How to pickle oil chili peppers crisp and delicious, how to pickle oil chili peppers to taste better

The practice of pickled peppers, now is the time for small peppers to go on the market, and after a while, the peppers that have been picked, those peppers that are not yet fully ripe, farmers will pull out the garbage with the trees, these unripe peppers are crisp and tender, the spiciness, and the most suitable for making pickled peppers.

Wine-flavored pickled chili peppers] Ingredients: fresh peppers, salt, high liquor, sugar, white vinegar.

Method: Wash the fresh peppers (do not remove the peppers to prevent raw water from pouring into the peppers), control the water, sprinkle with salt, and mix evenly. Marinate for about an hour, until the peppers are soft and watery.

Control the water, pour the chili pepper into a clean glass bottle without raw water, then pour in high liquor, white vinegar, a little sugar and shake evenly.

Put it in the refrigerator and marinate it for about half a month, and when you see the pepper change color, it means that it is marinated thoroughly and can be taken out and eaten. The finished pickled chili wine is fragrant, sour and spicy and appetizing.

1. Prepare salt, green onions, ginger, bay leaves, Sichuan peppercorns and green peppers. 2. First process and clean all the green peppers, remove the head, drain the water, put everything in half, put it in a large basin, pour the salt into it and marinate for a few hours. 3

1. Prepare salt, green onions, ginger, bay leaves, Sichuan peppercorns and green peppers.

2. First process and clean all the green peppers, remove the head, drain the water, put everything in half, put it in a large basin, pour the salt into it and marinate for a few hours.

3. Squeeze out the excess water, add an appropriate amount of oil to the pot and heat it, put the bay leaf pepper in and stir-fry, then add garlic, ginger and green onion and stir-fry well.

4. Finally, put the chicken essence, salt, and dark soy sauce into it, add sugar and boil for a few minutes, then take it out and turn off the fire, the temperature is reduced, and the marinade is made after pouring in the liquor and mixing it thoroughly.

5. After processing the green pepper, put it into the seasoning sauce and stir evenly, then pour it into a sealed container to marinate for a few days, and you can take it out and eat it after marinating.

The recipe for pickled peppers is a sour and crispy appetizer.

Chili pepper is a highly nutritious dish, and it also has the effect of appetizing and digesting, and many people can't do without it at the table. Making chili peppers into pickles is the most convenient and easiest way to eat them. It's just that for some people, how to pickle chili pickles is also a big problem.

1. Before pickling chili peppers and pickles, we should first understand the ratio of chili peppers to soy sauce and salt, and the ratio between them should be ten to five to one, that is to say, ten catties of chili peppers cost five catties of soy sauce and one catty of salt. In addition, sugar, ginger, garlic and salad oil should be prepared with 200 grams. Finally, 350 grams of high-purity liquor, a little peppercorn, cinnamon and green onion can be used.

2. Dispose of the purchased chili peppers, wash them with water first, then remove the stems, and then put them on a permeable substance to drain the water. After the water is completely drained, you can use a knife to cut a few small cuts on each pepper to make it easier for the pepper to absorb the flavor.

3. Pour the prepared five catties of soy sauce into the pot, bring to a boil, and pour it into a basin for later use. Then pour the salad oil into the pot, heat it, and then put all the prepared spices, such as spices, peppercorns, and cinnamon, to stir-fry until fragrant, and then add the sugar to it. Sauce is made.

4. Mix the prepared sauce with the boiled soy sauce and set aside. Put the processed chili peppers in a jar of pickled vegetables, and then add all the prepared sauce to it, so that the juice is better than the chili peppers. Then it should be turned once a day for about seven days, and the chili pickles are ready to eat.

This is the best way to make pickled chili peppers, which are spicy, crispy and not easy to spoil, and relieve greasy and cravings with rice.

Prepare the ingredients】 Appropriate amount of chili pepper.

Soy sauce to taste. Green onions, ginger, coriander.

Dried chili peppers, star anise, bay leaves to taste.

Method] 1: Clean the pepper (because I planted it myself, and I didn't spray it, so I can wash it briefly) and remove the moisture on the surface of the drying.

Then cut off the chili pepper, and then everything in half, and I didn't go to the middle seed, because if the pepper goes to the seed, there will be no spicy taste at all! Put it in a basin, sprinkle with some salt, stir well, marinate for half an hour, and remove the moisture.

2: At this time, we can boil the soy sauce sauce! First of all, pour more oil into the pot, put in the green onion and ginger segments, coriander, and slowly make the oil fragrant over low heat, and after the fragrant green onion and ginger coriander turn slightly yellow, you can take it out.

