Do you drown millet peppers and how to pickle them

Ingredients: 10 kg of water, salt 0g 00g, ginger 0g, garlic 0g, rock sugar 0g, liquor 0g, pepper 10g, cinnamon 10g, star anise g, sannai g, bay leaf g Tools: A kimchi tile jar (the kind that must have a brim, and the brim is filled with water to isolate the air) A pair of chopsticks (this chopsticks cannot be stained with raw water, used to stir and pick vegetables) Production method:

The first step is to clean the tile altar The new tile jar is washed first, and then filled with water and soaked for two days; Change the water once a day to allow toxins such as carbon monoxide (due to the production of the firing process) in the earthen jar to fully contain. Then pour the boiled boiling water (most of the jar is appropriate) into the tile jar and close the lid; After the boiling water is cool, the water is poured out to achieve the effect of full sterilization and cleaning of the tile altar. The second step, pickling water 10 catties of water to boil for a minute, then pour it into the tile jar, wait for it to cool down sufficiently, then put in all the ingredients that have been prepared, and then stir it thoroughly.

Close the lid and fill the brim with water to keep the air out. After the fifth day, a jar of good pickled fermented water came out. Step 3: Add millet pepper After washing the vegetables to be pickled, spread them out to dry the surface moisture.

When serving food (hands and chopsticks should not be wet with raw water and oil), the millet pepper should not be exposed to the water after being put in. Close the lid and fill the brim with water to keep the air out. And always check the brim to see if you need to hydrate? Step 4: After a week, it is ready to eat.

Precautions: 1. Water must be kept in the brim of the tile altar at all times to isolate the oxidation and deterioration of air and salt water, and to prevent bacteria from entering; 2. When lifting the lid, you need to lift one side before completely uncovering it to prevent the raw water in the brim from splashing into the altar; 3. When serving the dish, the surface water must be dried, and the hands and chopsticks should not be stained with raw water and oil; Fourth, you can also pickle other vegetables: carrots, white radish, heart beauty, cowpeas, cabbage white, ginger, red pepper, raw mustard and other hard vegetables, non-pickled vegetables are:

Cucumbers and other soft vegetables, (easy to damage the brine) cowpeas need to be dried more than other vegetables, and they should be eaten as soon as possible within a month after the day is ripe, otherwise it is easy to damage the brine; If you want kimchi to look good: you can first pickle carrots (which are ripe in the sky) and then pickle other vegetables; Fifth, it is necessary to pay attention to the appropriate amount of salt, rock sugar and liquor, garlic can be changed once every six months, and other seasonings can be changed once a year; In summer, the salinity in the jar should be thicker to prevent whitening, if the salt water is white (indicating that the bacteria in the salt water exceed the standard), you can add liquor to extinguish it (liquor can sterilize). Sixth, put a pair of fixed chopsticks in the tile altar, so that it can be used for cooking and cooking, and can prevent raw water and oil

Ingredients: 800g carrots, 400g millet peppers, 250g salad oil, 400g salt, 20g essence, 10ml light soy sauce, 20g sugar, 20ml liquor.

2. Cut large slices of garlic into a basin and mix well, add salt, salad oil, light soy sauce, sugar, monosodium glutamate, wine, mix well, marinate for three days, and turn three times a day.

3. After washing the peanuts, put them on the curtain and steam them, then soak them in hot water for half an hour, and then remove and drain the water.

4. Place the peanuts at the bottom of the peppers that have been submerged for three days and stir well after one day.

5. Stir once a day in one or two weeks, stir once in two days in three weeks, and can be put into a jar for long-term consumption after three weeks.

Ingredients: Preferably local chicken, and if it is a young chicken, cut into very small pieces, probably the size of a golden pig in McDonald's, it will taste the best. Authentic red pepper (Chaotian pepper, millet pepper, Qixing pepper can be, with color and flavor as the top) cut in half, spicy small pepper (green pepper) cut, Sichuan Wanyuan, Sichuan pepper, ginger (old and tender half) sliced, garlic cut into pieces, peanut oil, salt, sugar, cooking wine, monosodium glutamate Cooking method:

Marinate the chicken with a small amount of cooking wine for 15-30 minutes, then heat the pan with oil, after the oil is cooked, add soy sauce and salt when the chicken is ripe, and add various ingredients when it is ripe, and then fry in a pot until it is cooked. The second cooking method: Cooked in oil, add old ginger and garlic, stir-fry until fragrant, add chicken, stir-fry a few times and then add soy sauce and salt, then pour a bowl of water, add peppercorns, tender ginger and red pepper, cook while turning, add green peppers and stir-fry when 9 is ripe, add green onions when the pot is up, turn off the heat, authentic Sichuan spicy chicken into a also!

