关于腌制酸豇豆的亲测报告

正在腌制酸豇豆的我感觉是时候应该写一份关于腌制酸豇豆的亲测报告了。这个夏季每个星期我都会腌酸豇豆，腌好之后加点肉末和小米辣炒一下，在这炎热的夏天，吃上一口真是让人为之一振，醒胃醒脑。
       因为妈妈是四川人，所以最早做的酸豇豆是泡菜，也就是泡豇豆。但泡豇豆制作过程相对复杂，而且历时过长，不能解一时之馋。
       去年在下厨房找到厨友＂SsSs＂的方子，仍然是用泡菜坛制作酸豇豆，但腌制方法简单了好多，5天左右可以尝鲜。
       今年在下厨房找到了一个更简单的方子，是厨友＂瑾宁妈妈＂的方子。在反复制作过程中感觉有的步骤和方法改变一下，更为完美。整个腌制时长为缩短为两天半，而且让食材更为安全放心，口感更脆爽。所以我决定写个亲测报告，也就是一个改进了的菜谱。
       但正如我的一位一直战斗在减肥第一线的闰蜜如是说：为什么要做饭菜的文章" target="_blank" >下饭菜？下那么多饭干嘛？
，。是的，酸豇豆好吃，但减肥有风险。腌制需谨慎！

           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!

用料

豇豆	500克
盐	12克
蒜瓣	10瓣

关于腌制酸豇豆的亲测报告的做法

1、取嫩豇豆印500克，洗净。
2、这里隆重推荐一款去农药的果蔬洗涤盐，盐和水的比例1：50将豇豆放入水中浸泡5一10分钟。经质检局鉴定：去农药效果极好。浸泡完毕，捞出豇豆冲洗干净。放入箩筐移至阳台沥水吹干至豇豆表面无水。
3、将豆角切7毫米左右小段，加一平勺盐。
4、加入剥好的蒜瓣，搅拌均匀后静置半小时以上，待豇豆表面出水。
5、将豇豆装入矿泉水瓶，半斤1瓶。因为豇豆会发酵，所以每天要开盖放一下气。瓶子经常转动翻一下。两天半就腌好了。
6、加点肉末，小米辣，胡萝卜丝炒一下，记得稍放糖提鲜。嗯，夏天如此酸爽。