How do you make soy sauce bubble bell pepper crispy and delicious?

Soy sauce bubble bell pepper.

1.The bell peppers bought should be screened first, washed with clean water, and then dried [it is best to pass the water when cleaning, be careful not to touch the oil, and put it in the sun to dry the water].

2.The next step is to find a good jar or glass bottle and prepare to soak the bell pepper. Other ingredients: garlic, rock sugar, wine, of course, the main soy sauce is indispensable, otherwise how can it be called soy sauce bell pepper.

3.Finally, put the bell pepper, garlic, rock sugar, and wine into the jar, add the soy sauce bubble, and then seal the mouth of the jar and put it in a cool place where the sun can't get it.

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.

Method 1:

Green peppers or small red peppers can be pickled. Before pickling, prick 3 or 4 holes in the fruit with bamboo needles to expel the air inside the fruit, infiltrate the salt water, and prevent rotting in the fruit. Place the pierced peppers and salt in layers into the marinating vat.

Marinated in the ratio of 5 kg of chili pepper to kg of salt.

After salting, pour the tank once a day or every other day, stop pouring the tank after 15 to 20 days, and start storage. You can also divide the pepper and salt into two layers into the tank, that is, the pepper is first loaded into the tank, and then all the salt is put on the top of the pepper, and every 50 kilograms of pepper is used with kilograms of water, and then slowly poured into the tank. Before the salt is completely dissolved, the cylinder is poured twice a day, and once after dissolving.

2 After 3 days, the cylinder is compacted and sealed, and stored. In order to prevent rain, the top of the cylinder should be covered. But it should not be sealed tightly to avoid heat and rot. When there is a shortage of water in the tank, salt water should be added in time. It can be eaten in portions after one month.

Method 2: 10 catties of fresh chili, 5 catties of soy sauce, 1 catty of salt, 4 taels of sugar, 4 taels of ginger, 4 taels of garlic, 4 taels of salad oil, 7 taels of high liquor, appropriate amount of monosodium glutamate, appropriate amount of pepper, spices, cinnamon, and green onions.

Method: Boil (sterilize) the soy sauce and let it cool. Heat the salad oil with an appropriate amount of peppercorns, spices, cinnamon, and green onions into the pot to make the fragrance. After making a soup with the above accessories, add chili peppers (chili peppers should be cut or pierced), and the soup should be submerged with chili peppers. Serve in a few days.

Generally speaking, the most nitrite in pickles is between two or three days and more than ten days after the pickling begins. What really threatens food safety is the kind of vegetables that are only pickled for two or three days to ten days, and vegetables that have been pickled for more than a month can be eaten with confidence.

Origin of nitrite:

The predecessor of nitrite is nitrate. Fresh vegetables contain a lot of nitrates, which are the result of nitrogen being temporarily stored in plants after absorbing nitrogen from the soil. Nitrate itself is not toxic, but if it is "nitrate reductase" by some bacteria, it will become nitrite.

Soy sauce chili peppers are pickled products that contain nitrites.

How to reduce nitrite:

1. Try to choose some fresh, pollution-free vegetables to pickle.

2. Do not marinate directly with boiling water or lukewarm water, marinate with cool boiling water, and store at a temperature of no more than 15.

3. Put more salt, and its concentration should be more than 15%.

4. Adding some vitamin C to pickles can reduce the generation of nitrite, and adding 400 mg of vitamin C per kilogram of pickles can block nitrite.

5. Marinate for more than 15 days before eating.

Adding an appropriate amount of garlic or ginger has a significant effect on increasing the nitrite content of orange anti-pickles. Garlic also has the effect of delaying the destruction of vitamin C in pickles. Nitrite appears 5-15 days after salting vegetables, which will gradually decrease later, and it is safer to eat it after 30 days of pickling.

Then boil the salted water, pass the pepper over the water a little, and pick it up for later use;

Prepare the bottle, boil the cold water in a small half bottle, and put in the chili pepper;

Then put ten grains of eight garlic, ginger and peppercorns, add high wine and about 1 4 bottles of white vinegar, if the water level is not enough, you can add more white vinegar, a little salt, a little sugar, and stir well;

At this time, in order to prevent the pepper from floating upwards and breaking away from the level, use something to press the pepper down the water;

Then seal the mouth of the bottle, and stick the seam of the cap with adhesive tape, about a month to a month and a half to pickle.

2.Practice 2.

Cut off the pickled peppers, wash and drain. (I didn't buy the green ones, but I also bought a little bit of the red ones) The practice of homemade pickled peppers.

Boil a pot of water, add ginger slices, and bring peppercorns to a boil.

Cool boiled water into a glass jar, add salt, white vinegar, millet pepper. (You can also put radish strips in it) step 3 of the homemade pickled pepper method

After a month, you can take it out to cook, and the pickled pepper phoenix feet are my favorite!

3.Method three.

Prepare a glass bottle that is large enough, preferably with a lid that is also glass. Similar to the kind of snake wine, the lid is the kind of conical ground glass.

Preparation: a little star anise (big ingredients, fennel), a little cinnamon, a little salt, a little rock sugar (can be pickled pepper more crispy), Daqu (shochu, liquor can be brewed).

