Salted String Beans-best Congee
1.
Wash the beans and air dry the surface;
2.
Cut the chili into sections, slice the garlic, put boiled or filtered cold water in a large bowl, put the peppercorns, fennel seeds, salt, and chilies;
3.
This tank is called gas dead ants, it is best to pickle the vegetables. After washing the tank, wipe it dry with a cloth, then wipe the tank with high wine to sterilize and prevent mildew, and let it dry;
4.
Put the green beans in, and then pour in the adjusted water. If the water level is not enough, add some cold water to keep the water level. As for the amount of salt, the water is salty. At this time, we can see the chili and the ingredients are floating on the top. Keep it from coming out of the water, pour in high-grade wine, and stir a few times with a clean thing;
5.
Put on the lid and fill the tank beside the lid with water. You must add some water every day to keep the water separate from the outside air, but sometimes you forget to add water. It doesn’t matter if you live in better air. In some places, the moldy time will be longer, and the water is so salty, which is not a big problem;
6.
It takes about 15 to 20 days to get out of the vat. It can be diced and fried together with the pickled chili peppers. It can be fried with rice or porridge.
7.
It can be fried with the meat or separately. It is best to fry the porridge separately. Cut the beans into pieces and rinse them in clean water to remove the salty taste. After the water is discharged, dry them with your hands and place them on a flat bottom. On the pan, turn on a slow heat, and slowly fry to dry. At this time, we can see a layer of powder sticking to the bottom, not the starch of the beans;
8.
Put the fried dried beans in a container, wash the pot, cut the dried chilies into sections, put them in the pot, turn the pot on low heat, add a little oil, slowly stir the chilies to taste, then turn on the high heat, and pour into the fried dried beans , Sprinkle some cooking wine, add 1/4 tsp of sugar for seasoning, and stir well.
Tips:
1. The surface of the beans should be air-dried, and put them down in the tank if they are not exposed to water. This will reduce the chance of mildew;
2. Some children's shoes like to cut the beans into pieces to marinate, while others suggest not to marinate the beans completely. I prefer the latter method, because the salt water will penetrate into the beans if cut into sections, which will be very salty and very salty. It is salty, and the water of the beans will seep out, which will make the pickled water taste bad;
3. The pepper skin mentioned above is separated from the powder and skin when using Blender to break the pepper. The skin should not be wasted. It can be used when marinating or pickling things. It can also be replaced with pepper grains. Crush it first and then put it in the water;
4. The high-grade liquor used to wipe the jar and add to the water, as long as the degree is relatively high, such as the second child, white wine, zongjiu, Maotai Wuliangye (this is more wasteful), whiskey, Zhuangtejia, etc. I used vodka, probably with an alcohol content of 40° or above;
5. If the ant tank is dead, would it be necessary to eat pigs without Zhang butcher? No, you can use large tanks or bottles, but it is better to seal the mouth;
6. Wipe the inside of the cylinder with wine to disinfect it to avoid mold;
7. It is a pity that there is not much water in the water storage tank of the gas dead ant tank, and the water is easy to evaporate. Remember to add water frequently, but it does not matter if you forget to add it. The water is so salty and the lid should not be opened during the curing period. It's also possible.
