How to soak red peppers will not be bad, how to soak peppers so that they will not be rotten

Here's how to soak red peppers that won't go bad:

Ingredients: 5000 grams of red pepper, 550 grams of new brine, 100 grams of fresh crucian carp.

Seasoning: Liquor, sugar, cooking wine, brown sugar, salt water, 1 spice packet.

1. Remove the stems and seeds of the red pepper, wash and drain, cut into pieces and dry.

2. Put the sun-dried red pepper cubes in the jar, pour salt water to submerge the red pepper cubes, then pour in an appropriate amount of liquor, seal the mouth of the jar, and marinate for 1 month.

3. Take an appropriate amount of pickled red pepper cubes and put them on a plate.

First prepare a clean Sprite or Coke bottle (with a lid), then wash the pepper and put it in, add salt while packing, add a little cold boiled water, tighten the lid, and then put the bottle upside down for preservation. Because the Sprite and Coke bottles are well sealed, and when the bottles are turned upside down, no air will enter, so the kimchi is not easy to spoil, which is my own experience!

The proportion of brine is very critical (10 catties of red pepper and 10 catties of cold water add the proportion of salt) first put the intact red pepper into the jar, and then put the prepared brine, you can put some spices and red ponds, put stones on it, press the red pepper in the brine and then seal it.

Note that the red pepper should not be soaked with others, and the red pepper should not be flipped indiscriminately when eating.

Let's talk about what we often do in our hometown.

1.Sauce. First wash the chili pepper and dry it, then cut the chili pepper into minced pieces, finally add an appropriate amount of salt and white wine and stir well, put it in a clean jar, compact and seal. You can also put some tempeh and minced garlic in the chili pepper according to your personal preference.

2.Sour chili peppers. Wash the chili pepper first, dry it and wilt it, then put it in a jar, add a small amount of salt and white wine, add some rock sugar and enough white vinegar, until the chili pepper is submerged, stir evenly and seal. It tastes even better when made with green chilies.

3.Oil cayenne pepper. First wash the chili pepper and dry it, then cut the chili pepper into minced or uncut it, add an appropriate amount of salt and white wine and stir well, put it in a jar, compact, and then pour the appropriate amount of hot oil cooked on top of the chili.

Put more salt to ensure tightness.

1. Select pepper varieties suitable for pickled peppers, pay attention to whether there are insect eyes or damage on the surface of the peppers, and also pay attention to the maturity of the peppers, too old or too tender are not suitable for pickled peppers.

2. After selecting the chili peppers, clean the selected chili peppers, dry the moisture on the surface with a clean towel, and then cut off the chili peppers one by one with scissors.

3. The water for soaking chili peppers should be added with water and salt in a ratio of about 4:1 to make brine, and then the liquor should be added according to the ratio of brine and liquor of about 50:1, and the specific concentration ratio can be reasonably modified according to their own needs.

4. Place the pickled pepper water and chili pepper together in a clean jar with good sealing, and place it in a cool and ventilated place.

In addition to the concentration of brine, the reason for the rot of peppers is also related to the temperature when sealing and pickling, and when pickled in autumn and winter, it is usually kept in a low temperature and constant temperature place, or it is placed in the refrigerator after pickling.

We are happy to serve you and hope to help you.

1. Choose materials. It is the season of chili peppers, and green and red chili peppers can be soaked. First of all, the selection of materials must be fresh.

Fresh green and red chili peppers should be selected, which are hard to the touch, not fluffy or soft. Pay attention to three don'ts when buying chili peppers: raw insects are damaged, young peppers that are not yet ripe, and red peppers that have been dehydrated and shriveled.

2. Wash. Freshly bought peppers in the morning, carefully inspect them, and pick out the ones that are problematic. Good washing, washed peppers should be dried, first spread out to dry for a period of time, the surface of the water to dry, we will use a clean cotton cloth or kitchen paper towel, wipe the surface of the peppers, to ensure that no raw water remains.

In addition, the chili stalks should be removed when rubbing the chili peppers to avoid raw water entering the inside of the chili peppers. After taking it back, put it in a clean and oil-free vegetable pot, choose salt, it is best not to use iodized salt, there is no coarse salt sold in the city, I generally use well salt or sea salt. Put a layer of chili peppers, sprinkle with a handful of salt, and then press a little more and let it sit overnight.

