How to soak the small green peppers, how to marinate the whole green peppers is simple

Preparation of pickled peppers:

Wash and dry the chili peppers, cover them with a little salt and wine, and let them sit for a day;

Add peppercorns, salt to boiling water, or other spices according to your taste, pour it into the kimchi jar after cooling, and add chili peppers.

In Chengdu's seasoning market, there are roughly three kinds of pickled peppers: one is Erjintiao pickled peppers, which are relatively long, spicy and delicious, and fragrant, and are inseparable from it for making traditional Sichuan vegetables and fish-flavored shredded pork; The other is bullet pickled pepper, this pepper is shorter, chicken-heart-shaped, its spicy taste, because of the good forming, it is often used in pickled pepper dishes, rarely processed into puree or cut into small pieces; There is also a kind of jalapeño chili, this kind of pickled chili pepper is not produced in Mexico, but introduced from Mexico, now it is planted in Ya'an, Sichuan, its flesh is thick, it is long olive-shaped, after soaking, it can be used as an appetizer.

A plate of green chili peppers with a bright green color and spicy, sweet and salty taste is sure to whet your appetite! Let's just follow me all the time.

Ingredients. Ingredients: 2500g green chili, 150g garlic cloves, 159g ginger, soy sauce, 150g salt, 150g sugar, 150g high liquor, 150g salad oil, 100g monosodium glutamate.

Method steps.

Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

Bring the peanut oil to a boil, add Sichuan peppercorns and stir-fry until fragrant, then pour in soy sauce, sugar, salt, and then bring to a boil to cool thoroughly.

Then add white wine, monosodium glutamate, ginger, garlic, sesame oil.

It is sealed after 30 days into the altar. (If you want to eat it, you can actually eat it in three or four days).

end precautions.

Be sure to wear gloves when cutting chili peppers (or cutting them with scissors) to avoid spicy hands.

Chili pepper is rich in vitamins, etc., and eating capsaicin can increase the amount of food, enhance physical strength, and improve symptoms such as cold intolerance, frostbite, and vascular headache. Cayenne pepper contains a special substance, which can accelerate metabolism, promote hormone secretion, and health care**. It is rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol.

It also contains more antioxidants, which can prevent cancer and other chronic diseases. It can make the airway unblocked, and it is used for coughs and colds. Chili pepper can also kill parasites in the stomach and abdomen.

Soak with cold boiled water, salt, and rock sugar.

1.How can the silver chili pepper be sunburned green.

Remove the green peppers, and the small peppers in the back are easier to grow. When you leave the red pepper for a long time.

I am from Hunan, green peppers are generally dried into white peppers, washed clean, the pepper handle should be cut, do not pick, so as not to tear the peppers, scald in a pot of boiling water for a few minutes, pick up after changing color, may be to destroy the green color, and then put it in the sun for a day to white, fried meat is very delicious. A little more drying can be cut or chopped, put a little salt, put in a jar for preservation. The whole preservation can be eaten with frying.

Chopped can be stir-fried.

Drying red pepper is to wash it and dry it directly, chop it when it is semi-dry, and then dry it again, it is not easy to cut it when it is completely dry, it is better to cut it with scissors, and it is not easy to get spicy. Wear gloves and it's spicy.

Thank you. Please.

2.How to make chili sauce from fresh red and green peppers.

Prepare ingredients: red and green chili, noodle sauce, cooking oil, salt, sugar, vinegar, monosodium glutamate, minced ginger, minced garlic.

1. First of all, we remove the red and green peppers, clean them, and then cut them into sections and drain the water, as shown in the picture below.

2. Then we heat the pot, add an appropriate amount of cooking oil, and cook until it is 50% hot.

3. Then we put the prepared noodle sauce into the oil pan and stir-fry until cooked.

4. Then we pour the minced ginger and garlic into the pot and stir-fry, stirring the sauce well.

5. Pour in red and green chili peppers, salt, sugar and stir-fry, finally pour in vinegar and monosodium glutamate, stir-fry until cooked, and wait for the chili sauce in the pot to cool completely, you can fill the can. Rent years.

