Garlic soybeans

1

Beans, peppers, garlic ready

2

Bean horns are clean and small

3

Cut the bean horns, get the sun down, get to the surface without moisture. min

4

You can wash chili and make garlic. If you don't like garlic, don't magnify it

5

The peppers are cut to pieces and put it in the bowl

6

Garlic chops up and sets up with chili

7

I've got plastic bottles for the bean horns. I've got glass bottles for the house. The bottles have to be washed, not oil, clean up some 70 degrees of open water

8

I'll mix the soybeans with pepper garlic. Okay

9

I'm going to put salt in my bean horns once, evenly. I'm going to put more salt than usual。

10

You can put it in a bottle and eat it in two or three days

11

It's the next day. See if it's a little yellow. It means it's a little sour

12

It's finished. Look at it. It's the third day。

After three days, you can put the pickled cowpeas in the refrigerator; this way they can be kept for a longer time. The reason why I mentioned the bottles should be smaller earlier is that we didn't add anything to these pickled cowpeas when making them, and they spoil easily if left at room temperature in the summer, so finishing a bottle in one or two meals is just right. You can make several bottles at a time. Do not open the bottles you won't be eating; put them directly in the fridge and they won't go bad. I like to stir-fry the finished pickled cowpeas with minced meat; they are great with porridge or noodles! Since salt has already been added when making the pickled cowpeas, you don't need to add salt when stir-frying; just adding a little chicken essence is enough