How to soak the whole pepper in a jar, and how to soak the pepper

Production method: 1. Prepare a pot, heat it and put in water and salt, let all the salt melt in the water, and then turn off the heat and let it cool for later use.

2. Pour the dried brine into the kimchi jar, and the amount of brine should not exceed two-thirds of the jar at most. Then add the prepared seasonings such as peppercorns and seasonings.

3. Remove the garlic and put the ginger slices under the skin into the kimchi jar and leave it for a day.

4. Clean the fresh chili peppers you bought with water, remove the root of the chili peppers, and then use a toothpick to cut a few small holes in the chili peppers, and then drain the water.

5. Soak the drained chili peppers into the prepared kimchi water, let the water cover all the chili peppers, then cover the lid of the kimchi jar, and pour water on the edge of the lid of the jar and put it in a cool place. After soaking for about ten days, the pickled peppers will be pickled, but in the process of pickling, if you find that the amount of water on the edge of the jar is less, you should add it in time, so as to ensure that the pickled peppers taste more pure.

1. Wash. 2. Don't remove the pepper stalk.

3. Cut some shredded ginger and green peppercorns (if there is no green peppercorns, you can use pepper leaves, and it is not recommended to dry peppercorns) 4. Put the peppers, ginger shreds, and green peppercorns into the washed jar;

5. Put it compactly, don't press it too tightly.

6. Put a piece of washed glass or river stone pressed with chili peppers to prevent it from floating (if the jar is full, do not use it).

7. Pour into the mountain spring (tap water or cold boiled water in the city cannot be used here), and the water is just soaked in chili peppers.

8. Add an appropriate amount of salt.

9. Close the lid.

10. You can take it out and eat it after a week.

In July and August, for the Sichuan people, it is the season of slaughtering watercress, soaking chili peppers, and drying chili peppers. In particular, pickled red pepper is very important in Sichuan cuisine and is widely used, which can be said to be second only to watercress.

Pickled chili peppers vary according to their shape, spiciness, and origin. The "Erjingtiao" pepper used more in the western Sichuan dam. This kind of chili pepper is red in color, slender in size, more fleshy, moderately spicy, and after being soaked into pickled chili, the color is bright red, spicy but not dry, and it is the best in traditional Sichuan seasoning.

Another variety of pickled peppers is "bullet pepper". This pickled pepper has a bright color and a strong spicy intensity. This kind of pickled pepper has been used more in the past ten years, mainly in the pickled pepper series dishes, as well as popular dishes, Jianghu dishes, and local dishes.

Pickled millet pepper is the most spicy pickled pepper among pickled peppers. It is mainly used for cooking river fresh, as well as some local flavors of special dishes. For example, today's popular flavor types such as "fresh pepper flavor, ginger flavor" and other dishes.

Brewing method: Raw materials: 5 kg of red pepper, 10 kg of purified water, 1 spice bag;

Seasoning: 1250 grams of salt, 150 grams of white wine, 100 grams of brown sugar, 100 grams of mash juice;

Spice packets: 10 grams of star anise, 15 grams of dried red peppercorns, 5 grams of grass rows, 5 grams of Sannai, 7 grams of bay leaves, 10 grams of cumin, 30 grams of peppercorns, 20 grams of dried chili peppers.

Excipients: 200 grams of celery, 200 grams of leeks, 100 grams of garlic.

Method: 1Put purified water, Sichuan salt, sorghum white wine, brown sugar, mash juice, spice packets, celery, leeks and garlic in the kimchi jar and stir well.

2.Choose the intact, sturdy, and tough bright red Erjingtiao chili pepper, go to the handle, wash, dry, put it into the pickle jar, press it with a bamboo grate [bamboo strip slices], cover the altar cover, add the water along the altar, and ferment it for half a month to become a pickled red pepper, of course, the longer the time, the stronger the taste.

