Green peppers are easy to change color after pickling, but red peppers do not change color after pic

Green peppers contain chlorophyll, which is easy to decompose when pickled, and if you add a small piece of alkali, you can protect the chlorophyll in green peppers from destruction, and the color of pickled peppers will be more beautiful. Red pepper contains capsanthin that is not easy to decompose, so it will not change color after pickling.

A plate of green chili peppers with a bright green color and spicy, sweet and salty taste is sure to whet your appetite! The specific production process is introduced as follows:

Ingredients: Green chili peppers.

Ingredients: soybean oil, soy sauce, salt, ginger (sliced), garlic (sliced), Sichuan pepper, sugar.

Pickling method: Select fresh, complete and textured green chili peppers, wash them, and then blanch them in hot water (which can not only reduce the spicy taste, but also prevent the raw water from rotting the chili peppers), and let them dry. Then use a fruit knife to pull a hole about two centimeters long on the surface of the pepper one by one to make the pepper taste better.

Then arrange the cut chili peppers neatly in the pickling utensils and set aside.

Heat the soybean oil, add the chopped ginger, garlic and Sichuan peppercorns to burst until fragrant, and set aside.

Bring soy sauce (preferably soaked chili) to a boil, then add an appropriate amount of salt and sugar, and simmer over low heat until the salt and sugar are fully dissolved. Then put the fried soybean oil, ginger, garlic and Sichuan pepper into a soy sauce pan, cool well, and pour into a container with green chilies. It can be enjoyed after a day or two.

This way it will not change color.

Add some edible alkali to marinate together (it should be very little, and more will be bitter) and the color will be greener.

Green peppers seem to turn red after being picked for a long time.

Adding a little vinegar is also not easy to discolor.

First of all, we have to prepare garlic, chili, and then prepare a piece of ginger, light soy sugar, star anise pepper, now prepare some appropriate amount of salt, after preparing the ingredients, we can start pickling, we first clean up the chili, and then remove the stem of the chili, otherwise it is easy to spoil when pickling. Then we can boil the water, now put water in the pot, put a spoonful of salt after boiling, and then put the pepper in and blanch for two minutes, and the purpose of putting salt is to make the color of the pepper more green, but also to increase the taste, when we blanch, we must keep stirring it, so that it is called evenly heated.

The reason why we have to blanch the peppers first is because the soup can make the peppers softer, so that they will not break when they are placed in a jar, and they will be more flavorful, and they will be stored for a longer time. At this time, we can start to make seasonings, first put water in the pot, then add light soy sauce, sugar, star anise and Sichuan pepper, boil over high heat, and then turn off the heat and let it cool. Love pickles?

Teach you how to pickle chili peppers, which are fragrant, crispy and flavorful, and will not be bad if you leave it for half a year.

Then we take the ginger and garlic all together and cut them all into slices. We put two water and chili peppers into a large bowl, and then put in a handful of salt, stir well, you can prepare an oil-free and waterless jar, then we put the chili peppers directly in the jar and flatten, then put in ginger slices and garlic slices to cap, and finally pour in the seasoning juice that we put cool, the amount of seasoning juice must not exceed the chili pepper, and then cover the lid and seal it for a day to eat. This method is also very simple, it only takes one day to eat, it is fragrant, crispy, and very delicious.

We choose pickled peppers, preferably line peppers.

Because the skin is relatively thick now, it tastes crisp and refreshing, and it can also be stored for a long time, and it will not be bad if it is left for half a year. Do not put baijiu when pickling chili peppers, because baijiu will become bitter when it reacts with salted vegetables.

Ingredients: 500 grams of red peppers, a few green peppers (optional), an appropriate amount of garlic, a piece of ginger, an appropriate amount of salt, an appropriate amount of rock sugar powder or sugar, a spoonful of liquor, and an appropriate amount of sesame oil.

Method: 1. Cut the pepper in half, remove the seeds, then cut the long strips and chop them.

2. The ginger and garlic are also chopped, and it is better to pat the garlic and then cut it.

3. Then put the chopped peppers into a large bowl (it is best to wear gloves to operate).

4. Put garlic, ginger, salt, rock sugar powder (you can use sugar), white wine, sesame oil and stir well.

5. Stir and mix evenly and taste the taste, which is generally a little saltier than your own taste.

6. Finally, fill the can, don't fill it too full, pour some sesame oil on it after loading, then cover the lid, seal and refrigerate overnight before eating.

The recipe for pickled peppers is a sour and crispy appetizer.

