Pickles are salted, vinegared, peppercorns, and ingredients in proportion

Prepare ingredients: 40 grams of Sichuan pepper, 20 grams of refined salt, one star anise.

1. Choose fresh peppercorns, of course, they must be dry, and then add an star anise to enhance the taste.

2. Every family has salt, and the ratio of pepper to salt is about 2:1.

3. First fry the peppercorns on low heat, and fry the peppercorns until the color becomes slightly darker, but don't go black, then fry the paste Kaiwang, and you can't use it. Saute until fragrant and pour out.

4.Then stir-fry the salt, still on low heat, and fry the salt until it is slightly yellow.

5.Then use a food processor to put the fried peppercorns and salt together and break them into powder. Put the beaten salt and pepper in a small glass bottle, close the lid and take as you go.

The proportions and practices of pickling salted garlic are as follows:

Ingredients: 2 catties of fresh garlic, 1000g of seafood soy sauce, an appropriate amount of vinegar (subject to submerged garlic), star anise, a handful of bay leaves, and two spoons of salt.

Production steps: 1. Add cold water to garlic, soak for more than two hours, sprinkle an appropriate amount of salt in the water, it doesn't matter how much salt there is. Just to soak the spicy taste and sterilize.

2. After taking out, control the water with the garlic facing down until it is completely dry.

3. Peel off the old skin of the garlic and leave one or two layers of the town on the acre.

4. Pour the soy sauce, vinegar and salt into the pot, add the spices and boil, put the vinegar to your liking, and then let it cool.

5. Then pour it into a container with garlic. You can eat it in 10 days.

6. Finished product drawing.

10 catties of chili peppers and 1 catty of salt, the ratio is 10:1, and people with light taste can increase or decrease appropriately.

Ingredients: red peppers, onions, tomatoes, apples, garlic, salt, white vinegar, sugar, bean paste.

Method: 1. Clean the red peppers, remove the seeds, and air dry the water.

2. Peel and cut the apples, tomatoes and onions into small pieces.

3. Use a food processor to beat the red peppers, tomatoes, apples, and onions into pieces.

4. Put the beaten peppers, tomatoes, apples, white vinegar, salt, bean paste, and sugar into the pot and boil (stir constantly during the boiling process to avoid sticking to the bottom of the pot), until the water has almost evaporated, and then turn off the heat.

5. When it is 40 degrees, add the onion and minced garlic.

6. Stir well with all ingredients in the pot.

7. The chili sauce prepared before can be eaten directly, and the uneaten ones can be stored in a sealed bottle in the refrigerator.

Homemade chili sauce.

Ingredients: Chaotian pepper.

Amount. Excipients: Appropriate amount of garlic.

Seasoning: Salt, Sanhua wine.

Appropriate amount of each. Method Wash and dry the ripe red pepper with water, put it on a clean and oil-free board and chop it into minced pieces, the finer the medium-sized shape, the better.

2.After chopping the chili peppers, put the chili minced peppers into a large pot and mix them according to the ratio of kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua wine.

3.Chop the garlic and mix it with the chili powder, salt, and Sanhua wine. Leave it in the sun for 1-2 days to make it naturally sauce, and then put it in a clean large-mouthed glass.

Put a small amount of Sanhua wine on the noodles and cover tightly. In sunny weather, you can open the lid to bask in the sun, and do not stir to avoid acidic taste. The processed sauce is usually placed in a well-ventilated and sunny place, so that it can be made with a fragrant and high-quality chili sauce.

What kind of spice is salt and pepper? The New Year depends on it to add two dishes!

Ingredients preparation: 50 grams of peppercorns, 25 grams of salt, 10 grams of cumin

1. Mix Sichuan pepper and cumin with water and drain the water.

2. Add peppercorns and refined salt to the wok.

3. Stir-fry slowly over low heat, remember to keep flipping.

4. Stir-fry the fragrance of Sichuan pepper, and turn off the heat when the Sichuan pepper turns yellow.

5. Put the peppercorns and salt together in a food processor and grind.

6. Ground salt and pepper powder, put it in a jar and seal it after cooling.

Pepper and salt: The powder ground into peppercorn after frying is pepper powder, and if you add fried yellow salt, it becomes pepper salt, which is often used for fried food. One of the commonly used flavors of Sichuan cuisine, fragrant and salty, is mostly used in hot dishes.

