Homemade Sour Cowpeas
1.
Pour a large bowl of boiled water into the container, add salt, and let it cool, circle the fresh cowpeas you bought, and place them in salt water. The water should overwhelm the cowpeas.
2.
Take a large bowl filled with water and press it on top of the cowpea (family with conditions can press a large rock)
3.
On the third day, the cowpea slowly changed from green to green and yellow
4.
On the fourth day, the color was darker again, but you can still see the green background
5.
On the fifth day, the color became more yellow
6.
On the sixth day, all turned yellow, but a little green tail can still be seen
7.
On the seventh day, it turned yellow completely, basically the original green color was no longer visible. At the same time, at the junction of the bottom of the large bowl and the container, a lot of salt foam had begun to come out.
8.
On the eighth day, the homemade "sour cowpea" can be out of the altar
9.
Take out the sour cowpea in the container, wash it with clean water, and cut off the two old stems with a knife
10.
Then cut into small pieces about 2cm in length evenly
11.
Use Cailan Lek to remove excess water
12.
Turn on high heat, heat up the pot, pour in a proper amount of salad oil, sprinkle in garlic and dried chili, and stir fragrant
13.
Pour in sour cowpea
14.
Stir-fry for a while, about 2~3 minutes, add some MSG and turn off the heat, the homemade "spicy fried sour cowpea" is complete
Tips:
1. Don't wash the fresh cowpeas you bought back, shake them a little, and put them directly into the brine
2. The cowpea must be heavy. 3. It must be marinated for at least one week before being eaten.
3. Choose fresh and tight cowpeas, best pickled
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