How to pickle chili peppers and patiently answer the next hand!

Ingredients: 2500 grams of Chaotian pepper.

Ingredients: 400ml vinegar, 250g salt, 250g sugar, 250g minced garlic, 2 to 3 sachets of sweet batter, 50g monosodium glutamate, a little minced ginger.

Method: Stir the Chaotian pepper into minced pieces with a meat mixer, then mix with various ingredients, mix thoroughly, and store in a container.

That's it, it's easy, you don't need to marinate it for a long time, you can eat it right away, and it's delicious! I consulted my mom about it, and that's what we eat in our family.

Hope you are satisfied!

There are many kinds, the laziest is to throw it into the seasoning soup and soak it, don't worry about it, the seasoning soup is matched as you like, depending on what flavor you like, I usually put more vinegar (I use rice vinegar) a little soy sauce, salt, rock sugar, cooking wine If you have friends who add peppercorns, the following two methods are good to put salt.

A little more troublesome fresh red pepper (if you like spicy, you like the color is good-looking, don't be spicy, the horn pepper is better, the horn is too watery), chop the pepper and put it in a container that can be sealed, canned bottles, Lekou large cola bottles can be, pour some vegetable oil on the top before sealing, isolate the air, and you can eat it after a week, and it will become sour and delicious after fermentation for a longer time.

There are juicers that can be used to make paste-like pickled pepper ......

All practices should leave some space in the container, and the pickled peppers will swell in volume and overflow if they are too full.

1. When marinating green chili peppers, prepare eight kilograms of fresh green chili peppers, one kilogram of salt, two kilograms of water, twenty grams of star anise, thirty grams of Sichuan pepper, and twenty-five grams of ginger.

2. Wash the prepared green peppers with water to remove the moisture on the surface, and then use a clean toothpick to prick some small eyes on their surface, and put the green peppers into the jar of pickled peppers after they are tied.

3. Put the prepared peppercorns, star anise and ginger and other seasonings into a gauze bag, put them in a pot, add edible salt and water to boil and boil for five minutes, then turn off the heat to cool down, pour the boiled soup into the pickled pepper jar and mix thoroughly, seal the jar, stir once a day, and do not stir again after five days, let them continue to marinate for twenty days, and the green peppers in it can be pickled.

Ingredients: a small spoon of Sichuan pepper bay leaves.

3 slices, 20g ginger, 1 green onion, 2 tablespoons of salt, 2 tablespoons of sugar, 1 garlic, soy sauce (dark soy sauce), 4 teaspoons of green chili.

2000 grams of liquor, 50 grams of chicken essence.

Two teaspoons of blended oil.

100g Step 1: Wash the freshly picked chili peppers twice in a basin of water, then leave them in a ventilated place to dry until there is no water on the surface. Under the sun, two hours should be fine!

Step 2: After drying the water, use a knife to infiltrate the head of the pepper, then divide the pepper into two, sprinkle it evenly with salt, and put it in a basin to let it slowly come out of the water.

Step 3: Heat the pot, pour in the blended oil, add pepper and bay leaves, turn to low heat, add green onions, ginger and garlic in turn and fry for a while, then pour in dark soy sauce, salt, chicken essence, sugar, boil for one minute, turn off the heat, and pour in the pants to shout white wine after cooling. So that the sauce is ready.

Step 4: Put the chili peppers in a plastic box, pour in the cooled sauce, then stir well, seal and put in the refrigerator to cool.

place. It can be eaten in 3-7 days, sour, spicy and sweet.

Two ways to do it:1Wash and dry the water, use pottery or glass containers, and if it doesn't work, you can use Lock, put the peppers into the container layer by layer, sprinkle salt layer by layer, change the lid, seal it, and you can eat it in about 5 to 7 days.

It's drier, not the same as pickled peppers.

2.The way to make kimchi:

Saturated salt water curing method. The amount of water and salt depends on the amount of pineapple. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%).

After the salt water cools, pour it into the altar, and put the washed and dried peppers into the salt water one by one, seal the mouth of the altar, put it in a ventilated place, and open the altar in about 10 days.

In addition to using cool boiled water, adding salt with mineral water or purified water, a small amount of ginger slices, and a little sugar to marinate it is simpler, mineral water or purified water is sterile raw water, and the chili pepper can be put directly into the jar without drying, which is more conducive to preservation, and the preservation must be sealed.

The pickled mountain of green chili peppers is only a group, the method is simple, and the appetizer covers several rice.

Pickled and spicy recipe: 10 kg of fresh chili, 5 kg of soy sauce, 1 kg 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 after a few days.

You can split the limbs to put the ingredients in proportion to the amount you have served.

Do you want to make pickled peppers, or pickled peppers, pickled with soy sauce, vinegar, and sugar before the envy of the bureau are different, the method is too clear, search on the Internet, I sent a hole to ask you to copy it from the Internet, a long story, it's not interesting, it's better for you to search for it yourself, it's a lot.

