How to pickle line peppers, how to pickle line peppers delicious

The pickling method of the line pepper.

1.The pickling method of the line pepper.

Pepper is a kind of food containing a variety of vitamins, there is a certain spicy taste, many people who like to eat spicy food are particularly fond of eating pepper, we generally use green pepper as a seasoning, people can eat more after eating green pepper, appetite increases, but sometimes when the pepper has not been on the market, people can not eat pepper, at this time we can put the green.

2.Ingredients for pickled peppers.

10 kg of green chili pepper, half a kg of vegetable oil, a bag of soy sauce, edible salt, white sugar, Sichuan pepper, star anise, large ingredients and other materials.

3.How to pickle green peppers.

First select some healthy and undamaged green peppers, if you find bad damage to the green peppers, you should pick them out, and then remove the tail of the green peppers, clean them again, and then dry them. First boil the boiling water, then pour the green peppers into the pot, blanch the green peppers first, and then remove the dry water. Then bring the pot to a boil and cook the vegetable oil, which can choose peanut oil, soybean oil, etc.

You can put the oil on it. Then clean the container, dry the water, then put the pepper into the window, then pour the boiling oil into it, then put all the ingredients in, then stir it well, and then cover the lid, and then this green pepper can be marinated for ten days.

If you want to pickle the peppers, first wash the peppers with water, and then dry them in the sun for two or three days to make the lines softer. Then pick it up with salty salt, pepper water, and vinegar, and put it together, and that's it. If you want to chop a little, you can chop the thread with a knife in advance.

Wash the peppers, put them in a clean glass bottle, then sprinkle with salt, then add pepper water, green onions, ginger and garlic, and then add sugar, and you're done.

This can be marinated with salt, first you have to dry it, then add various condiments and salt, and you can also add some cooking wine.

How to marinate the thread feet, first wash the thread feet to control the moisture, then chop the banana and stab it to death, put in a layer of salt, a layer of pepper, a layer of salt, and cover it like this.

Pickled peppers are especially for the phenomenon, you can remove the pepper seeds of the line pepper first, and then marinate them with salt, which can be slightly dried.

Take off the Qingjiao, clean it, control the moisture, pour oil into the pot and boil it, hand the thread into the pot for stir-frying, and then add salt, soy sauce and coriander.

To marinate the chili peppers, be sure to put in some salt, remember to put more and then choose a cool environment.

How do you pickle line peppers? For this question, you should find a chef to consult him, and he will tell you how to pickle it deliciously. You can also go to the Internet to search for it, there should be various pickling methods on the Internet, just ask.

What color is cast-in-situ generally, click on the Internet to inquire about the production method of cast-in-situ, how to pickle it to be delicious, well, it is to do it, and the pickled acid is adjusted first.

Ingredients: line pepper, salt, cooking oil, Sichuan pepper, star anise, bay leaves, soy sauce, light soy sauce, aged vinegar, rock sugar, ginger, garlic, etc.

Step 1, buy the pepper and clean it, cut off the pepper stem with scissors, be careful not to cut the pepper to prevent water from entering it.

Step 2, boil water in a pot, add a spoonful of salt, after the water boils, put the lines into the blanching water for about 25 seconds, you don't need to boil for too long, the blanched peppers are more green in color, and it is easier to absorb the flavor when pickling, and take them out to control the surface moisture.

Step 3, heat the oil, pour in 100 grams of cooking oil, after the oil is hot, pour in 6 grams of pepper, 4 grams of 8 horns and 6 bay leaves, edible oil can effectively isolate the air, but also make the pickled pepper more fragrant, the role of pepper can reduce the formation of nitrite, fried fragrance.

Pour in three catties of soy sauce, two catties of light soy sauce, 300 grams of aged vinegar, 30 grams of rock sugar, 40 grams of salt, stir for a while, let the rock sugar melt completely, after the juice boils, cook for about two minutes, pour into a clean basin without water and oil, let cool and set aside.