If I'm not mistaken, I guess this is the case, the taste is definitely not to say, it is much better than stir-frying it with the top. Of course, if your diners are not connoisseurs of Sichuan cuisine, you can also use the above one. Notes:

The selection of chicken: It must be a local chicken, and it is a chicken, otherwise the taste will be greatly reduced The selection of chili peppers: It must be authentic Sichuan pepper, which can be spicy to tears, the effect?

Selection of br> peppercorns: (Ibid.)

Ingredients: red pepper (2 catties), garlic (6 cloves), ginger (half a thumb), salt (3 tbsp), sugar (2 tbsp), high white wine (1 tbsp).

Method: 1. Wipe off the water of the red pepper, remove the stem, chop it with a knife (it is best not to use a crusher), the pepper seeds are retained, and the part that is a little hard at the root is thrown away by me.

2. Mash the garlic into garlic paste, put a little less salt when pounding, which can prevent the garlic from bursting out, and can also make the garlic paste sticky, which can bring out the garlic flavor.

3. Chop the ginger and mash it with the garlic in the garlic jar.

4. Put the processed chili, garlic and ginger into a clean and waterless basin, then put in salt and sugar, I also put a little mushroom powder (you can also replace it with chicken essence), stir it well, put it for 10 minutes, find that it will come out of the water, and then stir it again, put the chopped pepper sauce into a clean and waterless bottle, sprinkle it evenly with white wine, and cover the bottle.

5. After preventing it at room temperature for 5 hours, put it in the refrigerator.

6. You can eat it after two days, it is very delicious, not particularly spicy, you can eat it with rice, or it is also great to chop peppers and tomato sauce on bread.

Special attention: all raw materials, containers, tools (knives, cutting boards) should be clean and water-free, which can ensure that the chopped pepper sauce can be stored for a long time. There are also gloves to chop when chopping, otherwise it will be very uncomfortable to the hand.

Hello! Introduce the production method of chopped pepper: (the production method of chopped pepper in Sichuan cuisine) Ingredients: spicy green pepper, red pepper, 1500 grams, 3 grams of wild pepper, 70 grams of sugar, 25 grams of Fenjiu, 25 grams of monosodium glutamate, appropriate amount of salt.

Production: 1Remove the stems and seeds of the washed chili peppers, and cut them into soybean sizes with air-dried water (wilting), and add wild peppers, sugar, Fenjiu, monosodium glutamate, and salt. Put it in a clean kimchi jar, add an appropriate amount of cool and white, cover and seal.

2.After a few days (up to a week), it can be eaten and stored for months.

Characteristics: Spicy and slightly sweet and sour. Note that all raw materials and utensils should not be stained with oil, no ginger should be put in, and the water for sealing should be changed.

This chopped pepper is the best to make chopped pepper fish head. Thank you!

Summary. Hello, if you want to pickle millet peppers, you can choose these ingredients:

Finger pepper (millet pepper) 300g

Cool boiled water (boiled and cooled water) 200ml

Liquor 50ml

White vinegar (9 proof) 250ml

15g sugar

Salt 15g garlic 1 clove.

Ginger 1 small piece.

What raw materials are used for drowning millet peppers?

Hello, if you want to pickle millet pepper with a good taste, you can choose these ingredients: Zhitian pepper (millet pepper) 300g cold boiled water (boiled and cooled water) 200ml liquor 50ml white vinegar (9 degrees) 250ml sugar 15g salt fiber such as 15g garlic 1 clove ginger 1 small piece.

You can also pick the ears without making trouble) 3. Drain the water and let it dry overnight in a ventilated place to dry out the millet pepper. 4. Slice the garlic and ginger separately and set aside the liquid cloth. 5. Prepare a clean and oil-free glass bottle and pour in cool boiled water.

Answer 6: Add liquor. 7. Add white vinegar. 8. Add sugar.

9. Add salt. 10. Put the finger pepper in it, and put a part of it first. 11. Add garlic and ginger slices.

12. Then put the rest of the finger peppers in. (Liquid.)'The amount depends on the size of the container, but if the liquid is not enough to cover all the peppers, continue to add vinegar. I'm just filling this jar with just enough liquid.

13. Cover the bottle with a layer of plastic wrap. 14. Close the lid of the bottle and shake it well, so that the sugar and salt that have sunk to the bottom melt in the liquid. 15. Put it upside down in a cool place at room temperature, pour it back after a day or two, and marinate for about 20 days.

The longer you marinate, the more flavorful it gets!

