The trick of soaking chili peppers in soy sauce

This morning, I took my son to the vegetable garden on the roof of my house to get vegetables. The son was immediately attracted by this kind of chili pepper called "colorful pepper", so he ran over and picked it himself to play.

Colorful peppers, small and cute, colorful, thick and spicy, crispy to eat, nutritious and delicious.

Homemade pickled peppers to prepare ingredients:

2 catties of bell pepper, 1 catty of peeled garlic, an appropriate amount of Donggu flavor super fresh soy sauce, an appropriate amount of rock sugar, an appropriate amount of high rice wine, and a glass bottle to wash and set aside.

Pickled pepper method: Pick out the bad skin and bruise the bell pepper, and then wash and dry the water with the garlic, first put the bell pepper into the bottle, and then spread the garlic evenly on the top of the bell pepper, the weight of the garlic will be pressed to most of the floating bell pepper (the size of the bottle is suitable for half of the capacity of the bell pepper garlic), add an appropriate amount of rock sugar, rice wine, and finally pour in soy sauce, soy sauce is suitable to be full.

The bell pepper soaked in this way is fragrant and crispy, which is really a good accompaniment to the meal. The best time to consume is to soak for at least 3 months. In addition, according to my practice, bell peppers should not be sunburned, which will damage the skin and affect the crispness.

Learn to plant and plant "7 bell peppers" not only to eat at home, but also to sell to the market.

How to plant colorful peppers:

Colorful pepper has high requirements for temperature and humidity, and it is suitable for spring planting and autumn planting in South China for one year, spring planting is sown from late February to mid-March, and autumn planting is sown from late July to early August.

In order to improve the seedling rate and quality of pepper, seedlings should be raised in greenhouses or small arches. Soil substrate is used to raise seedlings, peat soil, river sand, and perlite 6:3:1 are used as substrates, and they are evenly mixed and then packed in 8x8cm plastic seedling cups, and discharged neatly.

After the seeds are sterilized by soaking in 10 trisodium phosphate for 15min (minutes) before sowing, the seeds are soaked in 30 warm water for 2-3h (hours), and then placed in the environment of 30 to promote germination.

Then cover it with a substrate 0 8 cm thick, and finally cover it with a shade net, drenched with water. After 2 3 seeds emerge, remove the shade net, and use 600 times of Pulik spray to prevent and control the fall, drench 0 5 compound fertilizer water once a week, supplement nutrients, cultivate strong seedlings, and plant when there are 4-5 true leaves.

How to colonize colorful peppers:

Select the field that has not been planted with solanaceae crops before planting, deep ploughing and fine raking, applying sufficient base fertilizer, 667 square meters of application of 1000kg of rotting chicken manure, 30kg of compound fertilizer, furrowing, furrow width of 1m, height of 25cm, furrow surface to be flat, the use of double row planting, plant spacing of 30-35cm, zigzag planting, plant spacing of larger varieties of 50cm, planting to retain the root substrate integrity, in case of root damage, immediately after planting enough root water. Poverty alleviation experts are in action

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How do you marinate chili peppers in soy sauce? The pickling method of the northerners is spicy and enjoyable, and it is not bad for a year.

Pickled peppers, this has to start from the first time I went out to work, I am a southerner, we southerners like to eat their own kimchi, every household has to soak several jars, all kinds of vegetables, especially rice, but since I was a child, I remember that no matter how many kinds, there is no direct pickled pepper. The first time I went out to work, I went to a relative's house in the north, stayed for a while, and only then did I understand the eating habits of the north, ate steamed buns every day, pickled pickles they don't have so many types, just a big crockpot, the whole body of pickled peppers, and the difference with our south is: we are pickled in the south with clear water, they are pickled in soy sauce in the north, when I eat such peppers for the first time, I left a deep memory, I think it is very delicious, if you don't have an appetite, Pickling a jar of such chili peppers is guaranteed to be especially served with rice, and after the soy sauce is pickled, the spicy taste is reduced and the fragrance is increased.