Step 5, prepare a clean glass container without water and oil, first fill the bottom with a layer of chili peppers, and then spread a layer of garlic and ginger slices on top, like this layer of chili peppers, a layer of garlic slices and ginger slices, until all the chili peppers are filled into the jar, press them as tightly as possible with your hands, and then pour in the cooled sauce.

Step 6, Finally, add 20 grams of high liquor, cover with a lid and seal it for storage, store it in a cool place for 5 days, and then you can eat.

500g of chili pepper for the main ingredient line

Method: Wash the pepper and air dry it.

Cut the pepper into shreds.

Put in soy sauce, garlic (remodeled), monosodium glutamate, shredded ginger, rock sugar, put it in a sealed container, marinate for 3 to 5 days, and then eat.

Marinate with some sugar.

Line pepper is abundant in the Weihe Plain of Bai, Guanzhong region, under the nourishment of Weihe water, Zhi is rich in nutrition, less spicy than Sichuan Chaotian pepper, and has more rich fragrance than ordinary pepper dao. Because of its slender shape, it is called "threaded chili pepper" by the locals. String pepper contains a substance called "capsaicin", which can promote the secretion of hormones, thereby accelerating metabolism to achieve the effect of burning body fat, thus playing a leading role.

There is also a certain difference between Hangzhou pepper and line pepper in taste, although zhi Hangzhou pepper is a kind of pepper, but Hangzhou pepper is relatively not too spicy, and although the line pepper is not large, its taste is relatively spicy. If you compare Hangzhou pepper and line pepper together, then you can tell by tasting their tastes, the spicy taste is line pepper, and the one that is not very spicy is Hangzhou pepper.

Ingredients: 2500 grams of chili pepper, 250 to 350 grams of edible salt, 100 to 150 grams of liquor, 250 to 300 grams of sugar, 100 to 150 grams of monosodium glutamate, 500 grams of vinegar, 250 grams of soy sauce, 250 to 300 grams of edible soybean oil, 150 grams of ginger, 150 grams of garlic, 50 grams of Sichuan pepper.

Specific methods: 1. Wash and dry the container next to it;

2. Wash the pepper and dry it; Remove the pedicle and cut into a short segment about 5 mm long;

3. Wash the ginger and garlic and cut them into strips;

4. After the oil is heated, let it cool and set aside;

5. Mix soy sauce and vinegar together and bring to a boil, let cool and set aside;

6. Place the chili pepper and white.

1. Use scissors to cut off the old roots on the green pepper, pay attention not to cut off the pedicle, if you cut it off, the green pepper will deteriorate when it enters the water.

2. Clean the green pepper with water.

3. Prepare more garlic and cut the garlic into slices.

4. Cut a little more ginger slices.

5. Prepare a little peppercorns.

6. Add 5 grams of salt to the boil of water in the pot.

7. Put the green peppers in the pot.

8. Cook until the skin of the green pepper is slightly wrinkled, then remove it, don't overcook, about a minute or so.

9. The green pepper is not easy to break after being boiled softly, and the impurities are not easy to enter, which prolongs the storage time of the green pepper.

10. Be sure to drain the water after taking out the green pepper.

11. Put the drained green pepper into the pot and add 200 grams of edible salt.

12. Stir well with your hands and coat the peppers with edible salt.

13. Prepare a pot of water, add 30 grams of rock sugar, 100 grams of light soy sauce, and 3 grams of Sichuan peppercorns.

14. Bring to a boil over high heat and cook for another 3 minutes, then turn off the heat and let cool.

15. Prepare a clean bottle, control the moisture, and put the green pepper into the bottle.

16. Pour the sliced ginger, garlic, and peppercorns into the bottle.

17. Pour the cooled juice into it, and the juice must not be over the green pepper.

18. Cover the lid, put it in a cool place, and take it as you go.

19. After 3 days, it tastes good, and it is very delicious.