The simplest way to pickle sour cowpea

In winter, when it is cold, you can pickle sour cowpeas at home. They are very delicious and sour. Here I will tell you how to pickle sour cowpeas:

The simplest way to pickle sour cowpeas:

Ingredients: cowpeas (choose the kind that is firm and not foamy) Salt (the ratio of the two is 20 grams of salt for 500 grams of cowpeas. If you don’t like acid and want to store it for a long time, you can add 30 grams of salt) It is best to add star anise (3 pieces) Sichuan pepper (20 pieces) and dried red pepper (5 pieces) to increase the aroma. Add a bottle cap of white wine. You can season it with seasonings or stir-fry it when eating (several ways of eating are introduced later)

Container (this container is only suitable for long and thin vegetables like cowpeas): You can use a jar, a large box or a wide-mouthed glass bottle, but the cowpeas inside will float to the surface and easily grow white hair if they are not pressed down by heavy objects. This problem will not occur if you use the bottle shown in the picture (it can be a large Coke bottle, a mineral water bottle, a soy sauce or juice bottle, etc. Because of the small mouth and tight seal, no matter how long it is stored, it will not grow white hair. However, it should be noted that when unscrewing the bottle cap of the pickled cowpeas, you must slowly release the air like drinking Coke, otherwise the carbonated water inside will keep coming out if you open it suddenly, polluting the surrounding environment

Marinating method:

1. Remove the bad parts of the cowpeas and wash them

2. Put the washed cowpeas into the bottle (you can use chopsticks to put into the bottle mouth to compact the cowpeas)

3. When the bottle is half full, add salt and spices, then continue to fill the bottle with cowpeas until it is full.

4. Pour tap water directly (pure water is also OK)

5. Tighten the bottle cap, then turn the bottle upside down to mix the salt evenly.

6. Place it at room temperature away from light for about 5 days before eating (the pickling speed is directly related to the room temperature)

The pickled sour cowpea can be eaten directly, or mixed with chili oil and sesame pepper oil, or fried with minced meat, chili peppers, and Sichuan peppercorns. If it is pickled for a long time and becomes sour, you can take it out and soak it in water, then add some sugar when mixing or frying.

Minced meat and sour cowpea:

250g sour cowpea 100g minced meat 20 peppercorns Red pepper shreds according to your preference A little chopped green onion 20g vegetable oil No salt or a little salt according to your preference

practice:

1. Cut the sour cowpea into pieces about 1 cm long.

2. Heat the pan and add vegetable oil to sauté the peppercorns, then remove the peppercorns and discard.

3. Add the minced meat and fry until it changes color, then add the red pepper to bring out the aroma

4. Pour in chopped green onion and cowpeas and stir-fry over high heat for half a minute, then turn off the heat and serve (this way the cowpeas will still be crispy)