How to pickle peppers crisp and delicious, how to pickle peppers to pickle delicious and crispy tips

Ingredients: 1 kg of fresh chili, 300 grams of garlic, 200 grams of ginger.

Ingredients: 500 grams of colorful chili peppers.

Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

Steps: 1. Remove the stems of the colorful chili peppers and wash them.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 ready.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.

Ingredients: Green chili pepper (line pepper) understand? If you don't understand, I'll describe it to you, it's the kind of slender green pepper; salt monosodium glutamate; Sugar; liquor; Ginger; Garlic; Cooking oil; Soya soy sauce (preferably Amoy brand, relatively pure).

In order to facilitate the operation, I write out the dosage, and calculate the proportion of the less, just fine.

Dosage: chili pepper: 10 catties Salt: 1 catty Monosodium glutamate: 3 taels Sugar: 4 taels.

White wine: 3 taels Ginger: 2 taels Garlic: 2 taels.

Cooking oil: 3 taels Soy sauce: 4 taels.

Production method: 1. First of all, wash the bought chili peppers and spread them.

Boil, dry, must be until there is no moisture, the pepper looks a little wilted;

2. Then dry the chili peppers and remove the chili peppers.

Put it and cut it into oblique segments.

3. Cut the garlic into thick slices and ginger.

Cut into shreds, you can do without too thin shreds;

4. Put the chopped chili, garlic and ginger in it.

In a relatively large basin, pour salt, sugar, etc

MSG, soy sauce, liquor, and heat and dry.

cool cooking oil;

5. Put the chili pepper and pour in the garlic, ginger as well.

All kinds of seasonings, stir well and pour.

Chopsticks or spoon that means to stir chili peppers is by all means.

It is clean and dry, not wet;

6. Wash the stirred chili pepper in it.

Dry the jar, seal the jar with water, base.

You can eat it after a week.

1. 2 catties of fresh red pepper, chop or stir with a blender.

2. Chop ginger and garlic, fry peeled peanuts (you can buy them in the vegetable market or supermarket) and crush them for later use.

3. Put 150 grams of oil in a pot, add chili, ginger and garlic to the hot oil and stir-fry.

Stir until the water is low, add two bags of sweet noodle sauce and chopped peanuts, stir-fry for 2 minutes, pour into a container to cool, and store in the refrigerator.

4. Scoop it out as you eat, be careful not to get wet.

Recipe for chili sauce two.

1. Wash the peppers and let them dry.

2. Marinating utensils and bottles are scalded or boiled in boiling water for disinfection.

3. Cut the peppers into your desired length.

4. A layer of chili pepper and a layer of salt, the specific ratio is generally 10:1. It is a pound of chili pepper (500 grams) and 50 grams of salt.

5. Sprinkle a little more high liquor to help fermentation, generally the second pot head is OK, and then put a spoonful of pond to improve freshness.

6. Sealed and stored, one week is fine.

7. Finally, you can grind it with a blender, you can add a little garlic to grind it together, or you can add ground sesame powder, soybean flour, and peanut flour to it, it will be very fragrant and cooked.

8. Of course, it can also be not grinded, even chopped pepper, or grainy chili sauce, which is also delicious.

Pickled pepper method 1.

When pickling chili peppers, you need to prepare five kilograms of green chili peppers, 100 grams of salt, ginger and Sichuan peppercorns, as well as one or two of monosodium glutamate, sugar and edible vinegar, and finally prepare an appropriate amount of soy sauce, and the amount of soy sauce should not exceed the chili peppers.

After washing the chili peppers, remove the water, remove the chili peppers, and then use a knife to cut along the chili peppers, so that the pickled chili peppers can be easier to absorb the flavor. Wash and slice the ginger, prepare the star anise, and divide it into petals, which will be more conducive to its aroma. Prepare the jar of pickled chili peppers, put a layer of chili peppers and put a handful of salt, put an appropriate amount of peppercorns and star anise to expand the ginger slices, put all the chili peppers and then put on the edible salt, then add monosodium glutamate and sugar, and finally pour in vinegar and soy sauce, seal and marinate, and it can be marinated after ten days.

Pickled pepper method two.