Then put in Sichuan pepper, bay leaves, star anise, dried red pepper, low heat and slow, after the fragrance comes out, add an appropriate amount of soy sauce.

Then add a little salt chicken essence to taste, a little sugar, oyster sauce to enhance freshness, boil the soy sauce juice and turn off the heat (you must not leave when boiling soy sauce, because soy sauce is easy to boil, and it is easy to pounce on the pot, so you must watch it).

Finally, pour in a small amount of high liquor and set aside to cool.

3: At this time, the chili peppers are almost pickled, so pour the chili peppers into a container with eyes to control the moisture.

4: Find an oil-free and water-free container, put in the chili pepper that controls the dry water, put a layer of chili, then put a layer of ginger and garlic slices, and then put a layer of chili pepper, and then superimpose it into the jar, and then pour the soy sauce juice into the jar, seal it and marinate it in a cool place for two days before eating! In fact, you can eat it the next day, and the longer the marinade time, the more flavor.

If you want pickled peppers to be crisp and not easy to spoil, you must pay attention to the following three points.

Production points] 1: The water on the surface of the pepper should be dried, the first time to sprinkle salt brake water should not be too long, if the time is long, the pepper will be pickled and soft, look at the pepper out of the water, pour it into the easy to control the water with eyes, and the water should be controlled to dry so as to ensure its crispness.

2: The boiled soy sauce juice must be cool before it can be poured into the chili pepper again, and the container containing the chili must be clean, no oil and no water.

3: When we eat, we should use clean chopsticks to take the chili pepper, and then seal it after taking it, so as to ensure that it is not easy to spoil.

The pickling method of oil pepper is as follows:1. Prepare some Sichuan pepper, star anise, ginger slices, and 30 grams of garlic slices for later use, wash the peppers, control the moisture, and then cut the peppers into sections and put them in a container.

2. Heat the oil in the pot and stir-fry the peppercorns and star anise until fragrant, then add 30 grams of light soy sauce, salt and sugar without chili peppers, burn the fire and let it cool.

3. Pour the cooled ingredients into the chili pepper, then enlarge the garlic and mix well, and put it in the refrigerator overnight.

Ingredients: Green chili pepper (line pepper) understand? If you don't understand, I'll describe it to you, it's the kind of slender green pepper; salt monosodium glutamate; Sugar; liquor; Ginger; Garlic; Cooking oil; Soya soy sauce (preferably Amoy brand, relatively pure).

In order to facilitate the operation, I write out the dosage, and calculate the proportion of the less, just fine. Dosage: Cayenne pepper:

10 catties of salt: 1 catty of monosodium glutamate: 3 taels of sugar:

4 taels of liquor: 3 taels of ginger: 2 taels of garlic:

2 taels of edible oil: 3 taels of soy sauce: 4 taels of production method:

1. First of all, wash the bought peppers, spread them out, and dry them, until there is no moisture, and the peppers look a little wilted; 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 with water.

Seal the jar and eat it after a week. 1. 2 catties of fresh red pepper, chopped or stirred with a blender 2. Chop ginger and garlic, fry peeled peanuts (can be bought in the vegetable market or supermarket) and crush them for later use. 3. Put 150 grams of oil in a pot, add chili, ginger and garlic to the hot oil and stir-fry.

Stir until the water is low, add two bags of sweet noodle sauce and chopped peanuts, stir-fry for 2 minutes, pour into a container to cool, and store in the refrigerator. 4. Scoop it out as you eat, be careful not to get wet. Recipe for chili sauce two.

1. Wash the peppers and let them dry. 2. Marinating utensils and bottles are scalded or boiled in boiling water for disinfection. 3. Cut the peppers into your desired length.

4. A layer of chili pepper and a layer of salt, the specific ratio is generally 10:1. It is a pound of chili pepper (500 grams) and 50 grams of salt.

5. Sprinkle a little more high liquor to help fermentation, generally the second pot head is OK, and then put a spoonful of pond to improve freshness. 6. Sealed and stored, one week is fine. 7. Finally, you can grind it with a blender, you can add a little garlic to grind it together, or you can add ground sesame powder, soybean flour, and peanut flour to it, it will be very fragrant and cooked.

8. Of course, it can also be not grinded, even chopped pepper, or grainy chili sauce, which is also delicious.

Ingredients: 5 kg of chili pepper, 100g of ginger, 100g of garlic (2 heads), 100g of rock sugar, 100g of salt, 50ml of high liquor, 2 bottles of light soy sauce, 1 tablespoon of hot oil.

