You can eat it in four days, but the lowest nitrite content after 20 days
The sour cowpea is very refreshing. It is used to stir-fry the minced meat and soy beans. It is very good for cooking, and the sour cowpea made by yourself is much better than the outside, and it is clean and hygienic.
How to make homemade sour cowpea
Step1
Buy fresh tender cowpea
Buy fresh tender cowpea
Step2
Go to both ends
Go to both ends
Step3
Soak in water, add 1 tablespoon of flour and 1 tablespoon of baking soda, soak for 20 minutes
Soak in water, add 1 tablespoon of flour and 1 tablespoon of baking soda, soak for 20 minutes
Step4
Rinse carefully
Rinse carefully
Step5
Drain water
Drain water
Step6
Then wash it twice with a cool white open to thoroughly soak out the raw water
Then wash it twice with a cool white open to thoroughly soak out the raw water
Step7
Soak in the pickle jar
Soak in the pickle jar
Step8
Add pickled salt
Add pickled salt
Step9
Add liquor
Add liquor
Step10
Close the lid and add a cool white seal to the edge of the altar
Close the lid and add a cool white seal to the edge of the altar
Step11
You can eat it in four days, but the lowest nitrite content after 20 days
You can eat it in four days, but the lowest nitrite content after 20 days
Homemade Sour Cowpea
Equipment(affiliate link)
- Kimchi jar
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