How to pickle the chili pepper, how to pickle the chili pepper delicious

There are many ways to pickle chili peppers, and the pickling methods vary from north to south to north. However, by far I think the best way to pickle chili peppers is the ancestral pickling method recommended to me by a friend.

Now I'm going to give you a detailed look at how to do it, so you can try it and you're guaranteed to love it

Ingredients: Fresh chili peppers (green and red chili peppers are acceptable), carrots totaling 10 kilograms, in any proportion. 1 pound of ginger and 1 pound of garlic.

Seasoning: 8 taels of fine salt, 2 taels of light soy sauce, 4 taels of salad oil, 4 taels of sugar, 4 taels of monosodium glutamate, 4 taels of liquor above 50 degrees.

Preparation: 1. Wash and dry the peppers, leave the stems, and cut the edges. If you're afraid of pepper seeds, cut the bottom, the pointed end.

2. After the carrots are washed and dried, cut them with a flower knife, and if you don't want to cut the flower knife, you can cut it at will.

3. Wash and dry the ginger and cut it with a flower knife or slice it directly, slice the garlic, boil the salad oil and let it cool for later use.

Pickling method: Put the processed raw materials in a stainless steel basin, then pour the above seasonings into the basin and mix well, and cover it to prevent dust from falling. Cover and place in a cool and ventilated place, turn three times a day, and serve after a week.

After that, it is turned once a day, and after three weeks, it can be sealed and preserved.

Additional notes: 1. If you replace ordinary salad oil with sesame oil, the pickled peppers will be more fragrant and tasty. If you use sesame oil, you don't need to boil it, just use it directly.

2. Remember not to bring in raw water during the whole pickling process, all raw materials must be fully dried raw water before use, otherwise it is easy to deteriorate.

3. When pickling chili peppers, you can also put some peanuts, first soak the peanuts, then steam, take out the moisture on the surface and dry it, and marinate it with the chili pepper.

Chili cucumbers, don't pickle them like this, it's too wasteful rice.

Pickled green chili ancestral secret recipe.

The peppers made in this way are particularly delicious.

Don't believe it, taste it.

1. Ingredients: 1. Wash and dry the chili pepper and leave the stems and cut the edges. If you're afraid of pepper seeds, cut off the bottom, the pointed end.

2. Wash and dry the carrots and cut them with a flower knife. There is no flower knife to cut at will. The above two items are a total of 10 catties, and the proportion is arbitrary.

3. Wash and dry 1 kg of ginger with a cutting knife.

4. Slice 1 kg of garlic. The above is a total of 12 catties, and it is stirred in a stainless steel basin for later use.

2. Add all kinds of seasonings:

1. 8 taels of fine salt.

2. Light soy sauce 2 taels.

3. One pound of salad oil.

4. 4 taels of sugar.

5. 4 taels of monosodium glutamate.

Pour more than 4 or two handfuls of seasonings into the pot of carrot and chili pepper, turn it three times a day, you can use it after a week, turn it once a day after a week, and you can put it on the altar after three weeks. If you put peanuts, wash 2 catties of peanuts after three days, steam them dry, soak them in hot water for half an hour, remove them and put them at the bottom of the basin immediately, and turn them again after a day.

1. Wash and dry the chili pepper and leave the stems and cut the edges. If you're afraid of pepper seeds, cut off the bottom, the pointed end. Save the peanuts for three days before putting them away.

Why do you put peanuts after three days? Because after three days, some of the water has been marinated, and the peanuts can be put to absorb some juice. Peanuts taste good.

Pickled green peppers.

One. A plate of green chili peppers with a bright green color and spicy, sweet and salty taste is sure to whet your appetite! The specific production process is introduced as follows:

Ingredients: green chili pepper Ingredients: soybean oil, soy sauce, salt, ginger (sliced), garlic (sliced), Sichuan pepper, sugar pickling method:

Fresh, whole, and textured green chili peppers are washed, blanched in hot water (to reduce the spiciness, and to prevent raw water from rotting the peppers), and to 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. Two. Ten pounds of green chili peppers, washed and dried.

