What recipe is used for pickling chilies, pickling methods and ingredients for pickling chilies

How to make it: 1. Cut the red pepper and cut it into sections.

In order to marinate the red pepper more thoroughly, you need to cut the red pepper and cut it into sections. When marinating, put plastic wrap on it, wait for the red pepper to soften and rot, and then start stirring the red pepper, put it in a blender and stir it well.

2. Add an appropriate amount of salt, don't put too much.

After frying the red pepper with scissors, add salt and stir, don't put too much salt, two catties of chili pepper into 120g of salt is enough, then mix well, start pickling, when the red pepper marinated out of the juice, it is basically considered that the pickling is completed.

Crafting tips. 1. Add water and stir the red pepper until it is fine.

Usually avoid adding water to make fresh chili sauce, but if you want to make delicate fresh chili sauce, you need to add water before stirring, a small amount of cold boiled water or mineral water is enough. After that, 2, put it into the meat grinder and grind it until it is fine.

3. Put the red pepper into the food processor and stir at a slight angle.

Put the pickled red peppers in the blender at an angle, so that the peppers will flip up and down in the blender along a larger inclination, making it easier to stir.

4. Red pepper is easy to get to the pedicle, not spicy hands.

It is also a simple and important step to remove the pedicle of the red pepper, first draw the knife along the pedicle, and then pinch the chili pepper with your hand to press it in and then put it out, so that it is much more convenient, and you don't have to worry about the chili juice or chili seeds flying out and dipping it in your hands.

Our consumption of red pepper can be a good cold, enhance appetite, sterilization, and pepper is rich in vitamins, regular consumption is also helpful to our health, as well as anti-aging effect.

We now have a good understanding of how to pickle red peppers, we can also try the above methods in life, when we eat, with a little chili pepper or chili sauce, it is very good to eat, and regular consumption is also helpful for our physical health and anti-aging.

Colorful chili peppers are also called lucky stars, and their fruits are the size of fingers. As the name suggests, there are seven types of colorful peppers, and they are extremely spicy in the mouth, but the spiciness disappears after that, and the so-called comes and goes quickly. The method of pickling chili peppers is actually very simple, as long as you use the existing seasoning at home, you can eat it after marinating it for about 20 days.

After marinating, it is spicy and enjoyable, and it will not be bad if you put it for a whole year, but you must use water-free and oil-free chopsticks when eating. Every time I eat it, I can make two bowls of rice, and it's super delicious. There is a knack for pickling chili peppers, the recipe and proportions are all told to you, the method is presented, and you can try it by yourself if you like it!

Pickled chili peppers】 Ingredients:

Colorful chili, garlic, sugar, salt, soy sauce.

1. Colorful chili peppers are washed to the stem, dry the water, and the chili peppers can be tiled after washing, so that the water dries faster, or it is okay to dry them with kitchen paper towels, in short, there is no water on the peppers, and it is easier to break if there is water.

3. The ratio of salt and sugar is 1:1 ready, or if you don't want the sweetness to be too heavy, you can also put less sugar in it.

4. Prepare a waterless and oil-free bottle, pour the chili pepper and garlic into the bottle. The bottle can be sterilized with boiling water in advance and dried before use, and it must be water-free and oil-free.

5. Pour in the salt and sugar prepared in advance, and do not stir after pouring.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days. If the chili pepper is more likely to float, stir it with waterless and oil-free chopsticks when it has been soaked for about 10 days.

7. The appetizing side dishes are ready, spicy and refreshing, and you must try it if you like spicy food

Tips: 1. The pepper and the container must be cleaned, and they must be waterless and oil-free, otherwise it will be easy to spoil, and if it is broken, it will be done in vain.

2. The soy sauce after the chili pepper is soaked can also be used to stir-fry vegetables or put some when making cold dishes, and the taste is very good.

Write with your heart, show your food, and be a food expert around you. If you like it, please give it a like, and bookmark, ** and follow me! If you have any better way, please leave a message in the comment area, I wish you a happy life! See you tomorrow! Remember to follow me.

1 carton of milk and 2 eggs, learn how to make soufflé in 3 minutes, sweet and fluffy than cake.

Pickled chili peppers] [Materials]: 10 catties of chili peppers, an appropriate amount of soy sauce, 50 grams of Sichuan pepper, 100 grams of Zhengwu oil, 90 grams of salt, 50 grams of sugar, 90 grams of liquor, 80 grams of garlic slices, 80 grams of ginger, etcFirst of all, prepare 10 catties of chili peppers, soak them in clean water, then wash off the dust on the surface, control the moisture, sprinkle a layer of edible salt on it, and kill the water on it.

2.Next, prepare the ingredients used in pickling chili, start the pot and burn the fire, pour an appropriate amount of soy sauce into the pot, 50 grams of Sichuan pepper, 100 grams of vegetable oil, 90 grams of salt, turn on medium-low heat, stir slowly, turn off the heat and let it cool for later use, and then put in 50 grams of sugar for later use. 3.

Pour out the water inside the pickled peppers, then dry the peppers and drill some small holes in them with a toothpick to better absorb the flavor. 4.Prepare a waterless and oil-free jar, remember that the jar must be waterless and oil-free, then put the chili pepper in the jar, compact, put on the patted 80 grams of garlic slices, 80 grams of ginger, pour the cooled sauce into the jar, and then pour in 90 grams of liquor and cover the lid, ferment for half a month and eat.

