The practice of homemade pickled chili peppers, the practice of pickling chili peppers at home

Pickled chili peppers in soy sauce.

Ingredients: soy sauce, chili pepper.

Method: 1. Remove the stems of the chili peppers, remove the inedible parts, clean them, and set aside.

2. Blanch the destemmed chili peppers in a pot of boiling water to change the color slightly. Remove from the pan immediately and drain the water.

5. Put the chopped chili peppers in a pot or a container and add an appropriate amount of white sugar.

Then stir to combine.

6. To boil the soy sauce, put the prepared soy sauce in a pot, bring it to a boil, and let it cool.

7. Pour the cooled soy sauce into the prepared chili peppers. Add the prepared garlic slices, ingredients and stir well.

8. Seal and store the stirred product, and you can eat it after a few days. The taste is absolutely pure.

Homemade soy sauce pickled chili peppers.

Ingredients: chili pepper, oil, soy sauce, Sichuan pepper, spices, cinnamon.

Lots of salt, a pinch of garlic, sliced ginger.

2. Wash the chili peppers, control the dry water, cut the sharp end with a knife, put it in the prepared bottle, add an appropriate amount of salt, and put the chopped garlic and ginger slices on top.

3. Take out the ingredients and cinnamon in the pot, pour the soy sauce into the bottle, seal it and put it in the refrigerator, and you can eat it after three days. Note: Since soy sauce is salty, you don't need to add salt. The chili peppers must be good, and some bad or open ones can be used for stir-fried meat.

It's also quite hidden.

1. First of all, we prepare 2 catties of chili peppers, wash them and put them in a ventilated place to dry the water on the skin, and also prepare 3 heads of garlic, peel them and wash them, and put them together with the chili peppers to dry the water.

2. After all the chili peppers are dried, cut them diagonally into even small pieces, so that the chili peppers are easier to taste, and it is also convenient and practical to eat.

3. Put it in a larger basin, cut the garlic into thin slices and put it in the basin, add 60 grams of salt and 50 grams of sugar, because everyone's acceptance of saltiness is different, the amount of salt can be adjusted according to personal taste, stir evenly and marinate for an hour.

4. After an hour, add 150 grams of light soy sauce, 150 grams of balsamic vinegar, and then add 100 grams of pepper oil to the basin.

Foreign chili peppers are not too cumbersome, but they are also more complicated, to wash the chili peppers, dry them, loosen the water, and evenly spread them with salt to marinate them overnight, vacate the water, and add the seasoning to the boiled ones. Soy sauce. Put it in a jar with chili peppers and pour in white wine to seal.

It has to be marinated for about a month.

Manufacturing Steps:

1.Wash the chili peppers and prepare the ginger and garlic.

2.Cut the pepper seeds with scissors and dry them with kitchen paper. There can be no raw water.

3.Use scissors to cut the pepper into small pieces, about 1cm.

4.Chop the ginger and garlic into a powder.

5.Add ginger and garlic to the red pepper.

6.Add two teaspoons of salt.

7.Stir well and marinate in the refrigerator for about a day (about 20 hours).

8.The next day, take one serving according to your own consumption, put in soy sauce, let cool, sugar, sesame oil, mix well, and serve. Keep the leftover peppers in the fridge and eat them at the next meal.

Tips:1Chili peppers are red peppers with thick flesh and are not too spicy, but fruit chili peppers are not recommended. Personally, I don't think they would be used if they weren't spicy. People who are really afraid of spicy can use fruit peppers.

2.Add salt and get used to it. After all, you still have to marinate for a day.

3.You can pickle more red peppers at a time. After marinating, you can take it with you and eat it, which is very convenient.

4.Don't marinate the water when eating chili peppers, otherwise it will be too salty.

5.This recipe is simple, has a high success rate, and is also suitable for novices who have no cooking skills.

In many spicy regions, hot sauce has also become an indispensable seasoning in the home. The key is that there are many main uses of hot sauce, and the shadow of hot sauce is indispensable in many Sichuan dishes. However, the hot sauce that everyone often sees is generally red hot sauce, and the frequency of green hot sauce is usually low.