You can remove the seeds and tendons to reduce the spiciness, four taels of ginger slices, and four taels of garlic slices. Put the chili pepper like a vegetable jar, and add an appropriate amount of ginger and garlic layer by layer. Five catties of soy sauce, an appropriate amount of ingredients, Sichuan peppercorns, bring to a boil, cool and set aside.

Four taels of monosodium glutamate, four taels of liquor (about) eight taels of salt, seven taels of sugar. Three taels of sesame oil. Add to the boiled soy sauce and stir well until the ingredients are fully melted.

You can also add a little vinegar. Then pour into the jar and seal. Serve in a week.

The pickled chili pepper has a mellow taste, the mellow aroma of wine, the fragrance of garlic, the dark fragrance of ginger, the aftertaste of spices, and the strong aroma of sauce are quite delicious, which is a good accompaniment to meals. (The salt and sugar in the ingredients can be adjusted appropriately according to the taste) 3. 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.

Dosage: chili pepper: 10 catties Salt: 1 catty Monosodium glutamate: 3 taels Sugar: 4 taels White wine: 3 taels Ginger: 2 taels Garlic: 2 taels Edible oil: 3 taels Soy sauce: 4 taels.

Production method: 1. First of all, wash the bought chili peppers, spread them out, and dry them, until there is no moisture;

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, seal the jar with water, and you can eat it after a week.

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.

How to pickle peppers, delicious and easy to operate, the formula ratio tells you.

How to pickle chili peppers is not bad, pickling chili peppers in this way is delicious and delicious.

How do you pickle chili peppers to make them delicious? Try this method to eat in a few days, delicious and refreshing! Social life rural farmer pickled chili.

Ingredients chili pepper (500g).

Excipients garlic (30g).

Method: Cut the chili pepper along the body and cut it into small pieces.

Chop the garlic. Finely chop the ginger.

Pour in chili, garlic, ginger and a few tablespoons of whiskey, add a few tablespoons of salt and a tablespoon of sugar.

Stir well the ingredients in the dish, pour into the bottle, seal the mouth, and put it in the refrigerator for about two weeks.

1. Go to the market for fresh and complete peppers, which must be fresh and not broken, because if they are broken, they will easily rot during the pickling process.

2. Wash the purchased chili peppers and then dry them, making sure that there is no moisture residue.

3. Cut the dried peppers into sections.

4. Peel the garlic you just bought back and make it clove by clove.

5. Wash the freshly bought ginger and cut it into shreds.

6. Mix chili, garlic, ginger, salt, sugar, liquor, soy sauce and monosodium glutamate together, stir well with chopsticks to ensure clean and dry.

7. Put the chili pepper mixed with various condiments into a washed and dried jar, seal the jar with water, and you can eat it after half a month.

Precautions. The process of pickling chili peppers takes about half a month, so during the pickling process, don't be too anxious, don't open the jar, and prevent air from entering.

Hot and sour melon strips.

Ingredients: salt, chili pepper, sesame seeds, white vinegar, sesame oil, sugar.

Method: First cut the cucumber into pieces about 10 cm long, then cut the cucumber into small strips, pour the cucumber into a container, add two tablespoons of salt, mix well, and marinate for 20 minutes.

We can use this time to fry chili oil, and here's a key tip. Fry chili oil in sesame oil. Pour the sesame oil into the pot, and fry the chili oil in the pan with cold oil, and fry the chili oil in this way to better cook the aroma of the chili pepper.

When the oil is heated to five layers, pour the sesame seeds into the pan, and after 10 seconds, pour the chili oil into the container, if the heating time is too long, the chili peppers and sesame seeds will be mushy.

Cut each small tomato into a plate from the middle and arrange the small tomatoes in a flower shape on the plate. After 20 minutes, the cucumber has wilted, and when we see the water in the cucumber coming out, it proves that we can proceed to the next step.

Pour 3 tablespoons of white vinegar and 2 tablespoons of sugar into a container and marinate the cucumber for another 10 minutes. Pickling cucumbers in white vinegar will keep the cucumbers green for a long time, and when the sugar on the surface of the cucumber has melted, it is a sign that the cucumber is ready. Pour the fried chili oil into the container and stir well, and the hot and sour melon strips are ready!

