How to pickle sour chili peppers is delicious and simple, how to pickle sour chili peppers delicious

Ingredients: red pepper, two pot heads, ginger, garlic.

The chili pepper is a small red pepper, if you like to eat spicier chili, then you should use millet pepper to make it. Wash the red pepper with water and drain it. Before making, if there is still water on the pepper, take a paper towel to dry the water on the pepper, and wipe the moisture of each pepper dry, if there is water, the pepper will be bad.

After all the peppers have been drained, remove the chili powder.

Then cut the small red pepper and cut it in half from the middle. Chop all the peppers and then chop them all, and the seeds don't need to be removed. After chopping, make a few more knives back and forth.

If you are afraid of spicy hands when cutting chili peppers, you can wear disposable gloves, and the chili peppers only need to be chopped into minced pieces, and then put the chili peppers into the soup bowl, and there can be no water in the soup bowl.

Cut the ginger into minced ginger, cut the ginger and put it directly into the chili, and the garlic into minced garlic as well, and then put it in the same soup bowl. Now add salt to the soup bowl, 600 grams of chili pepper is about 6 tablespoons of salt. Then use chopsticks to stir it well.

After mixing well, add a little second pot head to it, of course, high white wine is also fine, and then stir it again.

Marinate the peppers in a soup bowl for 15 minutes, and after the peppers have marinated for 15 minutes, you can take a clean bottle and fill them in. This bottle can be made of glass bottles or plastic bottles. To make this sour chili, you need to pay attention to the fact that it must not be wet with raw water.

Then after filling the peppers, close the bottle tightly with the lid. Generally, it can be eaten in 3 to 7 days, and the chopped peppers are ready like this.

Whole pickled peppers.

The water should be boiled in advance, and the boiling water should be boiled and let cool for later use. Subtract two-thirds of the pepper from the pepper with scissors, and then cut the ginger into small pieces, which can be larger. Leave the freshly washed ginger and chili peppers to dry in the sun.

Prepare a large, clean jar that is free of moisture. Then put 300 grams of salt in it, put cold boiled water in the jar, put a little wine, and put a bottle of beer, so that the pepper will be more crisp when it comes out. Stir it with chopsticks, then put a dozen rock sugar into the jar, and now we put the chili pepper in and ginger in it.

The water in the jar should be submerged with the peppers. If you don't have enough water, you can take out a bowl, pour in the cold boiled water from before, and add some salt to the cold boiled water. Once the brine has been submerged, sprinkle a little salt on the surface of the pepper and cover it with a lid.

The lid must be tightly sealed, and then the pickled pepper is ready. When the pickled pepper is soaked for about half a month, it can be eaten.

Tips: The most important thing in making pickled chili peppers is that the container and chili peppers must not be exposed to raw water during the production process.

How do you pickle salted chili peppers delicious?

I'm glad to ask this question: chili pepper is a very familiar vegetable in our life, I often say that the "spicy" of chili pepper is full of spirituality, a delicious dish with its spicy breath, can instantly capture people's taste buds, make people appetite, full of appetite, the finishing touch is very powerful. The vitamin content in chili pepper is very rich, which can effectively control heart disease and coronary arteriosclerosis, reduce cholesterol, and also contain more antioxidants, which can effectively prevent cancer and other chronic diseases......There are many ways to eat chili, both as a main dish, as a side dish, but also as a seasoning, today I will share with you a delicious way to eat chili pepper "pickled chili pepper", a very delicious side dish with wine and rice, pickled chili pepper can be stored for a long time, it is very convenient to eat and take it at any time.

Now the fresh peppers are crisp and tender, it is a good time to pickle into side dishes, and the pickled side dishes are also crisp and tender. 【Ingredients】Take 1 kg of chili pepper as an example, 1 head of garlic, a small piece of ginger, two star anise, 5 grams of Sichuan pepper, two bay leaves, and a little cinnamon. 【Seasoning】10 grams of salt, 100 grams of light soy sauce, 50 grams of aged vinegar, 30 grams of sugar.

Specific process] (1) Clean the chili peppers (long peppers or other fresh peppers of Erjingtiao, with a few red peppers to match the color) first, and then fully dry the water for later use. (2) Cut off the head of the dried pepper, then cut it into rings or small pieces (easier to taste) and put it in a pot, add 10 grams of salt, stir it well, and marinate for 2 hours. (3) When the time is up, crush the garlic, then cut it into small particles and put it in the pepper, and cut the ginger into slices and put it in a pot for later use.

4) Pour light soy sauce and aged vinegar into the pot, add sugar, star anise, Sichuan pepper, cinnamon, bay leaves, boil over high heat first, then change to low heat and cook for two minutes to bring out the fragrance of spices, turn off the heat and let it cool, pour it into the chili pepper, stir evenly. (5) Prepare a waterless and oil-free glass bottle or sealed jar, put the chili pepper in, pour in the juice, and finally pour a little high liquor, seal the lid, put it in the refrigerator for refrigeration, and you can eat it after a few days, it is crisp and refreshing, and the sauce is fragrant and delicious. During the whole pickling process, it is necessary to ensure that there is no water and no oil, so that the pickled peppers will be preserved for a long time.

