What dishes are delicious with pickled peppers, and what vegetables can be soaked in pickled peppers

In Sichuan cuisine, pickled pepper is a very important seasoning, it is good to eat some foot soaks appropriately, the biggest benefit is to enhance appetite, because of factors such as incorrect diet or hot weather, there are often people who lack appetite and don't want to eat anything, at this time you can eat some appetizing food, including pickled peppers, if you eat pickled peppers directly, it will be spicy, so you can make pickled peppers into the following foods to eat.

What dishes can you make pickled peppers?

Pork slices with pickled peppers.

Material. 100g peeled chili pepper, 50g bamboo shoots, 150g pork slices, 10g bean drums, 10g minced garlic, 10g green onions, pepper, 1 tbsp rice wine, 1 tbsp soy sauce paste, 1 tsp sugar, 1 tbsp chili paste.

Method. 1. Put the pork slices and bamboo shoots in a pot of boiling water, blanch them, remove them and drain them; Cut the peeled peppers into segments and set aside.

2. Add minced garlic, chili sauce, black bean sauce and green onion to stir-fry, pour in rice wine, soy sauce paste and sugar to taste, add an appropriate amount of water, peel the chili pepper and boil.

3. Pour in bamboo shoots and pork slices and stir-fry, sprinkle in pepper to taste.

Pickled pepper shredded potatoes.

Material. Potatoes, served with green peppers, red peppers, pickled peppers, etc.

Method. 1.Peel and wash the shredded potatoes and soak them.

2.Shred the green and red peppers, mince the pickled peppers, and slice the garlic for later use.

3.Pour cooking oil into the pot, and stir-fry the garlic slices when it is hot.

4.Pour in the shredded potatoes and stir-fry constantly.

5.Stir-fry the pickled peppers evenly.

6.Add shredded green and red peppers and stir well.

7.Finally, add salt and chicken essence to remove from the pan.

Knack. Shu shopkeeper cheats:

1.After the shredded potatoes are cut, they are soaked in water and the starch on the surface is washed off, so that it is not easy to fry and stick to the pan, so as to maintain the crisp taste of the shredded potatoes.

2.Add Sichuan pepper will be more fragrant, and do not remove the Sichuan pepper after stir-frying, so as not to eat the whole pepper when eating vegetables.

Pickled pepper beer shrimp.

Material. 8 grass shrimp (larger), 3 pickled peppers, 200g soybean sprouts, 2 green onions, appropriate amount of beer, 1 tablespoon minced garlic, 1 tablespoon spicy bean paste, 1 teaspoon pepper, 1 teaspoon sugar, 1 teaspoon chili oil.

Method. 1. Wash the grass shrimp and wipe them dry, cut off the whiskers, mouth, and feet, and pick off the sand and mud for later use.

2. Soak the soybean sprouts, wash and drain them, boil a pot of water and blanch them for a while, remove and drain the water, and put them at the bottom of the plate.

3. Cut the pickled pepper into small sections, and cut the green onions separately.

4. Put three tablespoons of oil in a frying pan and wait for heating, add half of the shrimp and fry until it turns red and remove it.

5. Leave half a teaspoon of oil in minced garlic, pickled pepper, green onion and stir-fry until fragrant.

6. Add spicy bean paste, sugar, pepper, and stir-fry with shrimp.

7. Pour in the beer, soak the ingredients and cook over high heat, until the soup is halfway through, pour in the chili oil and mix well.

8. Finally, sprinkle the green onions, put them on the soybean sprouts, and start.

Pickled peppers can be pickled in lotus root, radish, cabbage, fungus and other vegetables.

Pickled peppers, commonly known as "fish spicy", are a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour, as early as a few years ago, the pickled pepper series dishes made with it were more popular in Sichuan.

Pickled pepper classification: 1. Erjingtiao pickled pepper: This kind of pepper is relatively long, spicy and palatable, and fragrant, and it is inseparable from it to make traditional Sichuan vegetables and fish-flavored shredded pork;

2. Bullet pickled pepper: This kind of pepper is shorter, chicken-heart-shaped, and its spicy flavor is enough, because of its good forming, it is often used in pickled pepper dishes, and it is rarely processed into puree or cut into small pieces;

3. Pickled peppers: This pickled pepper is not produced in Mexico, but introduced from Mexico, and is planted in Ya'an, Sichuan.

