How to dry green chili peppers, how to dry green chili peppers into dried chili skins

Remove the green peppers, and the small peppers in the back are easier to grow. When you leave the red pepper for a long time.

I am from Hunan, green peppers are generally dried into white peppers, washed clean, the pepper handle should be cut, do not pick, so as not to tear the peppers, scald in a pot of boiling water for a few minutes, pick up after changing color, may be to destroy the green color, and then put it in the sun for a day to white, fried meat is very delicious. A little more drying can be cut or chopped, put a little salt, put in a jar for preservation. The whole preservation can be eaten with frying.

Chopped can be stir-fried.

Drying red pepper is to wash it and dry it directly, chop it when it is semi-dry, and then dry it again, it is not easy to cut it when it is completely dry, it is better to cut it with scissors, and it is not easy to get spicy. Wear gloves and it's spicy.

Thank you. Please.

How to dry chili peppers].

1. Fresh chili peppers should be selected that are fully ripe, smooth in skin and bright in color. If you are going to dry chili peppers for stir-frying, you can choose screw peppers that are not too spicy, and if you want to make spicy dishes such as **chicken, you can choose red peppers with a heavier spicy taste.

2. When drying, cut the pepper longitudinally, remove the stem, and put the inside up in a ventilated and sunny place.

3. Turn the pepper several times a day to ensure that it can be dried in all locations.

4. In terms of preservation, put the dried chili peppers into a clean and breathable cloth bag and store them in a cool place.

If the weather is fine, it can be dried in 4 to 5 days, and if the temperature is low or not very ventilated, it will take a little longer.

How to buy green peppers.

1. The top stalk is bright green before it is mature. Ripe green bell peppers are fresh, thick, and bright in appearance, and thick in flesh; The stalk at the tip, the calyx, is fresh green.

2. The unripe green pepper is soft, the flesh is thin, and the stalk is pale green. Resilient is fresh. Fresh green peppers can deform under light pressure, but they bounce back quickly when you lift your fingers. Stale green peppers are often shrunken or weak and dull in color.

3. Green peppers with damaged flesh should not be selected, otherwise they are easy to rot when stored. The flesh of the four edges is thick. The ridge is developed from the protrusion at the bottom of the green pepper.

The bulge is determined by the "ventricles" during the development of green peppers, and the growth environment is good, and it is easy to form four "ventricles" when the nutrition is sufficient. In other words, a green pepper with four edges is thicker and more nutritious than a green pepper with three or two edges.

Obediently: The pepper can't be dried into a dry pepper, the pepper is rotten in the south without waiting for drying, it is carefully taken care of and dried, and then it is a layer of skin as thin and yellow as paper, and the pepper is dried on the seedlings, and it will dry after picking it for a few days, you are that province and city.

Exposure to the sun. Green peppers contain chlorophyll and capsanthin, and when the content of the former is high, it will mask the color of the latter, making green peppers appear green. However, chlorophyll is easy to decompose, far less stable than capsalane, so after a long time, chlorophyll gradually decomposes, and only spicy red remains, and the green pepper turns red.

The content of green pepper is relatively small, it does not have these health effects, it can only supplement rich nutrients for the human body, can promote human metabolism, enhance physical fitness.

The sun-dried preservation method is not to completely dehydrate the pepper into a dried pepper, but to dehydrate most of it, so that the processed pepper still retains the taste of fresh pepper, and can be stored for a long time after freezing, and it is more space-saving to preserve after this treatment, and when there is no fresh pepper in winter, take a bag out and fry the meat to eat, which is simple and convenient;

Raw materials: chili pepper, salt;

How to make dried chili peppers].

1. Put the prepared peppers in a large pot, clean them, do not remove the pepper stems when cleaning, clean them and set them aside;

2. Boil water in a pot, add a tablespoon of salt after the water boils, put the prepared chili peppers in it, boil the water again, and boil the water for about 1 minute;

3. After blanching, take it out and put it on the bamboo strips, spread it out, and put it outdoors to dry;

4. In order to dry faster, remove the chili pepper stem, cut it into segments obliquely, put it on the bamboo strip, and continue to dry;

5. Drying for about a day, the pepper has dried a lot, at this time you can take it back, put it in a fresh-keeping bag, pack it for preservation, each bag can be filled with a meal of dosage, put it in the refrigerator for freezing, it can be stored for a long time, and it is very convenient to take it as you eat;

Refrigerated preservation: If the green chili pepper can be eaten in a short time, it only needs to be refrigerated. Wash the green chili peppers, wipe them dry, seal them in a plastic bag, and then put them in the refrigerator to refrigerate, they can be stored for 1 2 weeks.

If there is any damage during storage, it must be removed immediately, otherwise it will affect the rotting of other good green peppers.

Cryopreservation: If there are a lot of green chili peppers that cannot be eaten in a short time, they can be frozen and preserved. The green chili peppers are cleaned, cut into cubes and frozen for about 1 month.

Keep in water: Put the green peppers in a plastic bag and use a toothpick to make a few small holes in the plastic bag. Prepare a basin of dry and static water, put the chili pepper in the water, and put the water basin in a ventilated place to preserve, which can be stored for about a month.

