Who has eaten pickled chili peppers, how to make it delicious

Gyeongsang-do chili sauce recipe in detail Cuisine and efficacy: Marinated pickles Spleen-strengthening appetizing recipe Taste: Spicy Process:

Sauce Gyeongsang-do chili sauce ingredients: Ingredients: 1200 grams of glutinous rice Accessories:

800 grams of soybean flour Seasoning: 100 grams of chili powder, 50 grams of salt Teach you how to make Gyeongsang-do chili sauce and how to make Gyeongsang-do chili sauce to be delicious 1Mix soybean flour with maltoydate, soak for 1 night, remove the water and put it into a basket made of straw, and let it ferment in a greenhouse for 3 days.

After it is done, it is dried, then pounded into flour, passed through Luo, and then placed in the sun to remove miscellaneous odors. 2.Wash the glutinous rice, soak it in water for 1 night, remove it and pound it into flour.

3.All the maltoyed yeast is crushed with a stone, put together with glutinous rice flour, add water, and boil for 4-5 hours over a very weak fire to ferment. When hot, stir in the chili flakes and the soybean flour to remove miscellaneous flavors.

When the altar is installed, sprinkle a little salt on the bottom and the seal. 4.After 15 days, it is ready to eat.

When using, you can add sugar according to your preference and mix well in the edible dishes. The practice of pickling chili peppers is detailed in detail Cuisine and efficacy: Sichuan cuisine Ingredients for pickling chili peppers:

Ingredients: 500 grams of fresh chili peppers, 60 grams of salt, appropriate amount of liquor. Teach you how to make pickled chili peppers, how to make pickled chili peppers to be delicious, put coarse salt in a pot, add (200 grams) of water, pour boiling to dissolve the salt into a marinade method, wash the chili pepper seeds and cut them into small pieces, dry them, take the pickle jar and wash them with boiling water repeatedly, disinfect, put the dried chili pepper pieces into the jar and pour the marinade method, soak the chili peppers, and then drop into the white wine, cover the lid and marinate for about 1 month before eating.

The practice of Sichuan pickled chili pepper is detailed Introduction Cuisine and efficacy: Sichuan cuisine Sichuan pickled chili production materials: Main ingredients:

3000 grams of pointed fresh red pepper, 560 grams of coarse salt, 120 grams of alum, 1800 grams of cold boiled water. Teach you how to make Sichuan pickled peppers, how to make Sichuan pickled peppers to be delicious 1, first put the coarse and alum in a small jar, add cool boiling water, stir, wait for the coarse salt and alum to dissolve, and set aside; 2. 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.

3. After marinating for half a month, turn over the tank and check it 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. The key to food 1, half a month after 1 look, it is extremely important, otherwise individual rotten, moldy peppers will lead to the whole tank damage.

This is one of the important reasons why soaking chili peppers is not successful; 2. The tank for soaking peppers should be placed in a cool place to prevent exposure to the sun and cause bad tanks; 3. When eating pickled peppers, take peppers from the jar and do not contaminate them with oil stars to prevent pickled peppers from deteriorating. Wish.

Have you ever eaten this? I'll do it. It is to wash the fresh chili peppers first and boil the water.

Put the pepper in and take it out after a little scalding, be careful not to burn it too much, just blanch it, take it to the sun to dry, don't dry it too much, 8 into a dry can, cut it with scissors and put some salt and mix it a few times, pack it up with something and seal it, and you can eat it after a month

It depends on whether it is pickled or made with something else

Now the temperature is very high in summer, often can't eat food, so a pickled pepper is very good to eat, there are many ways to pickle peppers, the following is a delicious and simple way, this taste is very good, please pay more attention if you like.

Materials required: 5 kg of fresh green peppers.

Two taels of fine salt. Ginger a tael.

Octagonal one or two. One or two peppercorns.

Essence of chicken one or two. Sugar a tael.

Balsamic vinegar for a tael. Sesame oil for a tael.

Soy sauce to taste. Production Steps:1Rinse the chili pepper first, cut off the pepper with a knife, and then cut the chili pepper, but do not cut it, so that the chili pepper is easy to taste, and then slice the ginger after all the chili peppers are processed, and all the star anise is broken to facilitate the flavor.

2.Prepare the container for pickling chili peppers, be able to seal, first put a layer of chili peppers, then put salt, star anise, peppercorns, ginger slices, just layer by layer, and finally after the chili peppers are all paved, put all the condiments on the top, and then pour in chicken essence, sugar, vinegar, soy sauce, sesame oil.

