How to pickle fresh peppers How to pickle fresh peppers deliciously

Boil the salted water and let it cool into the chili peppers to drown.

Here's how to marinate fresh peppers:

1. If you want to pickle green chili peppers, you must first prepare the ingredients, the most important ingredients are 2,500 grams of green chili peppers and 150 grams of garlic cloves, and then there are 150 grams of ginger. In addition, 150 grams of soy sauce, salt, sugar, liquor, and cooking oil, and finally 100 grams of chicken essence should be prepared.

2. Clean the prepared 2,500 grams of green chili peppers, and then cut them into evenly sized pieces. Prepare another 300 grams of edible salt and add it to the chopped green peppers to remove the water from the green peppers.

3. Heat the pot, then add the cooking oil, then add the peppercorns and fry until fragrant, then put in the soy sauce, sugar and salt, etc., and turn off the heat after boiling, so that the prepared juice can cool down naturally.

4. Add the ginger slices to the sauce together with the garlic and white wine.

5. Transfer the green pepper after removing the water to the container where you want to pickle the green pepper, and then add the prepared juice to it, it is best to mix it with chopsticks, so as to facilitate the full contact between the green pepper and the juice.

6. Seal the container of the juice stored in the green peppers, and then transfer it to a cool and ventilated environment, and the edible green peppers will be marinated after a month. However, if you can't wait for such a long time, you can take it out and eat it at any time, just remember to seal the lid tightly after eating.

Raw materials: green pepper (line pepper); salt monosodium glutamate; Sugar; liquor; Ginger; Garlic; Cooking oil; Soya soy sauce (preferably Amoy brand, relatively pure). In order to facilitate the operation, I write out the dosage, and calculate the proportion of the less, just fine.

Dosage: Pepper: 10 pounds Salt:

1 kg of monosodium glutamate: 3 taels of sugar: 4 taels of liquor:

3 taels of ginger: 2 taels of garlic: 2 taels of cooking oil:

3 taels of soy sauce: 4 taels of production method: 1. First of all, wash the bought chili peppers, spread them out, and dry them, until there is no moisture, and the chili peppers look a little wilted; 2. Then dry the chili peppers, remove the chili peppers, and cut them into oblique sections.

3. Cut the garlic into thick slices, and cut the ginger into shreds, without too thin shreds; 4. Put the chopped chili, garlic and ginger in a relatively large basin, pour in salt, sugar, monosodium glutamate, soy sauce, liquor, and cooking oil that is heated and cooled; 5. Stir the chili pepper and the garlic, ginger and various seasonings well, and pay attention to the chopsticks or spoon that stirs the chili pepper must be clean and dry, and can not be stained with water; 6. Put the stirred chili peppers into a washed and dried jar with water.

Seal the jar and eat it after a week. 1. 2 catties of fresh red pepper, chopped or stirred with a blender 2. Chop ginger and garlic, fry peeled peanuts (can be bought in the vegetable market or supermarket) and crush them for later use. 3. Put 150 grams of oil in a pot, add chili, ginger and garlic to the hot oil and stir-fry.

Stir until the water is low, add two bags of sweet noodle sauce and chopped peanuts, stir-fry for 2 minutes, pour into a container to cool, and store in the refrigerator. 4. Scoop it out as you eat, be careful not to get wet. Recipe for chili sauce two.

1. Wash the peppers and let them dry. 2. Marinating utensils and bottles are scalded or boiled in boiling water for disinfection. 3. Cut the peppers into your desired length.

4. A layer of chili pepper and a layer of salt, the specific ratio is generally 10:1. It is a pound of chili pepper (500 grams) and 50 grams of salt.

5. Sprinkle a little more high liquor to help fermentation, generally the second pot head is OK, and then put a spoonful of pond to improve freshness. 6. Sealed and stored, one week is fine. 7. Finally, you can grind it with a blender, you can add a little garlic to grind it together, or you can add ground sesame powder, soybean flour, and peanut flour to it, it will be very fragrant and cooked.

8. Of course, it can also be not grinded, even chopped pepper, or grainy chili sauce, which is also delicious.

Put the chili pepper into a clean basin, then add water, wash it repeatedly, take out the chili pepper after emptying the water, and then put the chili pepper in dry and ventilated, and put it directly in the sun for a while.

Take out the dried chili peppers, buckle the chili stems with your hands, or you can cut them directly with a knife, and then put all the chili peppers on the cutting board and chop the chili peppers like dumpling filling.