You can try it, I hope it can help you

How do you pickle millet peppers to make them delicious?

How do you pickle millet peppers to make them delicious?

Main ingredients: 100 grams of millet chili, 100 grams of ginger slices, 100ml of light soy sauce, 120ml of vinegar

Process: 1. Find a utensil, (preferably laminated glass) to make a pickled clay pot. And wash the clay pot clean, and the king can not have organic oil in it. It is better to scald it with hot water.

2. Add a lot of edible salt (two to three spoons) to the clay pot and melt the edible salt with warm boiled water, and introduce warm boiled water into half the height and width ratio of the clay pot. Then add a small amount of white sugar, a hint of light soy sauce (around 100ml) and a certain amount of sour vinegar (a little more than light soy sauce) to the clay pot

How do you pickle millet peppers to make them delicious?

3. Then put millet chili peppers into the clay pot, and millet chili peppers are divided into two kinds, one is emerald green, the same as the general wild pepper, and the pickling is softer.

4. Add washed and cut ginger slices to the clay pot. The size of the ginger slices determines the speed at which the ginger slices will absorb the flavor, and the smaller the size, the faster the flavor will be added.

5. Put in the garlic, on the one hand, you can spice, and on the other hand, you can eat the pickled garlic by the way. The skin of garlic can be peeled or not, and the taste is different between peeling and not peeling.

6. Add some peppers, in addition to being able to spice them, they can also have the effect of inhibiting the white foam in the clay pot, so it is recommended to put more.

How do you pickle millet peppers to make them delicious?

7. Put Chaotian pepper, ginger slices, garlic and pepper into the clay pot and press it with clean wooden chopsticks to let all kinds of food touch the prepared liquid.

8. Add warm boiled water to keep the pickled items close to the cork.

9. Use the outer lid to seal the clay pot, and pay attention to not letting the contents of the clay pot touch the gas as much as possible to prevent mildew after touching. and store in a dry and cool place.

10. After two weeks, the spicy and delicious pickled millet pepper can be put on the table.

Millet pepper pickling method.

Step 1. First of all, wash the fresh millet pepper bought from the supermarket and remove the stems; Drain the water and let it air overnight in a ventilated place to allow the millet pepper to dry out.

Step two. Wash and prepare the excipients you need, all you need here is garlic and ginger, and slice them separately.

Step 3. Prepare a clean and oil-free glass bottle, pour in cold boiled water, and add white wine, white vinegar, sugar, salt and other condiments in turn.

Step 4. Put half of the millet pepper in a glass jar, then put the garlic and ginger in it, put the other half of the millet pepper in it, then seal the mouth of the can with plastic wrap, then close the lid and shake it well.

Step five. Put the glass jar upside down for two days and then put it for two days, and so on, lasting for nearly a month, a bottle of millet pepper is completed!

Pickling fresh millet pepper is actually to make it into chopped pepper, which is stored for a longer time and tastes more delicious. First, rinse the freshly picked millet peppers with water and remove the damaged and insect-covered millet peppers.

Next, cut the pepper into many short pieces and then chop it. Note that millet peppers are very spicy, so it's best to wear gloves and a mask when cutting them. Prepare a glass jar of millet peppers, clean them, and sterilize them at high temperatures.

Add an appropriate amount of salt to the millet pepper, not too much, just the quality. After stirring, put it into a glass jar, add a large amount of white vinegar, completely submerge all the millet peppers, pour in a little sesame oil, cover with a lid and seal it in a cool place.

Millet pepper to the stem, wash and control drying, put it in the sun for 2 hours, dry the water, cut the garlic into pieces, add the pepper, heat the pot and put an appropriate amount of oil, pour in the millet pepper after the oil is hot, fry slowly over low heat, turn the pan to prevent the paste when frying, fry until the millet pepper is slightly dry, add garlic and pepper and stir-fry, take out and put it on the plate, let it cool and put it into the bottle, pour it into the flavor after it is full, not over the chili, cover and marinate.

After washing the millet pepper, put it in the jar, put some salt, then put ginger slices, garlic slices, and sprinkle a layer of appropriate salt, and the mouth of the upper pool should be closed for a period of time.

How to marinate millet peppers.

Ingredients: a few Chaotian peppers, a piece of ginger, one or two garlic, one or two teaspoons of 50-degree liquor, and an appropriate amount of salt.

Steps: 1. Wash and dry the millet peppers or dry them with kitchen paper.

2. Chop the millet pepper and cut the size according to personal preference.

3. Finely chop the ginger and garlic.

4. Add salt and liquor and stir well.

5. It can be bottled and can be eaten after two days in the refrigerator.