Nutritional analysis of salt and pepper:

1.The smell of Sichuan pepper is fragrant, which can remove the fishy odor of various meats, promote saliva secretion and increase appetite;

2.A study by a Japanese medical school has found that Sichuan pepper can dilate blood vessels, which can play a role in lowering blood pressure.

It can be consumed by the general population.

Patients with high blood pressure, kidney disease, cataract patients, people working in high temperature environments, pregnant women, and people with yin deficiency and fire should not eat.

Therapeutic effects of salt and pepper:

Sichuan pepper has the effect of aromatic stomach, warm and cold, dehumidification and pain relief, insecticide and detoxification, itching and fishiness.

Instructions for making salt and pepper:

1.When preparing, the salt must be fried to dry the water, milled into a very fine powder, and the pepper must be fried fragrant, and also milled into fine powder, which can be used with the preparation and should not be put for a long time;

2.Scope of application: chicken, fish and other animal-based dishes. Such as: pepper and salt eight treasure chicken, pepper and salt hoof tendon, pepper and salt loin, salt and pepper fish rolls, salt and pepper prawns, etc.

Homemade salt and pepper is a must-have seasoning for every family, and can be used as a dipping sauce or to make baked cakes and snacks.

Pepper and salt are fried with salt over low and medium heat for about one or two minutes until the aroma of peppercorns overflows, and then serve to cool. It has the effect of nourishing the stomach and strengthening the stomach and detoxifying.

1. Slowly dry the peppercorns over low heat, so that the processed peppercorns can be full of aroma.

2. The refined salt is also roasted over low heat until it turns yellow. In this way, the fried salt grains will not choke the throat and the taste will not be astringent.

3. Pour the dried peppercorns and refined salt into the food processor. The ratio of peppercorns to salt grains can be 2:1, of course, the ratio should be adjusted according to personal preference.

4. Turn on the machine and break the pepper and salt grains. The grain size of the salt and pepper can be adjusted by controlling the start time of the machine.

5. The smell of Sichuan pepper is fragrant, which can remove the fishy smell of various meats, promote saliva secretion and increase appetite. 1. Slowly dry the peppercorns over low heat, so that the processed peppercorns can be full of aroma.

2. The refined salt is also roasted over low heat until it turns yellow. In this way, the fried salt grains will not choke the throat and the taste will not be astringent.

3. Pour the dried peppercorns and refined salt into the food processor. The ratio of peppercorns to salt grains can be 2:1, of course, the ratio should be adjusted according to personal preference.

4. Turn on the machine and break the pepper and salt grains. The grain size of the salt and pepper can be adjusted by controlling the start time of the machine.

5. The smell of Sichuan pepper is fragrant, which can remove the fishy smell of various meats, promote saliva secretion and increase appetite.

Stir-fry the peppercorns and salt and crush it.

Ingredients: 15 grams of salt and pepper powder, 2 tablespoons of oil, 1 tablespoon of salt, 1 tablespoon of cornstarch, appropriate amount of tempeh paste, appropriate amount of ginger, garlic and green onion.

Production steps: 1. Pour peanut oil into the pot, put ginger, garlic, green onions, chili peppers, salt and water, (if someone does not eat chili peppers, do not put chili peppers first, wait for the next two steps and then put them).

3. Put some salt and pepper powder on it, it has the flavor of old Beijing.

4. Add vinegar again, vinegar has the effect of improving freshness.

5. Finally, put a little perilla in it, and the pepper and salt seasoning is completed.

There are three types of pepper salt: pepper salt, pepper salt, and pepper salt. The basics are pretty much the same.

Sichuan pepper salt: 35 grams of Sichuan pepper (Sichuan pepper is the best), 30 grams of refined salt (do not use iodized salt for salt, ordinary salt is enough). First fry the peppercorns until they are slightly paste, turn off the heat and shovel them out when the hemp fragrance comes out and start to smoke, and then grind them into fine powder.

Salt sauté until lightly browned. Mix the peppercorn noodles with salt and mix well.

Pepper salt: Replace the peppercorns in the pepper salt recipe with pepper. Pepper can also be mixed with pepper salt.

Chili salt: Chili noodles mixed with pepper salt and stir-fried until fragrant and ground into powder.

The ratio of salt and pepper (pepper, chili pepper) can be mastered by yourself. Salt and pepper should not be left for a long time, and you can eat and do it as you go. All materials must be dry and free of moisture.

