How to pickle green peppers to be delicious, how to pickle green peppers to be delicious

Choose a sharp pepper with no insect wounds and no rotten grains, wash it and cut it into about 1 cm pieces; After cooling and drying the surface water, wash the ginger and cut it into thin strips (a small amount can be, take its flavor) and the cut pepper into a clay pot or glassware (with a lid), a layer of pepper and a layer of salt, and finally press the pepper with a heavy object (1kg of fresh pepper with salt, after 3 days of pickling, the salt brine is leached, boiled and cooled, and then packed into the jar with the pepper to be closed, and placed in a cool place for about 5-10 days to eat.

Ingredients: 330 grams of Chaotian pepper, 30 grams of rock sugar, 70 ml of white vinegar, 45 grams of salt, 30 grams of ginger, 5 grams of Sichuan peppercorns.

Excipients: appropriate amount of water.

2. Put the washed peppers into the vegetable basket to control the moisture, and you can also expose them to the sun for a few minutes.

3. Prepared ingredients.

4. Blanch the fresh-keeping bowl with boiling water and disinfect it, then dry it with a clean towel for later use.

5. Add water to a pot and bring to a boil, add peppercorns, rock sugar and ginger slices and cook for 5 minutes, turn off the heat and cool.

6. After the pepper is dried, put it into the container and add salt.

7. Add white vinegar and stir well.

8. Pour in the cool cooking water.

9. Then divide it into a fresh-keeping bowl and cover it with a lid and seal it, <>

10. Pickle for three days and wait until the pepper changes color and you can enjoy it, <> 11, I was in a hurry to take pictures and didn't wait for the pepper to change color, I did a sour and hot appetizer, and when I didn't have an appetite, I immediately increased my appetite.

Ingredients: Appropriate amount of chili pepper and appropriate amount of garlic. Excipients: 150 grams of ginger, half a garlic, appropriate amount of ginger, appropriate amount of salt, appropriate amount of liquor.

Steps: 1. Buy chili peppers from the vegetable market according to personal taste.

2. I shot it directly, cutting it rotten, and cutting some ginger shreds.

3. Cut the chili pepper, stir the garlic foam, ginger shredded foam, and salt, you can put more salt, and finally put some white wine, which can increase the crispness of the chili.

4. Find two clean and dry bottles, marinate for a week and then eat.

Hello everyone, what I want to share with you today is that the production method of a pickled green pepper, when I went out to buy vegetables two days ago, I saw that the green peppers sold by vegetable farmers were not bad, so I bought more than 20 yuan of green peppers to take home, the main reason is that green peppers are very cheap, and only 2 yuan 5 per catty.

I bought the green peppers at home, and some of them I used to stir-fry and eat, but most of the green peppers I chose to make are used to pickle, which can not only make the green peppers sour and spicy and delicious, but also improve the preservation time of the green peppers.

When making this delicacy, I believe that many people will encounter such a phenomenon, that is, the pickled green peppers, stored for a period of time, it is easy to appear the phenomenon of raw flowers. If you don't eat the green peppers as soon as possible, they will easily spoil.

For this reason, I will hand over my method of pickling green peppers to you today, and if you use my method to pickle green peppers, the pickled green peppers not only do not produce flowers, but also taste better.

Pickled green peppers】 Ingredients] Green peppers, rice vinegar, salt.

Methods and Steps].

1. First of all, we should clean the green pepper with water, because there are many pesticide residues on the surface of the green pepper, which we cannot observe. Soak in water for 5 minutes, and then wash the green pepper several times by kneading to make the green pepper completely clean.

Green pepper is the plant kingdom, the middle part of the dicot class, the subclass of zygoledons, and the Solanaceae. and red peppers are collectively referred to as cayenne peppers. How do you pickle green peppers deliciously? Here's what I've put together for you. How to pickle green peppers delicious, welcome to read! Hope it helps!

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 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, dry steam, soak in hot water for half an hour, take out and put it at the bottom of the basin immediately, and turn it again after a day.

How to pickle green peppers to taste better

Wash the peppers in moderation.

Wash and slice the ginger, remove the chili pepper to control the water, take a clean cloth, put the chili pepper and ginger slices to dry the surface moisture.

Put an appropriate amount of water in the pot, add salt (it is better to put more), add large ingredients (pepper, star anise, cumin, bay leaves, cinnamon, kaempfer, etc.) to boil, and let it cool naturally after boiling.

Take a container, brush it and dry it.

After everything is cleaned up, first stuff the chili peppers into the bottle one by one, put a few chili peppers and a ginger slice, pour in the boiled brine (to submerge the chili peppers) after filling them in turn, screw the lid on and leave it for about half a month to eat.

How to pickle green peppers to taste better

1.Wash the peppers and drain the water.

2.Use a knife to cut off the pepper handle.

3.Make a longitudinal cut along the chili pepper so that the chili pepper is easier to absorb the flavor when pickling the chili.

4.It is best to use a knife when handling peppers, because not all of them. Peppers are long and regular, and it is easier to cut the mouth with a knife when there are crooked peppers.

5.Once all the peppers have been processed, wash the ginger and slice it.

6.The star anise is ready, and it is better to break it up to make it easier to taste.

7.Sichuan pepper set aside.

8.MSG set aside.

9.Soy sauce set aside.

10.Vinegar set aside.

11.I bought a container for pickling chili peppers specifically for pickling chili peppers.

12.When everything is ready, start to fill the container with chili peppers, spread a layer of chili peppers and sprinkle a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, a few slices of ginger, and so on until all the chili peppers are put into the container, and finally spread the remaining ginger slices, star anise, Sichuan peppercorns, and salt on the top layer of chili peppers, then sprinkle with monosodium glutamate, sugar, and finally add vinegar and soy sauce.

13.Finished, cover and marinate for at least seven days, the longer the more flavorful. It's best to put more salt, otherwise the temperature is high, it will be easy to pickle, and the whole can will be wasted!

Delicious pickled peppers are:

Step 1:

First, wash the peppers to control the moisture, cut them into small pieces of moderate size with scissors or knives, sprinkle with salt, mix well, and marinate for more than two hours.

Step 2:

Heat the pan with cold oil and remove the green onions, ginger slices, and onion fried yellow. Put in the spices and fry the fragrance on low heat and take it out, if there is star anise, you can put two corners, do not put two whole, it is two corners.

Step 3:

Add dark soy sauce, light soy sauce, vinegar and rock sugar and bring to cool.

Step 4:

Squeeze out the pickled peppers, put them in a sealed box, and top with garlic slices. Pour the cold sauce into the chili pepper, cover the lid and put it in the refrigerator for one night, and put it on a small plate with clean chopsticks without water when eating, and it can be stored for at least a month.

Cooking Tips:

1. Pickled peppers, some people add salt first, some people blanch first, but in fact, it is not right to add salt directly, add 1 more key step, that is, blanch it in the pot in advance, and then carry out subsequent operations after blanching, so that the taste of the pepper can be more crisp and delicious;

2. The blanching time of green pepper must not be long, about 30 seconds, otherwise the green pepper will lose its crisp taste, and the pickled pepper can be paired with more garlic and ginger, which will be fully immersed in the green pepper after pickling, making it more delicious;

3. The container for green peppers needs to ensure that they are waterless and oil-free, so that the pickled green peppers will be stored for a longer time, and the soy sauce poured into them does not need to be too much, because the sharp peppers will collapse after pickling for a while, so this amount of soy sauce can completely pass the green peppers.