Can you drown green peppers in salt water after a heat?

Of course, you can use salted green peppers to pickle green peppers after the heat, and they are not easy to spoil now.

Hello, you can marinate it in salt water, this green pepper is no problem, if you like to eat it, it is also very delicious if it is a little stricter.

After the heat, you can pickle green peppers in salt water, it's okay, it's delicious to eat.

After the heat, you can use salt water, salt, green peppers, but pay attention to the storage environment, it is best to store in a cool and dry place.

You can use salted green peppers to pickle them in salt water after the heat, but pay attention to store them in a cool and ventilated place.

After the heat, you can marinate the green peppers in salted water, and you'd better put some soy sauce in them, so that the color of the pickling is better.

Yes, the weather is cool, and the flooded green peppers are not easy to spoil.

After the heat, you can use salt water to pickle green peppers, and the concentration of salt water can be correspondingly higher.

You can still use salted green peppers to pickle green peppers in salt water after the heat, of course, you must pay attention to its method.

After the heat, you can pickle the green peppers in salted water, and the taste is very delicious.

After being born and ripe, you can use salt water to salt green peppers, because green peppers are especially delicious and crispy after pickling.

Hello, you can pickle green peppers at any time, but you can't get raw water technology is good, you can pickle it. It's delicious.

Can you pickle green peppers in salt water after the heat This season should be the season for pickling pickles You can try Yanyan to see if you can.

Can you use salt water to pickle green peppers after 15 can you use salt puritanism to can you use salt water to pickle green peppers after 15 can you use salt puritanism.

Mix well with salt and store in an airtight container. The specific method is as follows, first prepare the ingredients: green pepper: 4, red pepper: 4, garlic: 2, salt: a little, chicken essence: a little.

1. Clean the green pepper and red pepper with water, then drain the water, and then cut it into small pieces for later use.

2. Peel off the skin of the garlic, wash it with water, then drain the water, and then cut it into small pieces for later use.

3. Put the chopped green peppers, red peppers and garlic into a clean and waterless container, then pour in an appropriate amount of salt and chicken essence and mix well.

4. Prepare another clean, water-free and oil-free container, then put the mixed green peppers into the container, seal and store them, and put them in the refrigerator to marinate for 1 day before eating.

Drowning green peppers should be: 1, wash the green peppers first, blanch the green peppers with hot water, and then cut the green peppers vertically (cut them to get into the salt level) 2, put ginger, garlic, pepper, star anise, and put them in soy sauce and vinegar to boil according to personal taste, and then cool them for later use, 3. Put the green peppers into the container and add the cool soy sauce and vinegar to them for three or four days to eat.

Pickled green peppers must be washed. Be sure to wash off the dirt or dust on the peppers first. Only then can it be marinated. In this way, the pickled peppers will be clean and hygienic, and you can eat them with confidence.

Absolutely not.

Nowadays, pesticide residues in agricultural products cannot be ignored, air pollution, and transportation processes may be polluted, so not only should they be cleaned, but they should also be washed several times.

There are two ways to marinate the peppers.

1.Salted pepper pickling method: choose fresh and smooth green peppers, pick out those that are harmed and damaged by pests and diseases, wash them with water and dry them.

In the ratio of 12 5 kg of salt and 15 kg of water per 50 kg of chili pepper, add a little pepper, mix it into pepper brine, and then put the chili pepper into the tank, stir 7 8 times, so that the salt is fully dissolved and absorbed, and then cover and seal the cylinder. It can be pickled into salted chili peppers in about 30 days. During the marinating process, the marinade should be placed in a cool and ventilated place to prevent deterioration and rotting.

2 Pickling method of sauce chili: (1) Marinating of sauce: Choose medium-sized fresh chili peppers, wash them with water, remove them and control the moisture to dry.

Tie 1 2 small holes in the pedicle of the pepper and put it into the jar. Stir the sauce vat frequently during the marinating period to allow the heat of the peppers to dissipate in time. It can be pickled into sauce peppers in about 20 days.

2) Marinate in noodle sauce: Put the salted chili pepper into clean water, soak it for 3 4 hours, change the water 2 3 times, and make the chili pepper slightly salty. After taking it out, it is controlled to dry, placed in a cool place to dry for a day, put it into the noodle sauce jar (the noodle sauce should be submerged with chili), stir once a day, and after 10 days, it can be pickled into sauce chili.

The finished product is sweet, spicy, crispy and tender, with a unique flavor.