Method 1: The food needed to make the green chili sauce:

Main ingredients: fresh green chili peppers, 2 garlic cloves, 8g of sesame pepper, 400g of vegetable oil, 60g of salt, 4 slices of ginger, 8g of Sichuan pepper, 30g of Pixian bean paste, 10g of white sugar

1.Prepare the ingredients.

2.Put the peppers on a wok and steam for 3 minutes.

3.Put the ginger and garlic together and grind them in a bowl with a blender and set them aside, and put the steamed Chaotian pepper in the blender to grind and reserve, so you don't have to stir too much.

4.Heat the oil in the pan, boil the oil and fry the peppercorns and peppercorns to make the aroma, then scoop up the peppercorns and peppers, put in the chopped green onion and ginger and fry them to make the aroma.

5.Put in Pixian bean paste and stir-fry to bring out the aroma.

6.Add the mixed chili pepper and stir-fry for about 15 minutes to soak the water. Then add salt and white sugar and stir-fry for about 5 minutes, turn off the heat and let the hot sauce cool.

7.Put the cooled hot sauce in an airtight container and freeze it in the refrigerator.

Put the green pepper into the wok and steam it in order to get rid of the liver fire in the Chaotian pepper, and you can also remove the initial part of the water, and the fried Chaotian pepper will be more flavorful.

Method 2: 15ml of cooking oil, 20 fresh green chili peppers (sweet), cut into strips, 3 cloves of garlic, finely chopped, 1 and a half shallots, chopped, grams of salt, 450ml of water, 225ml of steam distilled apple cider vinegar

1.Take a small to medium-sized heat-resistant laminated glass or enamel pan and place on the fire on top and bottom oil, pepper, garlic, shallots and salt and stir-fry for 4 minutes. Then bring to a boil for 20 minutes, mixing continuously. Turn off the fire and let the compound cool at room temperature.

2.Transfer the compound into the ingredient CPU or stirring device and stir until viscous. Stop, gradually add the vinegar and stir twice.

3.Pour the stirred sauce into the sterilized storage jar and close the lid tightly. This jar of hot sauce can be stored in the refrigerator for 6 months.

Answer Kiss 1Add water and peppercorns and salt to boil for 2 minutes, let cool and set aside. Salt can be added according to the amount of chili peppers, if you can eat it in a month or two, you can put it less, and if you can eat it more, you can put more salted to prevent the white flowers.

2.Wash the chili peppers, but do not remove the stems to prevent water from entering the chili peppers.

3.Blanch the washed peppers with salt water for 5 seconds and remove them to dry. The color changed to emerald green, because the flight time was too short to take pictures.

4.Add 20g of high liquor to the dry bottle, shake the bottle to disinfect the bottle wall with liquor, and do not need to pour it out. Wine is added to prevent the salt water from turning white.

5.Pour in the cool pepper water and chili pepper, submerge the chili pepper on the water surface, sprinkle some salt evenly on the water surface, cover and seal, and you can eat and take it for half a month.

Ingredients: 1 kg of chili pepper, 300g of soy sauce, 50g of garlic, salt, sugar, 20g of liquor, 1 spoon of oil.

Step 1: Wash the chili peppers, cut off the stems, and then cut the tail of the chili peppers to about 2cm away from the root of the chili peppers.

Step 2: Boil water in a pot, put the drained chili pepper in after the water boils, blanch it in the boiling water, remove it and let it cool.

Step 3: Peel off the skin of the garlic and cut it into slices with a knife.

Step 4: Place the chilled peppers neatly in the crisper and spread the sliced garlic slices on top of the peppers.

Step 5: Pour in the liquor, soy sauce, appropriate amount of sugar, oil, and cover with a lid. Marinate overnight and serve.

Main ingredient line: 500 grams of chili pepper Auxiliary ingredients: Appropriate amount of salt, appropriate amount of ginger, appropriate steps, steps of pickled chili peppers, step 11Appropriate amount of chili peppers, clean the practice of pickling chili peppers, step 22Wash 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.

Pickled peppers are prepared in step 33Put 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.

Pickled peppers are prepared in step 44Take a container, brush it clean, and dry it in water to pickle the peppers in step 55After 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.

Tip 1: Put enough salt, it doesn't matter if you have more, if you have less, the pickling will not be successful, and the pepper will rot.