Key Details:1When mixing fresh kimchi brine, adult soaking brine can be used as bait, which has a fast fermentation time and a stronger flavor. If there is no adult kimchi, the brine will be soaked and fermented for a longer time.

2.It is best to use mountain spring water, well water, pure water, and mineral water for kimchi brine. Tap water contains bleaching powder, which affects the fermentation of kimchi and the crispness of finished vegetables.

3.The above is a professional brewing method in restaurants, and it is much simpler for families to soak chili peppers by themselves, usually the old brine and the newly prepared brine, and the chili peppers are directly put into the soaking, and the village is soaked with new brine, old brine, and white wine, which is very simple.

Pickled green chilies are popular in daily life, not only because they are delicious and appetizing, but also because they can be used as a seasoning for various stir-fries. There are many ways to pickle green chili peppers, but they are all very simple and easy to learn, you only need to prepare the required ingredients, and then complete them step by step according to the steps given.

1. How to make green chili peppers 1. Raw materials for soaking green chili peppers: 10,000 grams of fresh green chili peppers, 10,000 grams of 15 salt solution, 10,000 grams of old salt water, 5,000 grams of white vinegar, 1,000 grams of kimchi salt, 2 spice packets, 100 grams of sugar, 100 grams of liquor, and 59 grams of mash. 2. The practice of soaking green chili peppers:

Wash the green peppers with fresh and strong stems and stems, drain and soak in 15 salt solution for 3 days. Put two spice packets and green chili peppers evenly into the jar, clamp it tightly with bamboo slices, pour in all the ingredients and old salt water, cover the altar cover, mix the water along the altar, and soak for 1 month. 3. Brewing tips:

Vinegar can make green chili peppers have a compound sour taste, and a certain amount of salt must be added to vinegar. The spices in each spice bag are: 20 grams of white fungus, 5 grams of pepper, 5 grams of kaempfera, 5 grams of grass drains, 5 grams of spirit grass, and 5 grams of star anise.

The salinity of kimchi water is around lo degree and pH value.

4. The nutritional value can be appetizing and food aid, and it is very versatile in cooking. Such as pickled pepper phoenix feet, pickled pepper peanuts, pickled pepper lotus root slices and so on.

2. Production method of pickled pepper and phoenix feet: Ingredients: 500 grams of chicken feet.

Ingredients: 5-10 pickled red peppers and millet peppers, 10-15 cloves of garlic, 30 grams of ginger, 5 grams of Sichuan peppercorns, 2 grams of pepper, a tablespoon of cooking wine, an appropriate amount of pickled pepper water, and an appropriate amount of boiling water.

Production steps: 1. After the chicken feet are cleaned, chop them from the middle for later use; Ginger cut into slices.

2. Boil the chicken feet in boiling water for 10-15 minutes, remove them and rinse off the gum on the surface, then cool and drain the water.

3. Put boiling water in a large bowl, cool and add garlic, pickled chili, ginger slices, and Sichuan peppercorns.

4. Take the old altar kimchi water (the same weight as boiling water), pour it into the water, add cooking wine and pepper, and then mix thoroughly.

5. Pour into the cooled kimchi water and soak for 30 minutes to about 2 days.

6. You can add celery, carrot strips, onions and other vegetables for better flavor.

Crafting Materials:

Red pepper, salt, cool boiled, garlic, ginger.

Rock sugar, Sichuan pepper, soaked pepper, white wine.

1. First of all, when buying chili peppers, we have to choose the Yin red chili peppers on the market to buy, such chili peppers are the most suitable for making pickled chili peppers, and the spicy flavor of the soaked chili peppers will be more sufficient. The chili peppers that we take home have to be selected first, and those peppers that are damaged or incomplete cannot be used to make pickled chili peppers and are easy to deteriorate.

