Sourbeans

1

It's sour and spicy。

2

Food ready。

3

Bean horn cleans up dry water and cuts it to Ding。

4

Take a proper amount of salt。

5

The water-free, oil-free glass bottles are pressurized and their mouths are filled with fresh bags。

6

Then the glass is put in another large container, and the proper amount of water is not covered, so it can be better sealed. After 24 hours of fermentation, the soybeans made it。

7

Vegetable oil in the pot puts the meat to the side。

8

I'll put it in Paprika, garlic and a proper amount of salt。

9

It's a sour bean fire。

10

It's enough to mix the meat with the raw and the old。

11

It's good to make spicy noodles

Fast pick-up of fresh green beans, washing clean, asphalting water, drying up in the cool air and cutting into small particles. Bearing in mind that small grains must be cut in order to effectively reduce pickled time to the goal of 24-hour pickled success 2. Cuted bean bean horns with an appropriate amount of salt blending (a little more than the salt of a normal cuisine) 3. Prepare a glass bottle for washing, disinfecting with open water, then rewinding to 100 per cent dryness, with a mixed bean horn pressure, with the mouth covered with a protective membrane, and then pouring the glass bottle into another large container without a bottle cover, so that it can be better sealed. 4. After a 24-hour fermentation, the soybeans were made successful. This fast pickle method is too short for the sour bean horns to be preserved for too many pickles at a time。