The practice of pickled Hangzhou pepper, the practice of authentic pickled pepper

Preparation ingredients: Hangzhou pepper: 500 grams, onion:

1, ginger: 1 piece, garlic: 1, aged vinegar:

300 ml, soy sauce: 100 ml, salt: 1 teaspoon, sugar:

Two spoonfuls, cinnamon, bay leaves: a little, vegetable oil: to taste.

1. Cut the Hangzhou pepper into cubes, add salt, garlic and ginger slices and mix well, you can knead it slightly.

2. Shred the onion.

3. Put a little oil on the onion and stir-fry it slightly, without stir-frying until soft, and put it out on a plate for later use.

4. Heat the oil in a hot pan, put in the aged vinegar, soy sauce, cinnamon, bay leaves, the ratio of vinegar and soy sauce is generally 3:1, you can adjust it slightly if you don't like sour, the ingredients can be adjusted according to your taste, turn off the heat after boiling, and place to cool.

5. Put the chili peppers and onions mixed in front of you into a sealed jar, pour the cooled "sauce" into the jar, cover the lid, and you can eat it in a day or two.

Process: Pickled. Taste: Spicy.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Wash the pepper, dry it with kitchen paper, and prick the eyes with a toothpick on the pepper.

2.Mix the light soy sauce, steamed fish soy sauce, sugar and Shi Yunsheng clear chicken soup, stir the sugar and set aside.

3.Put oil in the pan, heat it again, put the prepared Hangzhou pepper into the oil and fry it until soft.

4.Remove the fried soft Hangzhou pepper, control the dry oil, put it in a container, pour in the prepared juice, and soak for 3 hours. Boil.

Ingredients: 5000 grams of millet pepper.

Water 4000 grams.

Salt 500 grams.

Ginger to taste garlic 1.

Star anise: 2 pcs.

Liquor in a small glass.

Sugar: 1 spoonful of Sichuan peppercorns, 20 pieces.

2 spoons of vinegar First of all, boil the water and cool it for later use, I used it for ten catties, and I could have changed it to one for eight catties.

Preparation of pickled peppers.

1. First of all, cut off the end of the millet pepper a little.

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2. Wash the millet peppers.

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3. Cool and dry water.

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4. Put it in a glass bottle, then add all the ingredients and <>

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5. Look at this appearance that has been flooded for ten days, you can eat it, isn't it beautiful?

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Here's how:The ingredients to prepare are: bell peppers, salt, vinegar, sugar and water. The preparation of pickled peppers is as follows:

1. Put the tender peppers directly into the jar and marinate them with salt.

2. Pour salt and sugar into the water in the pot to boil.

3. Continue to mix the boiled soup with the pickled peppers.

4. If there is no problem, seal it for three days according to the diagram.

5. In this way, it will be freshly baked to achieve the requirements.

The ingredients to prepare are: bell peppers, salt, vinegar, sugar and water. The preparation of pickled peppers is as follows:

1. Put the tender peppers into the jar and marinate them with salt.

2. Pour salt and sugar into the water in the pot to boil.

3. Continue to mix the boiled soup with the pickled peppers.

4. If you don't swim well, seal it for three days according to the diagram of the slippery instructions.

5. In this way, it will be freshly baked to achieve the requirements.

Dear, for you to verify the pickled pepper method is as follows<>

1. First of all, wash the Chaotian pepper one by one with water, and wash the raw material Chaotian pepper carefully after buying. After washing the pepper, we have to put it aside and quietly dry it and set it aside. 2. If you take out a thousand clean and dry jars that have been prepared, it will come in handy, let's put the Chaotian peppers that have just been washed and drained into cans, so that they don't have to be too full, to prevent fullness during storage, at least more than two-thirds of the jars can be filled, and then put aside for later use.

