How to marinate sour beans

Introduction to the recipe

Sour bean curd is an appetizing snack made by using peas as the main ingredient and various ingredients. It is indispensable. Today we will take a look at the pickling method of sour beans, and learn about the practice of sour beans.


  • 200 grams of beans
  • 5 grams of salt
  • 3 grams of pepper
  • 3 grams of star anise
  • 5 pounds of long bean beans
  • 10 garlic, 5 millet peppers
  • 80g ginger slices
  • 50ml high sorghum wine
  • Salt
  • Cold water

The practice of sour beans:

1. Prepare 200 grams of beans, 5 grams of salt, 3 grams of pepper, and 3 grams of star anise. Wash the beans, and then control the dry water. Then pick the long sections and put them in a closed container.

2. Put in an appropriate amount of salt, then pour the water into the pot, add peppercorns and star anise, and pour it into a closed container directly after the high heat, just need to submerge the beans

3. Cover the container, marinate it for one day, then invert it in another container filled with water, isolate the air with water, and continue fermentation for one day.

The practice of sour beans:

1. Rinse the beans first, then put them in a cool place to control the moisture, then remove the ends, and the side of the beans, and then chop them into small pieces, and put them in a clean, non-water pickle jar

2. After that, sprinkle some salt evenly, pour in high-grade liquor, cover it, put clean water next to the pickle jar and wait for 7 days to eat.

The practice of sour beans:

1. Prepare 5 kg of long baked beans, 10 pieces of garlic, 5 millet peppers, 80 g of ginger slices, 50 ml of sorghum wine, salt, and appropriate amount of cold water, then pour the water into the pot and boil

2. Put in salt again, if the water is ten times the salt, pour it into the container after cooling, and then clean the beans to control the moisture. Make sure there is no raw water.

3. Put it into the container, then add millet pepper, ginger garlic, pour in white wine and marinate for at least one month.

The efficacy and role of sour beans:

Appetizer: Because the taste of sour beans is sour and hot, it can stimulate the secretion of digestive juice, and can also effectively promote the absorption and digestion.

Beauty: The main raw material of sour beans is bean beans, and the main ingredients in it are dietary fiber, vitamins, and various trace elements.

Protecting the intestine: Eating some sour beans in moderation can improve the beneficial bacteria in the stomach and intestines, thereby effectively inhibiting those bacteria that are likely to cause disease, and can increase resistance.

Replenishing blood: Sour beans are rich in trace elements, such as calcium and iron, so it can effectively prevent and treat anemia, and also promote physical development.


1. When choosing beans, please choose those that are full and solid. Do not buy beans with worm eyes and spots.

2. Sour beans are best made in October in all seasons.

3. When making sour beans, neither the ingredients nor the container should have a little bit of water and oil, otherwise it will easily lead to mildew deterioration.

4. The container containing the sour beans must be placed in a cool and ventilated place, and there must be no heat source around it, otherwise it will easily lead to mildew and deterioration of the sour beans.

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