It's a good idea to wear goggles and gloves during the chopping process to prevent the peppers from splashing into your eyes, although fresh peppers don't look very spicy, but if you touch your eyes, you will know that the taste is very unpleasant.

Let's see how to do it.

1. First of all, we prepare 2 catties of chili peppers, wash them and put them in a ventilated place to dry the water on the skin, and also prepare 3 heads of garlic, peel them and wash them, and put them together with the chili peppers to dry the water.

2. After all the chili peppers are dried, cut them diagonally into even small pieces, so that the chili peppers are easier to taste, and it is also convenient and practical to eat.

3. Put it in a larger basin, cut the garlic into thin slices and put it in the basin, add 60 grams of salt and 50 grams of sugar, because everyone's acceptance of saltiness is different, the amount of salt can be adjusted according to personal taste, stir evenly and marinate for an hour.

4. After an hour, add 150 grams of light soy sauce, 150 grams of balsamic vinegar, and then add 100 grams of pepper oil to the basin.

5. Stir all evenly, then put it into a water-free and oil-free jar, cover the lid, seal and marinate, and take it as you eat after the flavor, which is very convenient.

Ingredient list: 2 pounds of chili pepper, 3 heads of garlic, 100 grams of oil, 1 handful of pepper seeds, 60 grams of salt, 50 grams of sugar, 150 grams of light soy sauce, 150 grams of balsamic vinegar).

Cooking Tips:

1. Because pickled things are afraid of encountering raw water and oil, all kitchen utensils and ingredients should not touch raw water and oil during the production process.

2. When taking chili peppers at ordinary times, you should use clean tools to take enough food at one time, and you can't clip it from the jar while eating, which will easily deteriorate.

The rural daughter-in-law picks a basket of small chili peppers to pickle the pickled peppers, adding only water and salt, the method is simple and delicious. The rural daughter-in-law likes to eat spicy, and soaked a jar of small chili peppers, which is particularly delicious in sour, spicy and crispy stir-frying.

Steps to pickle small peppers:

1. Wash the chili peppers.

2. Boil water, put the chili pepper in and blanch it for a while, take it out, let it cool and set aside 3. Add a little oil to the pot, add pepper, bay leaves, cinnamon and stir-fry until fragrant, add the flavor to be very fresh, add an appropriate amount of vinegar and three pieces of rock sugar to boil, cool and set aside.

4. Mix the chilled pepper with garlic cloves and ginger.

5. Find a clean jar, wipe it clean, put the chili pepper into the jar, add the boiled seasoning sauce, and finally add white wine to seal it, and you can eat it the next day.

Although the size of millet pepper is small but very spicy, people who don't like spicy food may not be able to stand such a strong taste, but for people who love spicy food, it is simply a delicacy in the world. Millet pepper can be used as an ingredient for stir-frying, or pickled and eaten. Pickled fresh millet peppers taste better and are easier to preserve, and the method of pickling millet peppers is very simple and will be learned as soon as you learn it.

1. Pickling fresh millet pepper is actually to make it into chopped pepper, which is stored for a longer time and tastes more delicious. First, rinse the freshly picked millet peppers with water and remove the damaged and insect-covered millet peppers.

2. Next, cut the millet pepper into many short segments, and then chop it. Note that millet peppers are very spicy, so it's best to wear gloves and a mask when cutting them. Prepare a glass jar of millet peppers, clean them, and sterilize them at high temperatures.

Add an appropriate amount of salt to the millet pepper, not too much, just the quality. After stirring, put it into a glass jar, add a large amount of white vinegar, completely submerge all the millet peppers, pour in a little sesame oil, cover with a lid and seal it in a cool place.

Millet pepper pickling method tutorial.

1. Clean the millet pepper first, and cut off the pedicle with scissors. Spread it out evenly and place it in a cool place to let it dry naturally. Pickled millet peppers must be dried with water on the millet peppers, otherwise, millet peppers are easy to spoil.

Next, prepare the other ingredients, in this case, garlic and ginger, peel them and cut them into thin slices.

2. Next, prepare a clean glass jar, clean it and dry it, making sure that there is no oil and water in the glass jar. Pour the cold boiled water into the jar and add salt, white wine, sugar and vinegar. Pour the millet pepper into the jar, then put the garlic and ginger inside, then put the remaining half of the millet pepper, cover the lid, and gently shake the jar.

Just keep it for about a month.

Pickling method of chili pepperFor some friends with little life experience, the pickling method of chili pepper is a headache for them. If you don't know how to pickle chili peppers, it sometimes brings certain impact and trouble to our lives, so it takes a certain amount of experience to know how to pickle chili peppers. Next, I will introduce the pickling method of chili peppers, so as to ensure that those who do not know the pickling method of chili peppers can know the pickling method of chili peppers.

