Can soy sauce water for pickled chili peppers be reused?

The soy sauce water for pickled chili peppers can be reused, but it needs to be carried out under strict hygienic conditions, and the saltiness of the soy sauce water for the second use will be reduced, and new soy sauce needs to be added to increase the saltiness. Here are some specific steps and recommendations for reusing soy sauce water:

1.Ingredient list:

Fresh chili peppers (choose the spiciness according to personal taste).

Cooking oil. Garlic.

Soy sauce (you need twice the weight of the chili pepper for the first use, you can add it as needed for the second use).

Sugar (can be added according to personal taste).

Table salt (a small amount is required for the first use, and can be added as needed for the second use).

Sliced ginger (can be added according to personal taste).

2.Steps:

First of all, prepare a clean container, make sure the container is oil-free and water-free, filter out the chili pepper residue with the soy sauce water used for the first time, and pour it into the container.

Cut the new peppers into the right size, add a small amount of salt, mix well, and let the peppers come out of the water for a while.

Put the chili peppers out of the water into a clean cloth bag, tie it tightly, put the cloth bag into the soy sauce water, let the soy sauce water submerge the cloth bag, and then press the cloth bag with a heavy object to soak it in the soy sauce water.

Place in a cool place and wait a few days until the pepper flavors to suit your taste.

During the production process, if the saltiness of the soy sauce water is not enough, you can add an appropriate amount of salt, and if you feel that the taste is too monotonous, you can add an appropriate amount of sugar and ginger slices to increase the taste.

In conclusion, it is feasible to use soy sauce water with pickled chili peppers for a second time, but it is necessary to pay attention to hygiene and saltiness control, and at the same time, some seasonings can be added according to personal taste to increase the taste.

Generally, the soy sauce water used in pickled vegetables can be reused, but it should not be reused many times because it is easy to spoil.

Pickled chili peppers do not need to use soy sauce, even if soy sauce is needed, I personally think that used soy sauce water should not be used twice, because the used soy sauce water will become light after being absorbed by the chili pepper, and the soy sauce water that has been stored for a long time is not nutritious and easy to deteriorate.

It is recommended not to reuse the soy sauce of soaked chili peppers, after many times of brewing, it is easy to be contaminated by mold, and it is harmful to human health to continue to repeat it. In the turbid, precipitated, and impurity soy sauce, the number of bacteria will be more than 100 times higher than the standard, and such soy sauce is easy to cause disease.

In the process of fermentation, the protein decays and decomposes, producing a large amount of amines, in nitrous.

In the presence of nitrosamines, nitrosamines are synthesized.

Harmful to human health.

It is best not to soak the soy sauce of the chili pepper once, because the first chili pepper is leached out of a part of the water, the saltiness is not enough, and it is easy to mildew, so it is recommended not to use it repeatedly, once mildew occurs, it is inedible.

If there is something white on the surface of the soy sauce soaked pepper, it means that it is contaminated with mold. In turbid, precipitated, and impurity soy sauce, the number of bacteria will be more than 100 times higher than the standard, and such soy sauce may cause illness if it is eaten directly if it is not heated and sterilized.

In the process of fermentation, the protein is corrupted and decomposed, producing a large number of amines, and in the presence of nitrous acid, nitrosamines will be synthesized, which are harmful to human health.

It is best not to reuse it, because last time the pepper was leached out of a part of the water, the saltiness is not enough, and it is easy to mildew.

Pickled chili peppers in soy sauce.

Spicy, delicious, very easy to eat, and very convenient when eating.

Ingredients: 250g of chili pepper

Excipients: appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cold boiled water, appropriate amount of star anise, appropriate amount of Sichuan pepper.

Step 1Wash the fresh peppers, dry them, put them in a jar, and put them in order: Sichuan pepper, star anise, soy sauce, salt, a small amount of cold boiled water, cover and marinate.

2.It takes about 10 days or so to open it and it can be eaten.

3.You can eat it directly, or you can make it an adjunct for cooking.

Tip: Always use cold boiled water.

Pickled chili peppers in soy sauce.

The main ingredient is 5 pounds of green peppers.

Excipients: 2 taels of salt and 1 tael of ginger.

1 tael of star anise 1 tael of peppercorns.

1 tael of monosodium glutamate and 1 tael of sugar.

1 tael of vinegar The soy sauce is just over the chili pepper.

