What are the 3 ways to soak chili peppers in vinegar

Ingredients Chili pepper Think a few just a few salt General seasoning spoon About half a spoon Balsamic vinegar and aged vinegar can be sesame oil, whether you put it depends on the mood

The practice of soaking chili peppers in vinegar.

1. Chili pepper - in addition to bell peppers and scary devil peppers, one is not spicy, and the other is too terrifying to be recommended, such as screw peppers, two wattle strips, line peppers, green peppers, red peppers, ......Any pepper can be used every day.

2. Cut the size you like, cut the fine ones into thin circles, and those who like a solid taste can cut a slightly longer section (the longest one is more appropriate, and the longer it is not good to taste, the taste is not good) The finer the salt cut, the shorter the salt time.

3. Pour the chili ring into the container, add vinegar, the amount of vinegar is about two-thirds of the amount of chili pepper, that is, a little more than the amount of vinegar in ordinary mixed vegetables, and adjust it according to your own taste Even if you pour more, you are not afraid of chili peppers, it is sour Anyway, you have to eat sour and spicy taste.

4. Add a little salt, mix well, and wait for the marinade to absorb the flavor. The longer the time, the more acidity is pronounced, and the spicinessness is relatively weakened, half an hour to a few hours

5. An average of half a spoon of salt is enough, if you want to pickle a lot of chili peppers, you can put some according to the situation, salt is not the main seasoning, but only stimulate the spiciness, neutralize the acidity.

6. If you want to taste better, you can put a little chicken essence and sesame oil when eating

Water salt, vinegar and salt, I see that I dare to eat if I want to eat, I dare to eat, and I will lead me to eat.

Ingredients: 300 grams of red pepper, 2 heads of garlic, 40 grams of ginger, 260 grams of white vinegar, 20 grams of rock sugar, 15 grams of salt, 200 grams of water, 40 peppercorns, and an appropriate amount of white wine.

1. Take the amount of chili pepper you need to wash with water, and don't remove the pedicle when washing, otherwise the water will enter the chili pepper and it will be easy to spoil.

2. Remove the surface moisture from drying, as shown in the figure below.

3. Remove the pedicle after drying the surface moisture, as shown in the figure below.

Fourth, small sealed bottles, boiled in boiling water for sterilization, dry water and set aside.

5. Put the water in the pot and add ginger, Sichuan pepper and salt, as shown in the picture below.

6. Add rock sugar to the pot, as shown in the figure below.

7. After boiling, boil for two minutes, then let it cool, pour in the liquor and vinegar and mix evenly after cooling, as shown in the figure below.

8. Put the chili pepper and garlic in the bottle, as shown in the picture below.

9. Pour in the boiled water, cover the lid tightly, seal and preserve, and wait patiently for a month, as shown in the figure below.

10. It can be eaten after a month, so that the vinegar soaked pepper is already good.

1. Ingredients: 300 grams of chili pepper, 2 heads of garlic, 40 grams of ginger, 260 grams of white vinegar, 20 grams of rock sugar, 15 grams of salt, 200 grams of water, 40 peppercorns, and an appropriate amount of liquor.

2. Wash the chili pepper with water, do not remove the pedicle when washing, otherwise the water will enter the chili pepper and it will be easy to spoil.

3. Remove the surface moisture from drying, and remove the pedicle after drying the surface moisture.

4. Small sealed bottles, boil them in boiling water for sterilization, and control the moisture for later use.

5. Put the water in the pot, add ginger, Sichuan pepper and salt, and then add rock sugar.

6. After boiling, boil for two minutes, then let it cool, pour in the liquor and vinegar and mix well after cooling.

7. Put the chili pepper and garlic into the bottle, pour in the boiled water, cover the lid tightly, seal and preserve, and wait patiently for a month to eat.

1. Ingredients: appropriate amount of chili pepper, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of fresh ginger.

2. Use a knife to remove the chili peppers.

3. Wash the chili peppers.

4. Drain the water.

5. Find a ceramic or glass container with a lid, wash it and dry it.

6. Put the pepper drain and the lack of pants in the container.

7. Add table salt.

8. Add Sichuan pepper, star anise, and fresh ginger shreds.

9. Pour in the aged vinegar.

10. Seal the mouth of the container with a fresh-keeping bag.

11. Cover and leave for 24 hours before serving.

Ingredients: 500g chili pepper

Excipients: appropriate amount of aged vinegar, appropriate amount of light soy sauce, appropriate amount of sugar.

Steps: 1. Clean the whole pepper and drain the surface water.

2. Clean the bottle and burn it with boiling water.

3. Turn it upside down and drain the water.

4. Cut the chili pepper into sections.

5. Put the spicy pepper into a bottle.

6. Mix with light soy sauce + aged vinegar (light soy sauce 6: aged vinegar 4) and pour it into a bottle.

7. Add 3 tablespoons of sugar.

8. Insert the first two pieces with a toothpick, so that when the lid is closed, press down, so that it will not float up and not bubble.

9. Close the lid and shake it upside down to disperse the sugar.

10. Soak for 4 days and then eat.

01 Use an appropriate amount of fresh chili peppers, wash them with water and remove them, then dry the skin of the chili peppers and cut them into your favorite shapes.

02 Put a little oil in a wok, add an appropriate amount of washed ginger, Sichuan pepper, salt, stir-fry, then add an appropriate amount of light soy sauce, an appropriate amount of balsamic vinegar, and finally add sugar and stir well, bring to a boil over high heat and cool.

03 In the process of drying sweet and sour sauce, find a clean container, preferably a glass or ceramic container, not stainless steel, after preparing the container, put the cut chili pepper into the container, then pour it in to adjust the cool sweet and sour sauce, and cover the lid.

04 After soaking for a few days, you can eat delicious sweet and sour chili peppers, if the soaking time is short, the flavor will be lighter, and if the soaking time is long, it will be more flavorful, sour and spicy and delicious.

1. Raw materials: 250 grams of fresh green pepper and fresh red pepper, 75 grams of sugar, 50 grams of balsamic vinegar, 25 grams of salt, 5 slices of ginger, 500 grams of water.

2. Wash the fresh green peppers and fresh red peppers, remove the stems, dry the surface moisture, and cut them into circles horizontally.

3. Sit in a pot and light the fire, pour in water and boil, add ginger slices, sugar and salt and cook until dissolved, then add balsamic vinegar to adjust the sweet and sour taste, and remove from the heat.

4. Take a clean wide-mouth glass bottle, pour in sweet and sour sauce, and let it cool.

5. Put in the green chili and red pepper rings and cover the lid.

6. Soak in a cool place for 3 days until the flavor is incorporated, and then it can be eaten.