How do you cook sour chili peppers? How to make sour chili peppers

Sour chili pepper 1. Production tools: old mustard jars, dumpling leaves or straw handles, small stones, spoons, pots, etc. Second, the process formula:

Based on the standard of processing a mustard pepper, 10 kilograms of fresh chili peppers, 10 grams of licorice, 10 grams of Sichuan peppercorns, 250 grams of candy and 500 grams of salt. 3. Process flow: 1

Rinse the mustard jar, dumpling leaves or straw handles, small stones, etc., dry and set aside. 2.Pick the peppers with insect eyes or rotten holes, then cut off the stalks of the fine fresh peppers, wash them, and dry them thoroughly.

3.Pour half a jar of cold water into the mustard jar, then add sweet rows, peppercorns, candy, and salt, stir well and let stand for a few days. 4.

When the water in the tank has a slight sour taste, you can add fresh chili peppers, pay attention to submerge all in the water, and do not let the chili peppers expose the surface of the water. After pressing the chili pepper tightly, cover it with rice dumpling leaves or straw, and then press it on top with small stones.

5 catties of red freshly picked chili peppers, 3 taels of ginger, 1 tael of garlic, catties of sugar, appropriate amount of vinegar, appropriate amount of soybean paste, and appropriate amount of salt. Here's how to do it: 1. Chop the chili pepper (note, tears, if the pepper is spicy); 2. Put chopped ginger and minced garlic in the pot, stir-fry until fragrant, put the chili peppers in the pot, stir-fry slowly over low heat, do not put oil; 3. After the chili pepper is soft, add sugar and soybean paste; 4. Still on low heat, slowly grunt for two minutes; 5. If you want to be sweet, don't put vinegar, if you want to eat sour, put some vinegar, and you can get out of the pot.

Note: 1. Do not put oil; 2. It is best to use soybean paste from the Northeast.

Remember.

The most appetizing ingredient - sour chili pepper, every household must make every year, everyone loves to eat.

Summer is also the ripening season of the peppers here for us, the peppers all over the mountains are red, today my brother and sister-in-law went to the mountains to pick two big bags and went home, the red peppers, the color is too bright, look at the appetite, a few of us take off all the pepper stems, so that the sour peppers are good-looking.

Our Guizhou Qiandongnan people's love for sour peppers, beyond the imagination of ordinary people, as the saying goes, "three days do not eat sour, walk and scurry", it can be seen that its importance in our daily life, all year round to eat sour, there are sour peppers to eat to be appetizing, it is because of its importance in daily life, so every household must make more than one jar every year, and people with a large population should do it a year.

Four or five altars are enough, so every household has to do it at this time of year.

After removing the chili pepper, rinse it with water a few times, dry the water, and then you can take it to the machine to break it, before there was no machine when it was chopped with a knife, but it took a long time, and then chop some ginger, put it into the home-brewed rice wine, salt and stir, and then put it in the jar, don't put it full when you put the pepper, because the pepper will rise out in a few days, so put it in the jar to ferment, and after two or three months, it will become a sour sour chili pepper, and the delicious ingredients are so simple, Most of our dishes here are inseparable from sour chili peppers, especially fish in sour soup. For us in Qiandongnan, only sour chili peppers can never be tired.

Ingredients: Peel the green pepper and garlic seeds.

Salt, green pepper, white vinegar, high liquor.

To prepare sweet potatoes with purified water sour chili peppers.

Cut off the green peppers, leave the stems, wash them, and dry them thoroughly for later use.

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Wash the kimchi jar beforehand, dry the inner wall with a kitchen paper towel, and then dry the water. Peel and slice the sweet potato, boil it in pure water, after the sweet potato is cooked, remove the sweet potato, wait for the water to cool, and pour it into the kimchi jar.

