Hello everyone, I would like to ask, how to pickle fragrant peppercorns?

Ingredients: fresh pepper, salt. Method:

Wash the peppercorns and let them dry in the shade. Take a sealed bottle, wash it, then scald it with boiling water to disinfect it, and dry it. After sealing the bottle to dry, put the dried fresh pepper into the bottle.

Sprinkle a layer of pepper with a layer of salt, sprinkle the salt evenly, and press it tightly. Fill all the way to the end of the bottle. Sprinkle a little salt on the top and close the cap.

After packing, simply put it in the refrigerator for fresh storage. <

Materials:Fresh flowers, pepper, salt.

Method:

1. Wash the fresh peppers with water and dry them in a cool place.

2. Take a sealed bottle, wash it with water, then scald it with boiling water to disinfect it, and dry it.

3. After sealing the bottle and drying, put the dried flower pepper into the bottle.

4. Spread a layer of pepper into a layer of salt, sprinkle the salt evenly, and press it tightly. Fill all the way to the end of the bottle.

5. After loading, put it in the refrigerator to keep it fresh, and then take it out for use when cooking.

Hello, the method of salting tender peppercorns: materials: tender peppercorns, salt, 1, wash the tender peppercorns with water and dry them in a cool place.

2. Disinfect and wash the sealed bottle with boiling water and dry it. 3. Put the dried peppercorns into the sealed bottle of drying. 4. Sprinkle a layer of salt on each layer of peppercorns, the salt should be sprinkled evenly, and the peppercorns should be compacted and compacted until they reach the mouth of the bottle.

5. Sprinkle more salt on the top layer, and then fasten the cap. 6. After installation, put it in the refrigerator for fresh storage, and then take it out for use when cooking.

Whether the pepper is numb or not has nothing to do with the boiling method, the most important thing is the variety of the pepper. Of course, if you want to maximize the numbness of the existing peppercorns, you can try it according to the following methods.

When cooking Sichuan pepper, you must first figure out whether you need to dissolve the hemp flavor in oil or water, if you make Sichuan pepper oil, it must be dissolved oil, and if you make lo-mei or spicy cooked food, you need to dissolve water. <>

1. BboilingSichuan pepper oil

If you are making Sichuan pepper oil alone, firstBeat the pepper into a delicate powder with a wall breaker and dilute it with liquor or water, so as to avoid frying Hu when the oil is too hot, and it can also better stimulate the numbness of the pepper.

Then heat the rapeseed oil or soybean oil, be careful not to overheat, and let out a slight amount of heat. Pour in the peppercorn powder and stir quickly.

Finally againSeal the pepper oil and the pepper powder precipitate together and leave it for a whileIt's going to be numb. <>

2. Make hemp dishes

If you make lo-mei or spicy cooked food, you can put in the above made pepper oil, and then put the special hemp pepper directly into the soup to boil, pay attention not to fry the pepper in advance with oil, be sure to put it directly into the water to boil, so that the soup also has a numb taste. (The step of stir-frying peppercorns in oil at the beginning of cooking is not actually to make them numb, but more to make them fragrant).

If you don't have a lot of peppercorns and want to make full use of them, you can also put the crushed peppercorn powder into the soup to boil it to make it numb.

Third, the selection of pepper varieties

If you want to make special hemp pepper dishes, these methods alone are far from enough, and the most important thing is to choose special hemp varieties of peppercorns. In some places, because the locals are not good at using Sichuan pepper, there are no special hemp varieties for the pepper varieties sold in dry mixing shops, so at this time, you need to buy special hemp pepper varieties from Sichuan, Chongqing and other places** or online.

If you don't want to be so troublesome, you can only buy the most hemp sold in the local store, and then use a reasonable cooking method to achieve the maximum effect.

If the pepper in the dry blending shop is subdivided into varieties, it is very complicated, and there is no need to distinguish them one by one according to the variety, in fact, our restaurant will roughly divide it into three or four types: hemp pepper, green pepper, Sichuan pepper and ordinary red pepper. Under normal circumstances, we use ordinary pepper and green pepper mainly to enhance the flavor, and green pepper and Sichuan pepper are used to increase the flavor of hemp.

There are many types of peppercorns, and the green peppercorns are not necessarily the most numb, and the red peppercorns are not necessarily not numb. Sometimes red peppercorns are more numb than green peppercorns, and the types of purchases may vary greatly from one dry mixer to another.