2. Secondly, you should choose harder chili peppers, like those chili peppers that have been broken, or not very good chili peppers, which can only be used for stir-frying, remember not to use them to make pickled chili peppers. After the pepper is selected, we need to clean it with water, clean the impurities on the surface of the pepper, remember that the pepper can not be rubbed when cleaning, and a simple washing can be done to avoid damage to the pepper.

3. After cleaning the chili pepper, don't get the chili stalk off, if the chili stalk is removed, the chili pepper will easily appear hollow in the process of soaking, so the chili stalk must be retained, which is a very critical place. At this time, we need to put it outside in the sun, and dry the moisture on the surface of the pepper, not for too long. If the surface of the pepper contains water, it is easy to produce flowers during the soaking process.

4. Take advantage of this time period, we have to prepare a pickle jar, the best choice of pickle jar is the earthen jar, the pepper soaked in the earthen jar will greatly improve the taste of the pepper, but also improve the preservation time of the pepper. We should simply clean the earthen jar with clean water and clean the inside of the earthen jar. After cleaning the jar, add a little liquor to it and scrub the inside of the jar, which can play a good sterilizing role.

5. The cleaned jar should also be put outside, and the moisture in the jar should be dried. After the moisture on the surface of the pepper is dried and the moisture inside the jar is dried, we have to put all the dried peppers into the earthen jar. Then prepare two pieces of old ginger, 20 garlic grains into the earthen jar, then add 30 grains of rock sugar, a large handful of fresh peppercorns, or dried peppercorns.

6. Add about a pound of edible salt to the earthen jar, the proportion of salt should be added according to the proportion of cold boiled water, 10 pounds of cold boiled water, add a pound of salt to it, don't add too much, otherwise the soaked pepper will be too salty. If you want to brew the chili pepper to taste better, we have to prepare a small packet of soaked pepper water and pour it into the jar, and finally pour it into the jar, as well as about two taels of liquor, and cover the lid.

7. On the edge of the lid of the earthen jar, we should also add an appropriate amount of clean water, which can greatly improve the tightness of the jar, and the better the sealing environment, the better the kimchi inside the jar will be soaked, otherwise it will easily lead to pickled pepper flowers. With a sealed environment, soak the chili pepper for about 7 days, and then you can take out the soaked chili pepper for eating, and the soaked chili pepper is pure in color and tastes very fragrant.

1. Add the water and salt to the kimchi water in a clean and oil-free pot, heat to dissolve the salt, and then let it cool.

2. Pour the cooled salt water into the kimchi jar, and the amount of water should be in 2 3 places of the kimchi jar.

3. Add an appropriate amount of ingredients (star anise), Sichuan pepper, dried chili, rock sugar, and white wine.

4. Add fresh chili peppers after washing and drying (be sure to dry, it is best to air dry for a day to reduce the moisture content), chili peppers can be selected from the "Erjingtiao" red peppers produced in Chengdu, or lanterns and Zhengshi chili peppers, you can cut off a part of the spicy limb pepper stalks slightly, so as to facilitate the flavor, be sure to let the peppers all be immersed in the salt water of the cong bench, and the pickles should be filled with kimchi jars.

5. Cover the lid of the kimchi jar, add an appropriate amount of water to the sink, place it in a cool and ventilated place, keep the water in the sink from drying, and the chili pepper will be ready after 7-10 days.

If you don't have a pickle jar, don't make pickled peppers, but make them as delicious as chopped peppers, and save trouble.

Supermarkets sell sealed glass bottles, which can also be used to chop peppers.

After making chopped peppers, they are slowly eaten in a bottle, and the spicy feeling is softened a lot, with a soft and intense fragrance, which is really a rare good practice.

Homemade chopped peppers. Ingredients: Millet peppers.

A handful, a number of red peppers, peppers can be selected here according to the specific situation of the family, of course, the best chopped pepper should be Sichuan's Erjingtiao.

Or the millet pepper from Hunan. One large piece of ginger, one head of garlic, two spoons of salt, one spoonful of sugar, one spoonful of Sichuan pepper powder, and three spoons of white wine.

