's a good trick, with pepper cutter. It tastes better
Recipe Recommendations
- tender soybean appropriate amount
- chopped pepper appropriate amount
- salt a little
- hot and sour
- pickled
- half an hour
- simple
Steps for Pickle beans
1
Take the fresh soybeans off the vine。
2
Strip the soybeans out。
3
Clean it up。
4
Water。
5
The soybeans change color and get out。
6
Dry water drying。
7
Plus appropriate salt。
8
Add two spoons of pepper。
9
Flip evenly。
10
Fill in clean, water-free bottles and press hard。
11
The bottle covers a fresh bag。12
You can eat when you're still in the shade。Pickle beans Make Tips
1. My homemade pickled chili peppers aren't very salty, so I added a small amount of salt to the soybeans as well.
2. After bottling, they can also be stored directly in the refrigerator, and eating them next year is also quite nice.
3. After pickling, some people like to eat them directly, but I prefer to add a little sugar and stir-fry them with some vegetable oil—that tastes the best