How to make pickled peppers, how to make pickled peppers

Here's how to make pickled peppers at home:1. Wash the millet peppers and dry them thoroughly.

2. Pour cold boiled water, high liquor, salt, sugar into the oil-free sterilized glass container, put in ginger slices, slice garlic cloves, and put in millet chili.

3. Cap the bottle with plastic wrap and close the lid. Buckle upside down for a day or two.

4. For about a month and a half, you can pick up peppers.

Those who love to eat pickled peppers should collect them, pickled peppers do this, they are sour and spicy, appetizing and eaten, and they are not bad for a year.

Pickled pepper is a traditional delicacy in rural China. Its taste is sour, spicy and crispy, and it is loved by the majority of people.

When stir-frying, put a little pickled pepper, its unique taste makes people appetizing.

Pickled peppers are actually rural peppers that can't be eaten, and then come up with a storage method, this storage method thus.

A new kind of cuisine has been born.

Pickled peppers are sold for 15-20 yuan a pound in the supermarket, in fact, as long as you learn how to make them and buy their own raw materials to make them, dozens of dollars can be made into a big jar, and you can eat it for a year.

Today we share the traditional production method of pickled pepper in the countryside, from the selection of materials to the detailed production process, thank you for your favorite to learn it.

Step 1: Choose 6 pounds of chili peppers, and choose older chili peppers (wild peppers can also be used), black or purple fresh chili peppers.

Preferably, the peppers must be fresh so that they can be preserved longer, and do not use those vegetable peppers and tender peppers.

Cut off two-thirds of the chili pedicle with scissors, don't cut it all off, leave one-third, so that the chili pepper is not easy to spoil.

Throughout the process of making pickled peppers, be careful not to get oily.

Wash the chili peppers with clean water. After the pepper is cleaned, put it in a cool place on the balcony to dry for half a day, dry the water, do not expose it to the sun, the water must be completely dry, and the pickled pepper will be easy to rot if the water is not dried.

Step 2: Pour 500 grams of cooking oil into 8-10 catties of cool white boil, then pour in 4 taels of high liquor, and stir until the salt is completely melted.

Prepare a clean jar, the jar should ensure that there is no water and no oil, pour a little high liquor into it, then turn it over to let the wine go evenly, and then pour out the wine, put the dried peppers neatly into the jar, and put it neatly.

Prevent the peppers from getting tangled. (Note that all chili peppers must be in good condition, otherwise they will spoil).

Then use chopsticks or bamboo flat to hold the chili pepper to prevent it from floating up and coming into contact with the air.

Finally, press with a clean cylinder stone.

Pour in the brine, just over the peppers.

The mouth of the altar is sealed with plastic wrap.

Cover the lid and seal it with a little water on the edge of the altar. Put it in a cool and ventilated place, and after a month, it is ready to eat.

The pickled pepper that comes out of this way is sour and spicy, and it won't be bad for a year, so try it if you like it.

Diet Tips:

Pickled pepper has the characteristics of bright red color, spicy but not dry, and slightly sour in spicy.

Pickled peppers have a sour and spicy taste, crisp and refreshing, and can increase appetite when eaten regularly.

Eating pickled peppers can promote the secretion of digestive juices in the stomach and intestines, which can play a role in promoting digestion.

Pickled pepper is a kind of kimchi, which contains multi-purpose probiotics such as lactic acid bacteria, and regular consumption can play a role in regulating the balance of gastrointestinal flora.

Contraindicated. People suffering from esophagitis, gastroenteritis, gastric ulcers and hemorrhoids should avoid eating pickled peppers

Tuberculosis patients should also be cautious about eating pickled peppers.

Here's how to make your own pickled peppers:Ingredients: 4500 grams of green millet pepper, 8 star anise, 30 grams of Sichuan pepper, 50 grams of rock sugar, 360 grams of salt, 4000 grams of water, 4 slices of ginger, 4 garlic, 2 caps of high Qingxiang judgment liquor (50 degrees).