3. At this time, it is necessary to season the Chaotian pepper in the can. Add an appropriate amount of salt in turn, and then the vinegar that is just ready to be used, and the amount of vinegar to be poured should cover the position of the Chaotian pepper in the jar to prevent the vinegar from soaking in the can. Flavoured canned chili peppers can be placed in a cool, dry and easily stored place with the cap tightened, and can be taken out and eaten after two weeks.

After filling a container with an appropriate amount of cool salt water, put in the air-dried Chaotian pepper, then put in an appropriate amount of garlic, ginger cubes and Sichuan peppercorns, and then put in an appropriate amount of high number of white wine, white vinegar, salt and sugar. Finally, the mouth of the container is sealed and marinated for about 30 to 45 days, and you can make delicious pickled peppers.

Prepare ingredients: Chaotian pepper, salt, ginger, garlic, Sichuan pepper, sugar, white wine, white vinegar, salt, sugar.

1. Wash the pepper and control the moisture, and then put it outside to dry. Cut the garlic into cloves, cut the ginger into cubes, and set aside.

2. Bring water to a boil, add an appropriate amount of salt to it and let it cool. Fill a container with an appropriate amount of cooled salt water, and then put in the air-dried peppers.

3. After that, add an appropriate amount of garlic, ginger and peppercorns, and then add an appropriate amount of white wine, white vinegar, salt and sugar.

4. Finally, seal the mouth of the container and marinate it in a cool place for about 30 45 days, and you can make delicious pickled peppers.

Pickled peppers can be made into pickled pepper chicken feet.

Materials. Ingredients; 6 chicken feet and pickled peppers.

Accessories; 1 tsp salt, 3 tsp sugar, 3 tsp white vinegar, 3 tsp boiling water, 1 gram of Sichuan pepper, 2 tablespoons of cooking wine, 15 grams of ginger, 2 star anise.

1. Wash the claws, cut off the nails, cut them into small pieces, and put them in a basin.

2. Pour in 1 teaspoon of white wine and 1 teaspoon of white vinegar, and grasp until the surface of the phoenix feet is dry, so that the color is whiter and the taste is more crisp.

3. After marinating for 5 minutes, rinse with water.

4. Sit boiling water in a pot, put Sichuan pepper, star anise, and phoenix feet into the pot, and then pour in 1 teaspoon of high liquor to further remove the fish.

5. At the same time, adjust the heat to the minimum and slowly soak the phoenix claws.

6. Take another pot, put water, pickled pepper water, star anise, dried chili, cinnamon, bay leaves, and boil over medium and hidden heat.

7. At the same time, prepare a large bowl and put the pickled peppers, green onions, ginger slices, garlic, 1 teaspoon of white vinegar, 1 teaspoon of white wine, 1 teaspoon of salt, and 1 teaspoon of sugar.

8. Pour in the boiling sauce, mix well, and let cool.

9. When the bones of the phoenix claws have been revealed, pinch them with your fingers, which means that they are elastic, and put them in ice water to stir them up to make the meat firmer, crispier and smoother.

Preparation of pickled peppers.

Prepare ingredients: 500 grams of red pepper, 5 grams of salt, 20 grams of rock sugar, 3 grams of Sichuan pepper, 3 slices of ginger, appropriate amount of high liquor, 600 ml of water.

1. First of all, wash the red pepper and dry it.

2. Prepared excipients.

3. Put water, rock sugar, ginger slices, peppercorns and salt in the pot, boil over high heat, and boil the fragrance of peppercorns.

4. Let the boiled pepper water cool thoroughly.

5. Dry the red pepper and remove the roots.

6. The glass container is sterilized with boiling water in advance, and all the peppers are discharged vertically He Ju in the container, and the cool pepper water is poured in.

7. Pour the high liquor into the bottle, not much, about half a bottle of 50 ml.

8. Seal the mouth of the bottle with plastic wrap, close the lid tightly, place it in a cool place, and it will be edible in about 2 weeks, and the finished product picture was taken more than a month later.