Homemade Delicious Pickled Cowpea
1.
First select the cowpea, wash it with the long chili, then cut the cowpea into small pieces, and shred the chili
2.
Boil a pot of boiling water, blanch the cowpea, mix the cowpea and chili shreds with salt, you can also add some garlic, ginger, sugar, wine and pepper to taste, and let the water cool at the same time
3.
Pickled cowpeas need larger earthenware or glass jars. Do not use plastic or iron jars. Wash the jars and blanch them with boiling water. Pour the mixed cowpeas into a jar, and then pour in cold boiling water. The water surface should be under the cowpea to ensure an oxygen-free pickling environment. Then put the lid on and it’s ok
Tips:
After marinating for four or five days, the cowpea turns yellow-green even if the marinade is ready. When the temperature is high in summer, the time will be shorter. In some places, the stir-fry will be taken out the second day of marinating, according to personal preference. To prevent deterioration in summer, it should be placed in the fresh-keeping area of the refrigerator. After the beginning of autumn, the temperature drops and the marinated cowpea can be stored for a longer time.
