Pickled Pickled Beans

Overview

How to cook Pickled Pickled Beans at home

Tags

• side dishes
• beans
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash the beans, blanch them in boiling water, take them out and let them cool, then tie them into small bundles for later use. (It can also be left untied)

   

2. 2 Put water, salt, and Sichuan peppercorns in the pot and bring to a boil. Let it cool, then pour it into a glass bottle, and add the beans. The water just covers the beans. (The ratio of water to salt is very important, as shown in the picture below. Also be careful not to get oily during the whole process)

   

3. 3 The ratio of water to salt is as shown in the picture. An ordinary bowl of water is filled with a spoonful of salt. (To sum up the reasons for previous failures, the amount of salt was not controlled well. In the past, too little was added, and the beans were pickled to death.)

   

4. 4 The picture below shows the finished product after marinating for three days. You can also eat it after about half a month.

   

5. 5 After stir-fried with garlic and chili, it is sour and crisp, appetizing and delicious. (Although pickled products are delicious, don’t be greedy!)