The practice of pickling chili peppers is the most authentic practice

Today I will share a home-cooked practice of pickled peppers that everyone loves to eat, pickled peppers may have been done by many people, but some practices are too troublesome, as a lazy person, I studied the simplest pickling method, the taste is not lost to those troublesome practices, my family can do it many times a year, and make the next jar after eating, the family likes it very much, 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.

2. Half a pound of leeks, 5 eggs, teach you a fresh method, even eat for 10 days without greasy, fragrant.

Summary. Another approach.

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.

4 taels of liquor above the degree.

Pour the above seasonings into a pot of carrot and chili peppers, turn it three times a day, and you can use it after a week, and turn it once a day after a week, and you can put it in the jar 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.

After three days, put peanuts.

Now that it's hot, I can't eat too many peppers, and I'll marinate them again when the weather is cold. Eat burritos, eat porridge, it's appetizing just to think about!

The practice of pickling chili peppers is the most authentic practice

Dear, please wait a minute.

Don't remove the chili stem when cleaning, drain the surface water after washing, the elders say that the pickling process will not produce so much water, which is very important.

Shred the chili pepper and ginger.

Cut it and put it in a basin.

Put in a little salt, white sugar stool family (according to personal taste, I think it will be better to put a little sugar), Sichuan-style jujube celery and bean drums, mix well and you can bottle the first one, the bottle should be washed in advance to dry the water and not stain the oil.

The last step is to pour in sesame oil after filling the bottle, seal it and put it in the refrigerator, and it will be marinated in about two or three days in summer!

Another method 1. Ingredients: 1. Leave the stems after washing and drying the peppers, and cut the mouth. 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 various seasonings: 1. 8 taels of fine salt. 2. Raw soy sauce sells for 2 taels.

3. One pound of salad oil. 4. 4 taels of sugar. 5. 4 taels of monosodium glutamate or more than 4 taels of liquor.

Pour the above seasonings into carrot and chili pots, turn them three times a day, you can use them after a week, turn them once a day after a week, and you can put them 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. Put peanuts in three days Now that the weather is hot, I can't eat too many chili peppers, and I will pickle them again when the weather is cold. Eat burritos, eat porridge, it's appetizing just to think about!

Thank you for your service, I hope it can help you, and I hope to be able to get your praise thank you!

1. Method 1: Cut the pepper evenly, do not let your fingers touch the pepper seeds, and then cut the peeled garlic evenly. Pour the chopped garlic into the chili pepper and stir together, then add an appropriate amount of salt and rice wine and stir well, without water in the process.

Finally, it is bottled, preferably in a glass bottle, and it can be eaten in the refrigerator for a week.

2. Method 2: First prepare five catties of green pepper, half a catty of salt, soy sauce, peanut oil, garlic, a little sesame oil, peppercorns, ginger, sugar, liquor, monosodium glutamate. Wash 5 catties of green peppers and cut them after drying, add catties of salt to drain the water, heat the peanut oil, pour in soy sauce, add pepper, sugar, salt, and then boil and cool thoroughly.

Then add white wine, monosodium glutamate, ginger, garlic, sesame oil. It is sealed after 30 days into the altar. The steps for how to marinate green peppers are pretty much the same, but there are a few things to keep in mind.

After washing the green peppers, cut them into large or strips, not too small, and drain the water. There must be no raw water. After washing the green peppers, you should never bring raw water.

3. Method 3: Clean the small red pepper, drain the water, peel the garlic and set aside. Pat the red pepper and garlic flat and chop it, depending on your preference, chop it into a mashed chili pepper or a chili cube.

After chopping, add an appropriate amount of salt, chicken essence, sugar, white sesame seeds, soy sauce, minced ginger, etc., and stir well. After the pot is hot, add an appropriate amount of peanut oil, and when the oil temperature rises, add the stirred chili pepper and stir well. Stir-fry over low heat for about 15 minutes before it comes out.

After the chili sauce is dried, it is served in a glass bottle for about a week.

Manufacturing steps:1Wash the chili peppers and prepare the ginger and garlic.

2.Cut the pepper seeds with scissors and dry them with kitchen paper. There can be no raw water.

3.Use scissors to cut the pepper into small pieces, about 1cm.

4.Chop the ginger and garlic into a powder.

5.Add ginger and garlic to the red pepper.

6.Add two teaspoons of salt.

7.Stir well and marinate in the refrigerator for about a day (about 20 hours).

8.The next day, take one serving according to your own consumption, put in soy sauce, let cool, sugar, sesame oil, mix well, and serve. Keep the leftover peppers in the fridge and eat them at the next meal.

Tips:1Chili peppers are red peppers with thick flesh and are not too spicy, but fruit chili peppers are not recommended. Personally, I think that if there is no spiciness, it will not seep up and use it to shout the bases. People who are really afraid of spicy can use fruit peppers.

2.Add salt and get used to it. After all, you still have to marinate for a day.

3.You can pickle more red peppers at a time. After marinating, you can take it with you and eat it, which is very convenient.

4.Don't marinate the water when eating chili peppers, otherwise it will be too salty.

5.This recipe is simple, has a high success rate, and is also suitable for novices who have no cooking skills.

Wash the chili peppers, remove the seeds, sprinkle salt in a glass jar, pour in a little soy sauce to adjust the color, put it in a jar, and you can eat it in three days.

1. Ingredients: appropriate amount of chili pepper; Excipients: garlic to taste, salt to taste.

2. Wash the chili peppers and dry the water. In short, there must be no water on the spicy peppers.

4. Find a clean bottle, plastic bottles are fine, glass bottles are better. It is the same thing to wash and dry with water, and never have water. Put the chopped peppers and garlic in a bottle and sprinkle with salt.

Take a clean chopstick and put it into the bottle and stir, close the lid, shake the bottle to let the salt even.

5. Pickle for a night, you can start eating, it is best to eat when it is crispy at the beginning, and it is another flavor that will become soft and soft after a long time.