Summary. Hello, it's a pleasure to be able to answer for you! The reason why peppers do not change color for 5-6 days is because during the pickling process, a large number of organic acids will be released, which can react with the proteins in pepper cells under low temperature and acidic conditions to form new acyl proteins, so that the cell structure of pepper cells becomes stable, and its color will not change.

Moreover, some antioxidants will be released from the pickled peppers, which can effectively inhibit the oxidation reaction in the pepper cells, thereby preventing the damage of the pepper cells, and ultimately preventing the color change of the pepper. I hope the above answers can bring you help, I wish you a happy life and all the best!

Peppers marinated for 5-6 days do not change color.

Peppers marinated for 5 to 6 days green peppers do not turn yellow.

Hello, it's a pleasure to be able to answer for you! The reason why peppers do not change color for 5-6 days is because during the pickling process, a large number of organic acids will be released, which can react with the proteins in pepper cells under low temperature and acid retardation conditions to form new acyl proteins, so that the cell structure of pepper cells becomes stable, and its color will not change. Moreover, some antioxidant substances will be released from the pickled peppers, which can effectively inhibit the oxidation reaction of Wang Ling plum in the pepper cells, thereby preventing the damage of the pepper cells, and finally preventing the color change of the pepper.

I hope the above answers can bring you help, I wish you a happy life and all the best!

Is it okay not to change color?

Hello, it's a pleasure to be able to answer for you! It is okay for the peppers to be marinated for 5-6 days and not turn yellow. However, it is necessary to pay attention to the fact that in the process of pickling peppers, it is necessary to ensure the temperature and humidity in the pickling tank, and to stir the peppers in the pickling tank in time every day to ensure the uniform pickling of the peppers, and to ensure the sealing of the container.

At the same time, it is necessary to ensure that the temperature and humidity in the container are kept within the appropriate range, so as to ensure the quality of the peppers. I hope that the above Wang Ling Li answer can bring you help, and I wish you a happy life and all the best!

Summary. Hello dear, if it is a fresh pepper, it can be marinated for 5-6 days without changing color. The key to pickling is to choose the pepper to pickle, such as ordinary pepper, its shell is relatively thick, there is a lot of fiber, such pepper pickling time is very long, can be pickled to a delicious color, but such pepper is also easy to damp.

In addition, to marinate without changing color, it should also be paired with various ingredients, such as aged vinegar, garlic, ginger, white sesame and other seasonings, which play a role in acid-base balance, and can play a role in preservation and preservative. When marinating chili peppers, it is also necessary to control the moisture, too much moisture can cause the peppers to change color and spoil. In addition, it is also important to pay attention to the temperature, humidity, and time of storage when marinating.

Peppers marinated for 5-6 days do not change color.

Hello dear, if it is a fresh pepper, it can be marinated for 5-6 days without changing color. The key to pickling is to choose the pepper to pickle, such as ordinary pepper, the shell of which is relatively thick, has a lot of fiber, and the pepper is pickled for a very long time, which can be pickled to produce a delicious color, but such pepper is also easy to get wet. In addition, to marinate without changing color, it should also be matched with various ingredients, such as Chen Mu ju vinegar, garlic, ginger, white sesame and other seasonings, these seasonings play a role in acid-base balance, can play a role in preservation and preservative.

When marinating chili peppers, it is also necessary to control the moisture, too much moisture can cause the peppers to change color and spoil. In addition, it is also important to pay attention to the temperature, humidity, and time of storage when marinating.

This is because the chili pepper contains a substance called catechol in the limb, which has a strong antiseptic function and can prevent decay, so it can be marinated for 5-6 days without changing color.

It's okay to not change color, right?

OK.

The ingredients that need to be prepared in advance include: 200 grams of young ginger, 50 grams of cucumber, 200 grams of chili pepper, 40 grams of stewed beans, 1500 grams of soy sauce, 4 tablespoons of peanut oil, 15 grams of peppercorns, 2 Sichuan peppercorns, 2 bay leaves, and 200 grams of salt.

1. The first step is to cut the tender ginger and cucumber into sections.

2. Sprinkle salt into the container, mix well and marinate for 120 minutes.

After a few minutes, shake off the salt grains.

4. At this time, the ingredients have become soft.

5. Put soy sauce, peppercorns, star anise and bay leaves in the pot, and cook over high heat to cool.

6. Wash the prepared glass bottle and set it aside for later use.

7. Pour the marinated chili peppers and other ingredients and the cooled soy sauce into the container.

8. Heat oil in the pot, put peppercorns, and stir-fry quickly.

9. After stir-frying, pour it into the bottle, close the lid and seal it in the refrigerator overnight before eating.