Pickled Fermented Broad Beans: Don't Ignore This Step
In China, every household has a brining jar, especially for pickles. Pickling has been popular since ancient times, although it's not a fancy food, but the common people eat it every day. Nowadays, Korean kimchi is also very famous, and I believe those who have experience know that kimchi originated from China. However, kimchi is not so popular in China, because people eat too much of it is not good for the body.
The editor thinks that fermented broad beans are very good with rice, no matter what dishes they are paired with. And pickling fermented broad beans is not only enjoyed by the elderly at home, but also by young people. However, many people find that when pickling, they encounter a problem: their homemade fermented broad beans are either not sour and crisp, or too soft and rotten, not as delicious as the elderly made them. What happened?
Today, the editor will teach you how to pickle fermented broad beans. Don't ignore this step, many people don't know it, which explains why they aren't crisp, sour, or flavorful. First, you need to prepare ingredients: broad beans, dried chili peppers, star anise, Sichuan peppercorns, garlic, bay leaves, cinnamon, cloves and sugar. Then you can start pickling fermented broad beans with the correct steps.
First, wash the broad beans clean and then place them in the sun to dry. It's important to remove all the moisture. If you don't dry the beans properly, they won't be flavorful and won't be crisp. This step, many people often ignore it, which directly affects the taste of the fermented broad beans.
Second, put dried chili peppers, bay leaves, star anise, Sichuan peppercorns, garlic, cinnamon, cloves and salt into a pot and soak them in warm water for about 4~5 minutes. Adding some sugar inside will make the beans more crisp. Boiling the spices is to release their fragrance.
Third, put the dried broad beans cut into small pieces into the jar, and then throw in the crushed garlic. Then pour in the boiled water and seal the jar with a lid. The brining jar is best to be disinfected with white wine, so that it won't bloom.
The above is the process of pickling fermented broad beans. Do you all understand? Many people's fermented broad beans are not delicious because they forgot to dry the broad beans first. Drying removes the moisture inside, which affects the taste. Also, cutting the broad beans into small pieces can speed up fermentation, and soon you can eat crisp fermented broad beans.
Today's culinary tips are shared here, welcome everyone to leave comments in the comment area, let's discuss the good methods for pickling fermented broad beans. Finally don't forget to forward the article, you can also give the editor a thumbs up! Pickling fermented broad beans, don't ignore this step, many people don't know it, which explains why they aren't crisp, sour, or flavorful.