When pickling chili peppers, you need to prepare ten chili peppers, three to five grams of salt, three grams of chicken essence, ten grams of light soy sauce, one piece of ginger, two cloves of garlic, and ten grams of cooking oil. After washing the chili peppers, put them in the pot and steam them, put oil in the pot to fry the onion and garlic in the pot to make the aroma, put in edible salt and chicken essence and light soy sauce, and then put the steamed chili peppers into the sauce to marinate, this kind of chili pepper can be marinated for a few hours to taste, suitable for people to eat with pickling.

Prepare the ingredients】 Appropriate amount of chili pepper.

Soy sauce to taste. Green onions, ginger, coriander.

Dried chili peppers, star anise, bay leaves to taste.

Method] 1: Clean the pepper (because I planted it myself, and I didn't spray it, so I can wash it briefly) and remove the moisture on the surface of the drying.

Then cut off the chili pepper, and then everything in half, and I didn't go to the middle seed, because if the pepper goes to the seed, there will be no spicy taste at all! Put it in a basin, sprinkle with some salt, stir well, marinate for half an hour, and remove the moisture.

2: At this time, we can boil the soy sauce sauce! First of all, pour more oil into the pot, put in the green onion and ginger segments, coriander, and slowly make the oil fragrant over low heat, and after the fragrant green onion and ginger coriander turn slightly yellow, you can take it out.

Then put in Sichuan pepper, bay leaves, star anise, dried red pepper, low heat and slow, after the fragrance comes out, add an appropriate amount of soy sauce.

Then add a little salt chicken essence to taste, a little sugar, oyster sauce to enhance freshness, boil the soy sauce juice and turn off the heat (you must not leave when boiling soy sauce, because soy sauce is easy to boil, and it is easy to pounce on the pot, so you must watch it).

Finally, pour in a small amount of high liquor and set aside to cool.

3: At this time, the chili peppers are almost pickled, so pour the chili peppers into a container with eyes to control the moisture.

4: Find an oil-free and water-free container, put in the chili pepper that controls the dry water, put a layer of chili, then put a layer of ginger and garlic slices, and then put a layer of chili pepper, and then superimpose it into the jar, and then pour the soy sauce juice into the jar, seal it and marinate it in a cool place for two days before eating! In fact, you can eat it the next day, and the longer the marinade time, the more flavor.

1.Wash the chili peppers you bought, put them in a clean container and soak them in water, preferably for more than 24 hours.

2.Mix the vinegar, soy sauce, salt, and sugar, then pour it into a pot and heat it.

3.Put the boiled juice aside to cool for later use, take out the soaked peppers to control the moisture, and put them in the jar of pickles.

4.Pour the boiled sauce into the chili jar so that the sauce submerges the chili peppers. Finally, put in the garlic cloves you prepared earlier. After about 15 days of sealing and storage, you can eat your own pickled peppers, and the peppers made by this method can be kept for a long time.

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 preserve pickled peppers.

Fresh peppers need to be processed simply before they can be stored for a long time. Because the composition of salt does not spoil easily, salt can be used to marinate fresh peppers to maintain the freshness of the peppers and prevent spoilage. Usually salted chili peppers are wrapped in plastic wrap and placed in a cool location and can be stored for up to 3 days.

1. Make into chili sauce.

After the red peppers are cleaned in clean water, remove the inedible parts of the peppers, drain and set aside. After preparing an appropriate amount of garlic, salt and chili peppers, you can wrap them directly and put them in the refrigerator or in a cool place to store them for a long time.

2. Make dried chili peppers.

Choose red peppers, skewer them together, put them directly in a cool and ventilated location, and let them air dry naturally, and you can keep them for a very long time as long as they are not in contact with water.

3. Make dry chili peppers.

After scalding the cleaned fresh peppers with boiling water, put them in a basin, add an appropriate amount of salt, stir well, cover with plastic wrap and marinate for 12 hours. Pickled peppers can be left to dry directly in the sun. The dried chili peppers are stored directly in the vegetable jar, and when they are eaten, they can be taken out directly and fried with other ingredients before they can be eaten.