3.How to pickle chili peppers and pickles:

Ingredients: 10 pounds of chili pepper.

Peanut oil: catty.

Soy sauce: 5 pounds.

Ginger: Pounds. Garlic: catties.

MSG: catty. Sugar: catties.

Liquor: catties. Salt: 1 kg of chili peppers, wash and dry the knots in half, and marinate with salt for 3-4 hours.

2 Boil peanut oil and soy sauce separately, then cool through.

3 Wash the ginger and garlic and dry them and slice them.

4 Put the pickled peppers in the jar.

5 Put peanut oil, soy sauce, white wine, garlic slices, and ginger slices into a basin together, stir and pour them into the jar, then pour the monosodium glutamate and salt water into the jar together, and seal them immediately. Ready to serve after 48 hours.

Yes, you can use it.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province. Features::

The appearance is clean, the knife work is neat, the muscles are solid, the surface is mucus-free, the color of the cut surface is bright red, and the fat is slightly yellow. It has the flavor inherent in bacon meat.

Hello. I don't think it's intentional, because it could be that the salt is heavier than the salt. So I felt that the research was not enough, so I said it.

The family doesn't mind, these little things. Because he is your adoptive mother. You should respect her even more.

She didn't give birth to you and raised you. We should be grateful.

Hello, according to your description, then you can add a little salt to it, if she thinks it is tasteless, or put some soy sauce, so that it will be more flavorful, don't care about what he says so much, it's okay, don't worry.

How to say this situation, the first is that your adoptive mother may have a heavier taste than the average person, so she will feel that the taste is light, and there is an undesirable explanation that she doesn't like what you do, so she deliberately says it is not good, but I think that no matter what, it is a family, and harmony is precious, try not to quarrel over trivial things, endure it if you can, and if you can't bear it, you will go out to play, out of sight is clean.

I don't know how old your mother is, if she is old, or if she has a cold or other sick state, people's sense of smell and taste will decrease, so if you know more, maybe she doesn't mean to target you.

Don't think about it, it may be that you really put less salt, or it may be that your mother's taste is heavier.

You can just put some more soy sauce and salt, don't care too much, don't worry about everything, after all, it's an elder. Some people have heavier tastes.

It should be that I am old and my sense of taste has deteriorated, so be considerate, maybe I haven't been with you for a long time.

The marinating time is relatively short and does not absorb the flavor, if it feels light, you can let him add a little soy sauce.

Pickled cucumbers, peppers, pickles.

The main ingredients are 500 grams of cucumber and 100 grams of chili pepper.

A little oil, 30 grams of salt, 1 spoon of Sichuan pepper, 1 spoon of white wine, 2 star anise, 30 grams of garlic, 20 grams of ginger, 1 spoon of sugar, appropriate amount of soy sauce.

Step 1If you buy a small cucumber, you can use a large cucumber to remove the cucumber seedlings.

2.Wash and soak with a little salt for a while, which can remove pesticide residues.

3.Rinse well and control moisture.

4.Wash the green peppers and soak them with a little salt for a while, which can remove pesticide residues.

5.The cucumbers do not need to be cut, and the larger ones are cut into strips from the cucumber seedlings.

6.Rinse the peppers, drain and cut into sections.

7.Cucumbers salted overnight.

8.Peppers are salted overnight.

9.After marinating, control the moisture, squeeze the water by hand, the drier the better, the same way for the peppers, put them in an oil-free and water-free container.

10.Add a little peanut oil to the pot, stir-fry red peppercorns, star anise, soy sauce and sugar.

11.Add fish sauce or shrimp oil to enhance freshness, bring to a boil, add liquor, turn off the heat, and let cool.

12.Slice garlic and ginger.

13.Wash and dry the container and let the soy sauce juice cool.

14.Put the pickled cucumbers, chili peppers, ginger, and garlic in a container layer by layer, and then pour the boiled soy sauce soup into the container to marinate, and you can eat it the next day.

Tips: The container should be oil-free and water-free, the cucumber should be removed from the cucumber seedlings, so that the water is less, after pickling, control the dry water, and then squeeze the water dry by hand, the drier the better, the cucumber that comes out of this way is very refreshing, pickled cucumber or pepper add salt, the ratio is 500 grams plus 25 grams of salt.

1. Pick the green peppers you bought, pick out the ones with insect eyes or those that are broken, then remove the tail of the peppers and cut them into slices, wash them and control the water, and set them aside.