3.Finally, seal the container, now that the weather is hot, it is best to put more salt, so that the pepper is not easy to spoil, marinate for at least 7 days and you can open the lid to eat, be careful when eating, use chopsticks to wipe the water clean, otherwise the pepper is easy to spoil, the above is mine, thank you for reading.

Teach you how to pickle chili peppers at home.

The child asked my wife why there was no wife in the cake? What do you say?

Authentic fresh pepper pickling method:Ingredients: 500 grams of green chili, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of white wine, a little sugar, 3 tablespoons of salt, 1 tablespoon of thirteen spices.

Steps: 1. Wash the chili pepper with the chili stem, wash it well, control the moisture, and remove the chili stem.

2. Cut into small rings (the size is set by yourself).

3. You can wear gloves when cutting.

4. Cut chili rings, add minced ginger, minced garlic, salt, monosodium glutamate, sugar, thirteen spices, and wine.

5. Stir. 6. Fill this pickled jar and press it overnight, and you can eat it, or you can put it in a clean glass jar, put it in the refrigerator, and enjoy it slowly.

7. The finished product is as follows.

Preparation of chili pepper (pickled).

Ingredients: chili pepper, garlic, rice wine, salt.

1. Put the washed peppers in a hollow vegetable basket and dry them, not in the sun.

2. Then cut the chili pepper evenly, the size depends on personal preference. Try not to let your fingers touch the chili seeds when cutting.

3. Wash the garlic, then peel the skin, and try not to get wet during the whole process.

4. Then cut the peeled garlic evenly, and the size of the garlic depends on personal preference.

5. Pour the chopped garlic into the chili pepper, then add an appropriate amount of salt and rice wine.

6. Then stir the ingredients and main ingredients evenly (no water in the whole process).

7. After stirring well, bottle, preferably in a glass bottle. Keep in the refrigerator and serve in a week. After opening the lid, it is still necessary to store it in the refrigerator to avoid becoming sour.

【Pickled chili】【Method and steps】

1. We need to clean the chili peppers we bought with water. When buying chili peppers, you must choose older chili peppers to buy, pickled chili peppers made with such chili peppers, the taste will be more crisp and tender, not only that, when selecting chili peppers, you must choose intact chili peppers to buy, do not choose those chili peppers that have been broken, or have deteriorated chili peppers, otherwise the pickled chili peppers made will not be stored for a few days will be spoiled, and the taste is not delicious.

2. After the pepper is cleaned, we need to prepare a small pot, add a small half pot of water to the pot, and boil the water on high heat, and then put the cleaned pepper into the boiling water, blanch it with boiling water for two minutes, and wait for the pepper to be blanched until it is broken, you can take the pepper out of the boiling water, and put it on the board to cool it, and dry the water on the surface of the pepper. Then prepare a larger basin, put the dried peppers into the pot, add 20 grams of salt, grasp it by hand and mix evenly, and let the peppers marinate for two hours.

3. After the chili pepper is marinated for one hour, a lot of chili water will be pickled in the chili pepper, we need to pour out the pickled chili water, and then prepare a small half bowl of rice vinegar to pour it into the chili, and grasp it evenly with your hands again. Finally, we need to prepare a clean glass bottle, then put the glass bottle into boiling water, boil it at high temperature and sterilize it, then wipe the water of the glass bottle and let it cool, then add the prepared pepper to the glass bottle, and pour the vinegar sauce into the pepper, cover the lid and let the pepper marinate for three days, and then you can take out the pickled pepper for eating.

Speaking of pickled chili peppers, I haven't eaten them for a long time, I used to bring some pickled green and red chili peppers made by my mother when I was in school, and there are peanuts in it, which taste spicy, sweet and salty, and are very delicious, and I often share them with my classmates. So today I will also tell you about this peanut pickled green and red pepper. It's really unique.

Ingredients recipe calories: kcal).

Ingredients. Green and red peppers 5 pounds.

2 carrots.

Method steps.

Wash the peppers, let them dry, do not remove the stems, cut a hole in the pointed ends, wash the carrots, dry them and cut them into small pieces.

Ginger, garlic cloves, washed, dried and cut into small pieces.

Put the green and red peppers, carrots, ginger and garlic in a container.

Add soy sauce, salt, sugar, liquor, vegetable oil, monosodium glutamate, stir. Turn three times a day.

On the fourth day, wash the peanuts, steam them, soak them in hot water for 40 minutes, the state is until they are soaked, and then take them out and put them into the bottom of the pickled pepper pot.

You can eat it after a week, if you want to marinate it better, then turn it once a week, and after the third week, if you don't finish it, you can put it in the jar, haha.

