I feel it's time for me to write a personal test report on pickled cowpea. This summer, I will pickle sour cowpeas every week. After pickling, I will add some minced meat and millet pepper. In this hot summer, eating a mouthful is really refreshing and refreshing.
Because my mother is from Sichuan, the earliest sour cowpea is pickled vegetable, that is, pickled cowpea. However, the process of making cowpea is relatively complex, and it takes too long to solve the problem for a while.
Last year, I found a cook named "SsSs" in the "kitchen" to make sour cowpea. I still made sour cowpea from kimchi jar, but the pickling method is much simpler. You can taste sour cowpea in about five days.
This year in the "kitchen" found a simpler formula, is the kitchen friend "Jinning mother" to make sour cowpea production method. I feel that there are some steps and methods to change in the process of repeated production, which is more perfect. The whole curing time is shortened to two and a half days, and the food is safer and safer, and the taste is more crisp and refreshing. So I decided to write a personal test report, an improved recipe.
But as a good friend of mine who has been fighting on the front line of losing weight said, "Why do we have to eat so much food?"
Yes, sour cowpeas are delicious, but there is a risk of losing weight. Make sour cowpea cautiously!