How to marinate the sauce pepper and how to make the ingredients

In many areas in the south, every household likes to eat chili peppers, and people will use chili peppers as a staple food, especially every time they stir-fry as a good condiment, each dish must have chili peppers, at this time, we will develop a lot of chili pepper practices, down the article, that kind of let's learn about the practice of soy sauce chili peppers.

Cut the fresh chili peppers into small pieces or put them whole into the soy sauce, or add some garlic if you like. If you want to be more fragrant, you can process the soy sauce, heat the oil in the pot, and put some peppercorns.

After stir-frying, pour the oil into the soy sauce or put the soy sauce into the pot and stir-fry it together, and finally pick out the peppercorns and put the peppers in the oil after cooling, which is very fragrant. Before eating, you can also put the mixed vegetables in the refrigerator to marinate, and it is very refreshing after eating.

Pickled chili peppers are made in almost every household in Hubei. Chili peppers are particularly high in vitamins, and the prepared pickled chili peppers go well with rice.

Material. 300g red pepper, 150g garlic, 25g fresh ginger, 1 teaspoon (5g) salt, 1 2 tsp (3g) chicken bouillon

Method. 1. Remove the stems and seeds of the red peppers, clean them, drain them, and chop them into the size of rice grains.

2. Peel and chop the garlic into minced pieces, clean the fresh ginger and cut it into thin strips.

3. Add the chopped red pepper rice to the minced garlic, shredded ginger, chicken essence and salt, mix well, put it in an empty bottle, close the lid and let it sit for 3 days.

Tips. 1. Choose red peppers, choose the kind of flesh that is thicker, and the pickled peppers taste good.

2. When making pickled chili peppers, the ratio of garlic to chili peppers is almost 1:2.

3. The bottle of soaked pepper should be cleaned and the moisture should be controlled. The prepared pickled peppers should be placed in a cool place.

In the above article, we learned about the practice of soaking chili peppers in soy sauce, the method is actually very simple in his life, everyone can come to learn to make it together, especially many friends love this very much, spicy and delicious.

The rich sauce pepper is the favorite meal for many people, it is most suitable for pickling in the autumn when the pepper is on the market in large quantities, but most people do not know about its pickling method, do not know what materials need to be prepared when the sauce pepper is pickled, and do not know its specific pickling steps, today I will introduce this knowledge to you, so that everyone can pickle delicious sauce pepper at home.

How to pickle the sauce peppers.

Pickling method 1.

1. When pickling sauce chili peppers, you need to prepare 2500 grams of fresh green peppers, 1500 grams of soy sauce, 300 grams of peanut oil, 400 grams of sugar, 600 grams of liquor, 200 grams of ginger, 200 grams of garlic, 300 grams of edible salt, and an appropriate amount of monosodium glutamate.

2. Wash the prepared green pepper with water and dry it, then use a knife to cut it from the middle, remove the seeds in the middle, place it in a pot, add the prepared edible salt, and marinate for four to five hours.

3. Put the peanut oil in a pot and boil, then add sugar, a small amount of salt and soy sauce, boil together to cool, and cut the ginger and garlic into slices for later use.

4. Pour all the prepared monosodium glutamate, liquor and peanut oil into the processed chili pepper and mix thoroughly, then put it into the jar, put in garlic slices and ginger slices, and finally pour in the juice, seal the mouth of the jar, and it can be marinated after two days, and then you can smell the rich flavor of sauce when you open the lid of the jar.

How to pickle the sauce peppers.

Pickling method two.

1. When pickling chili peppers, you can also chop the chili peppers and then pickle them, you need to prepare 400 grams of fresh red peppers, six green peppers, an appropriate amount of garlic, a piece of ginger, a pound of edible salt and sugar, and an appropriate amount of liquor to prepare some.

2. After washing the chili pepper with water, remove the water and then remove its stem, and then chop it into minced pieces, chop the ginger and garlic into minced pieces, and mix it with the chili powder after it is done.

3. Put the prepared edible salt, sugar and liquor into the minced chili pepper, mix thoroughly, put it into a glass bottle that can be sealed, sprinkle a layer of sesame oil on it, and then seal the cap well, after three to five days, the sauce chili pepper in the bottle can be ready, and it is particularly good to take out the rice or porridge.

In previous years, my family preferred to marinate the chili peppers when they were pickled and put them together to pickle them, so that the pickling method would have a strong spicy flavor of the snow mushroom. As long as there is soy sauce and garlic to match, put a few handfuls of salt and knead it, and you can open the lid and eat it the next day, which is particularly convenient to make.

