The raw materials of pickled peppers, the methods and materials for making pickled peppers

I thought that pickled peppers were just to cover the peppers with salt water for a long time!

.Wash and dry the millet spicy, cut off the rod, put it in an oil-free container, pour 20 ml of liquor, clean the bottle and take an oil-free pot, pour in 1 kg of water, boil, and put it in. Put the millet spicy into a sealed jar, pour in salt, boiled slag water, and 10 grams of liquor and seal it for 10 days.

Pickled peppers, commonly known as "fish spicy", are a unique seasoning in Sichuan cuisine. [Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour, as early as a few years ago, the pickled pepper series dishes made with it were more popular in Sichuan. Kimchi is tender and crisp, which can increase appetite and aid digestion and absorption.

What if you make some kimchi at home as a daily snack before meals? A variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as:

Salt, ginger slices, Sichuan pepper, fennel, yellow wide wine, etc. Erjingtiao pickled chili: This kind of chili pepper is relatively long, spicy and palatable, and fragrant, and it is inseparable from it for making traditional Sichuan vegetables and fish-flavored shredded pork; Bullet pickled pepper:

This kind of pepper is shorter, chicken-heart-shaped, and its spicy flavor is enough, because of its good forming, it is often used in pickled pepper dishes, and it is rarely processed into puree or cut into small pieces; Pickled pepper (2) 3 jalapeño pepper: This pickled pepper is not produced in Mexico, but introduced from Mexico to be careful, it is planted in Ya'an, Sichuan, its flesh is thick, it is long olive-shaped, after pickling, it can be used as an appetizer, but it is not used in the pickled pepper series of dishes.

Preparation of pickled peppers:Ingredients: 500 grams of red pepper, 5 grams of salt, 20 grams of rock sugar, 3 grams of Sichuan pepper, 3 slices of ginger, appropriate amount of high liquor, 600 ml of water.

1. First of all, wash the red pepper and dry it.

2. Prepared excipients.

3. Put water, rock sugar, ginger slices, peppercorns and salt in the pot, and bring to a boil over high heat to bring out the fragrance of peppercorns.

4. Let the boiled pepper water cool thoroughly.

5. Dry the red pepper and remove the roots.

6. The glass container is sterilized with boiling water in advance, and all the peppers are discharged vertically in the container, and the cool pepper water is poured in, which basically does not pass the spicy dark chrysanthemum pepper.

7. Pour the high liquor into the bottle, not much, about half a bottle of 50 ml.

8. Seal the mouth of the bottle with plastic wrap, close the lid tightly, place it in a cool place, and it will be edible in about 2 weeks, and the finished product picture was taken more than a month later.

Hello, it is a pleasure to serve you, according to your question to make the following answers, ingredients:

330 grams of Chaotian pepper, 30 grams of rock sugar, 70 ml of white vinegar, 45 grams of refined salt, 30 grams of ginger, 5 grams of Sichuan peppercorns, appropriate amount of water.

Cooking steps:1Cut the chili peppers and wash them with hand water, remember to leave a little of the chili peppers to avoid easy water inflow when washing, put the washed chili peppers into the vegetable basket to control the moisture, and you can also expose them to the sun for a few minutes.

2.Prepare the ingredients, sterilize the bowl with boiling water, and then dry it with a clean towel for later use.

3.Add water to the pot and bring to a boil, add peppercorns, rock sugar and ginger slices and cook for 5 minutes, turn off the heat and cool, control the water of the peppers, put them into the container, add salt, add white vinegar and stir well.

4.Pour in the cold water.

5.Then divide into a crisper bowl, cover with a lid and seal, and <>

6.Marinate for three days and wait until the peppers change color before you can enjoy it, <>

7.I was in a hurry to take pictures without waiting for the peppers to change color, I did a sour and hot appetizer, and when I didn't have an appetite, I immediately increased my appetite.

Cooking Tips:

Note: 1. The chili peppers must be picked one by one, and there must be no bad ones, otherwise the whole box of chili peppers will not be edible;

2. The container for soaking chili peppers must be wiped dry, not stained with oil, and the chili peppers are easy to rot;

3. In addition, it is recommended that you make one box at a time is almost enough to eat, and you can eat it after three days of pickling;

4. Don't choose millet spicy peppers, don't choose too red, or too ripe peppers to do, the taste of too ripe peppers is not as crisp and refreshing as this green after soaking. Dear, I hope mine can help you, and I wish you a happy life!

