How to make ginger and pepper delicious. How to pickle chili ginger is delicious

Well, if it's raw chili, I'll cut the ginger into shreds, pop it in the oil for a while, and then put the chili pepper cut into small circles and stir-fry, well, then some bean paste, some salt, soy sauce, and chicken essence; Wow, it's delicious;

If it's a dried chili, then I'll cut the ginger into minced pieces, explode it in the oil for a while, and then put the chili pepper chopped into minced chili peppers into the pot and fry it in oil, well, the oil will turn red, and add some salt and monosodium glutamate; Wow, the cold noodles have some flavor;

If it is used as a nesting, the fried wind potatoes are the most powerful, and there is also a small fried meat.

It's good to soak the chili peppers, as well as the tender ginger (that is, kimchi). Then cut them into shreds, first boil the pot spicy, then put the lard, boil the oil, first put some peppercorns, fry them until golden brown, and then put the small peppers and tender ginger in it!! Hehe, of course, you have to put garlic, garlic cut into slices (with small peppers they put together).

After the aroma of the frying, the key is to put in the main dish that has been cut to the number. Remember! Flipping it back and forth a dozen times should be fine (provided the pot is spicy).

Fragrant and tender! I'm drooling when I think about it!! Don't forget the green onions, cut into sections, fry them and put them on top of the finished product!

Hehehe) I have time to visit my store. Shun Miwa.

There are many ways to eat it, and we will focus on two. Tender ginger, to make cold salad ginger peanuts, first use a knife to crush the ginger, add salt, red oil, monosodium glutamate, chili paste, soybean oil, mix well and eat. The chili peppers can be crushed directly, and eaten cold with salt, soybean oil, and monosodium glutamate.

The above two are also delicious to make kimchi. Others, such as fried tender ginger shredded meat, etc., can also be chopped, small peppers can be crushed, add salt and put them in the jar to make salt vegetables, and they can be taken out and eaten directly after they are completed, especially with rice.

I am from Sichuan. Or students. I especially like my father's fried liver and waist (liver and kidney), in fact, I like to eat ingredients ahaha.

First of all, it's good to soak the small peppers, and so is the tender ginger (that is, kimchi). Then cut them into shreds, first boil the pot spicy, then put the lard, boil the oil, first put some peppercorns, fry them until golden brown, and then put the small peppers and tender ginger in it!! Hehe, of course, you have to put garlic, garlic cut into slices (with small peppers they put together).

After the fragrance is fried, the key is to put the sliced liver and kidneys in! Remember! Flipping it back and forth a dozen times should be fine (provided the pot is spicy).

It's fragrant and tender, hehe. The most obscene thing is that I eat all the chili peppers and tender ginger every time, and it is delicious!! I'm drooling when I think about it!!

Hehe. I don't know if my classmates are ** people, but you can try it, life is colorful, hehehe. Hope you can find your favorite way to eat Don't forget the green onions, cut into sections, stir-fry and put on the finished product!

Hehehe).

I really like this side dish: finely shredded ginger (new ginger is best); small pepper cross-cut circles; Salt and soak for 15 to 30 minutes (the amount of salt is slightly heavier), add a small amount of seafood soy sauce (you can not put it) chicken essence or monosodium glutamate, sugar, a little, and finally add sesame oil and it's OK! ·· said that his saliva began to surge.

Chop the two and put them in a bowl, then add boiling water, soy sauce, vinegar, salt, and mix to make it delicious.

Ginger and chili peppers are delicious separately, and it is delicious to grind chili peppers into powder, add seasonings, and then add hot oil to mix.

Mix and soak in a salt water tank. Method: Wash the chili pepper and ginger and soak them in salted water for more than a week, then take them out and serve.

Uh, I'll fry the chili peppers. But it's green peppers. I don't know if it's useful for you. )1。Boil the green peppers in boiling water for a minute and remove.

2.Heat the oil, remove from the pot, add the salt, and put the seasoning. It's fast.,It's good for me to be a lazy person.。。

Tender ginger and chili peppers are shredded, stir-fried pork slices or shredded meat, spicy and delicious, nutritious and delicious. I've loved this dish since I was a kid.

I like the green pepper pop-up eggs, super spicy and delicious. Wash and cut the peppers, serve with chopped green onions, heat the oil, stir-fry in the pot, put the prepared eggs together and stir-fry them when they are medium-rare, and the eggs can be eaten when they are cooked.

Small chili peppers are generally used as chili dishes (green chili peppers are used for stir-frying). You can also stir-fry some dried radish, which is also quite delicious.

Stir-fry shredded ginger and shredded chili pepper with shredded meat and put some coriander, you try.

