Pickled sour long beans!
Whole long beans are blanched briefly, rinsed and tucked into a clean jar with cooled water, fermenting within a day or two into tangy, crisp-tender pickles.
Instructions
- 1
Choose fresh long beans, and make sure the tops are intact and undamaged!
- 2
Bring a pot of water to a boil, add brine, and then add whole green beans!
- 3
After boiling the green beans for a minute and a half, they can be taken out and rinsed with clean water.
- 4
After washing the green beans, choose a glass container that is free of oil and salt to store them!
- 5
Then pour the remaining boiled water, after it has cooled, into the glass bottle to soak the green beans!
- 6
After soaking for a day, you can take it out, wash it clean, and use it to stir-fry meat! Remember to change the water!
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Ingredients
Main Ingredients
- Growing green beans1kg
- Clear water2kg
Seasonings
- Salt3 tsp