The practice of homemade pickled chili peppers is home cooked

Production Steps:1Wash the chili peppers and prepare the ginger and garlic.

2.Cut the seeds of the pepper with scissors and dry it with kitchen paper or dry, without raw water.

3.Use scissors to cut the pepper into small pieces, about 1 cm or so.

4.Mince the ginger and garlic.

5.Add ginger and garlic to the red pepper.

6.Add two teaspoons of salt.

7.Stir well and marinate in the refrigerator for about a day (about 20 hours).

8.The next day, take a part according to your own amount of food, add light soy sauce, cool, sugar and sesame oil, mix well and eat, and put the rest of the chili pepper in the refrigerator to eat again.

Tips:1Peppers are red peppers with thick flesh and not too spicy, but it is not recommended to use fruit peppers.

2.Add salt to adapt to more, after all, it has to be marinated for a day.

3.You can pickle some red peppers at a time, and it is very convenient to eat and take them after pickling.

4.When eating chili peppers, do not pickle the water, otherwise it will be too salty.

5.This recipe is simple, has a high success rate, and is suitable for novices who have no cooking skills.

10,000 grams of chili pepper, 1,000 grams of salt, 100 grams of five-spice powder.

How to make it: Wash the chili peppers, dry them semi-dry, add seasonings and mix well, and seal them in a tank. Ready to serve after 15 days.

Ingredients: 5000 grams of red pepper.

Seasoning: Appropriate amount of liquor and salt water.

Method: 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.

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.

Practice process. 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.

The production process. 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.

How to make: 1. Remove the stem, clean and wipe the water of Chaotian pepper.

2. Cut into loops.

3. Add salt, mix and stir.

4. Put it into a porcelain vat.

5. Cover it with zongzi leaves and blocks, and add stones to press and place for about half a month.

Raw materials required.

10 catties of dried green peppers, 1 kg of edible salt, 1 kg of garlic, 1 kg of ginger slices, 4 kg of light soy sauce, 2 kg of vinegar, 1 kg of monosodium glutamate, 1 kg of white sugar, 2 taels of pure grain wine, 2 taels of edible oil, 4 taels of five-spice powder (can be replaced by other condiments), 1 porcelain jar, 3 pebbles (used to press Chaotian pepper).

The easiest pickled green peppers.

Production process. 1. Dry 7 green peppers can not be washed with water, wipe off the water and dirt on the top with a dry towel, and remove the back handle.

2. Remove the garlic skin, cut off the not-so-good parts of the ginger slices, and cut them into fragments. (Note that it cannot be washed with water) put it in an iron basin for later use.

3. Cook the cooking oil and pour it into an iron basin with garlic and ginger slices, and mix so that the garlic, ginger slices and oil are evenly mixed.

4. Mix the soy sauce and vinegar and bring to a boil, and put monosodium glutamate and white sugar in it. Until it cools to about 30 degrees Celsius, I put in pure grain wine and five-spice powder (other condiments). and stir well.

5. Cut the Chaotian pepper from the middle with a fruit knife, dip it in the liquid material and put it into the cleaned porcelain jar, 6. Press the Chaotian pepper in the porcelain jar with stones, and pour the remaining liquid material into the porcelain jar.

7. Wait for 20 days to eat.

The easiest pickled green peppers.

Frequently asked questions. 1. Chaotian pepper should not have water.

2. The porcelain jar and stones should be washed and there should be no moisture.

3. Chaotian pepper should be soaked with liquid material.

4. The pickled Chaotian pepper should not be exposed to the air.

Method 1. 1. 2000 grams of green chili peppers, 250 grams of edible salt, 2500 grams of soy sauce, 100 grams of peanut oil, 150 grams of garlic, 20 grams of Sichuan pepper, ginger, sugar, liquor, monosodium glutamate and other seasonings should be properly prepared.