3. The next day, the jar should be scalded with boiling water and soaked for a few minutes for sterilization and disinfection. Wash the kimchi jar, mainly without the slightest oil stain. At this time, the peppers in the pot become completely soft and not crispy, so it is easy to put into the jar and will not break.

The total amount of salt used is 10:1, and the pepper is 10 and 1 salt.

4. Pay attention to the water surface and do not expose the chili peppers, after they are done, add some high-concentration liquor, and finally cover the jar. After a week, the peppers will change color, and after about 20 days, we will be able to take them out and use them in the dishes. Before you finish fishing, remember that you must never let the peppers out of the water, otherwise they will rot even if they are marinated.

If it is soaked vegetables or peppers are rotten, it is not possible to use, so you need to pay attention to it when you soak peppers at home, so how to soak peppers to avoid the phenomenon of not rotting? If you want to make a very authentic pickled chili, then you must prepare an old jar, the old jar must also be made of ceramic, if there is no ceramic jar, then you can also use a glass jar, we first clean the jar with liquor, and then clean it with water, and then put the jar upside down and drain the water. Then we are going to start picking chili peppers, when choosing chili peppers, we must choose chili peppers that are darker in color and harder chili peppers, so that chili peppers are ripe, and the taste will be spicier when eating, and then clean the prepared chili peppers after the chili peppers are selected, but the chili peppers must not be dialed by hand, they should be cut off one by one with scissors, if the chili peppers are directly broken, it is easy to rot.

After that, we prepare peppercorns and star anise, wait until we add water to boil to half a plate of water, then add some rock sugar, and finally put in some salt, the concentration of salt must also be enough, if you feel particularly salty, it is almost, if you don't grasp this degree well, you can also take a chopstick and dip it in water to taste.

The secret of soaking chili peppers is not empty or rotten, from the selection of materials to the processing of chili peppers.

Making pickled chili peppers, if not handled properly, there will be a rotten condition, rotten naturally can not be eaten, otherwise it will cause life-threatening, hard work, plus a long waiting time, and finally wait for the disappointing result, which makes people feel sad.

First of all, if you want to get a crispy and fragrant pickled chili, be sure to choose the utensils that store it, and traditionally the first choice is to use sealed containers such as ceramics and glass.

After choosing the right vessel, it needs to be thoroughly cleaned (it is best to use boiling water before using it, this step plays a role in sterilization and disinfection), and then place it in a ventilated place to dry the residual moisture in its inner wall.

Second, the selection of peppers, select fresh and insect-free gnawed, the surface is clean and shiny and undamaged, it needs to be cleaned before pickling, and then put it in a sunny place to dry the moisture on its surface, or wipe it clean with a cotton cloth to ensure that there is no raw water residue, and the part of the pedicle is best retained, it will make it easier for the salt water to penetrate into it, and it is not easy to rot when soaking.

Third, the selection of salt, iodine-containing salt in the supermarket can not be used, coarse salt or well salt needs to be used. In addition, it is necessary to control the amount of it, if you put it less, it is easy to mildew, and if you put it too much, it will also lead to acidity.

Fourth, the container should be tightly sealed, and the use of anaerobic raw materials to promote fermentation is the use of pickled peppers, if there is a leakage of the jar, it will allow other bacteria to invade, causing it to become moldy and deteriorate.

Fifth, in addition to the use of salt, it is also necessary to put high liquor (above 45 degrees), garlic, ginger (ginger), star anise, pepper, rock sugar, they are all several indispensable ingredients when making pickled chili, they will promote a large amount of acid water secretion, after the chili pepper is fully absorbed, it will make its taste more crisp and refreshing.

Sixth, after the chili pepper is stored in the utensils, it can be placed in a cool and ventilated place, while avoiding direct sunlight, and it can be taken out and eaten after 3-5 days of pickling.

1000 grams of water, and then with 250 grams of salt boiled and cool, the ratio is 4:1, especially easy to remember, the height of liquor is not less than 25 grams, 25 grams of rock sugar, 15 grams of pepper, 3-5 star anise, 15 grams of pepper, 30 grams of ginger, 30 grams of garlic.

First, the choice of ingredients. To make pickled chili peppers, the choice of ingredients is very important, be sure to choose freshly picked green chili peppers or red chili peppers, not soft or cotton, or insect bitten or rotten chili peppers, to choose the kind of chili peppers that are hard to the touch.