Steps: 1. Clean the green millet pepper and drain the raw water.

2. Add star anise, Sichuan pepper, rock sugar, salt and water in order according to the proportion at the top of the screen, and cook for 5 minutes after the water boils.

3. Put the green millet pepper in the jar and add ginger and garlic.

4. Pour in the cooled water.

5. Add 2 bottles of finch to change the cover of high liquor to prevent bacteria.

6. After sealing the altar for 1 month, the golden and translucent pickled pepper is ready.

Ingredients: chili, white vinegar, cold salad, white wine, etc.

Method] The first step: prepare three catties of chili peppers, 250 grams of pickle salt, subtract two-thirds of the chili pepper pedicles, leave one-third on the chili peppers, and wash the chili peppers with mineral water, cool boiled or purified water.

Step 2: Pour 250 grams of salt into five catties of cool white boil, then pour in 200 grams of high liquor and stir until the salt melts, and the water here can also be mineral water or purified water.

Step 3: Prepare a jar and put the peppers into the jar, gently arrange them neatly so that the peppers don't break, and finally put a clean stone to press the peppers and prevent them from floating. Pour in the brine just over the chili peppers.

Then cover with plastic wrap, cover the lid and swim the chain, and put a little water next to it to seal. Keep it in a cool and ventilated place and eat it after a month.

Here's how to make pickled peppers:

Ingredients: millet pepper.

Excipients: star anise, bay leaves, Sichuan pepper, white wine, rice vinegar, salt, rock sugar, ginger, grilled garlic cloves.

Step 1: First prepare an appropriate amount of green millet peppers, clean them, put them in a basket, dry them, and set them aside.

Step 2: Boil a pot of water in a hot pot, after the water boils, add two star anise, two bay leaves, and a small handful of dried peppercorns in the front socks that have been seeded, and cook on high heat for about 8 minutes to bring out the flavor of the ingredients.

Step 3: After the water is boiled, let it cool, pour it into the glass jar prepared in advance, then add an appropriate amount of salt, self-brewed liquor, add two teaspoons of rice vinegar, and a handful of Binghui sugar.

Step 4: Then put the dried millet pepper into the jar, after the pepper is finished, add a few pieces of ginger slices, garlic slices, six or seven rock sugar on the top, cover the lid, pour water on the edge of the jar mouth and seal it.

Step 5: Put the jar in a ventilated place and marinate for about 10 days, because rice vinegar is added to it, the process of marinating will be slightly shortened, and you can start eating it in 4-5 days.

1. Red peppers, according to your needs, the red peppers (sharp peppers or Chaotian peppers), of course, the ripe Chaotian peppers are yellow.

2. Prepare a glass bottle that is large enough, preferably with a glass lid. Similar to the kind of snake wine, the lid is the kind of conical ground glass.

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

4. Wash the red pepper and dry it (there is no water trace to ensure that it does not deteriorate).

5. Put the koji, chili pepper and preparation ingredients into a large glass bottle.

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

7. Sealing, isolating the air, to avoid the deterioration of pickled peppers.

Preparation of pickled peppers:Ingredients: 500 grams of red pepper, 5 grams of salt, 20 grams of rock sugar, 3 grams of Sichuan pepper, 3 slices of ginger, appropriate amount of high liquor, 600 ml of water.

1. First of all, wash the red pepper and dry it.

2. Prepared excipients.

3. Put water, rock sugar, ginger slices, peppercorns and salt in the pot, and bring to a boil over high heat to bring out the fragrance of peppercorns.

4. Let the boiled pepper water cool thoroughly.

5. Dry the red pepper and remove the roots.

6. The glass container is sterilized with boiling water in advance, and all the peppers are discharged vertically in the container, and the cool pepper water is poured in, which basically does not pass the spicy dark chrysanthemum pepper.

7. Pour the high liquor into the bottle, not much, about half a bottle of 50 ml.

8. Seal the mouth of the bottle with plastic wrap, close the lid tightly, place it in a cool place, and it will be edible in about 2 weeks, and the finished product picture was taken more than a month later.

