How to pickle the whole small chili pepper is delicious, how to pickle the chili pepper is delicious

Ingredients: sharp peppers, green onions, coriander, Sichuan pepper, edible oil, aged vinegar, light soy sauce, large containers (non-metallic products) Production method:

Wash and drain the peppers, green onions, ginger and coriander.

After shredding the peppers and salting them for 4 hours, drain the water out of the pickle (no need to drain).

Shred the green onions, ginger and coriander, put them into the pickled peppers, add salt, mix well, and marinate for about 30 minutes.

Then add light soy sauce and aged vinegar and mix well.

Pour cooking oil into the pot, heat to 8 percent, add Sichuan pepper, when the Sichuan pepper is fried until it turns black and fragrant, get out of the pot and pour the hot oil into the mixed pepper, continue to stir evenly, put it in a container, and put it in a cool place (or in the cool area of the refrigerator).

It can be consumed after three to four days. Notes:

Generally, two catties of peppers are compared to half a catty of coriander, and coriander can be added more according to the proportion of taste, but not too much, so as not to suppress the umami of the pepper itself.

When marinating green onions, try to choose the white part of the green onion.

Pale soy sauce is used to enhance the flavor, and an appropriate amount can be put on it.

Put in the aged vinegar according to taste.

Simple, chop, salt, put into a bottle to chop peppers.

Here's how to make it delicious:1. Pick some fresh peppers that don't have wormholes.

2. Clean the selected peppers and drain them in a cool and ventilated place.

3. Peel the garlic and cut it into slices, wash the ginger and slice it, clean the pepper, star anise, cinnamon and bay leaves, and soak them in water for about 10 minutes.

4. Pour an appropriate amount of water into the pot, add an appropriate amount of light soy sauce, take out the peppercorns, star anise, cinnamon, and bay leaves and put them in the pot, add an appropriate amount of sugar, bring to a boil over high heat, and boil over low heat for about 20 minutes.

5. After the chili pepper is dried, put it in a clean container without water and oil, and put the ginger slices and garlic into the container.

6. After the boiled water is cooled, pour it into the chili pepper, sprinkle with a layer of salt, and seal it for preservation.

2500g of green chili pepper (buy 3000g if you remove the stems and seeds), 150g of garlic cloves, 159g of ginger, two packs of braised soy sauce, 150g of salt (100g if the taste is light), 150g of sugar, 150g of high liquor, 150g of salad oil, 100g of monosodium glutamate.

Method:1Wash and slice the green peppers (it is best to dry them in the sun and remove more water to avoid too much water after pickling), slice the garlic cloves, and shred the ginger.

2.Put all the above seasonings such as soy sauce in a container, bring to a boil over low heat, stir well, and let cool for later use.

3.Mix the green chilli flakes, garlic slices and ginger together in the marinade, or in batches if the container is small.

First blanch the color with boiling water, then dry the water slightly, go to the store to buy a pack of millet pepper and soak it with cold boiled water, remember to put some sugar and chicken essence.