The most common ones that can be made are chicken feet, chicken gizzards, pork knuckles, pigeon belly, pig skin, etc., and there are many cold dishes.

Introducing a method of pickled pepper chicken feet cold dish.

1. Ingredients for making pickled pepper chicken feet:

1000 grams of phoenix feet, 50 grams of wild pepper.

Some kimchi sour water, celery, peppercorns, monosodium glutamate, chicken essence, salt, pepper a little.

2. Detailed steps of pickled pepper chicken feet:

1. Select a large phoenix claw, wash it and chop it from the middle (the whole is OK), boil it in a pot of boiling water for 10-15 minutes, then remove it to cool.

2. Chop the garlic and the pepper and set aside.

3. Put boiling water in a wide-mouth container, pour in minced garlic and mountain and sea pepper, and cool.

4. Take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it well with cold boiled water.

5. Add Sichuan pepper, a small amount of pepper, the whole Shanhai pepper, Shanhai pepper water, monosodium glutamate, and a little chicken essence to the kimchi water.

6. Pour the boiled chicken feet into the cooled kimchi water and soak for 30 minutes (generally it can be left for a longer time to taste better) Serve on a plate.

1. Pour garlic and mountain and sea pepper in boiling water when it is not cold to force out its fragrance.

2. Add some celery, red pepper and so on.

What can you cook with pickled peppers? Pickled peppers can be used to make spicy shredded chicken shredded spicy chicken feet. These are pickled peppers and the like, and they taste numb and spicy.

1.Red peppers, depending on your needs, will be red peppers (sharp peppers or chaotian peppers), and of course, ripe chaotian peppers are yellow.

2.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.

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

4.Wash the red peppers and let them dry (no traces of water to ensure they do not spoil).

5.Put the koji, chili peppers, and ingredients in a large glass bottle.

6.Note: If the chili stem is not removed, you need to prick the chili with a needle to make some small holes to allow the wine to fully enter the chili.

7.Seal to isolate the air and avoid spoilage of pickled peppers.

Pickled peppers are often used to add flavor and spicy flavor when stir-frying. Here are some dishes that are suitable for adding chatan pickled peppers: Fish-flavored eggplant:

The eggplant is paired with pickled peppers to make a delicious fish-flavored eggplant. Mapo Tofu: Pickled peppers give mapo tofu its spiciness and aroma.

Back to the pot meat: Pickled peppers make the back pot meat more refreshing. Stir-fried shrimp:

Precautions: The pickled pepper itself is made of chili peppers, which contains a high degree of spiciness, so you need to add an appropriate amount of pickled peppers according to your own taste when using them. Pickled peppers contain a lot of sodium, so you need to use it in moderation to avoid excessive salt intake.

The storage time of pickled peppers should not be too long, and it is recommended to consume them as soon as possible after opening. Expansion: In addition to the above common stir-fried dishes, pickled peppers can also be used to flavor and enhance the flavor of other dishes, such as:

Fried rice: Serving chopped pickled peppers with fried rice can increase the spiciness and aroma of fried rice. Pork Rib Soup:

When pickled peppers and other seasonings are added, they make a delicious pork rib soup. Coleslaw: Chopping pickled peppers and adding them to coleslaw can add flavor and spiciness.

Pickled pepper chicken feet, pickled pepper potato chips, pickled pepper chicken offal, pickled pepper duck gizzard, pickled pepper waist flower, etc. Pickled peppers, commonly known as "fish spicy", are a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, and slightly sour in spicy.

Kimchi is tender and crisp, which can increase appetite and help digestion and absorption. If you make some kimchi at home, make it a side dish every day before meals. A variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi.

Of course, we also need some ingredients such as: salt, ginger slices, Sichuan pepper, fennel, rice wine, etc.

Naturally, the indispensable part of making kimchi is the kimchi jar. We use a kind of jar mouth protrusion, around the altar mouth there is a concave tray (i.e., a sink, can hold water), buckle the bowl can seal the jar, it can make the kimchi in the absence of oxygen to accelerate the fermentation, produce a large amount of lactic acid. If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.