1. Prepare 5 catties of fresh chili peppers to clean them, dry them for water, and make a knife with a knife to facilitate the flavor. The chili stalks should be fresh, not bad and not cut off, otherwise they are easy to spoil. Chili peppers are selected according to personal spiciness, I choose green peppers that are not spicy, and slender line peppers will be spicy.

2. Boil a pot of boiling water, put the chili peppers in it, blanch for about 1 minute, blanch until slightly discolored, remove and let cool.

Pour the bottle of light soy sauce into the pot, add 100g rock sugar, 100g salt, bring to a boil, add 100g of shredded ginger, and let cool.

4. Put the cool chili pepper into a clean waterless and oil-free jar, sprinkle garlic slices on it, pour in the cold soy sauce, and the soy sauce must be submerged with the chili pepper. The inexhaustible soy sauce can be used for stir-frying.

5. Pour 50ml of high liquor on it, the liquor can be sterilized, it is not easy to spoil when you put it in, and it will be more fragrant.

6. Pour another tablespoon of boiled cooked oil and seal it. Many pickles can't be stained with oil, and the pickled peppers we have here are sealed with cooked oil, and I don't know how many generations have been passed down, and it won't be bad if it is put for a year.

After sealing and preservation, the pepper turns yellow for two or three days and can be eaten, the taste is slightly salty, the taste is crisp, a pepper can eat a steamed bun, and the appetizer is very good. The ginger, garlic, salt, sugar, etc., can be adjusted according to personal taste, the salt is more and longer in time, and if you do less, you can eat it quickly, you can put less salt or even no salt, and it is enough to rely on the salt in the light soy sauce.

You can take a look.

Prepare some Sichuan peppercorns, star anise, 20 grams of ginger slices, and 30 grams of garlic slices for later use.

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Then wash the peppers to control the moisture, and then cut the peppers into sections.

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Put the chili peppers in a container with 2 tablespoons of salt, then mix well and marinate for 10 minutes to kill the moisture inside.

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Heat the oil in the pot and add Sichuan pepper and star anise and stir-fry until fragrant, then add light soy sauce, salt, 30 grams of sugar, 30 grams of aged vinegar and 20 grams of ginger slices soaked in chili pepper, and then turn on the fire and let cool.

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Then pour the cooled ingredients into the chili peppers, then enlarge the garlic and mix well, and put it in the refrigerator overnight.

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Before stir-frying, the pickled oil chili pepper should be salted to kill the moisture inside, and then a dry ingredient should be boiled in the pot, and wait overnight after cooling, which is more delicious.

Ingredients: chili pepper, Sichuan pepper, garlic, ginger, red pepper, white wine.

Method: 1. Put the prepared fresh peppers into clean water and wash them, then drain them for later use.

2. Add an appropriate amount of oil to the pot, and after the oil is hot, put the chili peppers into the pot and fry them to bring out the fragrance.

3. Continue to add an appropriate amount of light soy sauce to the pot, and after boiling over high heat, you can pour it out and let it cool.

4. Cut the fried peppers into hob pieces and set aside. 5. Put the prepared chili cubes, ginger shreds, garlic slices, and an appropriate amount of oil, soy sauce and white vinegar into a bowl and stir well.

6. Cover with plastic wrap and set aside to marinate for 2-3 days before eating.

How to preserve pickled peppers.

Fresh peppers need to be processed simply before they can be stored for a long time. Because the composition of salt does not spoil easily, salt can be used to marinate fresh peppers to maintain the freshness of the peppers and prevent spoilage. Usually salted chili peppers are wrapped in plastic wrap and placed in a cool location and can be stored for up to 3 days.

1. Make into chili sauce.

After the red peppers are cleaned in clean water, remove the inedible parts of the peppers, drain and set aside. After preparing an appropriate amount of garlic, salt and chili peppers, you can wrap them directly and put them in the refrigerator or in a cool place to store them for a long time.

2. Make dried chili peppers.

Choose red peppers, skewer them together, put them directly in a cool and ventilated location, and let them air dry naturally, and you can keep them for a very long time as long as they are not in contact with water.

3. Make dry chili peppers.

After scalding the cleaned fresh peppers with boiling water, put them in a basin, add an appropriate amount of salt, stir well, cover with plastic wrap and marinate for 12 hours. Pickled peppers can be left to dry directly in the sun. The dried chili peppers are stored directly in the vegetable jar, and when they are eaten, they can be taken out directly and fried with other ingredients before they can be eaten.