Personally, I think that pickled ginger and chili peppers are not easy to process more, and if they are fresh, they will increase the taste by using salt before making them;

Soak. Just use it the same way you want to make kimchi.

Eat soy sauce, chopped green onions, and coriander, and try it.

Slices of ginger meat will be delicious ps: It is better for ginger to be tender.

Peppers can be added to the color matching.

It's not the main ingredient for stir-frying, it's not easy to do, stir-fry shredded pork! It should be ok! ~

Have you ever eaten spicy chicken, fill something in the red pepper and fry it in oil, it tastes refreshing.

Fry or fry chili oil Ingredients are OK.

Ingredients: chili pepper, Sichuan pepper, garlic, ginger, red pepper, white wine.

Method: 1. Put the prepared fresh peppers into clean water and wash them, then drain them for later use.

2. Add an appropriate amount of oil to the pot, and after the oil is hot, put the chili peppers into the pot and fry them to bring out the fragrance.

3. Continue to add an appropriate amount of light soy sauce to the pot, and after boiling over high heat, you can pour it out and let it cool.

4. Cut the fried peppers into hob pieces and set aside. 5. Put the prepared chili cubes, ginger shreds, garlic slices, and an appropriate amount of oil, soy sauce and white vinegar into a bowl and stir well.

6. Cover with plastic wrap and set aside to marinate for 2-3 days before eating.

How to eat pickled chilies.

Ingredients: marinated meat, pickled chili, garlic sprouts, small chili, garlic.

Method: 1. Clean the cured meat and separate the fat and lean meat in the cured meat with a knife. Then slice the garlic, cut the garlic sprouts into sections, and dice the small peppers and set aside.

2. Add an appropriate amount of oil to the pot, and when the oil is hot, put the prepared diced fat into the pot and fry the oil.

3. Then put the diced lean pork into the pot and stir-fry, add an appropriate amount of dark soy sauce, pickled chili pepper and garlic cloves to stir-fry until fragrant.

4. After stir-frying for about 5 minutes, add the prepared garlic sprouts and an appropriate amount of salt.

5. After mixing the flavor thoroughly, you can eat it directly after taking it out.

Answer 1, tender ginger and chili pepper in the pickle, be sure to choose those fresh tender ginger, can be bought in the market, can also go directly to the field to dig, after digging the tender ginger to wash the sediment on its surface with water, and then dry the surface of the water, after processing, cut it into slices for later use.

2. The chili peppers must be prepared for those slender green chili peppers, wash them and dry them dry, then cut them from the middle to remove the chili seeds inside, and then cut them into chunks and put them together with the sliced tender ginger. Prepare an appropriate amount of sugar, edible salt and water, and then prepare an appropriate amount of Sichuan pepper, put them together in a pot and boil for another 5 10 minutes, turn off the heat and cool down after cooking, and then put the obtained juice together with the prepared tender ginger and pepper to mix and marinate, and it can be marinated after five or six days.

The second kind 1, tender ginger and chili peppers are pickled together, when eating, you can first wash and chop the prepared fresh red peppers, and then prepare two heads of garlic, and chop them into minced pieces after peeling, and then put them together, mix a small amount of edible salt, and then put an appropriate amount of liquor to pickle, and then marinate with tender ginger after it is fermented.

2. The tender ginger must be cleaned and the moisture on the surface must be controlled before pickling, and then cut it into slices and put it in a clean large bowl, mix it together with the fermented pepper, and then add a small amount of edible salt to continue pickling.

Ingredients: 1000 grams of ginger, 300 grams of green chili, 300 grams of red pepper, 180 grams of coarse salt, 50 grams of rice vinegar, 10 grams of Sichuan pepper, 15 grams of white wine.

First, the first step is to clean the ginger buds on the ginger and put them aside for later use, as shown in the figure below.

2. Clean the green peppers and red peppers and dry them in a cool place, as shown in the figure below.

3. Clean the kimchi bottle and dry the water in the bottle, as shown in the figure below.

4. Pour the prepared coarse salt into the basin and pour boiling water to melt it, as shown in the picture below.

5. Sichuan pepper is also brewed with hot boiling water to let it come out with flavor, as shown in the figure below.

6. When the ginger sprouts and green and red peppers are dried until they are a little wilted, they can be put into a kimchi bottle.

7. Pour in salt water and pepper water, then pour in a little rice vinegar and a small sip of white wine.

8. Close the lid, pour a little water to seal, and wait for about 15 days, as shown in the figure below.

9. After waiting for 15 days, you can take it out when you need to eat, so that the chili and fresh ginger are pickled.

Ingredients: 2 catties of chili pepper, 2 catties of artichokie.