Prepare ingredients] 2 kg of chili pepper, 2 kg of soy sauce, 1 garlic, 1 teaspoon of high liquor, 2 tablespoons of salt, 5 slices of ginger, 10 pieces of rock sugar, 5 star anise, 1 small handful of Sichuan pepper, cooking oil.

Amount. Steps].

1.First of all, clean the chili pepper, and then choose the best kind of chili pepper. Then put it in a basin, sprinkle with a layer of salt, stir and stir with your hands, marinate for 5 hours, marinate the water in the pepper, marinate it with salt first, the pepper will become soft and taste better.

2.Heat the oil, pour in the ginger slices, star anise and peppercorns and stir-fry until fragrant, then pour in the soy sauce, boil over high heat, add rock sugar, 2 teaspoons of salt, boil again, the rock sugar has melted.

3.Then put the soy sauce out and let it cool for later use, then peel a whole piece of garlic and slice the garlic.

4.Then take out the pickled chili peppers, put them in the soy sauce that has been cooled, put the garlic slices in as well, and add 1 teaspoon of white wine, which can keep the chili peppers longer, and they will not be bad for a year, and then use plastic wrap for the pickled chili peppers.

Sealing, of course, with an airtight jar is also fine, and then put in the refrigerator for refrigeration, and you can eat it the next day. Friends who think you can try it, hurry up and collect it, today's food will be shared here, see you next time.

I am a vegetable gardener, good at home cooking, cooking for my family, and sharing healthy food. If you like my articles, remember to bookmark, like, **oh! If you have any comments and suggestions, you can leave a comment below!

As follows:

1. Take the required amount of water and wash it, and do not remove the pedicle when washing, otherwise the water will enter the chili pepper and it will be easy to spoil.

2. Remove the surface moisture and dry it in the sun for half a day.

3. Remove the pedicle after drying the surface moisture.

4. Use a small sealed bottle, boil it in boiling water to sterilize, control the moisture and set aside, or you can use a jar of soaked peppers.

5. Put the water in a pot and add ginger, peppercorns and salt.

6. Add rock sugar, or white sugar.

7. After boiling, boil for two minutes, then let it cool, pour in the liquor and mix well.

8. Put the chili pepper and garlic in a bottle.

9. Pour in the water.

10. Cover the lid tightly, seal and store it, and wait patiently for a month.

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.

Specific method] 1. Prepare 5 catties of fresh chili peppers to clean them, dry them in water, and cut them with a knife, so that they are convenient to taste. 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.

Materials. Fresh red pepper 850g, ginger 200g, garlic 150g, salt 35g, white wine 80g, crushed rock sugar 50g

Steps. <>

1. Prepare some fresh red peppers, wash them, and dry them.

2. Stir-fry the salt over low heat and set aside.

3. Remove the stems of the red peppers, peel the garlic, wash the ginger and dry it.

4. Break the red pepper with a food processor, not too broken, it is better to have large granules.

5. Garlic and ginger are also beaten into granules.

6. Pour together the chili flakes, ginger and garlic.

7. Add salt and crushed rock sugar.

8. Mix well. <>

9. Prepare a glass bottle, boil it for sterilization, dry it and set aside.

10. Put the mixed chili peppers into a bottle and compact them with a spoon.

11. Pour in liquor (liquor above 40 degrees) as well.

12. Screw on the cap of the bottle and put it in the refrigerator for 1 month before eating.

13. Chili sauce.

14. Chili sauce.

After washing and drying the ripe red pepper with water, put it on a clean and oil-free cutting board and chop it into minced pieces, the finer the better.

After chopping the chili peppers, put the chili minced peppers into a large pot and mix them according to the ratio of kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of three-flower oil.

Chop the garlic and mix it with the chili powder, salt, and Sanhua wine.

Leave it in the sun for 1-2 days to allow it to naturally sauce and then put it in a clean glass bottle.

Put a small amount of Sanhua wine on the sauce noodles and close the bottle.

In sunny weather, you can open the cap to bask in the sun, and do not stir to avoid acidic taste.

