Salted pickled cowpeas
Overview
In fact, there are different methods for pickling things like pickles, and each place has its own customs. The author does not have a prescribed style, I can only pickle it according to my own imagination and taste. There are no tutorials or SOPs (standard operating procedures). The effect is quite good. It is slightly salty and sour but also has more aroma. It can be eaten with rice or porridge. Now share it with everyone.
Tags
Ingredients
Steps
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Pick the cowpeas, wash and dry them.
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Put water in the pot, not too much, just enough for soaking. Bring the water to a boil, then reduce the heat to low and cook for about 10 minutes to let the seasoning taste. Add salt and sea salt until the salt water is saturated.
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After the soaking water is cooked, let it cool. If the soaking water is not enough, add boiling water and sea salt, and then let it cool. Do not add raw water, as it is easy to mold.
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Put 1 tablespoon of Erguotou into the bottle, roll the bottle so that the wine can contact the entire inside of the bottle, then close the lid, turn the bottle mouth down so that the wine also touches the bottle cap, and then pour out the excess wine in the bottle.
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Stuff the cowpeas into the bottle.
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Pour 1 tablespoon of Erguotou, then pour in the seasoning water that has been boiled and allowed to cool. Pour in even the residue. Don’t waste it. Try to keep the water submerged in the cowpeas. If the cowpeas float up, use something smaller than the mouth of the bottle, such as a small bottle cap, to press the cowpeas. Put a piece of film on the lid, and then Tighten the bottle cap, put a date label on children's shoes with poor memory, and soak them for 5 to 7 days. When the time is up, pour out the soaking water and put them in the refrigerator (not in the refrigerator). Cut them into pellets or sections before heating, rinse them with water, and rinse them again. Then they will be less salty. OK.