Step to read. end

Precautions. The chili peppers should be washed and dried, and the chili peppers should have a mouth.

On the fourth day, peanuts are placed because the bottom juice can be sucked up.

Pickled green peppers. Raw materials: 2000 grams of green chili pepper, 100 grams of vegetable oil, 400 grams of soy sauce, 250 grams of salt, 50 grams of white sugar, Sichuan pepper, star anise.

1. Select green peppers without insect eyes and indentations, wash and control water with a complete appearance, and dry them.

2. Slice the washed green peppers, blanch them in the water, and drain them immediately. Blanching the green pepper can sterilize it, and make the green pepper soft to remove excess water.

3. Put the green pepper into the pickled container, then put the vegetable oil in a frying spoon and heat it until boiling, add soy sauce, salt, sugar, boil, and pour it into the green pepper.

4. Finally, add Sichuan pepper and star anise, stir well, and close and marinate for a week.

5. After a week, the delicious green pepper is ready to eat, it tastes sweet and crispy, and it is a very delicious side dish.

The flesh of green peppers is thick and the moisture is large, so the water should be removed first, and the pickled green peppers can be full of flavor and delicious.

Recipe: 10 kg of fresh chili, 5 kg of soy sauce, 1 kg of salt, 4 taels of sugar, 4 taels of ginger, 4 taels of garlic, 4 taels of salad oil, 7 taels of high liquor, appropriate amount of monosodium glutamate, appropriate amount of pepper, spices, cinnamon and green onions.

Method: Boil (sterilize) the soy sauce and let it cool. Heat the salad oil with an appropriate amount of peppercorns, spices, cinnamon, and green onions into the pot to make the fragrance. After making a soup with the above accessories, add chili peppers (chili peppers should be cut or pierced), and the soup should be submerged with chili peppers. Serve in a few days.

You can put the ingredients in proportion according to your own amount.

Pickled pepper method two.

Prepare the ingredients according to this ratio, one pound of red pepper (minced), two taels of garlic (minced), one or two ginger (minced), after chopping the chili pepper, put the garlic and ginger jasmine into the container, add a saltier amount of salt than normal cooking, put in monosodium glutamate, and then put in an apple pear, mix evenly, put it in a sealed bottle, and you can eat it after a week.

Both methods are good, so you don't know which flavor you like.

Pickled peppers. Ingredients: chili, salt, ginger, light soy sauce, aged vinegar, Sichuan pepper, white wine.

Production steps] 1, the next food to teach you is pickled chili, it is very simple to make, it tastes fragrant and spicy, especially appetizing, especially with rice. Let's prepare all the ingredients for pickled peppers, first prepare an appropriate amount of chili peppers, peppers can be a little more, prepare 30 grams of edible salt, 30 grams of light soy sauce, 60 grams of aged vinegar, a pinch of peppercorns, a large piece of ginger, a small amount of liquor, and finally prepare a container that can be sealed without water and oil. The ingredients for the production of these pickled peppers are very easy to prepare, and after they are all ready, let's start the processing of various ingredients for pickled peppers and the production of pickled peppers.

2. Put the chili pepper in a pot first, and then pour an appropriate amount of water into it, the water should be submerged in the chili, and then fully clean the chili pepper two to three times, after the chili pepper is cleaned, we remove the root of the chili pepper, remove the root and put it on the board to dry the water. The moisture on the surface of the pepper must be completely dried, if there is still moisture on the surface, it is easy to spoil the pickled pepper.

3. After the surface moisture of the pepper is completely dried, we will cut it into rings, try to cut it a little smaller, put it in a large basin after cutting the ring, and then add an appropriate amount of edible salt to it, the edible salt can be about 30 grams, and then fully stir them evenly and put them aside to marinate for 20 minutes.

4. After the pepper is pickled, let's wash and peel the prepared ginger, cut it into minced ginger, try to chop it a little, and put the minced ginger directly into the pickled chili, and then stir them well, and put them aside for later use.

5. Put 30 grams of water into the wok, then add 30 grams of light soy sauce, then add 60 grams of aged vinegar, add all of them, then add the prepared peppercorns, cook slowly over low heat, boil the soup in the pot, stir it constantly during the cooking process, and wait until the soup in the pot boils, let's turn off the heat and put it aside to cool for later use.

6. After the soup in the pot is completely cooled, we pour them directly into the chili pot and stir them well, stir them well, and then put them into the water-free and oil-free container prepared before, add a little liquor, and then seal the container. A particularly delicious pickled pepper is made in this way, so that the pickled pepper will not be bad for half a year.