Spicy Pickled Beans
1.
Except for the beans and sesame peppers, all the ingredients are chopped up and packed in a seasoning bowl, and the sesame peppers are also put in.
2.
Add salt, sugar and ingredients and mix well, stirring until the salt and sugar are completely dissolved.
3.
After adding the white wine and stirring well, cover the lid and stuff for 2 minutes.
4.
Add the carob beans cut into about 2 cm, and mix well with the ingredients.
5.
After stirring, the beans will become soft with water. In order to be softer and easy to be bottled, stir evenly and cover the lid and marinate for a while.
6.
When the softness is good, put a spoonful of spoonful into the bottle, and gently compress it with the spoon while filling it. Remember to pour in the water from the marinated beans.
7.
The bottle originally contained 500g of winter vegetables. The ingredients used by Sister Xin could just fill a bottle behind her body.
8.
During the marinating process, the beans will produce a lot of water, so we don’t need to add water. When the bottle is marinated, there is already a lot of water in it.
9.
The bottle is sealed with a fresh-keeping bag, covered with a lid, and a date label is affixed, and then sealed with a wide transparent tape along the body of the bottle. It can be marinated for 7 days at room temperature for consumption.
10.
Finished picture of the seventh day of marinating
Tips:
After washing the beans, blow dry the surface water, or use special kitchen paper to absorb them. After opening the bottle for consumption, seal the lid and put it in the refrigerator to keep the crispy taste unchanged throughout the month.
