How to make colorful peppers, how to make colorful peppers

That is, the seven colors of chili peppers are not dyed, put into the jar, the jar must have a ditch, and there is no air leakage, and then use the fried coarse salt, melt cold boiling water, and pour it into the jar. Cover the lid, there is a ditch between the lid of the jar and the neck of the jar, pour clean water into the gutter, put it in a cool and dark place, and it will be fine for a week to two weeks. In addition, you can add white radish, white radish, can make the pepper a little sweet.

Food raw materials 500 grams of fresh chili, 60 grams of salt, appropriate amount of liquor.

Gourmet practice Put the coarse salt in the pot, add (200 grams) of water, pour it to dissolve the salt into a marinated method, wash the pepper seeds and cut them into small pieces, dry them, take the pickle jar and wash it with boiling water repeatedly, disinfect, put the dry pepper pieces into the jar and pour the marinade method, soak the peppers, and then drop into the white wine and cover it and marinate for about 1 month before eating, We don't seem to be talking about a practice 2 catties of colorful chili peppers, and 1 catty of garlic is put in it.

Before pouring soy sauce into the colorful chili peppers, look for the bamboo skewers or other sharp ones, one by one. After soaking, the soy sauce will not float on the surface and it will taste first, so don't get moldy. There are many reasons for mold: mold can only be caused by oil in the containers and tools used to be processed.

Teach you how to pickle colorful peppers, no water or salt, sour, hot and crispy, and it won't be bad if you eat it for a year.

Just picked fresh colorful peppers soaked for half a month, crispy, spicy and delicious, everyone rushed to eat as soon as they were served.

1. Wash the colorful peppers and drain the water.

2. Cut off the overly long pepper and put it into a glass bottle. Don't overfill it, or it will come out during the soaking process.

3. Add an appropriate amount of rock sugar to increase freshness and adjust the spiciness. If you can eat spicy, you can not add it.

4. Pour in light soy sauce.

5. The light soy sauce should cover the colorful pepper of Chongdan.

6. Cover the lid and place it in a cool and ventilated place. When the chili pepper is first soaked, it will float, and after a month or two, the chili pepper will sink in the light soy sauce. The longer the colorful pepper is soaked, the more flavorful it will be, and the more delicious it will be.

1. Preparation of raw materials: colorful peppers, soy sauce, rock sugar, salt.

2. Production steps:

1) Rinse the colorful peppers with water first. Then drain the water, pour it into a large basin, pour in the water that can be submerged in the colorful pepper, and then pour in an appropriate amount of salt, clean up the remaining bacteria and pesticides on the surface, and soak it for about 15 minutes. Then take it out and rinse it three times with clean water.

2) Then drain the water, dry the colorful pepper to the extent that it is seven or eight minutes dry, the skin must be kept dry, and the water must be dried. Then take out the prepared glass jar, be sure to disinfect it, clean it up, and make sure that the jar does not have a little moisture.

3) Then put the colorful peppers into a glass jar, then pour in the appropriate amount of sugar, and then pour in the soy sauce. The ratio is 1 to 0.5 to 1, which is a pound of colorful peppers, half a pound of sugar, and a pound of soy sauce. If you like sweet, you can add more sugar.

4) Then seal the glass jar and soak it for about 15 days. During this period, the brightly colored peppers will gradually change color and turn into the color of soy sauce, and they can be fished out. The colorful peppers produced in this way are not only smooth, but also sour and spicy, and very crispy.

Colorful peppers, also known as lucky stars, are edible, medicinal, and ornamental vegetables. The colorful pepper fruit is the size of a pearl, and a colorful pepper has seven color fruits: green, yellow, green, white, purple, orange and red. Its plant height is about 35 centimeters, the plant produces up to 850 fruits, like the sky full of stars hanging on the tree, has the characteristics of continuous flowering and fruiting, the initial fruit, the fruit is the size of a mung bean, milky white, and the fruit turns bright red after ripening.

The taste is extremely spicy, the entrance is spicy, and the spicy taste gradually disappears, the spicy taste comes and goes quickly, it belongs to the ** type spicy, the flavor is unique, and it can be eaten fresh and drowned. Colorful pepper has strong growth potential, high fruit setting rate, strong disease resistance, wide adaptability, and can be produced and cultivated in family balconies, greenhouses, and open fields.

Steps. 1.The ingredients are very simple, colorful peppers, rock sugar, umami light soy sauce.

2.Wash the peppers and drain the water.

3.Cut off the overly long pepper and put it in a glass jar. Don't overfill it, or it will come out during the soaking process.

4.Add an appropriate amount of rock sugar to enhance the freshness and balance the spiciness. If you can eat spicy, you can not add it.

5.Pour in light soy sauce.

6.Light soy sauce should cover the colorful peppers.

7.Cover the lid and place in a cool and ventilated place. The chili peppers will float when they are first soaked, and it will be about a month or two bright after the chili peppers have been soaked and will sink into the light soy sauce. The longer the colorful pepper is soaked, the more flavorful it will be, and the more delicious it will be.

Tips: 1.Colorful peppers should be drained after washing, and the container for soaking peppers must not have water and oil, and they should be washed and drained of water vapor.

2.After sealing and bottling, you can turn it over with dry and oil-free chopsticks every once in a while, so that it can be soaked evenly and easily soaked through synchronously. Remember to close the lid tightly.

Summary. Hello, the method of pickling colorful peppers is:

1. Wash the colorful peppers and wipe them dry;

2. Blanch the prepared glass bottle with boiling water, and then wipe it dry;

3. Pour the colorful peppers into the bottle;

4. Then pour in the dark soy sauce, add brown sugar and garlic;

5. Finally, seal the bottle and cover it after 1 to 2 months.

The preparation materials are: half a catty of colorful pepper, 2 garlic, two small pieces of brown sugar, and 2 bottles of light soy sauce.

Colorful peppers are also called colorful peppers.

Colorful pepper is an excellent fruit potted plant, the color of the fruit is diverse, there are red, purple, white, green, yellow five colors, full of luster, lively and bright. And the fruit is small, facing upwards, dotted between the leaves, which looks delicate and lovely.

How to pickle colorful peppers.

Hello, the method of pickling colorful peppers is: 1. Wash the colorful peppers and wipe them dry; 2. Blanch the prepared glass bottle with pure morning water, and then wipe it dry; 3. Pour the colorful peppers into the bottle; 4. Then pour in the dark soy sauce, add brown sugar and garlic; 5. Finally, seal the bottle and cover it after 1 to 2 months. The materials to be prepared are:

Half a catty of colorful peppers, 2 garlic, two small pieces of brown sugar, 2 bottles of light soy sauce. Colorful peppers are made again, and plum sparrows are called to disturb colorful peppers. Colorful pepper is an excellent fruit potted plant, the color of the fruit is diverse, there are red, purple, white, green, yellow five colors, full of luster, lively and bright.

And the fruit is small, facing upwards, dotted between the leaves, which looks delicate and lovely.

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