That's my answer to the question "How do you pickle salted chili peppers delicious?" "There are many ways to eat chili peppers, and pickling it into a side dish is also very popular, spicy and delicious, with wine and rice, I hope everyone can like it.

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The pickling method of sour pepper is divided into two stages: material selection and production steps.

Material selection:

Green peppers, garlic seeds, millet peppers, salt, cooking oil.

Directions:

1. Wash the green peppers and dry the water on the peppers.

2. Cut the chili pepper into small pieces and put it in a clean and waterless bowl.

3. Add an appropriate amount of salt and mix well.

4. Prepare clean glass bottles.

5. Put the chili pepper in a glass bottle and tighten the cap.

6. Prepare a suitable bowl and put the glass bottle upside down in the bowl.

7. This is the state after a day of pickling, and the pepper water has sealed the mouth of the bottle to avoid air entering and the pepper from spoiling.

Shaanxi version of pickled chili

Material selection:

Chili pepper, vinegar, light soy sauce, sugar, oil.

Directions:

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!

Mommy pickled peppers

Material selection:

Chili, ginger, garlic, oil, light soy sauce, vinegar, sugar, Sichuan pepper, salt, white wine.

Directions:

1. Wash the peppers, remove the head and seeds, and control the moisture (overnight).

2. Heat the oil and let it cool, then spread it evenly on the dried chili peppers.

3. Slice the garlic and ginger, and then place them in the pickling jar in the order of a layer of ginger, garlic, and a layer of chili pepper.

4. Boil the soy sauce, vinegar, sugar, and Sichuan pepper together, and pour them into the pickling jar where the chili pepper, ginger and garlic have been placed in order.

5. Finally, seal the layer with liquor and press the stone.

6. Take it out and eat after one week.

Precautions: When choosing chili peppers, the chili peppers should be green (not red), and then they should not be sweet chili peppers, and the meat should be thick, otherwise there will be no meat after pickling. Chili pepper must be controlled to dry the moisture, no moisture and heat into the pickling jar during the production process, and new chopsticks should be taken every time you open and eat to prevent secondary pollution.

How do you pickle sour peppers?

A few days ago, the farmer just taught his daughter-in-law how to pickle sour chili peppers, and this is the method that the subject said, a whole chili, so that it tastes fragrant. The method is not complicated, here the farmer talks about the practice of his hometown. There may be different regions and different pickling methods, so don't spray indiscriminately!

First of all, the choice of chili peppers. If you want to pickle sour peppers, you need to choose those peppers that grow very plump. If you like spicy food, choose peppers that are about to turn red, but not yet.

The skin of such peppers is thick and crispy, and the key is that it is also ruthless. The characteristic of Hunan people is that the spicier the more enjoyable, so this kind of chili pepper is the best.

Secondly, after removing the stems of the chili peppers, wash them with water. Then use a small toothpick to prick some small holes in each pepper to make it more flavorful.

Finally, if there is sour water in your sauerkraut jar, pour the chili directly into it and eat it directly after a few days. If you don't have sour water, then you have to make it fresh. Once the water is boiling, let it cool slowly.

When the water is cold, pour in an appropriate amount of salt, white vinegar, and add an appropriate amount of liquor. Then pour the chili pepper in, it's that simple. After closing the lid, remember to add water to the edge of the jar!

The peppers that come out of this way are not only very crisp, but also delicious, sour and spicy, very enjoyable. However, keep in mind that don't soak too much at a time, if you don't eat it for too long, the sour chili pepper will only have a layer of skin, and it won't taste good.

Answer: Please wait a minute, the answer is being organized, and the answer will come to you as soon as possible. When pickling sour peppers, it's best to choose those that are fuller, and if you like spicy food, choose those that are about to turn red, but not yet. The skin of such chili peppers is thick and crispy, and it will be crispy when pickled, and the key is that it is still very spicy.

2. The second point, we will buy the chili pepper to clean the stem, put it in the balcony ventilation to drain the water, there must be no raw water on the pepper, otherwise the pickling process will be easy to deteriorate. After draining, this next step is very important. My grandmother said that if you want the chili peppers to be more flavorful, you can use a toothpick to prick some small holes in each chili.

3. Finally, the third point is to make sour water. The production of sour water is actually very simple, we only need to boil the water, cool it, and then pour an appropriate amount of salt, white vinegar, white wine, etc. into the water, and the sour water is completed. Then we put the chili peppers into a glass jar or a jar of pickles, a container for chili peppers, be sure to ensure that there is no water and no oil, first stuff the chili peppers and ginger into them, and then pour in the prepared sour water, not the chili peppers, there are floating chili peppers compacted and sealed, and you can eat them after 20 days.