2. Wash the prepared green peppers with water and dry them, put them in a basin, add an appropriate amount of edible salt, mix them evenly and pickle, and the pickling time should be between 24 and 48 hours to hang the water out of the day.

3. Put peanut oil in a wok, after heating, pour in soy sauce and pepper, sugar, salt and boil to cool down, and then mix the prepared liquor, monosodium glutamate and ginger, as well as garlic, sesame oil and other seasonings in the soup mixture, and then prepare a clean pickle jar, put the pickled pepper in the sugar water, pour the soup, seal and marinate.

Practice 2. 1. When pickling green peppers, you can also prepare 10 kilograms of green peppers, kilograms of edible salt, 25 grams of star anise, 30 grams of Sichuan pepper, and 50 grams of ginger.

2. After washing the prepared green peppers, dry the moisture on the surface, and then use a toothpick to tie some small holes on their surfaces to facilitate the flavor, and put the processed green peppers into the jar of pickles.

3. Put the prepared pepper and ginger into a clean gauze bag into the pot, add edible salt and water to boil together, boil for another ten minutes, cool down after taking out, pour the boiled salt water directly into the jar of pickled peppers, seal the mouth of the jar, stir every three days, and after 10 to 15 days, the green peppers in it can be pickled.

Pickled chili peppers in soy sauce.

Ingredients: soy sauce, chili pepper.

Method: 1. Remove the stems of the chili peppers, remove the inedible parts, clean them, and set aside.

2. Blanch the destemmed chili peppers in a pot of boiling water to change the color slightly. Remove from the pan immediately and drain the water.

5. Put the chopped chili peppers in a pot or a container and add an appropriate amount of white sugar.

Then stir to combine.

6. To boil the soy sauce, put the prepared soy sauce in a pot, bring it to a boil, and let it cool.

7. Pour the cooled soy sauce into the prepared chili peppers. Add the prepared garlic slices, ingredients and stir well.

8. Seal and store the stirred product, and you can eat it after a few days. The taste is absolutely pure.

Homemade soy sauce pickled chili peppers.

Ingredients: chili pepper, oil, soy sauce, Sichuan pepper, spices, cinnamon.

Lots of salt, a pinch of garlic, sliced ginger.

2. Wash the chili peppers, control the dry water, cut the sharp end with a knife, put it in the prepared bottle, add an appropriate amount of salt, and put the chopped garlic and ginger slices on top.

3. Take out the ingredients and cinnamon in the pot, pour the soy sauce into the bottle, seal it and put it in the refrigerator, and you can eat it after three days. Note: Since soy sauce is salty, you don't need to add salt. The chili peppers must be good, and some bad or open ones can be used for stir-fried meat.

It's also quite hidden.

1. First of all, we prepare 2 catties of chili peppers, wash them and put them in a ventilated place to dry the water on the skin, and also prepare 3 heads of garlic, peel them and wash them, and put them together with the chili peppers to dry the water.

2. After all the chili peppers are dried, cut them diagonally into even small pieces, so that the chili peppers are easier to taste, and it is also convenient and practical to eat.

3. Put it in a larger basin, cut the garlic into thin slices and put it in the basin, add 60 grams of salt and 50 grams of sugar, because everyone's acceptance of saltiness is different, the amount of salt can be adjusted according to personal taste, stir evenly and marinate for an hour.

4. After an hour, add 150 grams of light soy sauce, 150 grams of balsamic vinegar, and then add 100 grams of pepper oil to the basin.

Foreign chili peppers are not too cumbersome, but they are also more complicated, to wash the chili peppers, dry them, loosen the water, and evenly spread them with salt to marinate them overnight, vacate the water, and add the seasoning to the boiled ones. Soy sauce. Put it in a jar with chili peppers and pour in white wine to seal.

It has to be marinated for about a month.

Ingredients: two catties of chili peppers, two to three taels of vinegar, about three taels of light soy sauce, a little sugar, and a little oil in the Shaanxi version of pickled chili peppers.