1. Before making delicious pickled green peppers, first prepare an appropriate amount of green pepper stems, clean the green peppers and remove the green pepper stems. Then place on a cutting board, cut into small pieces and place in a clean basin.

2. Add a little salt, sesame oil, chicken essence, light soy sauce to the pot of green pepper pieces, and then prepare a few garlic seeds and chop them into minced pieces and put them in the basin. After that, stir well with chopsticks, stir well, and set aside to marinate for about 3 to 4 minutes.

3. After four minutes, the green pepper is almost ready, pour the green pepper into a clean plate, and the simple and delicious pickled pepper is ready.

Green pepper is the plant kingdom, dicot class, chrysanthemum subclass, Solanaceae. and red peppers are collectively referred to as cayenne peppers. The fruit is a berry.

There are many aliases, such as pepper, bell pepper, and persimmon pepper, which are its names, and are also called bell peppers and vegetable peppers because they can produce sweet berries. An annual or perennial herb characterized by large fruits, mild or even not spicy at all, and is eaten as a vegetable rather than as a seasoning. Because of its bright green color, the newly bred varieties also have a variety of colors such as red, yellow, and purple, so it can not only be used as a dish in its own right, but also is widely used as a side dish.

Green peppers evolved from peppers native to the tropical regions of Central and South America in North America.

After long-term cultivation and artificial selection, the fruit increased in size, thickened pulp, lost spicy taste, and increased the number of carpels and ovary cavities. Introduced in China more than 100 years ago, green peppers are now widely cultivated throughout the country, and green peppers are rich in vitamin C.

4.Then find a jar and press the chili peppers inside, or you can put it in the refrigerator for a while to make it taste better.

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Here's how to make pickled chili peppers crispy and delicious:Ingredients: 1 kg of fresh chili, 300 grams of garlic, 200 grams of ginger, 500 grams of colorful chili peppers.

Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

1. Wash the colorful chili pepper on the stem.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 ready.

4. Prepare a waterless and oil-free bottle of Yinxian and pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.

Ingredients: 1 kg of fresh chili, 300 grams of garlic, 200 grams of ginger.

Ingredients: 500 grams of colorful chili peppers.

Excipients: 10 grams of sugar, 20 grams of garlic, 10 grams of salt, 300 grams of soy sauce.

Steps: 1. Remove the stems of the colorful chili peppers and wash them.

2. Peel the garlic and set aside.

3. The ratio of salt and sugar is 1:1 ready.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.

To pickle green peppers, you need to prepare salt, green onions, ginger, bay leaves, peppercorns and green peppers, first clean all the green peppers, remove the head, drain the water, everything in half, put it in a large basin, pour the salt into it and marinate for a few hours, squeeze out the excess water, add an appropriate amount of oil to the pot and heat it, put the bay leaf peppercorns in and stir-fry it, then add garlic, ginger, green onion and stir-fry well, and finally put the chicken essence, salt, and dark soy sauce into it, add sugar and boil for a few minutes, and then take it out and turn off the fire. The temperature is lowered, the liquor is poured in and mixed evenly, and the marinade is completed, and the processed green pepper is put into the seasoning juice and stirred evenly, and then poured into a sealed container to marinate for a few days, and after the marinade, you can take it out and eat.

Pickling green peppers at home can first clean the green peppers, then dry the water, use a toothpick to prick some small holes in the peppers, and then put them into the pickling vat, put the ginger, ingredients, and peppercorns into the gauze bag and wrap them, put them in the pot, then add an appropriate amount of salt and water to boil, and then continue to cook for a few minutes, and wait until the temperature of the brine drops directly into the container containing the peppers, and then stir several times a day, and the peppers will be pickled after 15 days.

To pickle green peppers at home, you first need to wash the ripe green peppers, dry them with water, and then chop them up, the more broken the better, and then put them in a large container, add mountain flower tea, salt, garlic and peppers and stir them together, and then put them in the sun for about a day to two days, and then put them into a glass bottle with a large mouth, sprinkle some mountain flower wine on it, the bottle mouth must be closed tightly, and then put it in a better place in the sun to dry it without stirring, otherwise it is easy to change the taste. The processed sauce is placed in a ventilated place so that a good pickled pepper can be made.