2. Marinate until the time before eating.

3. When the boiled and cooled cooking water is poured into the container, the chili peppers should be submerged.

Ingredients: two catties of chili peppers, two to three taels of vinegar, about three taels of light soy sauce, a little sugar, and a little oil in the Shaanxi version of pickled chili peppers.

1. Pull the seedlings and peppers, wash and dry them.

2. Put oil in the pot, a little more, and fry the peppercorns.

3. Stir-fry the peppers in the pan for three to four minutes.

4. Add vinegar, light soy sauce and soup, and cook for two or three minutes.

5. Pour out the soup and marinate overnight, sour, spicy, salty and sweet!

Pickled chili peppers: Ingredients: line pepper, cooking oil, soy sauce, star anise, cinnamon, star anise, bay leaves, Sichuan pepper, garlic, celery.

1. The skin of the pepper is thin and the meat is thick, and the spiciness is moderate, which is suitable for pickling into small pickles. Wash and chop the peppercorns. Cut the garlic into slices.

2. Wash the celery and chop it. Celery is rich in vitamins, dietary fiber, and has a strong fragrance. Add some garlic, celery or coriander root to pickles, which can enrich the flavor of pickles, and the vitamins in these side dishes also reduce nitrite production.

3. Pour the peppers, celery and garlic slices into a clean glass bowl, pour in the soy sauce that has not covered the ingredients and mix well. Soybean soy sauce is used to make pickles, and the pickle sauce is fragrant.

4. Pour cooking oil into the pot, put star anise, cinnamon, bay leaves, and peppercorns, turn on low heat on the stove, and fry the spices into spice oil.

Pour the spice oil hot into the soy sauce in a glass bowl, stir a few times and set aside, marinate for 4 to 5 hours and serve.

Use this method to make pickled chili peppers, the taste is oily and crisp, the taste is fresh, fragrant, salty and spicy, a small plate of pickled chili peppers, on white rice porridge, hot steamed buns, fragrant and spicy appetizing and rice, the more you eat, the more you love to eat.

[Prepare the ingredients]: 2 catties of chili pepper, 1 head of garlic, a piece of ginger, 50 grams of light soy sauce, 20 grams of sugar, 2 star anise, Sichuan pepper, appropriate amount of salt.

1.Wash the chili pepper and remove the chili pepper, but do not destroy the stem of the chili, so that the pickled chili pepper is not easy to spoil.

2.Add water to the pot, add 1 tablespoon of salt after boiling, put the pepper into the blanching water for 2 minutes, the purpose of putting salt is to make the color of the blanched pepper more green, the other is to increase the bottom taste, the process of blanching the pepper should be constantly stirred, so that the pepper is heated evenly, the purpose of blanching the pepper is to make it soft, it is not easy to break when it is put in the container, and it is also more flavorful, and the preservation time will be longer, when pickling the pepper, do not add salt first, add this 1 step, the pepper is crisp and more flavorful, and it will not be bad for half a year!

3.After two minutes, remove the peppers and put them on the grate curtain, and then put them in a ventilated place to cool and control the moisture.

4.Take advantage of the time to dry the chili peppers, we adjust the marinade, take 2 catties of chili peppers as an example: add an appropriate amount of water to the pot, add 50 grams of light soy sauce, add 20 grams of sugar, 2 star anise, an appropriate amount of Sichuan pepper, boil it over high heat, after it is completely boiled, turn off the heat and pour it out to cool for later use.

Jin chili pepper into a head of garlic a piece of ginger, garlic cut into garlic slices, ginger cut into ginger slices for later use, the dosage can be based on personal preference, I prefer to eat garlic, sometimes put half of the chili pepper and half of the garlic, do not like to eat can be less, garlic and ginger can increase the fragrance of the chili.

6.Put the dried peppers into a large bowl, sprinkle in a handful of salt, and grasp it thoroughly, the purpose of this step is to make the peppers fully flavored, and they will be stored for a longer time, and they will not be bad if they are put for half a year.

Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

Steps: 1. Colorful chili peppers go to Duan Liang and wash them.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 to prepare the number of bonds.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.

The easiest way to make pickled peppers at home:Ingredients: 500 grams of colorful chili peppers.

Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

Steps: 1. Remove the stems of the colorful chili peppers and wash them.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 ready.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.