Sour beansGreen beansThis is a dish I often ate as a child, with a sour and refreshing taste, very appetizing.I rarely eat it now, and when I do, I usually buy pre-pickled ones, but I always feel that the taste is not as good. Today, let's learn to pickle sour beans at home!

Green beans, also known asLong beans, are vegetables that are abundant in summer.Pickling green beans is a very delicious traditional dish. It is a traditional food in many places, and the methods are similar, but the ingredients are different.Sichuan cuisineThe method and ingredients are relatively complex, using various spices such asSichuan peppercornsetc. to emphasize their rich and fragrant flavor.The Cantonese method is simpler, using only salt, and sometimes a little sugar, to emphasize the natural aroma and flavor of the sour beans themselves. Both methods are good, choose the one that suits your personal diet and taste.

　Pickling method 1:

　　IngredientsMain ingredients:Green beans 230g, a small amount of oil, a small amount of salt, sourGingerA small amount, a small amount of chili peppers, a small amount of garlic, a small amount of dry wineFermented bean curdA small amountSugarA small amount

Steps

1. Wash and dry the green beans.

2. Cut into segments.(The length can be adjusted according to your preference)

3. Add a small amount of salt to the bowl.

4. Rub with hands to coat each green bean with salt, and gently rub until the surface of the green bean is slightly moist, and then let it sit for one hour.

5. Cut ginger into fine strands.

6. Cut chili peppers into segments.

7. Chop garlic.

8. Prepare fermented bean curd.

9. One clean, dry glass bottle.

10. Pour the pickled green beans into the glass bottle.

11. Add fermented bean curd, ginger,chili peppers,garlic.

12. Add a small amount of salt.

13. Add a small amount of dry wine.

14. Let it sit for about 3-4 days.During this time, shake and flip the bottle to ensure that the salt water coats all the green beans.

15. The 17th day, the 21st day, has turned yellow, indicating that the green beans are pickled.

16. Heat up the pot, add oil, and sauté the garlic.

17. Add the sour green beans.

18. Add a small amount of sugar and stir until cooked.

　Tips

1. When pickling sour beans, avoid oil, so you must avoid oil contact during pickling, and the glass bottle must be kept dry.

2. Every day during pickling, shake and flip the bottle to make the salt water evenly coat the green beans.

3. It is recommended to use green beans with a firm texture and long shape, as green beans with a thick flesh are easy to become mushy during pickling.

　　Six key points to note when pickling sour beans:

Six key points: No oil, no water, sealed.

The green beans must be dry and free of oil, the container must be dry and free of oil, and hands must be washed clean and free of oil and makeup residue.After finishing, seal it to prevent bacterial growth.

　　Pickling method 2:

　　Main ingredients:1000g long beans

1. Buy fresh long beans

2. Trim both ends

3. Soak in water, add a large spoonful offlourand a large spoonful of baking soda, soak for 20 minutes

4. Thoroughly wash clean

5. Drain the water

6. Rinse again with cold boiled water, thoroughly soak to remove moisture

7. Soak in a pickle jar

8. Add pickling salt

9. Add dry wine

10. Cover the jar, seal with cool boiled water

11. It can be eaten after 4 days, but it is best to wait for 20 days to reduce the content of nitrites.

　　Precautions

When washing with cool boiled water, wash thoroughly to remove all moisture;

The water in the jar also needs to be cool boiled water, not live water, and the water in the jar needs to be added regularly and cleaned regularly;

Since my jar already contains well-matured salt water, I add a small amount of pickling salt when adding new pickles.

　Key points:

1. Green bean selection:

Choose green beans with a green and light green color, fresh and crispy, uniform size, without worm holes, and firm.Green beans with a pale color are not as crispy, so avoid using them.

Method to check the freshness of green beans: Squeeze the green bean with your hand, if it is firm, then the green bean is fresh. If it feels soft when squeezed, it means it is not fresh.For example:

　2. Container selection:

The container for pickling can choose a dedicated pickle jar, or a large, wide-mouth glass bottle, do not use plastic bottles.

The container must be cleaned, dry and free of oil, and sterilized or baked in a microwave oven.

　　Special reminder:It is best to avoid pickling food with plastic containers, as plastic containers can release their internal fillers over a long period, which can cause cancer.

This is a special jar for pickling, which is the best choice. Glass bottles are the second choice.Other used food bottles can also be reused~

If you use this jar, you don't need to use a transparent film to seal it.

The top of the jar is for adding water, and after sealing, fill the top with water to keep it sealed.

When taking out the pickles, be careful not to drip live water into the jar.