Saline cowpea method of this kind of souse is common practice is compared in Sichuan, basically be to save cowpea and the taste that change cowpea, and the cowpea flavour after souse is much better the taste that fits Sichuan person. Saline cowpea souse when, need cuts cowpea paragraph, prepare the condiment such as garlic and ginger, salt to be put into sealed jar together next inside, put a week the least ability is OK edible, it is otherwise won’t of tasty.
Wash cowpea clean first above all, accuse to do water. Cut next small-scale (cowpea had better choose tender cowpea, bloat in that way the cowpea mouthfeel that come out just is met bright fragile)
Garlic, Jiang Qie reserves into end. If you like to eat hot also can add bit of chili, what I use is the chop chili that has bloated.
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