How to make sour beans.
Pickled beans, a Sichuan staple, sour Long beans A must-have, simple pickled bean recipes are easy to make, whether for serving as a side dish or with rice, they are very popular.
Pickled bean recipe: sour Beans Stir-fry Chicken gizzard
Needed Ingredients
250g chicken gizzard, 2 long beans,Red bell pepper 1, green bell pepper 1,Sichuan peppercorns 2, scallions 1,Garlic 1,Ginger 1 small piece, 1/2 teaspoon of salt,Chicken broth A small amount, 1 tablespoon of cooking wine.
Instructions
1. Cut the chicken gizzard into slices, chop the long beans, red bell pepper, green bell pepper, garlic, and Sichuan peppercorns. Chop the scallions and ginger.
2. Add cooking wine to the cut chicken gizzard, and stir until evenly mixed. Marinate for 10 minutes.
3. Heat the pot, add oil, and when the oil is hot, add scallion and ginger to sauté. Then add the marinated chicken gizzard.
4. After the chicken gizzard changes color, add the long beans and stir-fry evenly. Then add garlic and Sichuan peppercorns, and stir-fry for 3 minutes.
5. Add green and red bell peppers, salt, and chicken broth, and continue to stir-fry for about 2 minutes.
Tips
1. In this pickled bean recipe, the chicken gizzard should be marinated with cooking wine to effectively remove the fishy smell.
2. Picked long beans should be rinsed clean of any surface foam before use.
3. Picked long beans contain salt, so reduce the amount of salt accordingly.
How to make everyday sour long beans: Meat minced, sour long beans
Needed ingredients
500g long beans, 250g ground meat,Chili 5 peppers,Vinegar Salt,White sugar to taste.
Instructions
1. Wash and cut the long beans.
2. Place the cut long beans in a sealed container.
3. Pour in vinegar, covering the long beans, and seal the container. After one week in the refrigerator, the long beans are pickled.
4. Remove the pickled long beans, and place them in a container.
5. Heat oil in a pot, add scallions and ginger to sauté, then add chili to release fragrance.
6. Add ground meat and stir-fry until changed color, then add the pickled long beans and stir-fry.
7. Add to taste Soy sauce, and water, cover the pot and simmer for 10 minutes.
8. Then add salt and white sugar to taste, and stir-fry until evenly mixed. Turn off the heat.
How to make sour long beans: Pickled sour long beans
Needed ingredients
1000g long beans, 1 tablespoon of salt, 40g rock sugar,Star anise 4, cinnamon 2, bay leaf 4, dried chili 4, 60ml of white wine,Sichuan peppercorns 30, ginger 5, 80g wild mountain pepper.
Instructions
1. Prepare a large container, add enough water to cover the long beans, add star anise, bay leaf, cinnamon, dried chili, and 1 tablespoon of salt, and a large fire Bring to a boil for 2 minutes after the water boils, then turn off the heat and cool. 2. Wash the long beans, and dry the surface moisture with air.
3. Rinse the long beans thoroughly, divide them into several parts, and place them in a prepared sealed container, add the long beans, 80ml of pickled long beans and pickled long bean water.
4. Add 4-5 slices of ginger and 40g of rock sugar, and then pour the cooled
pickling liquid and ingredients into the long beans. 5. Add about 60ml of white wine, seal it, and ferment in a cool place for about half a month.
1. The long beans should be chosen to be tender and green, and it is best not to choose those with beans that have turned white. Pickled long beans with white beans are not crisp and tough, and the taste is lacking.
2. The pickling liquid should be completely cooled before adding it to the long beans. At the same time, the saltiness of the pickling liquid should be more than the usual cooking salt.
3. The container used to store pickled beans should be cleaned and scalded with boiling water, and then dried before use to prevent bacterial growth and affect the final product.
2. The cooked broth must be completely cooled before adding to the long beans. Also, the saltiness of the broth should be more salty than usual stir-fried dishes.
3. The container for the sour long beans must be thoroughly washed and boiled, then drained before use to prevent bacterial growth and affect the final product.
