What happens to chili, garlic and ginger when they go bad??

It should be water, look at the following, I hope it can help you store these things Garlic that you buy at home can't be eaten for a while, and it is easy to sprout when stored, which is a very troublesome thing, how to solve this problem? The solution is very simple, just put the garlic in a plastic bag and seal the bag tightly. Because this can make the carbon dioxide gas released by the garlic in the bag unable to be released, the oxygen in the bag is relatively reduced, and the water is also blocked from entering, so that the garlic is in a dormant state.

Fresh things are generally difficult to preserve, if you want to save the peppers, you can dry the moisture first, to ensure that the peppers are intact, do not squeeze too much in the frame, put it in a cool place, it can be stored for a month, if there is a kiln, then put it in the kiln and then fill the kiln with carbon dioxide or nitrogen, you can maintain the freshness of the month! Ginger chooses a large piece of fresh ginger with no skin damage and thick stems, removes the budding part, and buries it in the damp but not wet fine sand or loess (including the soil contained in flower pots and basins), which can be stored for a long time without damage and will not dry out. However, it is necessary to pay attention to the protection against freezing in winter and avoid direct exposure to strong hot sunlight in summer.

A good way to tell you is that you wash the peppers, garlic, and ginger and put them in the refrigerator to keep them fresh for several days.

If you want the peppers to be wet, you need to marinate them to preserve them, and if you want dried peppers, you need to dry them and then seal them. Garlic and ginger need to be kept in a ventilated and dry place to prevent moisture erosion.

If it is a freshly picked pepper, you can use the soil method, tie the pepper (bar) with a thread and hang it in a dry place without getting exposed to the sun.

The chili garlic is dried, and the ginger is buried in sand.

No, as long as the peppers are preserved, "If the Peppers Are Dry" will not spoil when put together, but "must be stored in a dry place".

The smell of garlic and ginger itself is mixed together to produce favorable conditions for bacterial reproduction and growth, because vegetables will inevitably have some wounds during transportation, water and mixed gas will accelerate the reproduction of bacteria, under this condition the mixed gas is equal to the rot accelerator, chili garlic and ginger are afraid of water with three kinds of vegetables, try not to use plastic bags when storing, dry the water, put it in a cool, ventilated and dry place, remember not to blow the sun, to open it.

Garlic, drained and minced.

Ginger, drained and shredded.

Peppers, drained, chopped, peppers to the sky.

A layer of garlic, a layer of ginger, a layer of chili, a layer of salt, and so on, sealed, can be used after 3 days.

Ingredients: Appropriate amount of pepper, appropriate amount of ginger, appropriate amount of garlic, two teaspoons of sesame oil, two teaspoons of wine, a little sugar, and an appropriate amount of salt.

Production steps: 1. Wash and chop the peppers, and you can wear gloves if they are too spicy.

2. Chop the garlic.

3. Finely chop the ginger and set aside.

4. Put chili, ginger and garlic in an oil-free and water-free container.

5. Add salt.

6. Sugar, a little bit is enough, mention it fresh.

7. Pour in the wine, a little is enough.

8. Finally, put in sesame oil, you can put a little more.

9. Cover with plastic wrap and put it in the refrigerator for three days before eating.

10. Finished product drawing.

Use a large head of fresh garlic, cut off the garlic stems and fibrous roots, peel off the outer layer of rough skin, soak in clean water for 5 to 7 days, and change the water once a day. Then marinate for three days in the ratio of 500 grams of garlic and 100 grams of salt, and then take it out to dry. Then marinate in the ratio of 300 grams of brown sugar, 50 grams of vinegar, and 600 grams of water for a week before eating.

Processing of pickled garlic in Sichuan.

Garlic is harvested around the beginning of summer, cut off the fibrous roots, peel off 2 3 layers of epidermis, leave 5 cm of false stems, wash and dry. Add 4 kg of salt to 50 kg of water, boil and cool, and add 50 grams of Sichuan pepper, 1 kg of red pepper, 1 kg of ginger, and 1 kg of wine to make marinade. Then put the whole garlic head into a jar or bubble jar, pour in the marinade, cover and seal.

Generally, it is fermented at room temperature for 10 days.

Processing of spiced sweet and sour garlic.

50 kg of garlic, 2 kg of salt, 10 kg of red (white) sugar, kg of soy sauce, and 2 garlic treatments. Wash and dry the garlic, sprinkle a layer of garlic with a layer of salt, marinate for a day and night, re-enter the jar, add sugar, vinegar, soy sauce, five-spice powder and the marinade prepared by cold boiled water, marinate again, and seal tightly with plastic sheeting. Rotate the cylinder twice a day, open the cylinder every other day to disperse for 4 5 hours, and change it to 3 after half a month, and it will be completed in January.

Buy fresh red pepper and tender ginger in the market, take it back and wash it, dry the water on the pepper and ginger, and then chop the pepper into a sauce (not too broken), a layer of pepper and a layer of ginger, put an appropriate amount of salt in each layer, seal it with a bottle, and generally eat it in about three days.

Garlic spicy is propylene sulfide, chili pepper is capsaicin, and high-temperature sulfide propylene will volatilize, so garlic is not spicy, while capsaicin will not volatilize, so chili pepper is still spicy!

1. Garlic contains a kind of capsaicin called "propylene sulfide", whose bactericidal ability can reach one-tenth of penicillin, which has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, wound infection, infectious diseases and the formation of deworming.

2. Capsaicin is afraid of heat, and it decomposes quickly after heat, and its bactericidal effect is reduced. Therefore, the prevention of ** infectious diseases should be eaten raw garlic. However, other nutritional values are not affected, such as anti-cancer, liver protection, blood lipid lowering, etc., so cooked food does not matter.

3. The main ingredient in chili pepper is capsaicin, which will not be decomposed and destroyed at high temperature, so it is not afraid of cooking.

When men eat, they always avoid chili, green onions, garlic, leeks, onions, ginger and all the dishes that are a little spicy.

Yes, there are very few. My original unit also has one, and I've encountered one in my life.

Ways to not grow mold:

1: After bottling, pour in the hot tea oil, let it cool and seal it.

2: Add minced garlic when making sauce to sterilize.

Three: Use other chopsticks when eating, and do not use contaminated chopsticks that have been stained with saliva or raw water.

Four: Store in the refrigerator.

Garlic and ginger can be put in, and that is very flavorful.

If it's not too much, throw it away.

Chopped ginger, chili peppers, and tempeh, are great condiments that can be added to many foods as a seasoning.

The spicy nature of garlic is mainly insoluble in water, no matter how much garlic is put into the water, the water is not spicy, but the garlic itself is spicy, and the chili pepper is not like this, the chili pepper is put in the water, the water is also spicy, and the whole bowl of soup will be very spicy.

Secondly, garlic is only raw and spicy, and it has no spicy taste when cooked. And the chili pepper is still spicy when cooked, stew meat, bones, put the chili, stew for a few hours, and it still tastes spicy.

These are the two main differences between garlic and chili.

It's spicy, it's the same, the spiciness, the spiciness, it's unbearable to eat it.