1. Wash the chili pepper and artichoke and let it dry outside until there is no water at all.

2. Note: It is best not to remove the stalk behind the chili, otherwise the chili pepper is easy to rot.

3. Cut the artichoke into thick slices, and cut the larger pepper in half with a knife to absorb the flavor. At this time, the pepper can be destemmed.

4. Marinate the chili pepper and artichoke with a pinch of salt, add the crushed ginger and garlic, and stir well. Marinate for 24 hours.

5. Bring the soy sauce to a boil, turn off the heat and add the sugar until the soy sauce is slightly sweet, then stir.

6. Pour out the salted water before, find a large container, pour in the boiled soy sauce, put the artichoke and chili together, and let the soy sauce submerge the artichoke and chili.

7. Bring two tablespoons of clear oil to a boil, pour into a container after cooling, and stir well.

8. Cover the container and leave it for about 20 days. Every time you eat, take out the chopsticks without water and put them on a plate.

Ingredients: ginger, garlic, peppercorns, star anise.

Step 1: 5 pounds of green and red peppers, pick the peppers, don't break them, and then clean the peppers with water, clean them and put them on the ventilated tools or balcony to dry the water.

Peppers should not be exposed to the sun, dry the water on it, after drying the water, use scissors to cut off the pepper stalks, the next thing is to cut the peppers, use a knife to cut the peppers finely, this step will be very slow, be patient, because there are 10 pounds of peppers, it takes a long time to cut.

Of course, if you are afraid of trouble, you can also cut the chili pepper into pieces first, and then put it in the food processor to beat it, so that the speed is faster.

500 grams of ginger minced, ginger can be preservative, but also can enhance flavor.

500 grams of garlic minced, garlic can enhance the flavor and flavor.

Put the minced ginger and garlic into the chili, add 200 grams of salt, add salt in the ratio of 10 catties of chili pepper and 4 taels of salt, stir well with chopsticks, and marinate for 30 minutes.

Mix a sauce: add a bowl of water to the pot, add a bowl of light soy sauce, add 2 bowls of Shanxi old vinegar, add a small handful of star anise, a small handful of Sichuan pepper seeds, 60 grams of white sugar, stir well, boil over high heat and cook for another 1 minute, then turn off the heat and let the juice cool.

After the juice cools, pour it into a chili pot, add a little high liquor, and stir well.

Prepare a few waterless and oil-free glass jars, or jars, put the chili peppers into the glass jars or jars, and then add a little high liquor to the jars, the liquor can sterilize and disinfect, and can also increase the flavor, so that the chili peppers can be stored for a longer time.

Cover with a lid and seal it, put it in a cool place, or put it in the refrigerator to refrigerate, so that the pepper can be left for a year without spoiling.

To sum up:1Pickled peppers are best done in autumn, the peppers at this time are not very spicy, remember to dry the water after the peppers are washed, the containers for the peppers are best with glass and porcelain, not plastic containers, plastic pickled peppers not only taste bad, but also bad for the body.

2.Peppers can be selected according to their preferences or not very spicy, with two wattle or line peppers, millet peppers, Hunan peppers are OK, however, do not use vegetable peppers, round peppers that have a lot of water to do, this kind of pepper with more water is only suitable for eating fresh, not suitable for pickled peppers.

3.Remember to add some high liquor before sealing, which can not only sterilize and disinfect, but also keep the pepper for a longer time, and after sealing, put it in a cool place, or put it in the refrigerator to refrigerate.

Hello dear and happy to answer for you. Kiss, tender ginger millet pepper pickling finch crack method, 1. Preparation: millet pepper, ginger, garlic, soy sauce, vinegar; The ratio of soy sauce to vinegar is 1:

Cut off the long stem, wash it, dry the water on the surface, and pay attention to draining the water during the pickling process, otherwise the vinegar soaked millet pepper will be easy to rot. 3. Put the dried millet pepper into a clean glass bottle, and the glass bottle should be washed and dried to ensure that there is no oil and no raw water. 4. Add the ginger slices, garlic, and soy sauce.

5. Put the remaining millet pepper from step 2 into the ginger slices and garlic, and then pour in the vinegar; After adding soy sauce and vinegar, the chili peppers don't have to be all drowned. More than two-thirds of the peppers are on the surface of the water. 6. Cover the lid and seal it, place it in a cool and dry place, and start to eat the lead wax after about a month after the millet pepper is flavored and the locust is slippery.

7. If you want to eat millet pepper with light spiciness, soak it for a longer time, such as eating it after two months, so that the spicinessness will be slightly reduced. Wash it, dry it, and then put it in a jar, put salt, vinegar, and sugar on it. The above is all my reply, I hope it can help you, I wish you a happy life