Summary. Dear drops Hello, I am Xiaohui, the teacher of this cooperation Your question has been seen, and I am happy to answer it for you First of all, buy some fresh green peppers and chili peppers to wash, boil the water in the pot and turn on the fire, put in the peppers, blanch for a minute and take them out, let them cool and dry the water, add pure water, a bowl of light soy sauce, 50 grams of sugar, boil over high heat, turn off the fire and let it cool, slice the garlic, remove the head of the chili pepper, add 30 grams of salt and garlic slices and mix well, put it in the sterilized jar, add the cool sauce, and seal the lid for 24 hours.

Hello relatives, I am Xiaohui, the teacher of this cooperation Your question has been seen, and I am happy to answer it for you First of all, buy some fresh green peppers and chili peppers to wash, boil the water in the pot and turn on the fire, put in the peppers, blanch for a minute and take them out, let them cool and dry the water for a minute, add pure water, a bowl of light soy sauce, 50 grams of sugar, boil over high heat, turn off the fire and let it cool, slice the garlic, remove the head of the chili pepper, add 30 grams of salt and garlic slices and mix well, put it in the sterilized jar, add the cool sauce, The lid can be sealed and left for 24 hours.

When marinating pie hood chili peppers, the method of adding water to the jar is wrong, raw water will spoil the food, and the texture and taste of the pickled will not be good. The traditional old method is to add white vinegar without adding water, and white vinegar can be disinfected and sterilized in the jar, which greatly inhibits the growth of bacteria. At the same time, white vinegar is an acidic substance, which can soften the cell base of the pepper, and the juice can better penetrate into the pepper, so that the spicy taste of the pepper is pickled, and the pepper and seasoning are integrated, and the pickled pepper will be sour and spicy, which is very delicious.

Pickled chili peppers are a pickled dish made by many farmers, and they are pickled whole with fresh chilies, or they are cut into rings or chopped and pickled. The pickled chili peppers are directly used to serve porridge, and the chili peppers are added to fry and eat very spike stool rice.

Pickled pepper is also a way to make pickled pepper, boil water, add salt, wait for the salt to be completely dissolved, put in the appropriate amount of ingredients, and pour it into the pickle jar. After the brine is completely cooled, add the chili pepper and the two wattle sticks.

Pickled chili peppers in soy sauce.

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

Ingredients. 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.

Steps. 1.Wash 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.

Tips: Be sure to use cold boiled water.

Pickled chili peppers in soy sauce.

Ingredients. 5 pounds of green peppers.

Accessories. 2 taels of salt 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!

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

The ingredients and preparation method of pickled chili peppers are as follows:Preparation of materials for the stool: 1000 grams of chili pepper, 500 grams of ginger, 300 grams of garlic, 3 grams of salt, 5 grams of Sichuan pepper, 30 ml of liquor, and an appropriate amount of boiling water.

1. Wash and drain all the ingredients, cut them into strips and put them in a basin.

2. Add salt to kill the water, and add a few dried peppercorns.

3. Pour in a little liquor to sterilize.

4. Mix well and marinate for half an hour, then put it into a clean container without jujube oil, boil a pot of boiling water, and pour it directly into the chili pepper while it is hot.

5. After completely cooling, seal it and put it in the refrigerator for refrigeration, and it can be eaten after a week.

Hello dear, I am happy to answer for you: ingredients: 500 grams of green millet spicy, 50 ml of high liquor, 15 grams of salt, 150 ml of vinegar, 2 cloves of garlic, 10 grams of sugar, 1 slice of ginger, 300 ml of cool white open; Production process:

In the first step, the millet spicy is carefully scrubbed clean, no need to remove the pedicle, put the millet spicy in a ventilated place, control the moisture on the surface, and ensure that the millet spicy is not ruined by raw water; The second step is to prepare a container for pickling chili peppers, put them in a pot of boiling water in advance and boil them, and after sterilization, ensure that they are waterless and oil-free, and at the same time cut the ginger into small slices, and peel the garlic and cut it into slices; The third step is to add a little water to the pot, boil it, and let it cool, at the same time, the high liquor, salt and sugar also need to be weighed well, and the millet spicy is put into the processed glass bottle, and the cool white boil; The fourth step is to add high liquor, salt and sugar, then put the chopped ginger and garlic in it, stir it well with clean chopsticks, mix it evenly, and seal the mouth with a piece of plastic wrap; The fifth step, add the lid again, tighten it, put the bottle upside down for 2 days, and then come over, put the pepper in a cooler and dry place, marinate for a month and a half, and the pickled pepper is ready.

Chop the ginger and garlic into minced pieces and set aside. Sharp peppers and millet peppers are chopped with a stupid oblique knife. Put ginger, garlic, salt, light soy sauce and white wine in the spicy paisen pepper and mix evenly, and seal with sesame oil after bottling and compacting.

Ingredients: 1000 grams of sharp red pepper, 500 grams of millet pepper, 20 grams of ginger, 2 garlic, 50 grams of white wine, 50 grams of light soy sauce, 10 grams of sugar, 40 grams of salt.

1. Cut the ginger and garlic into minced pieces and set aside.

2. Sharp pepper and millet pepper are chopped with an oblique knife.

3. Add ginger, garlic, salt, light soy sauce and white wine to the chopped chili pepper and mix evenly.

4. This is the finished product that has been mixed.

5. After bottling and compacting, seal with sesame oil.