How to drown the green pepper delicious, how to drown the green pepper

1. Preparation: green chili, coriander, garlic, sugar, salt, mushroom powder. First prepare the green peppers, coriander, and garlic on a plate, as shown in the picture below.

2. Then wash the chili pepper and cut it into rings, as shown in the picture below.

3. Peel and wash the garlic and slice it, as shown in the figure below.

4. Wash the coriander and cut it into sections, add sugar, salt and mushroom powder, as shown in the figure below.

5. Pour in an appropriate amount of juice, as shown in the figure below.

6. Then stir well and marinate for 5 to 10 minutes, as shown in the picture below.

7. Finally, it is done, as shown in the figure below.

Here's how to marinate green peppers:Ingredients: 1000 grams of chili pepper, 500 grams of ginger, 300 grams of garlic.

Excipients: 3 grams of salt, 5 grams of Sichuan pepper, 30 ml of liquor, appropriate amount of boiling water.

Steps: 1. Wash and drain all materials.

2. Cut into strips and put them in a basin.

3. Add salt to kill the water.

4. Add a few more dried peppercorns.

5. Pour in some liquor for sterilization.

6. Mix well and marinate for half an hour, then put it into a clean and oil-free container.

7. Boil a pot of boiling water and pour it directly into the chili pepper while it is hot.

8. Cool completely, seal it and put it in the refrigerator for refrigeration, and you can eat it after a week.

How to pickle green chilies, the growth of chili peppers is almost in season, and there will be a lot of small chili peppers that cannot be eaten at this time. If you like to eat pickled chilies, you can learn how to pickle green chilies, so that it will be a side dish when you want to eat them in the future. Here's how to pickle green chilies.

A plate of green chili peppers with a bright green color and spicy, sweet and salty taste is sure to whet your appetite! If you like to eat chili peppers, come and take a look at the pickling method steps of green chili peppers:

1. Choose green peppers without insect damage and no rot grains, wash them, put them in the tank after cooling and drying the surface water, put them in a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers and 16kg of salt), after pickling for 3d, the salt brine is leached, boiled and cooled, and then packed into the jar with the peppers to be closed, and placed in a cool place for about 5-10 days to eat.

2. Wash the green peppers, cut them into about one centimeter section, and then dry them for some water, wash the ginger and cut it into thin strips (a small amount can take its flavor) and the cut green peppers into a clay pot or glassware (with a lid) Burn the vegetable oil until it has just smoked, cool it off the fire a little, choke in the green peppers, add soy sauce and a little salt (because the soy sauce is not salty enough now) and mix well.

3. The soy sauce should be covered with a layer of cooked oil choked by green peppers (which plays a role in sealing) on the surface of the basin, and after being covered, put it in the refrigerator for about two or three days before eating.

If you find the above version a bit troublesome, take a look at the simple pickling method of green chili:

Raw materials: 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. (This is five catties of raw materials, if you want to pickle ten catties of raw materials, double.) )

How to pickle green chili peppers Method 2:

1: Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

2) Bring the peanut oil to a boil, then pour in the soy sauce, add the peppercorns, sugar, salt, and bring to a boil to cool thoroughly.

3) Add white wine, monosodium glutamate, ginger, garlic and sesame oil. It is sealed after 30 days into the altar.

The steps on how to pickle green peppers are pretty much the same, but there are a few things to keep in mind:

1. After washing the green chili peppers, cut them into large strips 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.

Why can't there be raw water? The reason is simple, the chlorine in tap water (raw water) will kill the kimchi fungus.

2. Make sure that the utensils for holding chili peppers are clean.

As follows:

Ingredients: 1000g green chili, minced garlic, minced ginger, thirteen spices, white wine, salt, appropriate amount of chicken essence.

Method: 1. The first step: wash the green peppers you bought with water.

2. Step 2: Remove the head and tail of the cleaned green pepper.

3. Step 3: Cut the green pepper into segments according to personal preference.

4. Step 4: Pour the green peppers into a larger container.

5. Step 5: Add minced garlic, minced ginger, thirteen spices, white wine, chicken essence, sugar, and edible salt and stir well.

6. Finally, pour the stirred green pepper into a sealed container and marinate for one night before it can be eaten normally.

Pickled green peppers.

Pickled green pepper ancestral secret recipe The pickled pepper made in this method is particularly delicious I don't believe in 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.

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.

Save the peanuts for three days before putting them away.

After three days, put peanuts.

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.

The chef teaches you the trick of pickling peppers for a year, sweet and sour, spicy, appetizing, really amazing.

Ingredients: Appropriate amount of small peppers.

1 tablespoon each of salt and sugar.

1 tbsp sesame oil.

Light soy sauce 1 tbsp.

Vinegar is added according to personal preference.

To prepare for pickling small peppers.

Wash the peppers and cut them into thin rings

Add various seasonings and stir well. Let it be left for half a day before eating, and the pepper will be more flavorful.

Tip 1MSG, chicken essence, etc. can be added according to your preference. Pickled vegetables and salt are also the best condiments that do not mask the taste of the food itself.

2.You can also add a little dry red to taste.

Ingredients: sharp pepper, green onion, coriander, Sichuan pepper, edible oil, aged vinegar, light soy sauce, large container (non-metallic products).

How to make:1Wash and drain the peppers, green onions, ginger and coriander.

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

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

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

5.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).

6.It can be consumed after three to four days.

Notes:1Generally, 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.

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

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

4.Put in the aged vinegar according to taste.

Ingredients: 10 kg of red peppers.

Ingredients: 1 kg of salt, 8 taels of sugar, 1 kg of garlic 6 taels, 4 taels of ginger vinegar monosodium glutamate, 2 apples and pears.

Method: Wash and dry the peppers, cut or stir them, and then crush the ginger, garlic, apples and pears. Pour the sharp pepper, ginger, garlic and salt into the pot and boil, then add apples, pears, sweet and sour monosodium glutamate to boil, or you can put them all in the pot at one time to cook, but be careful not to stick to the pot.

After cooling, put it in the pickle bottle that you usually save, tighten it, and it will not be bad at the beginning of the next spring. If you think the soup is too much, cook it for a while, but the color is not very beautiful.