The processed sauce is usually placed in a well-ventilated and sunny place, so that you can make a chili sauce with a good flavor and quality.

The ratio of pepper to pepper is 2:1

1.After the pot is heated (smoking), pour in the oil (in fact, you can directly use the black oil that has been fried repeatedly, so as to save costs and not splash the black oil that can not be reused), put a spoonful of bean paste, stir constantly with a spoon, the oil itself is watery, the left wing will boil during the heating process, when the boiling is not very strong, put in star anise, cinnamon, bay leaves, and continue to stir for a while;

2.When the boiling is not very strong, put two spoonfuls of water, pour the chili noodles into it and continue to stir, while reducing the heat to medium.

When the chili noodles are a little hard, add the peppercorns, celery segments, coriander root, onion slices, carrot slices, ginger slices, garlic heads, and shallot knots into the oil.

3.Keep the heat on medium and stir constantly, when the other things in the oil are no longer watery and become dry, you can stop the heat (this process takes about 30 to 45 minutes), continue to stir until the oil is no longer boiling, and after it has cooled, set aside for about half an hour.

4.Finally, use a colander to filter out the debris, and then use gauze to filter the oil, then, a red, bright red, spicy and flavorful red oil is refined.

Ingredients: dried chili, oil Accessories: ginger, garlic, oil, salt.

1.Wash the chili peppers, soak them in boiling water until soft and set aside.

2.Peel the ginger and garlic, and pat the ginger badly.

3.Put the chili pepper in a blender, add ginger, garlic, an appropriate amount of salt, add an appropriate amount of water and stir for later use.

4. Put a lot of oil in the pot, heat the oil, put it in the chili pot, slowly fry the chili pepper over medium heat, about half an hour, fry it while stirring, it is not easy to get into the pot, after it is done, put it in a cold bottle.

Ingredients: 500 grams of red pepper, 3 pears, 50 grams of ginger, 2 heads of garlic, 2 spiced peanuts, appropriate amount of oil, 5 tablespoons of salt, 3 tablespoons of sugar, appropriate amount of sesame oil.

Preparation steps: Stir ginger and garlic, stir peanut kernels into large grains, chew red peppers, and mincly pears;

Mix the above ingredients together;

Pour oil into the pot, pour in 5 mixed ingredients after heating, turn to medium heat;

Add sugar and salt and stir well;

Pour in the chopped peanuts before cooking, turn off the heat;

The glass bottle is scalded with boiling water, bottled while it is hot, the surface of the chili sauce is mixed with sesame oil and hot corn oil and poured on it, the cap is sealed, if the cap is not sealed, two layers of plastic wrap can be added to tighten it.

Ingredients: garlic cloves, chili pepper or other chili peppers, Sichuan peppercorns, refined salt, sugar.

Steps: Wash the red pepper and remove the stem, put it in the pot, boil the water and steam for 5 minutes. When cool, chop carefully with a knife. Chop garlic into minced garlic, and the ratio of chili pepper is: chili: minced garlic = 2:1;

Pour in the chopped chili peppers, stir-fry over low heat until the hot sauce is viscous, add refined salt, and add some sugar to taste;

Pour in the minced garlic and stir-fry evenly until the aroma of garlic comes out.

Hello, I personally think that if you really want to learn, you can go to the kitchen and learn by yourself.

1. Ingredients: 1000g chili pepper, 1000g garlic, 2000ml soy sauce, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of sugar.

2. Remove the stems of the chili peppers, wash and drain the water.

3. Remove the garlic, wash and drain.

4. After the chili garlic is dried, a layer of chili pepper and a layer of garlic are spread into a clean sealed jar.

5. Prepare the soy sauce.

6. Pour the soy sauce into a clean pot without oil and heat over low heat.

7. Bring the soy sauce to a boil and add a pinch of salt.

8. Continue to tease in a little sugar.

9. Add a little more chicken essence. Can Ling sells.

10. After the soy sauce cools, pour it into the chili pepper and garlic jar, then close the lid tightly and seal it in a cool place for a month.