How to make pickled peppers.

1.Red peppers, depending on your needs, will be red peppers (sharp peppers or chaotian peppers), and of course, ripe chaotian peppers are yellow.

2.Prepare a glass bottle that is large enough, preferably with a lid that is also glass. Similar to the kind of snake wine, the lid is the kind of conical ground glass.

3.Preparation: a little star anise (big ingredients, fennel), a little cinnamon, a little salt, a little rock sugar (can be pickled pepper more crispy), Daqu (shochu, liquor can be brewed).

4.Wash the red peppers and let them dry (no traces of water to ensure they do not spoil).

5.Put the koji, chili peppers, and ingredients in a large glass bottle.

6.Note: If the chili stem is not removed, you need to prick the chili with a needle to make some small holes to allow the wine to fully enter the chili.

7.Seal to isolate the air and avoid spoilage of pickled peppers.

As for when you can enjoy it, decide for yourself.

How do you cook pickled pepper tofu? Cut the tofu into pieces and fry it in the pan until golden brown, leave oil at the bottom of the pot, add minced green onions, ginger and garlic, pour in chopped peppers, tofu, and stir-fry evenly.

Side dish "pickled pepper and white radish".

Pickled pepper and phoenix feet belong to Sichuan cuisine, and chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. Green and red peppers, sweet corn kernels, green bean kernels, etc. can provide sufficient vitamins for pregnant women. The whole dish is crispy, sour and spicy, and the colors are colorful and can stimulate the appetite.

Tools Raw materials of pickled pepper phoenix feet: 500g of frozen phoenix feet, 50g of pickled peppers, after opening the bag, the pickled peppers are taken out and put away, and the pickled pepper water in the bag must not be poured out.

Ingredients for pickled pepper and phoenix feet: old wine, rice vinegar, garlic, ginger, salt, monosodium glutamate; Step Method Cut the thawed phoenix claw in half (see the figure below), it is easier to cut it down a little obliquely, cover the cut phoenix claw with cold water, add 20ml of old wine, 10ml of white rice vinegar and a little salt and stir and soak for 30min. (remove the smell and remove the blood foam) pickled pepper water to boil (sterilize), turn off the fire immediately after opening (to prevent excessive volatilization of acetic acid), pour it into a container to cool (remember), add washed pickled pepper, ginger slices, minced garlic (you can also add Sichuan pepper, bay leaves, angelica and other Sichuan raw materials to boil together with pickled pepper water.)

Scoop up the soaked phoenix claws and put them into the pot, add water to the surface, heat over high heat, boil quickly for 3 minutes after the water boils, cover the pot, change the heat and boil for 5 minutes, remove the boiling water, quickly pour the phoenix claws into the large basin of cold water prepared in advance, keep changing the water and soak until the oil foam is removed, the phoenix claws recover their elasticity, and take them out.

Add the drained chicken feet to the cooled pickled pepper water (note that you must make sure to add it after cooling, otherwise it is easy to form jelly), the pickled pepper water should not pass the surface of the chicken feet, if it is not enough, you need to add cold boiled water (add as little as possible); At this time, taste the taste of pickled pepper water, add white rice vinegar, salt, and monosodium glutamate in an appropriate amount, and feel that the pickled pepper is sour, salty, and spicy, so that the pickled pepper can enter the taste.

Cover and serve after 24 hours.

Hello! 1.Wash the peppers the night before and place them on the balcony to dry.

2.Wash the kimchi jar, pour in a packet of salt, sprinkle a little peppercorns, and pour in cold boiled water.

3.Put the dried chili peppers (or other ingredients - cowpeas, ginger, etc.) into the jar and pour in a little white wine.

Cooking Tips:

Kimchi has 5 elements: kimchi jar + salt + cold boiled water + wine + ingredients, Sichuan pepper is not necessary, it all depends on personal preference.

If the kimchi raw flowers - it is some white, a little bit of mildew, just pour some liquor in the jar, and it's good. Don't throw this jar out and waste it.

Generally, it can be eaten in about 1 week, and if the salt is left for many days, it will be fine. There are no special restrictions.