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Put green peppercorns and garlic seeds in small gauze bags and put them in jars. According to the ratio of 1000 ml of water to 75 grams of salt, 15 ml of white vinegar and 15 ml of white wine, put the salt, white vinegar and white wine into the jar. Stir to combine.

Soak the dried green peppers in the water in the kimchi jar, cover the inner and outer lids, add water to the edge of the jar, and take care to keep the water on the edge of the jar from drying out, so that the jar has a small and sealed environment that is isolated from the air.

After a week or so, open the lid of the jar and you can see that the green peppers have turned into pickles. Use clean and oil-free chopsticks to pick it out and chop it for a side dish. Versatile rice buster!

Tip 1: This slender and pointed green pepper in ** is the most suitable for soaking sour peppers. Washed green peppers must be dried thoroughly, and should not be put in the kimchi jar with raw water.

2. The boiling sweet potato water and the container used in the production process must be oil-free. If it gets oiled, the soaked peppers will rot.

3. Proportion of water: Under normal circumstances, the prepared sweet potato water should be loaded to about half the height of the jar. Sweet potatoes are added to the water to give them a sweet taste, and the soaked peppers are sweet and crispy in addition to their sourness.

4. The addition of white vinegar and liquor to the water is for sterilization, and I use 56 degrees of Red Star Erguotou wine.

Ingredients for sour chili peppers.

Chili pepper 10 catties of salt, 3 catties of ginger, 3 catties of garlic, 2 catties of Sichuan pepper, an appropriate amount of star anise, an appropriate amount of fish herbs, half a catty of rock sugar, and 2 taels of high liquor.

Steps to make sour chili peppers.

Step 1: Chop well and stir well.

Step 2 Sealed in a jar, it can be stored for 1 year, and it tastes good after 1 month.

Step 3 Put some water to seal better, and keep it dry at ordinary times.

Here's how to make sour chili peppers:

1. Put the green and red peppers into a basin, soak them in water for a while, then remove the pepper stems, clean the peppers, take them out, and drain the water for later use.

2. Add water to the pot and bring to a boil, put the cleaned chili peppers into the pot and blanch them for 10 seconds, and blanch the chili peppers slightly.

3. Take out the scalded peppers and put them in a basin, add 50 grams of salt, and then mix evenly with your hands to let the water evaporate.

4. Put the prepared canned bottles into the pot where the peppers were scalded and sterilized. Then take it out and let the water dry.

5. After the canned bottle is dried, put the chili pepper into the canned bottle and press it tightly, then pour in the prepared beer, and cover the chili.

6. Then cover and seal, put it in a cool place to marinate, generally about 3 days in summer, it is basically OK.

How to pickle sour chili peppers with full color and flavor.

To marinate the sour chili peppers that are excellent, fragrant and flavorful, you can use the following methods.

Preparation tools] Hunan farmers use clay jars to pickle sour peppers, because they are used to pickle sour, also known as sauerkraut jars, and in some places in the north, they are selected as mustard jars.

Ingredients: Prepare 10kg of fresh chili pepper, 10 grams of Sichuan pepper, 500 grams of salt, 250 grams of white wine, 10 grams of licorice, and an appropriate amount of ginger and garlic.

Method] The first step: material selection. The choice of chili peppers is also very careful, and it is recommended to choose plump, insect-free green chili peppers.

Step 2: Clean the vegetables. Cut the handle of the green pepper, clean it and dry it thoroughly.

Step 3: Configure sour water. According to the capacity of the sauerkraut jar, boil half a jar of water, boil and wait for the water to cool, add licorice, salt, pepper, liquor, etc. and put it in the sauerkraut jar for a few days, and the water in the jar will have a sour taste after a few days.

Step 4: Green process. After the acid water is prepared, the green preservation process is implemented, that is, the dried green pepper is added to the compound solution and soaked for 45 minutes according to the above method.

Step 5: Marite. Add the green treated chili peppers, ginger and garlic to the jar, and be careful not to let the chili peppers rise to the surface.