2. Put the washed chili peppers into the boiling water and soak them, that is, let the chili peppers tumble in the boiling water, and immediately remove and drain the water.

3. Put the prepared vegetable oil, which can be soybean oil or peanut oil, into a wok and heat it. Heat to a boiling temperature, which is the temperature we usually require when stir-frying, and then pour the oil into the container where the peppers are ready to be pickled.

5. After about 10 days of pickling, the delicious green chili pepper can be eaten, it tastes sweet and crispy, it can be eaten as pickles or mixed with rice, roll pancakes, all of which are very delicious, and the pickled green chili peppers can be stored for a long time.

Precautions: 1. The handle at the top is bright green and 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. Unripe green peppers are soft, thin, and have pale green stalks.

2. Elasticity 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. In addition, green peppers with damaged flesh should not be chosen, otherwise they are easy to rot when stored.

Raw materials required: five catties of green pepper, half a catty of salt, soy sauce, peanut oil, garlic, a little sesame oil, peppercorns, ginger, sugar, liquor, monosodium glutamate. (This is five catties of raw materials, if you want to pickle ten catties of raw materials, double.) ）

Pickling method: 1. Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

2. Bring the peanut oil to a boil, then pour in the soy sauce, add peppercorns, sugar, salt, and bring to a boil to cool thoroughly.

3. Add liquor, monosodium glutamate, ginger, garlic and sesame oil. It is sealed after 30 days into the altar.

Pickling method 1.

1. When marinating green chili peppers, prepare eight kilograms of fresh green chili peppers, one kilogram of salt, two kilograms of water, twenty grams of star anise, thirty grams of Sichuan pepper, and twenty-five grams of ginger.

2. Wash the prepared green peppers with water to remove the moisture on the surface, and then use a clean toothpick to prick some small eyes on their surface, and put the green peppers into the jar of pickled peppers after they are tied.

3. Put the prepared peppercorns, star anise and ginger and other seasonings into a gauze bag, put them in a pot, add edible salt and water to boil and boil for five minutes, then turn off the heat to cool down, pour the boiled soup into the pickled pepper jar and mix thoroughly, seal the jar, stir once a day, and do not stir again after five days, let them continue to marinate for twenty days, and the green peppers in it can be pickled.

Pickling method two.

1. When marinating green chili peppers, you need to prepare four kilograms of green chili peppers, 500 grams of salt, 2,500 grams of soy sauce, 600 grams of peanut oil, 200 grams of garlic, appropriate amount of sesame oil, Sichuan pepper and ginger, sugar, liquor and monosodium glutamate.

2. Wash the prepared green chili peppers, cool them dry, add an appropriate amount of edible salt, mix them thoroughly, and then marinate them, and pour out the pickled water. Put the peanut oil in a wok and heat it, then put the soy sauce, then add the peppercorns, sugar and edible salt, and heat the juice obtained by cooling after boiling.

3. Put the green pepper after removing the water into the juice, then add white wine and monosodium glutamate, ginger and peeled garlic, and finally put spices, mix well with clean chopsticks, seal the container mouth, and marinate it in a cool place.

The pickling method of green chili peppers is simple and appetizing.

【Pickled peppers】

Ingredients: chili, salt, rice vinegar, glass bottle.

Methods and Steps].

1. First of all, we have to go to the market to buy a pound of old chili peppers, and then use scissors to cut off the old roots of chili peppers. (When buying chili peppers, we have to choose intact chili peppers to buy, and do not buy broken or cracked chili peppers, otherwise they will easily deteriorate during the pickling process.) ）

2. We need to put the prepared chili peppers into clean water, wash them and set aside. Then bring water to a boil, add a small half pot of water to the pot, and when the water boils, add the chili peppers to the pot and boil it. When the surface of the peppers is cooked until wrinkled, drain the peppers from the pan and place them on a clean countertop to dry the surface of the peppers.

After drying, add 15 grams of salt to the pepper, grasp it by hand and mix it evenly, and let the pepper marinate for two hours.

3. After the salt is pickled, we should add 25 grams of rice vinegar to the pepper, and mix it evenly with our hands. Then prepare a clean bottle without water and oil, put the prepared chili peppers into the bottle, and pour the vinegar left over from the marinade into the glass bottle. Finally, after closing the lid and letting the glass bottle sit at room temperature for three days, a dish of appetizing pickled chili peppers is ready.