When you buy, you can smell it, taste the taste separately, you can basically distinguish which is the most numb, you can really tell if you can't tell the boss, the general hemp pepper ** will be a little more expensive than others. In addition, when buying Sichuan peppercorns, choose fresher, don't choose those that are often open on the surface, these are already out of taste, and the hemp fragrance will be halved.

The first is the selection of peppercorns, and it is necessary to choose good peppers. Then boil, blanch the pepper with hot water first, and then put the pepper oil into the pot. The last thing to pay attention to is to turn on low heat and slowly fry the fragrance, when you smell the rich aroma of pepper oil, and the foam on the oil surface disappears, take out the pepper.

The most important thing is to lock the flavor of Sichuan peppercorns, first soak them in warm water for 30 minutes, then heat the pan with cold oil and fry them for 5 minutes.

We can put some seasoning, and we should also buy some Sichuan peppers, so that it will be very numb, and it is also very delicious.

Use water, salt, and peppers to pickle peppers.

1. Ingredients: fresh pepper, salt, water.

2. The method of pickling fresh peppers: wash the fresh peppers just picked in late July and put them into the enamel barrel that has been sterilized.

3. Spread a layer of peppercorns and sprinkle a layer of salt, add water just over the peppercorns.

4. Press the slate, put it into the freezer to marinate and store, and wait for the marinade to penetrate the flavor.

5. When using, take out the peppercorns and wash them, and then process them for seasoning.

6. Pickled peppercorns are generally used as auxiliary materials for various dishes, which are regional, and there are more people in southwest China who use jujube and plum mess.

7. Pickled pepper has a high salt content, and long-term consumption can easily cause high blood pressure. Most of the nutrients in pickled peppercorns are lost and cannot provide the body with the nutrients it needs. Therefore, remember to eat only a small amount of stool stalls.

The method and taste of pickling fresh peppers vary from person to person, and the following is a basic pickling method for reference:

Ingredients: 200 grams of fresh peppers, 100 grams of salt, 30 ml of cooking wine, 40 grams of rock sugar, 5 slices of ginger, 4 green onions, and an appropriate amount of dried chilies.

Steps: Wash the peppercorns with water, drain and set aside.

Cut the ginger and green onion into small pieces, and tear the dried chili pepper into small pieces for later use.

Take a clean, water-free and oil-free container, add salt and cooking wine and mix well, then add rock sugar and prepared ginger, green onions, and dried chilies, and mix slightly.

Sprinkle a layer of fresh pepper evenly on top of the seasoning mixture and cover with a layer of seasoning. Repeat until all the fresh peppers have been used and the seasoning is topped with the mixture.

Cover with a lid and place in a cool and ventilated place to marinate for 2-3 days before serving.

In addition to the basic recipes mentioned above, if you prefer a specific flavor, you can add or replace other condiments such as cardamom, star anise, cloves, etc., according to your personal taste. Pickled Sichuan peppercorns are said to be used in a variety of cooking methods and can enhance the texture and taste of food. However, it is important to note that if you do not know how to marinate or preserve it, it may cause spoilage, so store it in a clean, water-free, oil-free container and place it in a cool, dry and ventilated place.

Ingredients for marinating fresh peppercorns:

100 grams of fresh peppercorns, a spoonful of salt, and a few fresh-keeping bags.

Here's how to marinate fresh peppercorns:

1. In the first step, clean the fresh peppercorns and dry them.

2. In the second step, put the fresh peppercorns into a fresh-keeping bag, add salt and mix evenly.

3. The third step is to put it in a fresh-keeping bag and freeze it in the refrigerator, and the pickling is completed after freezing for 1 day.

Precautions: 1. The new flower peppers put into the fresh-keeping bag must be dried after cleaning, otherwise they are easy to deteriorate.

3. The pickled flower pepper can be taken out at any time to thaw and eat.

The ingredients that need to be prepared in advance include: 200g of fresh pepper and appropriate amount of salt.

1. The first step is to wash the fresh peppers and dry them.

2. Then wash the sealed bottle with water and set it aside for later use.

3. Put the source pepper into the bottle, as shown in the figure below.

4. Sprinkle the prepared salt on the reed state in the bottle.

5. Seal it and put it in the refrigerator for 7 days, and take out the orange after the time is up, so that the flower pepper is pickled.

1. Wash the fresh peppers with clean water and dry them in a cool place. 2. Take a sealed bottle, wash it with clean water, and then use the bridge stall to hold boiling water to scald and disinfect, and dry the water. 3. After sealing the bottle and drying Minbi, put the dried flower pepper into the bottle.

3. Scatter a layer of salt into a layer of peppercorns, and sprinkle the salt evenly.