Step 1: Clean the chili pepper first, remove the chili stem, and control the moisture for later use.

Step 2: After the water is dried, break the chili peppers, the chili seeds can be left or not, decide according to your own taste, prepare two garlic crushes, shred ginger for later use, and the garlic will taste better if you pat more.

Step 3: Add a spoonful of salt, a spoonful of sugar, a small half spoon of chicken essence, an appropriate amount of oyster sauce and vinegar to the bowl, stir well with chopsticks, and let the condiments fully blend together, especially the salt, sugar, and chicken essence should be completely melted. Put the chili, garlic cloves, and ginger shreds into a large bowl, pour in the seasoned sauce, wear disposable gloves, and grasp the chili peppers evenly.

Step 4: Finally, cover with plastic wrap and put it in the refrigerator for 2 hours to eat After reading my method, now do you know the pickling method of chili peppers? If you learn it, you can quickly share this method and let more people know how to pickle chili peppers. While doing the above steps, we need to pay attention to the fact that some local peppers are already very spicy, so you can remove the pepper seeds.

The above is how to marinate chili peppers.

1. When pickling green chilies, you need to prepare 3 kg of fresh green chilies, in addition to prepare a small handful of peppercorns and a few bay leaves, and also prepare four or five heads of garlic and an appropriate amount of ginger and chives and edible salt, in addition to a small amount of sugar and light soy sauce, as well as white wine, chicken essence and salad oil.

2. Rinse the prepared fresh green pepper in clean water, then put it in a cool and ventilated place to dry the moisture on its surface, or you can put it in the sun to dry, and then put it away after he wilts slightly, remove the pedicle with a knife, and then divide it in two from the middle.

4. After heating and boiling, put in the prepared liquor and mix well to let it cool down naturally, this is the seasoning of pickled green peppers can be cooked, and after it cools down, pour it directly into the container of pickled peppers, and then put the processed peppers in, seal and marinate for 2 or 3 days The peppers can be flavored, and you can eat them directly when you want to eat, whether it is rice or porridge, it will feel particularly delicious.

I usually have no spicy food, and I bought all kinds of chili peppers to eat in the supermarket, but I always feel unsatisfactory. If you want to try it yourself, you may be able to make a peerless delicacy according to your own taste to relieve the insects!

Ingredients: 1000 grams of red pepper.

Excipients millet pepper 500 grams.

20 grams of ginger.

2 garlic cloves 50 grams of white wine.

50g light soy sauce.

10 grams of sugar.

40 grams of salt. Step 1: A complete list of homemade pickled chili peppers.

Chop the ginger and garlic into minced pieces and set aside.

Step 2: Homemade pickled chili peppers**.

Both the pepper and the millet pepper are chopped with an oblique knife.

Step 3: Homemade pickled chili peppers.

Add ginger, garlic, salt, light soy sauce and white wine to the chopped chili pepper and mix evenly to make your own pickled chili pepper in Step 4.

This is the finished product that has been mixed.

Step 5: How to eat homemade pickled chilies.

After bottling, it is compacted and sealed with sesame oil.

Finished product diagram cooking tips.

During the marinating process: knives, cutting boards, bottles, etc. must not be wet with raw water, and the water must be dried with kitchen paper.

Preparation of pickled peppers:

Ingredients: 500g of fine chili pepper (line pepper), a piece of ginger, a piece of garlic, white wine, sugar, salt, sesame oil, light soy sauce, monosodium glutamate.

Method] Step 1, after washing the pepper, cut off the pepper stem, drain the water, cut it into a chili ring with a knife, the length is determined according to personal preference, and add a small amount of salt to marinate the excess water.

Step 2: Prepare the dried chili, ginger and garlic, mince the garlic and ginger, and cut the dried chili into sections. Put the minced garlic, minced ginger and dried chili peppers together, add an appropriate amount of white wine, sesame oil and light soy sauce, and stir well.

Step 3: Heat a small amount of oil in a pot, fry the chili rings until they are broken, turn off the heat and let cool. Pour together the ginger and garlic seasonings and chili rings, stir well, prepare a sealed glass bottle, wash and drain in advance.

Step 4: Pour the chili rings into the bottle, add a spoonful of sugar, stir well, cover the lid and put it in a cool and ventilated place for 3 hours, the chili will be pickled and ready to eat, and it can be stored in the refrigerator for at least 3 months.