Is it okay to add a little alum to pickle salted chilies?

I don't think you should add this thing, and it's not particularly recommended, because it doesn't taste very good, normally if you pickle the chili, just add some salt and add some others.

When salting chili peppers, add a little alum, which can effectively make the chili peppers taste more delicious, and our hometown is also made like this, you are so smart.

Hello, in the process of pickling salted peppers, there is no need to add alum.

As long as the added salt reaches a certain standard and the sealing environment meets the standard, it is not easy to deteriorate.

Alum is bitter and is estimated to have a bad taste. And it is easy to cause deafness in the elderly.

Pickled salted chili peppers are not to be put into the ordinary. Because alum is a chemical substance, it cannot be added here.

It's better not to add this kind of thing, it's a chemical.

Don't look like this, there is aluminum in the alum, and eating it is not good for your health, just add salt.

Pickled salted chili peppers and a little rice are definitely not good, and it will be uncomfortable to eat in this way.

Swallow peppers don't need to put such things, and the excess material will make the peppers rot.

Is it okay to add a little annoyance to pickled salted chili peppers? I haven't used this, I don't think it's okay, what's the point of letting go of everything? I don't think so.

Is it appropriate to add a little alum to pickle salted chilies? I haven't done that, I don't know if it's okay? If you think it's okay, you can give it a try.

Is it okay to pickle salted chili peppers and add a little reaction appropriately? I think so.

Pickled salted chili peppers are appropriately put a little alum, I think it's okay, but not too much.

You don't need to add this, you can add a little salt, garlic, so it's very good, put it in a jar, seal it well.

Dear, hello, I am happy to solve the problem for youAnswer: How much alum is suitable for pickled chili peppersAnswer: 120 grams of edible alum is suitable for 1, and the method of pickling chili peppers is as follows:

3000 grams of pointed fresh red pepper, 560 grams of coarse salt, 120 grams of edible alum, 1800 grams of cold boiled water. First, put the coarse salt and alum in a small tank, add cool boiling water, stir, and set aside after the coarse salt and alum are dissolved; Pick pest-free red peppers and wash them, dry them, remove stems and stems, and then poke two small holes on both sides of the peppers with pointed pants and bamboo skewers to facilitate the flavor of the peppers. Then put the peppers in a salt jar, compact them with stones, and cover them tightly.

After marinating for half a month, turn over the tank to check once, sprinkle off the white foam on the floating surface, and pay attention to picking out the moldy and rotten peppers, and then compacting and covering tightly. Marinate for 6 months, and more than 3 can be eaten. It is extremely important to look at it once after half a month, otherwise individual rotten and moldy peppers will cause damage to the whole tank.

This point is one of the important reasons why the pepper is not successfully picked: the tank for soaking pepper should be placed in a cool place to prevent exposure to the sun and cause a bad tank; When eating pickled peppers, take peppers from the jar and do not contaminate them with oil stars to prevent pickled peppers from spoiling.

Ingredients for pickling salted chilies: rice wine, salt, chili peppers.

1. First of all, we clean the chili peppers, drain the water and set aside, as shown in the picture below.

2. Then pour the rice wine onto a plate and set aside, and the edible salt is also ready, as shown in the picture below.

3. Then put the drained chili peppers into a container, introduce an appropriate amount of salt first, then pour in the rice wine, stir well and leave for half an hour.

4. Then put the chili pepper into a jar of dried water, sprinkle a layer of refined salt on it, cover the jar, and put water outside the jar to seal.

5, half a month to open the altar can be eaten, a week or so under the jar can be eaten first, the picture below is the pickled salted pepper.

The detailed method of pickling chili peppers, without a drop of water, is fragrant and green and does not change color, and the spicy taste is super rice.

1.Persimmon pepper, 200g. Seasoning: soy sauce, to taste, vinegar, to taste.

2.Directions: Prepare freshly washed chili peppers. Cut the fresh peppers into small pieces and set aside.

3.Wash the garlic mortar, put a little salt on the bottom, then put the chopped chili cubes and gently crush them, add a little sesame seeds, and knock out the fragrance. Add an appropriate amount of vinegar and soy sauce, then stir well and marinate for a while.

Summary. 1. Raw materials: 3000 grams of pointed fresh red pepper, 560 grams of coarse salt, 120 grams of alum, 1800 grams of cold boiled water.

2. Put the coarse salt and alum in a small jar first, add cool boiled water, stir, and set aside after the coarse salt and alum are dissolved. 3. Pick the pest-free red pepper and wash it, dry it, remove the stem and stem, and then poke two small holes on both sides of the pepper with a pointed bamboo skewer to facilitate the flavor of the pepper. Then put the peppers in a salt jar, compact them with stones, and cover them tightly.

4. After marinating for half a month, turn over the tank to check once, skim off the white foam on the floating surface, and pay attention to picking out the moldy and rotten peppers, and then compacting and covering tightly. Marinate for 6 months, and more than 3 can be eaten.

1. Raw materials: 3,000 grams of pointed fresh red pepper, 560 grams of coarse salt, 120 grams of alum, and 1,800 grams of cold boiled water. 2. First put the coarse salt and alum in the small tank cover, add cool boiling water, stir, and wait for the coarse salt and alum to dissolve, and then set aside.

3. Pick the pest-free red pepper and wash it, dry it, remove the stem and stem, and then poke two small holes on both sides of the pepper with a pointed bamboo skewer to facilitate the flavor of the pepper. Then put the peppers in a salt jar, compact them with stones, and cover them tightly. 4. After marinating for half a month, turn over the tank to check once, skim off the white foam on the floating surface, and pay attention to picking out the moldy and rotten peppers, and then compacting and covering tightly.

Marinate for 6 months, and eat more than 3 pieces.

You can refer to the proportion of pickled peppers in Sichuan, dear.

Still have any questions.

How much alum should be put in 3 catties of chili peppers.

10-20 grams is fine, dear.

There is no need to put a lot. Okay

How to make pickled chili peppers? Clean the chili peppers, add garlic to the eggplant, soy sauce, rice vinegar, mineral water, rock sugar, high liquor, stir and put in a container to refrigerate.

Spicy Yubo pepper pickled for half a day, Zhu Zhongxiang can eat hail!

Teach you to pickle the spicy front bent pepper at home.

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How do you cook pickled peppers? Clean the chili peppers, add the eggplant to minced garlic, soy sauce, rice vinegar mineral water, add rock sugar, high liquor, stir and put in a container to refrigerate.

The chili pepper can be eaten after marinating it for half a day!