If water droplets appear inside the bag, you can open the bag for ventilation.

Bottling preservation: Prepare a clean glass bottle with not a drop of water in it, put the chili pepper in it while adding a spoonful of salt, and put the glass bottle in a dry place that can be stored for about a month.

Green peppers can be dried and preserved. Wash the green peppers, drain them, and spread them out on a sieve and place them under the fierce sun. During drying, it needs to be constantly turned so that it is evenly heated. When it becomes dry, save it.

Hello! You can dry the green chili peppers and then string them one by one with a rope to form a string, and store them in a ventilated and dry place! I hope mine can help you.

Green peppers are not red after being picked, and if there are a lot of them, they can not be eaten in a short time, so they can be frozen and preserved.

It is better not to dry the green peppers, but the peppers are not yet ripe, and if they are sunburned, they are easy to rot, and the best way is to find a little soil to bury, so that they are not easy to spoil and can remain fresh.

In fact, generally speaking, we have to wait until the peppers naturally turn red, pick them, and then dry them. You can find clean newspapers or nets to spread on the ground, and if you are troublesome to find something, you can also sweep the clean place and spread it directly on the ground, directly exposed to the sun. It should be noted that it is also necessary to turn it frequently during sun exposure so that it can be heated evenly.

Green peppers that are not too red can be sunburned when exposed to the sun, because green peppers contain chlorophyllin and capsanthin, when the green leaves are high, the cyan red candle is more stable, and the chlorophyll will decompose after a long time in the sun.

Peppers do not need to be cleaned and put all into a fresh-keeping bag, drain the air and seal it and put it in the refrigerator for freezing, take it out and thaw it naturally when you need to use it, and cryopreservation peppers can be stored for one to two months. or refrigerated for short-term storage.

I'll come to you, put the green peppers on a skewer after we have sunburned them, so you can add some chili oil or something to keep it until winter, so it can be kept until now. In the winter, it can be eaten until the summer, and it can be eaten in the summer.

It is also necessary to turn it frequently during sun exposure to make it evenly heated. Green peppers are not suitable for drying into dried peppers, and are more suitable for pickling because they contain more water than red peppers.

The green pepper must be a Laoshan yew, and after it is red, it can be stored directly after drying the water.

Exposure to sunlight. Green peppers contain chlorophyll and capsaicin. When the former is high, it will mask the color of the latter.

1. Pick the peppers from the vegetable field first, and pick the ones that are older if you like spicyIf you don't like spicy food, pick the tender ones, as shown in the picture below.

2. Then it should be dried at home for a day, preferably in a ventilated placeBlow dry, as shown in the image below.

3. Inoculation is an important stepBlanch the chili peppers picked the day before in boiling water, and then dry them out to dry the water, and dry them in a sunny and ventilated place in the house, as shown in the picture below.

4. This is doneLook at the effect, if you want to put it for a longer time, you can put it in the refrigerator and store it, as shown in the figure below.

1. Choose a dry, waterless, intact chili pepper with a chili pedicle.

2. Do not cut or clean.

3. Pass through the pedicle with a needle and thread, wear it into a string, dry it easily and evenly 4, hang it in a dry, cool and ventilated place.

5. After completely drying, store it in the crisper and close the lid tightly.

Peppers are picked and dried when they turn red, usually on dry ground, nets, newspapers, etc., and exposed directly to the sun. It is also necessary to turn it frequently during sun exposure to make it evenly heated. Green peppers are not suitable for drying into dried peppers, and are suitable for pickling because they contain more water than red peppers.

The suitable storage temperature of green pepper is 9-12, the relative humidity is 90%-95%, and the green pepper is easy to have a spicy smell in storage, and ethylene will be released in the veraison stage, so it requires better ventilation conditions.

Green pepper should be pre-cooled in time after harvesting, especially in summer, generally after the fruit is harvested under suitable conditions for 1-2 days, selection and packaging, green pepper storage methods include ditch storage, cellaring, controlled atmosphere storage, etc. Green peppers harvested in the summer should be stored in mechanical cold storage.

Any chili pepper should be able to be dried, but whether you can eat it depends on how you dry it.

If you boil the green pepper in boiling water for about three minutes and then dry it, it will become a white pepper, this kind of chili boiled bacon is still a famous dish, the specialty of our hometown, I don't know if you have eaten!

The green peppers are soaked in the water. Add the small buried sail soda. Wash the green peppers. After scooping, the tomato is split along the long axis of the green pepper. Cut the pepper pedicles. Dry on the balcony and dry it. <

1. Soak the green peppers in water.

2. Add baking soda, baking soda can better remove pesticide residues.

3. Wash the green chili peppers.

4. After fishing, split along the long axis of the green pepper, which has the advantage of leaking out of the inside of the noisy liquid, which can make the pepper drier.

5. Cut off the untasty chili pepper stalks.

6. In this way, it can be dried on the balcony, and it can be stored after drying, and pickles can also be pickled.