The method we take in the countryside is to cover the peppers with a layer of rice dumpling leaves, and then press small stones. Cover the lid of the altar and seal it with water in the sink at the mouth of the altar. Usually in about 15 days, the sour peppers are pickled.

Conclusion. Green chili peppers are pickled and sour and spicy, making them a rare accompaniment. However, according to the traditional pickling method, the chlorophyll in the green pepper will be damaged, so that the pickled sour pepper can not maintain bright green, which affects the quality of the sour pepper.

In addition, the traditional salting process will produce nitrosamines, which have a certain impact on the health of the eater. According to the green preservation process adopted in this paper, it can not only keep the pickled sour pepper green, keep the good color, aroma and taste quality of the sour pepper, but also prevent the formation of nitrosamines, which is harmless.

Today I will teach you how to make your own sour chili. Because of its functions of sterilization, antiseptic, seasoning, nutrition, and cold repellent, spicy flavor has played a positive role in human disease prevention, disease treatment, gene improvement, and human evolution. Therefore, adding a little chili pepper to your daily recipe can go a long way in your health, but everything should be in a small amount, in moderation.

First of all, the ingredients we need to prepare are: red pepper, garlic, ginger, and two pot heads (an appropriate amount is enough, and the ingredients can be determined according to your own amount of food and number of people).

1.Wash the red pepper in advance, put it aside to dry, if there is no water to dry, wipe it with paper, and then cut off the roots on it;

2.Slice the pepper with a knife and chop it again, and then chop some with a knife;

3.Place the chili flakes in a waterless bowl and chop in the ginger and garlic;

4.Add 6 teaspoons of salt, stir well, then pour in the second pot head or high white wine, stir well, set aside to marinate for 15 minutes;

5.Take a clean plastic or glass bottle, put the pickled chili sauce into the bottle, and press it firmly;

6.After filling it all, cover it with a lid and let it sit for 3-7 days before eating, you can stir-fry vegetables or mix noodles and bibimbap. My favorite is the sticky rice with minced meat and sour chili peppers, which is really enjoyable to eat.

1. Ingredients: 2500 grams of sharp peppers.

2. Auxiliary materials: 250 grams of salt, 250 grams of rice wine, 1500 grams of cold boiled water.

3. Clean the chili peppers, dry them and poke a small hole with a toothpick.

4. Prepare salt, rice wine, and boil water to cool.

5. Put the chili pepper in a pot and mix well with the salt for the opening feast.

6. Pour in the rice wine.

7. Leave for half an hour and throw evenly.

8. Pour the cooled boiling water into the jar, put some salt, and then put the chili pepper into the jar, cover the socks with the lid, and seal the edge of the jar with water.

9. Open the altar after a week, turn the chili peppers on the bottom to the top, and put the chili peppers on the bottom to the bottom, which is easy to taste.

1. Prepare a plastic bottle as big as an oil drum, the lid should be tightly closed, it should be sealable, wash it, pour it up, and let the water run dry. (If you don't have a lot of chili peppers, you can also use a smaller plastic bottle, such as a lollipop).

2. Prepare some green peppers and red peppers, this according to personal preference, see which one you like to eat more, wash, the pepper head can be removed or not, spread out to dry the surface moisture, it must be fresh pepper.

3. Then put the dried peppers on the surface into the bottle, add 1 3 amounts of vinegar to the bottle, add appropriate salt, this is determined according to the amount of your peppers, less salt is sour, more salty, and the state leakage is not too little, so as not to rot the peppers.

4. Boil a pot of boiling water, wait for the water to cool, put it in a plastic bottle, and do not cover the chili peppers. (Be sure to boil water with meko) and shake it so that the salt spreads evenly.

5. Finally, close the lid tightly, be sure to seal it well, put it for 15 days, a bottle of delicious sour chili pepper can be eaten, there are many ways to eat, you can eat it like this, you can also use it to make hot and sour chicken, etc.