1. Pull the seedlings and peppers, wash and dry them.

2. Put oil in the pot, a little more, and fry the peppercorns.

3. Stir-fry the peppers in the pan for three to four minutes.

4. Add vinegar, light soy sauce and soup, and cook for two or three minutes.

5. Pour out the soup and marinate overnight, sour, spicy, salty and sweet!

1. Method 1: Cut the pepper evenly, do not let your fingers touch the pepper seeds, and then cut the peeled garlic evenly. Pour the chopped garlic into the chili pepper and stir together, then add an appropriate amount of salt and rice wine and stir well, without water in the process.

Finally, it is bottled, preferably in a glass bottle, and it can be eaten in the refrigerator for a week.

2. Method 2: First prepare 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. Wash 5 catties of green peppers and cut them after drying, add catties of salt to drain the water, heat the peanut oil, pour in soy sauce, add pepper, sugar, salt, and then boil and cool thoroughly.

Then add white wine, monosodium glutamate, ginger, garlic, sesame oil. It is sealed after 30 days into the altar. The steps for how to marinate green peppers are pretty much the same, but there are a few things to keep in mind.

After washing the green peppers, cut them into large or strips, not too small, and drain the water. There must be no raw water. After washing the green peppers, you should never bring raw water.

3. Method 3: Clean the small red pepper, drain the water, peel the garlic and set aside. Pat the red pepper and garlic flat and chop it, depending on your preference, chop it into a mashed chili pepper or a chili cube.

After chopping, add an appropriate amount of salt, chicken essence, sugar, white sesame seeds, soy sauce, minced ginger, etc., and stir well. After the pot is hot, add an appropriate amount of peanut oil, and when the oil temperature rises, add the stirred chili pepper and stir well. Stir-fry over low heat for about 15 minutes before it comes out.

After the chili sauce is dried, it is served in a glass bottle for about a week.

1. Ingredients: appropriate amount of chili pepper; Excipients: garlic to taste, salt to taste.

2. Wash the chili peppers and dry the water. In short, there must be no water on the spicy peppers.

4. Find a clean bottle, plastic bottles are fine, glass bottles are better. It is the same thing to wash and dry with water, and never have water. Put the chopped peppers and garlic in a bottle and sprinkle with salt.

Take a clean chopstick and put it into the bottle and stir, close the lid, shake the bottle to let the salt even.

5. Pickle for a night, you can start eating, it is best to eat when it is crispy at the beginning, and it is another flavor that will become soft and soft after a long time.

Manufacturing steps:1Wash the chili peppers and prepare the ginger and garlic.

2.Cut the pepper seeds with scissors and dry them with kitchen paper. There can be no raw water.

3.Use scissors to cut the pepper into small pieces, about 1cm.

4.Chop the ginger and garlic into a powder.

5.Add ginger and garlic to the red pepper.

6.Add two teaspoons of salt.

7.Stir well and marinate in the refrigerator for about a day (about 20 hours).

8.The next day, take one serving according to your own consumption, put in soy sauce, let cool, sugar, sesame oil, mix well, and serve. Keep the leftover peppers in the fridge and eat them at the next meal.

Tips:1Chili peppers are red peppers with thick flesh and are not too spicy, but fruit chili peppers are not recommended. Personally, I think that if there is no spiciness, it will not seep up and use it to shout the bases. People who are really afraid of spicy can use fruit peppers.

2.Add salt and get used to it. After all, you still have to marinate for a day.

3.You can pickle more red peppers at a time. After marinating, you can take it with you and eat it, which is very convenient.

4.Don't marinate the water when eating chili peppers, otherwise it will be too salty.

5.This recipe is simple, has a high success rate, and is also suitable for novices who have no cooking skills.

Wash the chili peppers, remove the seeds, sprinkle salt in a glass jar, pour in a little soy sauce to adjust the color, put it in a jar, and you can eat it in three days.