Pickles

1

Remove the tail of the beans, wash the wind dry, and not get too full of water。

2

Put the sauce and water in the pot, boil the water, slow the fire for 10 minutes, so that the material tastes good enough, then the sea salt becomes saturated, the water is not too much, it is enough, then the soup is cold。

3

During this period, hands can be released to disinfect the immersion containers, two spoons of the two pots can be put into the jar, rolling the jars so that the bottom and the four walls of the jars can be filled with wine and then pouring over the remaining wine。

4

Put the four season beans in the bottle and fill them as much as possible。

5

In cold water, put a plate on the face so that the beans don't touch the air and rot fast, screw up the lids, put a date tag on a friend who doesn't remember well, put it in a place where it's warm until the beans turn yellow, about 6-10 days, six days later, see if they change color。

1. Preferably dry, not too much water, otherwise the water will grow and the material will be perishable; 2; the cans of pickled pickles will be filled with the best white wine, which will be decontaminated over and over again; 3; salt water of pickles will be saturated, which will render the material bad if not in sufficient concentrations, and sea salt will be recommended; 4 or salt canisters will not be exposed to the air without materials, and if the material floats, it can be covered with plates, bottles or other things, which can be pressured on the material, so that the salt water will not be material-faced; 5; peners will be cooking, baking, etc., with spoons, spoons and cups, which are used in any food article, and which are not in the form of spoons and cups that we normally use at home or in the dining room and beverages and food。