Second, wash and dry. The freshly picked peppers should first be cleaned, and then taken to a ventilated place to spread out to dry and air-dry, and the part of the water that has not been dried can be wiped on the surface of the peppers with a clean cotton cloth or kitchen paper towel to ensure that no raw water is left, so that the pickled peppers can be preserved for a longer time.

Third, the choice of jars. To make pickled chili peppers, be sure to choose jars or jars with good sealing performance, because if there is a problem with the sealing, the chili peppers are particularly easy to spoil. And the jar or jar must be cleaned, there can be no half of oil and raw water mixed with enterprising, it is best to put a little liquor to sterilize.

Fourth, start pickling. Add half a jar of purified water to the jar, add coarse salt (add 100 grams of salt per 500 grams of water, well salt or sea salt is the best), add dried pepper, garlic, ginger (add garlic and ginger, the purpose is to use salt to slowly soak out the water in these ingredients to form sour water), an appropriate amount of maltose, and then put a little white wine (to enhance the flavor) and stir well, and then put the dried chili pepper into the jar. Finally, be sure to close the lid and add the water along the altar.

Fifth, the use of pickled peppers. If it is a lumpy pepper, it can be eaten in 3-5 days, and if it is a whole pepper, it will take at least about 2 weeks to eat. After the chili pepper is soaked, you must use clean chopsticks without water when taking it, otherwise the water in the jar will be easy to spoil.

First of all, when soaking the chili peppers, the container must be sealed, do not let the air in, and the temperature should be as low as possible, too hot will easily soften the chili peppers.

To soak the chili peppers, you must first dry the water on the surface of the chili peppers, and then use kitchen blotting paper to absorb it to ensure that no raw water is left, so that it will not be soaked.

When soaking chili peppers, you need to pay attention to the selection of fresh chili peppers, in the process of chili peppers, pay attention to the items used do not stick to the oil, clean the chili peppers with a dry towel, and put them in a glass bottle with good sealing.

The selection of materials must be fresh, to choose the kind of green and red peppers, hard to the touch, not soft and not soft, to wash, remove the bad, dry the peppers, put in salt after no moisture, pay attention to the items used do not stick to the oil, the jar should also be kept clean and no moisture, put the peppers in a container and seal them for a period of time, so that they will not be soaked.

If it is a whole chili, dry it with a wet towel and do not get wet, so that the soaked pepper will not be rotten.

Peppers should be made of high-quality peppers, and the operation process must be standardized, so that the peppers will not be soaked.

How to soak the chili pepper so that it will not rot, first clean the chili pepper, dry the chili pepper, then sprinkle it with salt, soak it in it and do not put water, so that it will not rot.

It is best to soak the chili peppers, and the soaked chili peppers are refreshing and will not rot. Wash the chili pepper first and drain the water, then put it in a bottle to add it, put a little salt, seal it, and let it be used for a month before eating.

Do not use iodized table salt, but use large particles of industrial salt to marinate it so that it will not rot.

First of all, dry the peppers, there is no moisture, put in salt, and put the peppers in a container and seal them for a while, so that they will not soak rotten.

In the kimchi jar, put it cool and boil, put salt, pepper, star anise, garlic, ginger, white wine, etc., and then seal it, about a week to be almost done.

First of all, you should choose fresh chili peppers, blanch them in boiling water before soaking them, and then marinate them with condiments so that they will not rot.

First of all, the pickled pepper is slightly wilted, and then kill it with salt. The water used to make pickled peppers must be cold boiled water. The water must not be oiled.

And also. Put the pickled pepper in the salted water while marinating. The lid must be tightly sealed.

It is not possible to build air. These conditions are met, and the pickled pepper will not be rotten.

Wash and dry! A clean glass bottle! Put the chili peppers in a glass jar, add rock sugar, cooking wine, salt, and a little vinegar!

Add cold boiled water to cover over the chili peppers! Weigh down a heavy object (a clean stone) so that the pepper does not come to the surface! Cap the bottle!

Soaking chili peppers like this will rot all year long!

It should be after washing the chili peppers, drying them without leaving the chili peppers, do you know how to call him clean. You put it in Chen Jing's salt water. Whoever wants to be clean, just put the salt in the proportion of oil. The container must be tightly sealed, do not let air in, and the temperature should be as low as possible