Need: 500g red pepper; Ginger 25 grams; Sugar: about 10 grams; garlic 50 grams; Salt about 30 grams; High liquor about 15 ml; About 30 grams of vinegar.

The details are as follows: go to the vegetable market to buy particularly fresh red peppers, go home and remove the bad or overripe peppers as soon as possible, and remove the stems, wash them, and dry them;

Prepare the tools. All the tools that will be used later need to be clean and not carry any water! For example, kitchen knives, cutting boards, bowls and basins, large pots for pickled peppers, etc.;

Prepare a large amount of garlic, the specific amount depends on the taste you want, but it must not be less;

Then stir together the chili, garlic and ginger. The ratio of chili pepper to garlic can be set according to personal preference, and the degree of churning is also according to yourself;

Mix well with the cloudy chili sauce. Generally, the mixture is poured into a large basin with a closed lid first, and shaken vigorously a few times, so that the effect is better and the efficiency is faster;

Then put it in a prepared bottle without any moisture and let it ferment for a week.

Homemade chili sauce Ingredients:

200 grams of dried chili peppers, a little white sesame seeds, a little minced garlic, and an appropriate amount of Sichuan pepper powder.

Preparation: 1Wipe the dried chili peppers with a cloth, do not get wet, remove the seeds, and put them in a food processor to break. Pour into a bowl and set aside, chop the garlic cloves and set aside.

2.Pour the minced garlic into the chili powder, then add a little salt, Sichuan pepper powder, a little light soy sauce, white sesame seeds and mix well!

3.Gasoline pot, pour more oil, wait for the oil temperature to be hot at 8-9, slowly pour the boiling into the mixed chili powder bowl, keep stirring, and wait until all the oil is mixed well, you can put more oil, you can make red oil, the pepper will not dry after a long time!

Tip: Be sure to pay attention to the oil temperature, the oil temperature is not too high, otherwise the pepper will be bearded.

Ingredients: diced chili, diced onion, egg, bean paste.

Method: Put the first three ingredients together and stir with salt, peppercorn noodles and chopped green onions.

Put oil in a pan and stir-fry the ingredients.

Add the bean paste, stir-fry, and that's it.

Ingredients: red pepper, pear, apple, garlic, ginger, tomatoes, salt.

Preparation: 1The red pepper is cleaned one and a half pounds, dried on the surface of the moisture, look at this color, full of luster, how rare people!

2.Cut off the roots of the peppers. Prepare some ingredients: pears, apples, garlic, ginger, tomatoes. Pears and apples are from our hometown, and you can also use local apples and pears. Oh, and one of the most important things I didn't shoot.

3.Cut the peppers into sections, cut all the ingredients into small pieces, and throw them into a grinder to break up. In fact, it is best to use that kind of reamer, the chili pepper is not so finely chopped, and the taste is good. Wear disposable gloves when cutting chili peppers to prevent spicy hands.

The ratio of chili pepper to salt in homemade chili sauce is 5:1, and here's how to do it:

Prepare ingredients: 500 grams of chili pepper, 200 grams of garlic, 50 grams of light soy sauce, 100 grams of salt 1.

2. Put the washed peppers into a blender.

3. Then add the prepared garlic to a blender.

4. Then add the prepared light soy sauce and salt and start stirring.

5. Stir until the chili pepper and garlic become thick.

6. Pour the stirred chili sauce into a sealed jar.

7. Cover the lid and put it in the refrigerator to refrigerate.

The salt ratio of chili sauce is here, and it will not be bad if it is left for a year, and it is delicious to season with rice.

Generally, it is ingredient in the proportion of kilograms of chili peppers, 200 grams of garlic kernels, 50 grams of salt, and 50-100 grams of Sanhua wine.

But I personally think that since it is homemade, you can put more or less chili peppers according to personal taste (you can put a little more garlic when you put less, but not too much), don't add more salt, too much salt is not good for the body, so just a moderate amount.

Ingredients: 50 grams of Sichuan pepper, 25 grams of salt, 10 grams of cumin.

Step 1: Mix pepper and cumin with water and rinse and drain.

2. Add peppercorns and refined salt to the wok.

3. Stir-fry slowly over low heat, remember to keep flipping.

4. Stir-fry the fragrance of Sichuan pepper, and turn off the heat when the Sichuan pepper turns yellow.

5. Put the peppercorns and salt together in a food processor and grind.

6. Ground salt and pepper powder, put it in a jar and seal it after cooling.