In hot weather, don't always have pumpkin and bitter gourd, this ingredient is in season, soak it in salted water, and it is very appetizing

In the summer, cowpeas are also delicious. In Sichuan, we call it pickled cowpeas, as every Sichuan person, it is estimated that there is no one who has not eaten pickled cowpeas! If you stir-fry it with some minced meat, it means that with it, the white porridge will also become delicious. Okay, let's not bother, make it clean and delicious, let's do it now!

【Main ingredients】

1500 grams of tender cowpeas, cold boiled water (the amount of beans), 4 pieces of ginger, 1 small handful of Sichuan pepper, 50 grams of rock sugar, half a pack of pickles and salt, wild pepper and millet spicy, 50ml of high liquor.

【Specific Steps】

It is necessary to choose green and tender cowpeas, wash them, and dry them completely.

Prepare wild pepper and a pinch of millet pepper, half a bag of salt.

Put salt in cold boiled water, preferably salty.

After the cowpeas are dried, put them in the jar, put in the salt water (the salt water is just over the cowpeas), Sichuan pepper, wild pepper and millet spicy, rock sugar and high liquor, look at this full jar, the material is enough, slowly add some cold boiled water along the edge of the altar, cover the lid and don't touch it.

Finally, put it in a dry, cool and ventilated place, this is the fifth day, and it will start to change color.

Look at it again after 20 days (be sure not to remove the lid during pickling), clear kimchi water, no raw flowers at all.

Tips

1. Choose an old glass or ceramic jar, rinse it and dry it naturally (you can't wipe it with an oily cloth), it is best to pour a little liquor to clean the inside and outside of the jar, including the lid, and finally pour out the liquor.

2. The cowpeas should be very tender, so that they will be crisp and crisp when they are soaked, and they can be washed clean, do not cut off the two ends, dry them naturally, and there can be no water at all.

3. Prepare a clean, water-free and oil-free basin, boil a few more pots of boiling water in a kettle, and pour it into the basin. Why don't you use a pot to boil water directly, because you are afraid that there will be oil in the pot, and it will inevitably get oil.

4. Add salt to the water, the amount of salt is decided by yourself, you can taste it, the salt should not be too little, otherwise it will be bad.

5. All ingredients (including cowpeas, millet spicy, ginger) need to be washed in advance and then dried, and the water along the altar also needs to be cooled and opened and sealed, and finally marinated for about 10 days before eating.