1.Wash the peppers and drain the water.

2.Use a knife to cut off the pepper handle.

3.Make a longitudinal cut along the chili pepper so that the chili pepper is easier to absorb the flavor when pickling the chili.

4.It is best to use a knife when handling chili peppers, as not all chili peppers are long and regular, and it is easier to make a small knife when there are crooked peppers.

5.Once all the peppers have been processed, wash the ginger and slice it.

6.The star anise is ready, and it is better to break it up to make it easier to taste.

7.Sichuan pepper set aside.

8.MSG set aside.

9.Soy sauce set aside.

10.Vinegar set aside.

11.I bought a container for pickling chili peppers specifically for pickling chili peppers.

12.When everything is ready, start to fill the container with chili peppers, spread a layer of chili peppers and sprinkle a layer of salt, a handful of star anise, a handful of Sichuan peppercorns, a few slices of ginger, and so on until all the chili peppers are put into the container, and finally spread the remaining ginger slices, star anise, Sichuan peppercorns, and salt on the top layer of chili peppers, then sprinkle with monosodium glutamate, sugar, and finally add vinegar and soy sauce.

13.Finished, cover and marinate for at least seven days, the longer the more flavorful. It's best to put more salt, otherwise the temperature is high, it will be easy to pickle, and the whole can will be wasted!

Tip: It is best to use a knife to cut a hole in the chili pepper to make it easier to absorb the flavor.

Summary. Soy sauce marinated in chili peppers is edible, but the texture will be different from normal soy sauce. The soy sauce soaked in chili peppers will have a spicy taste, so if you don't like the taste, don't eat it.

Soy sauce marinated in chili peppers can be eaten, but the taste will be different from normal soy sauce. The soy sauce soaked in chili peppers will have a spicy taste, so if you don't like the taste, don't eat it. Take a ride.

Is the chili pepper not marinated and then re-boiled in soy sauce.

The soy sauce of pickled chili peppers can be reused Xiangwei, and there are still some leftover from pickled chili peppers, and soy sauce can also be used to pickle radishes, cucumbers, and other vegetables.

Is it okay to pickle peppers from fresh.

OK. Pickling method of chili peppers.

Find a clean glass bottle, clean the glass bottle, remember not to pat a little water, then pour in a high degree of liquor, white vinegar and a small amount of sugar, put the pepper into the glass bottle, then seal it, put it in the refrigerator of the bridge, marinate for about half a month, and wait until the pepper changes color when the number of Minga, it means that the pepper has been flooded and can be taken out and eaten at any time.

In fact, the method of pickling chili peppers is very simple, mainly depends on whether you are careful, for example, when cleaning glass bottles, if the water in the glass bottles is not clean, it is likely to let bacteria be stored in it, after a period of reproduction, these bacteria will completely destroy the chili peppers, so that the chili peppers are rotten, for example, the treatment of chili peppers, there are many macro people who like to remove the buried slippery chili peppers, may feel that the dry liquid is clean, in fact, after the chili peppers are removed, it is more likely to be moldy and rotten, This is also one of the reasons why many people can't be successfully pickled because of chili peppers.

Summary. Hello, the soy sauce I just bought can be the same for the water salt chili pepper, the effect is the same, the pickled water salt chili pepper does not need to choose a very beautiful color chili, because after the pickling of soy sauce, no matter how beautiful the color will become ugly. Although there is no requirement for the color of pickled soy sauce chilies, we still need to choose fresh chili peppers with good taste, suitable spiciness, and thick flesh, green chili peppers or red chili pepper<>s

Just bought soy sauce can not be on the water salt chili.

Hello, the soy sauce I just bought can be the same for the water salt chili pepper, the effect is the same, the pickled water salt chili pepper does not need to choose a very beautiful color chili, because after the pickling of soy sauce, no matter how beautiful the color will become ugly. Although there is no requirement for the color of pickled sauce Ling bent oil peppers, we still have to choose fresh peppers with better taste, suitable spiciness, and thicker flesh, green peppers or red and spicy peppers can be <>used with stuffy peppers

Expand knowledge: Soy sauce is a traditional Chinese condiment, a liquid condiment brewed with soybeans or defatted soybeans or black beans, wheat or bran, and hail sock water and salt<>

1 pound of water is not bad for how much salt pepper.

1 kg of water is not bad for 200 grams of salt pepper.