Homemade sauce chili.

Ingredients: 4 kg of chili pepper, half a bottle of soy sauce, 50 grams of salt, 5 garlic.

Method] 1, the pepper can be a sharp pepper or a vegetable pepper, this can be chosen at will, generally choose the green to pickle, choose the tender, do not choose the old pickle, do not use the broken or rotten pepper.

2. Add a large pot of water to the pot and bring to a boil.

3. Put the washed peppers into the pot and blanch them for 1 minute, then remove them and let them cool, prepare a few pickle bottles of pickled peppers, boil them in a pot of clean boiling water for five minutes, and remove them to dry.

4. Prepare a pot with sterilized boiling water, put the cool green peppers into the basin, sprinkle a layer of salt on each layer, gently rub a few times, and then continue to spread a layer of peppers, and then continue to sprinkle salt and rub until all the peppers are pickled.

5. Sprinkle with crushed garlic and mix well.

6. Add 2 bowls of water to the pot, pour in the soy sauce and a small handful of salt and bring to a boil.

7. After boiling, stir with a spoon and continue to boil for another 2 minutes, stirring with a spoon constantly, then turn off the heat and let it cool.

8. Put all the pickled peppers in the pot into the bottle, don't overfill it.

9. Pour in the cooled sauce and gently screw the lid on, don't tighten it too tightly. You can take it out and eat it the next day after marinating! It can also be stored in the refrigerator. If you put a lot of salt, you can also store it at normal temperature.

The pickling method and steps of pickling chili peppers in soy sauce are as follows:Ingredients: 1 kg of Chaotian pepper, 3 cloves of garlic, 5 slices of ginger.

Steps: 1. First of all, wash the Chaotian pepper, dry it, and dry it.

2. After drying, remove the stem, cut a knife on the pepper, and put it in a glass bottle, which should be waterless.

3. Put in the ginger slices, put the garlic slices in, and the garlic can be cut or not.

4. Finally, add soy sauce, choose Lao Heng bagged soy sauce and light soy sauce a little less, light soy sauce a little more, like Sichuan pepper to put it yourself, it will not be bad, do it and put it in the refrigerator to refrigerate, you can eat it in a few days.

Ingredients: ginger tooth (ginger), chili pepper, coarse salt, rice vinegar, Sichuan pepper, white wine.

1. Ginger sprouts are covered with fibrous roots.

Second, clean up the dry front tung skin, and clean.

3. Wash the green and red peppers.

4. Put it in a cool place to dry the water.

5. The bottle is also cleaned, and then the silver difference in the bottle is dried.

6. Pour in a little boiling water and soak.

7. Pour coarse salt into a basin and pour boiling water to melt it.

8. Peppercorns are brewed with hot boiling water.

9. When the ginger sprouts and green and red peppers are dried until they are a little wilted, they can be put into a kimchi bottle.

10. Pour in salt water and pepper water, and then pour in a little rice vinegar and a small sip of white wine.

Ten. 1. Cover the lid, pour a little water to seal, label the marinating time, generally speaking, you can eat it in about 15 days.

Steps for the preparation of soaking chili peppers in light soy sauce:Ingredients: 500 grams of red peppers.

Excipients: 500 ml of soy sauce, 200 ml of mineral water, 100 grams of garlic.

1. Clean the chili peppers, don't encounter oil.

2. Cut the washed peppers into small pieces and cool to dry.

3. Put the chilli and garlic in a glass jar, and add the soy sauce and mineral water. You can eat it after a week.

The pickling method of sauce pepper is as follows:

1. First of all, go to the market to pick about half a catty of green chili peppers back (it is recommended that you come half of the red and green colors, so that the appearance will be more attractive), clean them, and then change them to cut them in half, when cutting, you can draw 1 knife in the middle of them, remember that the pepper seeds in them are completely retained, the state is as shown in the picture above, after all are done, put them in a bowl for later use.

2. Then, sprinkle an appropriate amount of salt in the bowl, directly grasp them and mix them evenly, put them aside to marinate for half an hour, and "kill" all the excess water in them.