6. Put the fried chili sauce into a sealed jar or jar and marinate for more than 20 days.

3.How to turn fresh peppers into dried sea peppers in the market.

It needs to be dried first, and it can not be dried in a ventilated and dry place in the shade.

Chili pepper has certain medicinal properties, so it can "remove wind and sweat, phlegm, and dampness." "According to modern medicine, it can promote blood circulation and improve cold intolerance, frostbite, and vascular headache. Cayenne pepper has the best effect on the oral cavity and gastrointestinal tract, can enhance gastrointestinal peristalsis, promote the secretion of digestive juices, improve appetite, and can inhibit abnormal fermentation in the intestines.

Some medical and nutrition experts in China have conducted surveys in Hunan and Sichuan provinces, and found that the incidence of gastric ulcers is much lower than that in other provinces and regions, where peppers are commonly eaten. This is due to the release of human prostaglandin E2, which is conducive to promoting the regeneration of gastric mucosa, maintaining the function of gastrointestinal cells, and preventing and treating gastric ulcers.

Today I bought 7 catties of green chili peppers, my mother shared a sauce chili pepper practice that has been used for more than ten years, the detailed method and recipe will be shared with everyone, to ensure a success, the chili pepper is crisp and appetizing, and it is very flavorful, you can eat it for about half a year at a time, it is very easy to preserve, and the method is simple and homely.

Ingredients: soybean oil, soy sauce, salt, ginger (sliced), garlic (sliced), Sichuan pepper, white sugar pickling method: Select fresh, complete and textured green chili peppers and wash them, then blanch them in hot water (which can not only reduce the spicy taste, but also prevent the raw water from rotting the peppers), and dry.

Then use a fruit knife to pull a hole about two centimeters long on the surface of the pepper one by one to make the pepper taste better. Then arrange the cut chili peppers neatly in the pickling utensils and set aside.

Heat the soybean oil, add the chopped ginger, garlic and Sichuan peppercorns to burst until fragrant, and set aside.

Bring soy sauce (preferably soaked chili) to a boil, then add an appropriate amount of salt and sugar, and simmer over low heat until the salt and sugar are fully dissolved. Then put the fried soybean oil, ginger, garlic and Sichuan pepper into a soy sauce pan, cool well, and pour into a container with green chilies. It can be enjoyed after a day or two.

Green chili peppers can be used to make pickled peppers.

Ingredients: Kimchi jars.

Water, kimchi salt, the ratio of water and salt is about 1 kg of water with 60-80 grams of salt (star anise), kaempfera, pepper, dried chili, rock sugar, liquor appropriate amount Method 1, add the water and salt ready to make kimchi water in a clean and oil-free pot, heat to dissolve the salt, and then let it cool.

2. Pour the cooled salt water into the kimchi jar, and the amount of water should be in 2 3 places of the kimchi jar.

3. Add an appropriate amount of ingredients (star anise), kaempfera, Sichuan pepper, dried chili, rock sugar, and white wine.

4. Add fresh chili peppers after washing and drying (be sure to dry, it is best to air dry for a day to reduce moisture content), chili peppers can be selected from the "Erjingtiao" red peppers produced in Chengdu area, or lantern chili peppers, you can cut off a part of the chili pedicle slightly, which is convenient for flavor, and must be immersed in salt water all the chili peppers, and the pickles are best filled with pickle jars.

5. Cover the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, keep the water in the sink from drying, and the chili pepper will be ready after 7-10 days.

Pickled green pepper ingredients: 8 persimmon peppers.

Seasoning: 1 large bowl of soy sauce.

Method:1Wash the green peppers, drain and set aside.

2.Take the green pepper stalks and pour in the uncovered soy sauce.

3.Sealed and cryogenic storage.

4.Soak for a day and a night before serving.

It is recommended that you use Sichuan kimchi jar and kimchi juice to taste authentic.