Preparation of pickled peppers:

Wash and dry the chili peppers, cover them with a little salt and wine, and let them sit for a day;

Add peppercorns, salt to boiling water, or other spices according to your taste, pour it into the kimchi jar after cooling, and add chili peppers.

In Chengdu's seasoning market, there are roughly three kinds of pickled peppers: one is Erjintiao pickled peppers, which are relatively long, spicy and delicious, and fragrant, and are inseparable from it for making traditional Sichuan vegetables and fish-flavored shredded pork; The other is bullet pickled pepper, this pepper is shorter, chicken-heart-shaped, its spicy taste, because of the good forming, it is often used in pickled pepper dishes, rarely processed into puree or cut into small pieces; There is also a kind of jalapeño chili, this kind of pickled chili pepper is not produced in Mexico, but introduced from Mexico, now it is planted in Ya'an, Sichuan, its flesh is thick, it is long olive-shaped, after soaking, it can be used as an appetizer.

Pickled pepper is a unique seasoning in Sichuan cuisine, which has the characteristics of bright red color, spicy but not dry, and slightly sour in spicy, which can enhance appetite and help digestion and absorption. Today I will teach you how to make pickled peppers, and take a look at what you like to eat.

Ingredients: 250 grams of millet spicy. Seasoning: 50 grams of salt, 30 grams of white wine, 3 grams of Sichuan pepper, 10 grams of rock sugar, 2 bay leaves, 1 star anise, 3 grams of cinnamon, 2 grams of kaempfera, 2 grams of cumin.

Preparation of pickled peppers:

1. Wash and dry the millet spicy, cut off the rod, put it into an oil-free container, pour in 20ml of liquor, and clean the bottle;

2. Take an oil-free pot, pour in 1 kg of water, boil, put in pepper, bay leaves, star anise, cinnamon, kaempfer, cumin, boil for 30 minutes, remove the seasoning, and put the water in the reed to cool early;

3. Put the millet spicy into a sealed jar, pour in salt, boiled water, 10 grams of white open code wine, and seal and store for 10 days.

Tips: People suffering from esophagitis, gastroenteritis, gastric ulcers and hemorrhoids should avoid eating pickled peppers, and patients with fiery conditions or yin deficiency and tuberculosis should also be cautious about eating pickled peppers.

Ingredients: 500 grams of red pepper, 50 grams of salt, 10 ml of white wine, 1 tablespoon of flour, 1 tablespoon of baking soda.

Operation steps: 1. Clean the fresh red peppers, cut off the pepper stems, add 1 tablespoon of flour and 1 tablespoon of baking soda and soak for 20 minutes.

2. Rinse the soaked peppers with water to control the moisture.

3. Take a toothpick and prick some holes in the pepper.

4. Then soak in a kimchi jar.

5. Mix the pickled salt and liquor well and pour it into the jar.

6. Cover the lid and add cool boiled water to the rim of the altar.

After the day, the pickled pepper is finished and taken out and eaten.

1. Cooking ingredients: fresh chicken feet.

Ingredients: water, green onion (appropriate amount), ginger (appropriate amount), salt (appropriate amount), monosodium glutamate method: After the water is boiled, put in the chicken feet and ingredients, if you like to be strong, you can cook for 5 minutes to 8 minutes, and if you like soft, you can cook for about 15 minutes, and rinse with water after removal.

2. Soak the main ingredient: boiled and cleaned chicken feet.

Ingredients: appropriate amount of pickled pepper, appropriate amount of Sichuan pepper, appropriate amount of ginger, onion and garlic, cooking wine, salt, monosodium glutamate, star anise, bay leaves, vinegar (if you don't want to put pickled peppers, you can go to the market to buy fresh red peppers, Chaotian peppers, spicy marshals, etc., chop and put in, you can also.) ）

After soaking, put it in a container, seal it with plastic wrap, and you can eat it in 2 days!

ps: This is after I did it myself, I summarized it and played it by hand, if you have any questions, you can add exchanges.