3. Pour a little cooking oil into the pot, after the oil is hot, put in a small amount of peppercorns first, then add a few pieces of peeled ginger slices, fry the fragrance over low heat, and then add 1 small bowl of light soy sauce, and an appropriate amount of rice vinegar (flavor, natural sourness), and 5-8 pieces of rock sugar (it can play a role in removing bitterness, neutralizing spiciness, the effect is better than ordinary white sugar), put it into a bowl after boiling over high heat, and set aside after cooling.

4. Then, pour the marinated green peppers into the sauce (before the green peppers are put into the sauce, it is recommended that you squeeze them again, it is best to keep them completely submerged, find a key plate to press on them), at the same time, add an appropriate amount of garlic slices, and a small amount of white wine, and finally, store it in the refrigerator, and it will taste better after marinating for 1 night.

The pickling method and ingredients for pickled chili sauce are as follows:Ingredients: 3000 grams of red pepper.

Excipients: 1500 grams of garlic, 150 grams of tempeh, 250 grams of high wine, 500 grams of refined salt.

1. Remove the outer skin of the garlic, wash it with water and drain it.

2. Remove the seeds from the red pepper, wash and drain.

3. Cut the red pepper into fine cubes, chop the garlic into fine pieces, and put it in a bowl.

4. Add the prepared salt to the bowl and mix well with clean chopsticks.

5. After cleaning the glass bottle of chili sauce with boiling water in advance, drain the water, put the chili sauce mixed with salt in a cup with a spoon, cover the lid and seal it, and marinate for one day.

Here's how to make homemade chili sauce:Ingredients: 500 grams of red pepper, 200 grams of garlic.

Excipients: 15 grams of salt.

Steps: 1. Remove the outer skin of the garlic, wash it with water and drain the water.

2. Remove the seeds from the red pepper, wash and drain.

3. Cut the red pepper into fine cubes, chop the garlic into fine pieces, and put it in a bowl.

4. Add the prepared salt to the bowl and mix well with clean chopsticks.

5. After cleaning the glass bottle of chili sauce with boiling water in advance, drain the water, put the chili sauce mixed with salt in a cup with a spoon, cover the lid and seal it.

6. After marinating for one day, take as you go.

The preparation of pickled chili sauce is as follows:Step 1: First of all, clean the peppers, use millet spicy or other peppers, according to the spiciness, you can choose according to the spiciness, after the peppers are all cleaned, spread out to dry the water, the water must be dried, otherwise it is easy to spoil.

Step 2: Then we cut some minced ginger and garlic, a pound of chili pepper with 30g of minced ginger and 50g of minced garlic, you can chop with a knife, or you can use a food processor to break it; After drying, chop the peppers with a knife or break them in a food processor.

Step 3: Put all the chili flakes and minced ginger and garlic into a clean basin, then put 40g of salt, 10g of sugar, 10g of white vinegar and 10g of high liquor and stir well, mix well and put it into a clean sealed jar, cover with a lid, and put it in the refrigerator to refrigerate and marinate for 7 days before eating.

Chili sauce is a sauce made from chili peppers and is a relatively common condiment on the table. In Hunan, there are two kinds of oil and water. The oil is made with sesame oil and chili peppers, and it is bright red in color and has a layer of sesame oil floating on it, which is easy to preserve.

The water system is made with water and chili peppers, the color is bright red, garlic, ginger, sugar, salt are added, it can be stored for a long time, and the taste is more delicious.

Each region has a different local flavor of chili sauce. Generally, make chili sauce at home, put the chili pepper in the pot, fry it until fragrant (without adding oil), grind it into powder (you can also chop it with a knife, the better it is, the peppercorn powder (also cooked in a pot without oil, it is fragrant, and then made into minced pepper), garlic (according to the amount of chili pepper and personal preference). The above seasoning, garlic and vinegar are finally put in the pot and put the oil (the amount of oil is determined according to the amount of chili peppers, and the chili peppers can be used), and the sesame oil can be put directly, after heating, it is better to put the oil cool, mix it into the chili pepper, and then stir, put in the garlic and vinegar, after mixing, put it in a glass bottle and take it as you eat, cold vegetables, noodles, and ingredients for stir-frying.

There is also the difference between traditional chili sauce and new chili sauce. The traditional chili sauce production process is: material selection, crushing, mixing, drying, bottling, and finished product.

The production process of the new chili sauce is divided into two ends before mixing, sterilizing, canning and finishing: one is the washing, stemming, stirring, soaking and grinding of dried red peppers, and the other is salted garlic, desalting, crushing and grinding. The new chili sauce also has some physical and chemical index requirements, and the food additives implement GB-2760.