Share a good way to pickle chili peppers, and use the first call oil without water or potatoes, which tastes super refreshing.

The pickling method of green chili peppers is simple and appetizing.

The following documents need to be prepared:

Ingredients: chili peppers, carrots.

Excipients: garlic, 2 taels of salt, 1 tael of ginger, 1 tael of star anise, 1 tael of Sichuan pepper, 1 tael of monosodium glutamate, 1 tael of sugar, 1 tael of vinegar, soy sauce, 4 taels of liquor above 50 degrees, 2 taels of light soy sauce.

The method is as follows: 1. Leave the stem after washing and drying the pepper, cut the mouth, if you are afraid of pepper seeds, you cut the bottom, the sharp end.

2. After the carrot is washed and dried, cut it with a flower knife, and cut it at will without a flower knife, which is done to better absorb the flavor.

3. Wash and dry the ginger with a flower knife, if you don't have a flower knife, please feel free to cut it, and cut it according to your usual habits.

4. Slice the garlic, prepare the ingredients and put them in a stainless steel basin to stir for later use, add various seasonings, or add some peanuts.

5. After adding seasonings, turn it three times a day, you can use it after a week, turn it once a day after a week, and you can install the jar after three weeks.

In this way, the pepper pickling is done.

Ingredients required for pickling chili peppers:

10 kg of green chili pepper, 10 kg of salt, kg of water, 25 grams of large ingredients, 30 grams of Sichuan pepper, 25 grams of dried ginger, 300 grams of soy sauce.

Pickling method: 1. Wash the peppers, dry them, and remove the pepper seeds and stems during the washing process.

2. Bring the water to a boil, blanch the peppers in boiling water (about 30 seconds-1 minute), remove and let cool.

3. Put the chilled peppers neatly in the crisper box, and spread the sliced garlic slices on the peppers.

4. Put the peppercorns, spices and ginger into a cloth bag, put them in salted water and boil them for 3 to 5 minutes, remove them, and cool them.

5. Pour the cooled brine into the box, then pour the soy sauce into it and stir it. Marinate overnight and serve.

1. Wash and drain the whole red pepper, and cut the minced ginger and garlic at the same time.

2. After removing the stems and shredding the red pepper, put all the seasonings in and mix well, the water will come out in a moment, and it will be marinated for about an hour or more.

3. Wash the dry glass bottle in advance, squeeze the pepper shreds into water and bottle them, pour sesame oil or cooked vegetable oil on the surface, and store them in the refrigerator for more than half a year.

4. When eating, use clean chopsticks to pick some out and sprinkle sesame oil. Fragrant, spicy, and flavorful!

Wash the chili peppers you bought, put them in a clean container and soak them in water, preferably for more than 24 hours.

Step 2: Stir together the vinegar, soy sauce, salt and sugar, then pour into a pot and heat up.

Step 3: Put the boiled juice aside for later use, take out the soaked chili peppers to control the moisture, and put them in the jar of pickles.

Step 4: Pour the boiled sauce into the chili jar so that the sauce submerges the chili peppers. Finally, put in the garlic cloves you prepared earlier. After about 15 days of sealing and storage, you can eat your own pickled peppers, and the peppers made by this method can be kept for a long time.

What percentage of questions are asked?

What percentage? Answer: Pepper: 10 catties Salt: 1 catty Monosodium glutamate: 3 taels Sugar: 4 taels of liquor: 3 taels Ginger: 2 taels Garlic: 2 taels of cooking oil: 3 taels Soy sauce: 4 taels.

It's up to you to marinate as much as you want

I'll give you an example of ten pounds of chili peppers.

Thank you for your question.

Question: How much is the salt?

Question: What is 4 taels at the end?

Remove the chili seeds, blanch the whole chili pepper, cool thoroughly, add a little soy sauce, pepper water, salt, ginger slices and marinate for 1 hour to eat, add sesame oil and chicken essence and mix thoroughly.

The pickling method of green chili peppers is simple and appetizing.

Answer Kiss 1Add water and peppercorns and salt to boil for 2 minutes, let cool and set aside. Salt can be added according to the amount of chili peppers, if you can eat it in a month or two, you can put it less, and if you can eat it more, you can put more salted to prevent the white flowers.

2.Wash the chili peppers, but do not remove the stems to prevent water from entering the chili peppers.

3.Blanch the washed peppers with salt water for 5 seconds and remove them to dry. The color changed to emerald green, because the flight time was too short to take pictures.

4.Add 20g of high liquor to the dry bottle, shake the bottle to disinfect the bottle wall with liquor, and do not need to pour it out. Wine is added to prevent the salt water from turning white.

