The beans
By VicentaLakin
Eating their own pickles is safe, without additives, without chemical catalysts, without preservatives and complicated processes, and when cooking a little casserole and porridge, so as to awaken the stomach. To illustrate, the soybeans were the harvest of the previous year, and this is the film of the previous year, and it's only been grown this year。
Recipe Recommendations
- cowpea
- green pepper
- erguotou 1/4 cup
- geranyl 3 tablets
- octagonal 1 flower
- pepper 1 tablespoon
- cumin 1 teaspoon
- sea salt appropriate amount
- sour and salty
- pickled
- several days
- ordinary
Steps for The beans
1
Cleaning up of beans and peppers
2
(b) The pot shall be filled with fresh water with three slices of fragrance, one of eight o'clock, one large spoon of pepper and one small spoon of fragrance, and the water shall be burned open, sea salt shall be saturated, fire shall be collected and cooled
3
(a) Wrote or wipe the container with high alcohol and then dry the wind
4
Put the beans and peppers in the container
5
The water is already cooling
6
(b) Rewinding into the container, crushing the beans with hard matter and writing the date with a lid, about three weeks' pickle or until the colour of the beans becomes dark
7
When the time comes, pick up the beans and peppers, and put them in a bowl full of fresh water, with a few strokes of their hands to get salty, then wash and filter
8
The boiler heats the bottom oil, the fire is hot, the beans are taken dry with their hands before pouring into the pot, the fire is slow enough to boil, and it is cold and bottled。The beans Make Tips
First, the peas should be washed and dryed before the pickle, so that their surfaces can easily extract the water from the pickle; second, they can also be organized according to their taste; third, the pickled containers should preferably be rinsed or polished at a high level before the pickle, and it is suggested that the two pots should be used for disinfection; fourth, the timing of the pickle should be determined by different containers and weather, as long as the pickle changes colour; and fifth, the spoons, spoons and cups used by peners for cooking, baking, etc. are used internationally, and are not the spoons and cups that we normally use at home or at the restaurant to prepare and drink and carry food。