The production process. The first step is to prepare the ingredients, although the chopped peppers we made this time are not rigorous, and we use leftover peppers that have not been used up at home, but we still have to follow the principle of making kimchi: all utensils and ingredients must be water-free, oil-free, clean and hygienic.

After washing, the pickled pepper is fully dried, cut into small pieces, and the ginger and garlic are flattened and diced for later use.

Step 2: After marinating the chili, ginger, garlic and ginger, add two spoons of salt and stir well and let stand for more than half an hour.

In the third step, pour out the water that has been precipitated, because I made less kimchi this time, so I only poured out half a spoonful of juice.

The fourth step is to add the ingredients, put the pickled pepper into a spoonful of pepper powder, a spoonful of sugar, and finally add about three spoons of high liquor, stir well, pour it into a clean sealed jar without water and oil, the current temperature can be stored and fermented at room temperature for 1 day, and then placed in the refrigerator to continue fermentation for about 5 days.

The market said: do chopped pepper in Sichuan, Hunan, Guizhou and other places are part of daily life, almost every household will have a chopped pepper jar, make more chopped pepper but also to master the exact proportion of salt, the type of chili, chopped pepper turning time, etc., a good chopped pepper needs to have enough patience to do well, in addition to do chopped pepper, you can have a little more salt, don't be afraid of salt, salt is the best material for freshness and preservative, chopped pepper is different from pickled pepper, there should be no sour taste, if you do chopped pepper sour taste, you can consider whether the production failed.

Pots, jars are fine.

Preparation of pickled peppers:

Wash and dry the chili peppers, cover them with a little salt and wine, and let them sit for a day;

Add peppercorns, salt, or other spices according to your taste, pour into a kimchi pot after cooling, and add chili peppers.

In Chengdu's seasoning market, there are roughly three kinds of pickled peppers: one is Erjintiao pickled peppers, which are relatively long, spicy and delicious, and fragrant, and are inseparable from it for making traditional Sichuan vegetables and fish-flavored shredded pork; The other is bullet pickled pepper, this pepper is shorter, chicken-heart-shaped, its spicy taste, because of the good forming, it is often used in pickled pepper dishes, rarely processed into puree or cut into small pieces; There is also a kind of jalapeño chili, this kind of pickled chili pepper is not produced in Mexico, but introduced from Mexico, now it is planted in Ya'an, Sichuan, its flesh is thick, it is long olive-shaped, after soaking, it can be used as an appetizer.

The main purpose of the pickle jar is that the jar is insulated, and the things inside will not be broken, and the water in the circle of the lid can be used to isolate the oxygen in the air to protect the pickled pepper in the jar from corruption. If you don't use a kimchi jar, the time will be very short, and then you won't be able to eat the unique flavor of pickled chili.

If you use a plastic bottle to marinate, because the plastic bottle is not insulated from temperature or heat, the pickled peppers inside are easy to spoil. And plastic bottles are not healthy to marinate for a long time.

Additional information: How to make pickled chili peppers:

Step 1: Wash the fresh peppers and ginger, remove the water from the skin to dry, cut off the pepper stems, sprinkle salt in a basin and stir well, cover with plastic wrap, and marinate for an hour, the second step: add the pickled peppers and ginger to the pickle jar, put in garlic, millet pepper pickled pepper (bagged) bag, rock sugar, white vinegar, and white wine.

Step 3: Boil water in a pot, put peppercorns, star anise, cinnamon, bay leaf water boil, boil for 10 minutes, turn off the heat, let cool and set aside.

Step 4: Pour the boiled water into the kimchi jar, the water should be covered with chili pepper and ginger, and then put some edible salt to seal.

5.Cover the lid and seal the mouth of the altar with water, and check the water at the mouth of the altar every two days, and when it dries, it will be breathable, and the production will be completed in a month.