Pickle beans

By VicentaLakin

Pickle beans
It's a very simple dish, but it's delicious, and it's perfect for summer. The first condition for pickles is that you have pickles in your home, and if not, it is easy to do it yourself. The following link, http://home.meishichina.com/recipe-220449.html, is reproduced: http://home.meishichina.com/recipe-220449.html, looks at the private room. The first reason for making the pickles is that the pickles that were made last time, for reasons of weather, were handled several times, and were left behind. There were plenty of pickles that did not want to waste the pickles, and this was today's pickles. I didn't expect PS: after the freezers, there were no flowers, good sticks. When eating, it was either directly or with a pickles, the pickles that were made up, and it wasn't so much water, but it was not so much water, it wasn't so good, it was so。

Recipe Recommendations

  • assorted pickles appropriate amount
  • soybean appropriate amount
  • cucumber appropriate amount
  • Pickled water appropriate amount
  • chili oil appropriate amount

Steps for Pickle beans

  • Make Pickle beans step 0
    1
    Soybeans are made of fresh water bubbles overnight。
  • Make Pickle beans step 1
    2
    The next day, the soybeans rose significantly。
  • Make Pickle beans step 2
    3
    The soybeans are washed and placed in fresh water, which is boiled for about 50 minutes after the water has opened, and the time of cooking is adjusted to the degree of softness and hardness that you like。
  • Make Pickle beans step 3
    4
    I've got carrots, ginger and peppers, and some fresh cucumbers, all cut out。
  • Make Pickle beans step 4
    5
    Cooked soybeans out of the water。
  • Make Pickle beans step 5
    6
    Get ready for pickle。
  • Make Pickle beans step 6
    7
    Put the cut cider in the soybeans。
  • Make Pickle beans step 7
    8
    IT'LL BE FINE IF YOU POUR SOME MORE PICKLES。

    • Pickle beans Make Tips

    Ingredients: Mixed Pickled Cabbage, Soybeans, and Cucumber. Seasoning: Pickle brine, chili oil. The leftover pickled soybeans can be sealed and stored in the refrigerator. When you want to eat them, pour them out and add some chili oil—the taste is wonderful. 1. The pickle recipe I posted previously was my mom's. Since I realized the pickle brine would also be consumed, I switched from tap water to mineral water this time. I was worried that the brine might become delicate or spoil after the change, but so far, it seems fine. 2. While making the pickle brine this time, I added some white liquor. White liquor not only adds fragrance but also helps prevent mold. However, I didn't use a large amount, and the taste is quite good. I estimated the amount without measuring it precisely. 3. The cucumber I added today is fresh. If you plan to pickle cucumbers, remember not to put them directly into the pickle jar. Instead, scoop out some pickle brine and soak them separately, as cucumbers tend to spoil the brine quickly. 4. Young ginger is now available, so be sure to buy some to pickle. The pickled ginger is delicious on its own, and when used to stir-fry shredded pork, the taste is absolutely superb.

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