SourLong beansAlso known as sour beansGreen beansUsed for stir-frying orStir-frying meatThe resulting dish is very appetizing.Making sour long beans at home is simple, and it avoids buying sour long beans preserved with industrial salt.

These are already preserved sour long beans.

Ingredients:

500g fresh long beans, 1 liter of water, 100g salt,Sichuan peppercorns1 bunch, 50ml high-proof white liquor.

Instructions:

1. Wash and cut the long beans into segments of roughly equal length, and place them in a well-ventilated area to dry.

This is the freshly washed long bean.

2. Pour 1 liter of water into a pot, add 50g of salt and 1 bunch of Sichuan peppercorns, and bring to a boil. Turn off the heat and let it cool completely.

3. After the water on the long beans has evaporated, sprinkle the remaining 50g of salt and repeatedly knead until the surface of the long beans turns greenish-blue.

This is the long beans after being kneaded with salt.

4. Pour the completely cooled Sichuan peppercorn salt water into a clean container, then add the kneaded long beans to the container, pour in 50ml of high-proof white liquor, and then seal the container.

This is the sour long beans that are just starting to be preserved.

5. Place the container in a cool, well-ventilated place for natural fermentation for about 7 days. When the long beans change color, you can take them out and eat them.

A few more words:

1. If the container used for preservation is large enough, you don't need to cut the long beans shorter; directly preserving the whole beans is simpler.

2. The container used for preserving sour long beans must be free of fresh water and oil, and it must be thoroughly rinsed with hot water and then dried before use.

3. After the sour long beans are successfully preserved, the chopsticks used for eating the sour long beans must also be free of fresh water and oil, otherwise the remaining sour long beans will turn white.

4. After eating the sour long beans, the remaining Sichuan peppercorn salt water in the container can be used to preserve another batch of sour long beans, just add 50g of salt and an appropriate amount of Sichuan peppercorns.