Wash the red pepper and dry it to ensure that it does not deteriorate. Put the koji, chili peppers, and ingredients in a large glass bottle.

Delicious and delicious is the most concerned thing in daily life, because the driving force of human survival is to enjoy the food matching, each region has a symbolic special food, among them, the light soy sauce sour pepper is the coastal area is more characteristic of the special snacks, the taste is spicy and delicious, especially suitable for meals. Let's discuss how to marinate light soy peppers. I look forward to everyone getting to know about it.

Light soy sauce sour chili peppers should be marinated for a week or so, and the following is the specific method:

Prepare raw materials in advance: 1 kg of colorful peppers, 1 bottle of light soy sauce, appropriate amount of salt, appropriate amount of old rock sugar, appropriate high wine, 1 star anise, appropriate garlic.

1. Wash the fresh colorful peppers and put them outdoors to dry the water on the surface.

2. Put the surface dried colorful peppers into a glass jar and fill it up.

3. Then add old rock sugar, star anise, garlic and pure grain wine to the bottle.

4. Finally, add light soy sauce and fill the glass bottle.

5. Cover the outer cover, the sealing is good, you can take it off after a week, pour the cylinder once a day or every other day after pickling, terminate the cylinder after 15 or 20 days, and start storage. You can also divide the pepper and salt into the left and right double layers into the tank, that is, put the Chaotian pepper into the tank first, and then put all the salt on the top of the Chaotian pepper, use water for every 50kg of Chaotian pepper, and then gradually pour it into the tank. Before the salt is melted, the cylinder is poured twice a day, and once after melting.

Method 2: 1Wash and dry the peppers (1 to 2 days).

2.Tie the dried peppers with a wooden skewer (for more flavor) and put them in a cleaned glass bottle.

3.Put the prepared old rock sugar and garlic into it successively, and finally pour in a spoonful of pure grain wine, and the light soy sauce is similar to the pepper that has not passed Chaotian.

4.It has good sealing and can be soaked in a dry and shady area for two months.

How to pickle green chilies, the growth of chili peppers is almost in season, and there will be a lot of small chili peppers that cannot be eaten at this time. If you like to eat pickled chilies, you can learn how to pickle green chilies, so that it will be a side dish when you want to eat them in the future. Here's how to pickle green chilies.

A plate of green chili peppers with a bright green color and spicy, sweet and salty taste is sure to whet your appetite! If you like to eat chili peppers, come and take a look at the pickling method steps of green chili peppers:

1. Choose green peppers without insect damage and no rot grains, wash them, put them in the tank after cooling and drying the surface water, put them in a layer of pepper and a layer of salt, and finally press the peppers with a heavy object (100kg of fresh peppers and 16kg of salt), after pickling for 3d, the salt brine is leached, boiled and cooled, and then packed into the jar with the peppers to be closed, and placed in a cool place for about 5-10 days to eat.

2. Wash the green peppers, cut them into about one centimeter segments, and then dry them for some water, wash the ginger and cut it into thin strips (a small amount of acorn can be used to take its flavor) and cut green peppers into a clay pot or glassware (with a lid) Burn the vegetable oil until it is just smoking, cool off the fire a little, choke in the green peppers, add soy sauce and a little salt (because the soy sauce is not salty enough now), and mix well.

3. The soy sauce should be covered with a layer of cooked oil choked by green peppers (which plays a role in sealing) on the surface of the basin, and after being covered, put it in the refrigerator for about two or three days before eating.

If you find the above version a bit troublesome, take a look at the simple pickling method of green chili:

Raw materials: five catties of green pepper, half a catty of salt, soy sauce, peanut oil, garlic, a little sesame oil, peppercorns, ginger, sugar, liquor, Weiqingyunjing. (This is five catties of raw materials, if you want to pickle ten catties of raw materials, double.) )

How to pickle green chili peppers Method 2:

1: Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

2) Bring the peanut oil to a boil, then pour in the soy sauce, add the peppercorns, sugar, salt, and bring to a boil to cool thoroughly.

3) Add white wine, monosodium glutamate, ginger, garlic and sesame oil. It is sealed after 30 days into the altar.

The steps on how to pickle green peppers are pretty much the same, but there are a few things to keep in mind:

1. After washing the green chili peppers, cut them into large strips or strips (not too small), and drain the water. There must be no raw water. After washing the green peppers, you should never bring raw water.

Why can't there be raw water? The reason is very simple, the chlorine in tap water (raw water) will kill the fungus Pauja punjae.

2. Make sure that the utensils for holding chili peppers are clean.

Hope, thank you!!

Ready-to-eat, chop it, add minced garlic, add a pinch of salt, soy sauce, sesame oil.

Soy sauce, garlic, you can add some sand ginger star anise, chili pepper wash and drip dry water, soy sauce boil and cool. Put the chili, garlic, rice, ginger and star anise together in the jar, then pour the soy sauce and you're good to go!

If you soak in soy sauce, it's easy, throw the bell pepper into the soy sauce, add a little liquor to the soy sauce, and prepare for the lack of salt, the liquor ui plays a disinfection role, and the aroma of the wine is also very good. Feel free to put the rest of the seasoning, and it tastes good to put some ginger.

Soaked in soy sauce, you can eat it in three days to a week, and it tastes good.