Chili cucumbers, don't pickle them like this, it's too wasteful rice.

Put it in a kimchi jar and add an appropriate amount of salt.

I learned the simple pickling on the Internet, the pepper belt is handled, washed and cleaned, the garbage is chopped, and then the garlic and ginger are chopped, the chopped pepper is put into a pot, the chopped garlic is put in, the salt is put in, the liquor is poured in, and the wait is an hour or two, and these are poured into the bottle, the chopped garlic and ginger are put in, and the salt is put in, the bottle is sealed, and it can be eaten in a week.

Tell you a very simple but delicious pickling method: 1. Choose a good pepper 2. Wash it, dry the water outside, then remove the stem and cut it into rings about half a centimeter wide; 3. According to the amount of peppers to be pickled, take a clean glass bottle, a layer of peppers and a layer of salt, it is best to compact some while loading until it is finished; 4. Boil an appropriate amount of vinegar to cool and pour it into a glass bottle, because the pepper has been pressed relatively firmly, so you can marinate the pepper without too much vinegar. 5. Just place it at room temperature in winter, if you are afraid of damage, it is better to put it in the refrigerator.

It can be eaten after marinating for about half a month. 1. First bring the water to a boil, add table salt, preferably a little more salt, and then let the water cool. Pour into the container, the container or banquet utensils are best to choose special pickled food.

Put the radish peppers, use clean and non-sticky chopsticks, put the peppers in a container in order, cover with a lid, and it is best to choose a jar with a better seal. It can be eaten in about half a month. It is best not to open the lid during this period, and use clean and non-stick chopsticks when eating.

2. The method of pickling chili peppers Ingredients: 5 catties of fresh chili peppers, white sugar, peanut oil, salt, soy sauce, fresh ginger, garlic, liquor, monosodium glutamate 50 grams Method: Wash the chili peppers and dry the water, cut each into two pieces, do not cut off the top of the chili peppers, and marinate the chili peppers with catties of salt for later use.

Boil the soy sauce and peanut oil separately, let them cool, and cut the ginger and garlic into slices. Pour the peanut oil into the chili pepper and stir evenly, put it into the jar, and then pour the sugar, salt, soy sauce, fresh ginger, garlic, liquor, and monosodium glutamate into the jar together and mix well with chopsticks, seal the mouth of the altar with an empty bag of plastic ball, and wait for 48 hours before eating. 3. It's almost the end of the year, and there is almost nothing going on in the unit.

Today I went to the old leader's office and got a pepper pickling method, I was very happy, and there was another appetizer on the dinner table at home in the future. But I have to buy a jar and come back, hehe, if the Bank of China wants to have some good luck, it has to pay something. How to pickle chili pickles Ingredients:

Chili pepper 10 kg Peanut oil: Jin Soy sauce: 5 kg Ginger:

Jin Garlic: Jin MSG: Jin Sugar:

Jin Liquor: Jin Salt: Jin 1 Wash the chili pepper and dry it in half, marinate it with salt for 3-4 hours 2 Boil the peanut oil and soy sauce separately, and then cool it thoroughly 3 Wash and dry the ginger and garlic and slice it 4 Put the pickled chili pepper into the jar 5 Put the peanut oil, soy sauce, white wine, garlic slices, and ginger slices into the basin together, stir and pour them into the jar, and then pour the monosodium glutamate and salt water into the jar together, and seal it immediately.

Ready to serve after 48 hours.

The pickled mountain of green chili peppers is only a group, the method is simple, and the appetizer covers several rice.

1. Dry the chili peppers, 2 take vinegar, sauce and sedan oil, water, sugar, salt, ginger slices, peppercorns, star anise, cloves, repentant fennel, boil, cool, 3 put the chili peppers into the cool water, very clear.

There are two common types of chili pickles, such as the one that is pickled. Add some ginger, cooking wine, and salt and you're good to go. When I eat it, I take it out and do less processing.