If you want to eat capers, you can make them at home, 2 pickling methods, you can eat them in 2 days, sour, spicy, crispy and not deteriorating

Today I will share with you 2 kinds of pickling methods of capers, the previous methods of processing beans are the same, and then the pickling methods are different, one is more suitable for small families to make, mature faster, and the other pickling time needs to be longer, but the storage time can be relatively longer, and the specific preference can be decided according to your actual situation;

If you want to pickle sour and spicy appetizing and crispy capers, there are 4 points to pay attention to during the pickling process;

The first point of the selection of beans, to choose the color of emerald green, slender and slender tender beans, the color of the beans is yellow or the beans inside have been obviously bulging up, then don't, this kind of beans are old, used to make capers, there is no crisp taste, when buying beans, you can use your hands to gently pinch the beans, in addition to the color of emerald green, pinching it to feel firm, if it is empty or soft beans can not be wanted, there is a worm eye beans must be picked out;

Point 2: Selection of containers,

It is best to have a sealed jar for pickled capers, if you don't have it, you can use a kimchi jar, or a glass jar, it is not recommended to use a plastic bottle, and the jar used must be cleaned in advance to ensure that there is no water, no oil, no impurities, there is oil, water and impurities, even if it is only a little bit, it will cause the beans to deteriorate during the pickling process;

The amount of salt used in the third point, pickled vegetables are generally slightly more than the usual amount of salt used in stir-frying, 500g of beans are generally used 40-50g of salt, less salt, the speed of beans becoming sour will become faster, more salt, the speed of beans becoming sour will be slower, but too much salt, pickled beans are easy to be bitter;

The fourth point is the length of the beans when pickling, the speed of the beans becoming sour is also related to the length of the beans, the beans are cut into dices, and the pickling will mature faster, generally you can eat it in 2 days, the whole root is pickled, it takes about 20 days, the longer the length, the more time it takes to pickle, so if you want to eat the capers quickly, you can chop the beans and marinate them, so that you can eat them in 2 days; Master the above 4 points, you can marinate successful capers at home, and friends who like them can try it!

【How to make capers】

1. Clean the prepared beans, because they are their own home-grown beans, there are no pesticides in large countries, there will be insects, and they should be carefully selected when cleaning and selecting, and those with insect eyes or insect eggs should not be cleaned, and then soaked in light salt water for 10 minutes to remove pesticide residues;

2. Take out the soaked beans and clean them again, put the cleaned beans on the dumpling curtain or other tools, spread them out, dry the water, and if there is the sun, you can put them in the sun to dry, about 1 hour;

3. After the beans are dried, we will share with you the following 2 different pickling methods;

Method 1: [Direct Pickling Method]

1. Cut the dried beans into cubes, put them in a large basin without water and oil, and pour in the ingredients prepared in advance, millet chili rings, garlic slices and ginger slices;

2. After the ingredients are added, start seasoning, add edible salt to the basin, add 40g-50g salt to 500g of 500g beans, add how much salt you want to add a few catties of specific yourself, a little white sugar, there is no requirement for the amount of sugar, you can put it or not, a small amount of high-concentration liquor, 500g beans are generally 10g-15g of liquor, stir well, put liquor can not only extend the shelf life, but also make the beans naturally ferment and become sour, which is also an important point that can make the beans sour and brittle without vinegar;

3. Stir the evenly mixed beans in a waterless and oil-free jar, if there is a large jar, it will be packed together, and there is no large jar that can be divided into small jars.

4. After 2 days, the color of the beans turns yellow, and the capers are pickled;

Method 2: [Salt Water Immersion Method]

1. The above must be cut into diced beans, in order to avoid the beans from maturing into capers in about time, the following beans of the saltwater soaking method are used as whole, so that the maturity will be slower, and the time can be diverged, if the saltwater soaking method is also diced beans, it can be matured in about 2 days;

2. Add an appropriate amount of water to a clean waterless and oil-free pot, prepare the water according to the size of the container, add salt and sugar, the amount of salt and sugar is the same as the above, boil the water on high heat, turn off the fire after boiling, put it aside to cool, use cooked salt water to reduce the bacteria in the raw water, soak it in boiling water, and the beans are not easy to deteriorate;

3. Put the prepared beans in a container, stack them layer by layer, put them in half the time, pour the prepared ingredients into it, millet chili rings, garlic slices and ginger slices, continue to put the beans on the ingredients, press it a little when you put it, press it tighter, and put some ingredients on the top;

4. Pour the cooled salt water into the bean jar, the salt water should not be over the beans, so that it is not easy to grow white flowers, and then pour in a small bottle of liquor, if the beans float, press it with a clean small stone or saucer, I use an ice cream stick to press the beans in the salt water;

5. The whole root can be successfully marinated in about 20 days;

【Comparison of pickling speed of beans】

The same pickling environment, after 2 days, the color of the beans cut into small pieces has obviously turned yellow, the whole pickled is still greenish-yellow, the whole root pickled will take a little longer, and it needs to be marinated for a while, and the beans cut into small pieces can be eaten after they are completely yellowed.

【Stir-fried minced meat with capers】

Stir-fried minced meat with capers is a very classic method, as long as you prepare capers and minced meat, stir-fry it and you can get out of the pot, sour and hot appetizing and very delicious;

1. Take out the pickled beans, put them in a basin, and prepare some minced meat, because the beans already have chili, garlic and other ingredients, so there is no need to prepare additional ingredients;

2. Heat the pot, add cooking oil, heat the oil at a temperature of 5, add the minced meat, and stir-fry until it changes color;

3. Add the beans, stir-fry over high heat, stir-fry to make the fragrance and add a little sugar and oyster sauce to enhance the freshness, stir-fry evenly to get out of the pot, the capers are already salty, so you don't need to add salt;

4. The stir-fried minced meat with capers and beans for the next meal is ready;

[Can you still eat capers when they have white hair?] 】

In the process of pickling capers, white hairs appear and there is a layer of white floating matter on the surface, these two situations are different.

There are white hairs on the surface of the capers, the shape of the white fluff, this is the moldy and inedible capers, this situation is generally because the sealing work is not done well, the air enters the jar, and there are microorganisms that cause the beans to deteriorate, and there is a situation that the container or the process of doing is not water-free and oil-free;

It is normal for white floating objects to be eaten after a long time, and the capers that are fished out smell have no obvious smell or peculiar smell, which is edible;

Summary of the practice of capers:

1. The specific pickling time of capers is not fixed, and the environment will be different, you can observe the color of capers, and you can eat them when they turn yellow;

2. Some high-grade liquor can be poured on the top of the beans, which can eliminate bacteria and viruses and extend the shelf life;

3. The tool for taking capers every time is also waterless and oil-free, and the taken out beans cannot be put back again, which will affect the shelf life;