5.Pour in the cool pepper water and chili pepper, submerge the chili pepper on the water surface, sprinkle some salt evenly on the water surface, cover and seal, and you can eat and take it for half a month.

1. Put the chili pepper in the rice cooker and steam it first!

2. Prepare ginger and garlic, this is to be seasoned later!

3. Put oil in the pot! Put the green onion and garlic in the pot and stir-fry until fragrant! Add salted chicken essence and light soy sauce to the juice.

4Put the boiled chili pepper in the packed juice and you're done!

1. Wash 5 catties of chili peppers and cut them after drying 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 peppercorns, sugar, salt, and then bring to a boil to cool thoroughly.

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

Ingredients: 2500 grams of chili peppers.

Method Steps:

1. Wash the bought chili peppers, remove impurities such as diseases, insects, moldy fruits, branches and leaves, and air dry the washed chili peppers.

2. Tie a few small holes with a bamboo skewer at the base of the pepper fruit, and 2-3 holes are advisable to penetrate the pepper meat diaphragm to promote the entry of salt (piercing holes can also prevent the product from being soft and rotten).

3. Dissolve 100 grams of salt with water, beat **, boil the salt water, and pour it into the jar after the salt water cools.

4. Put the small peppers into the jar and make sure the peppers are all submerged.

5. After a week, take out the small peppers, dry the water and put them in the jar, add the remaining salt, add soy sauce, seal, and three months.

6. Add an appropriate amount of sugar and sesame oil when eating.

Precautions: 1. It is best to use a large-mouth bottle for the jar, which is easy to use, and the jar must be sealed, and the kimchi jar can be used.

2. According to personal taste, some ingredients can be added appropriately, such as: ginger, garlic, etc.

3. Although the chili pepper is delicious and delicious, don't be greedy, so as not to eat too much and get angry.

How to marinate small peppers.

Wash the peppers and remove them.

Wash the glass jar.

Add half a bowl of sour water and a spoonful of salt to the glass jar, and half a jar will cool and open.

Put the washed chili peppers in a jar and cool until the chili peppers are submerged.

Cover the lid of a glass jar and let it sit for two weeks before eating.

Small pepper recipe.

Wash the chili pepper and remove the stem, prick a few eyes with a fork to make it easy to steam, spray a little water on the chili pepper and then grab and mix it with glutinous rice flour and bean flour, put a layer of clothes on the chili pepper, boil the pot and boil the small chili pepper on the steaming drawer and steam it for 5 minutes, and the face coating is transparent.

Take a small bowl and mix all the seasonings together, and then mix well with the steamed chili peppers to cool for better taste.

Ingredients Green chili pepper 5 catties Salt 1/2 catties Soy sauce Jin ginger Appropriate amount Method Steps Select green chili peppers without insect wounds and rotten grains, wash them, cool and dry them with surface water, and put them in the tank. In the jar, a layer of chili pepper and a layer of salt, and finally the chili pepper is pressed with a heavy object (100kg of fresh chili pepper plus 16kg of salt), and marinated for three days. Drain the salt brine, bring it to a boil and let it cool.

Put the salt brine and chili pepper in the jar and close it, and put it in a cool place for about 5-10 days before eating. Wash the pickled green chilies, cut them into about 1 cm sections, and let them dry. Wash the ginger and cut it into thin strips (a small amount will be used to get the flavor) and the chopped green pepper into a clay pot or glassware (with a lid) Heat 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.

The soy sauce should be covered with green peppers, and the cooked oil should be covered on the surface of the pot (which plays a sealing role), and after being covered, put it in the refrigerator for about two or three days, and then you can eat it.

Now there are pickled seasonings for sale, you can buy them, how convenient.

Ginger, soy sauce, garlic, chicken broth mix, by amount.

Whole pepper pickling method:Ingredients: 1800 grams of green chili peppers, 150 grams of pickled salt.

Steps: 1. Prepare raw materials: small basins, knives, must be oil-free and water-free, peppers must be washed and dried in cold for a day, and they must also be oil-free and water-free.

2. The scream is soft to the touch and can be marinated.

3. Use a knife to cut the scream from top to bottom, sprinkle pickled salt evenly inside, and do not remove the seeds.

4. Put it in a pot when everything is done, and put a layer of chili pepper and a layer of salt until it is all done.

5. Put a large stone on top, or put some heavy objects, so that the peppers will be marinated quickly.

6. During the pickling process, it should be turned up and down once a day, so that the pickling will be more even, and this is the fifth day.

7. This is the 10th day.

8. This is the fifteenth day, and a lot of water has been salted.

9. After fifteen days, prepare a sterilized needle, about 40 cm long thread, pass through the root of the pepper, and string 7 or 8 of each thread, leaving some gaps.

10. Tie a dead button after wearing.

11. Okay, after all the strings are skewered together, put them outside or on the balcony, and dry them for a while.