Ingredients: chili, garlic, ginger, Sichuan pepper, wine, white vinegar, a little sugar. Method:

1. Air dry the harvested peppers; 2. Boil the salt water again, pass the pepper over the water for a while, and pick it up for later use; 3. Prepare the bottle, boil the cold water in a small half bottle, and put in the chili pepper; 4. Put ten more eight garlic grains, ginger cubes and Sichuan peppercorns, add high wine and about 1 4 bottles of white vinegar, if the water level is not enough, you can add more white vinegar, a little salt, a little sugar, and stir well; 5. At this time, in order to prevent the chili pepper from floating upwards and detaching from the level, I use something to press the chili pepper down the water surface; 6. Seal the mouth of the bottle again, and stick the seam of the bottle cap with adhesive tape, about one to one and a half months of pickling.

Method steps.

Prepare a pickle jar, wash it and let it dry.

Put the refined salt, Sichuan pepper, cinnamon, Sichuan pepper, and star anise into a pot and boil, boil the water for ten to fifteen minutes, let it cool to room temperature, and pour it into a clean kimchi jar.

Fresh peppers, preferably line peppers, and varieties with less thick flesh are fine, but don't go for them.

Slice the ginger and put it in the tea jar with the chili pepper.

Pour in about half a year's worth of liquor. The role of baijiu is to ferment and prevent kimchi from spoiling.

4After the ingredients are placed in the jar, cover the glass lid, and then seal the kimchi jar with water. As shown in Figure 1, the top groove is where the water is poured and sealed.

Add water for sealing in time and do not let the water run dry.

5. You can put more ginger to bring out the flavor, and liquor is also essential. After fifteen days, it is ready to eat.

Kimchi water can also be reused many times, and you can also replace the chili peppers with cabbage or radish.

Buy small chili peppers, vinegar, sugar, salt and large ingredients, and soak.

The usage of the finished pickled pepper is mainly used as a condiment, which can be directly used to stir-fry, or it can be used as a seasoning in noodles.

Dish name]: Stir-fried pork liver with pickled pepper.

Ingredient list]: half a catty of pork liver, 100 grams of pickled pepper minced, 3 pickled peppers cut into horseshoe shapes, 100 grams of tender ginger cut into horseshoe shapes, 2 green onions cut into horseshoe shapes, 20 grams of dark soy sauce, 10 grams of light soy sauce, 20 grams of sugar, 5 grams of aged vinegar, 20 grams of potato starch, 10 grams of cooking wine, 5 grams of salt.

Procedure]:

1]: Wash and slice the pork liver.

2]: Put the pork liver into a basin after slicing, add cooking wine and salt, and scrub repeatedly to remove the smell.

3]: Wash and drain the pork liver with water.

4]: Put the pork liver into a bowl, add: cooking wine, dark soy sauce, starch, grasp and mix evenly, and marinate for ten minutes.

Five]: Put cooking oil into the pot, put in the pork liver, fry on high heat until the pork liver is cooked thoroughly, and then shovel it out for later use.

Six]: Add cooking oil to the pot, put in: pickled pepper, tender ginger, green onions, quickly fry until fragrant, and then add the pork liver that was fried before.

Seven]: Then enter: 10 grams of light soy sauce, 20 grams of sugar, 5 grams of vinegar, 10 grams of cooking wine, 5 grams of salt, quickly stir-fry together to taste, and then put on the plate.

Eight]: A delicious pickled pepper pork liver is made.

Key points: The pickled peppers here are used, chopped and cut horseshoe-shaped, the horseshoe-shaped pickled peppers are mainly to decorate the dish and make it look better, and the minced pickled peppers are used to make the pork liver taste quickly when frying the pork liver, so this step must be remembered and cannot be omitted.

In addition, when frying pork liver, it should be fried on high heat, so that the fried pork liver will be crispy and tender.

If you have finished pickled peppers, you can make pickled pepper phoenix claws stupid chain, pickled cabbage fish, pickled pepper beef, all of them are very delicious, they are all very good ingredients, fried back to the pot meat, fried with bright pig liver, pig intestine can be put pickled pepper, very delicious.

First of all, you need to add baking soda and flour to the chili pepper and soak it for 20 minutes, clean it, drain the water, soak it in a kimchi jar, add salt, drink high liquor, cover the lid, add cool boiled water on the lid, and marinate for 20 days.

In fact, they are all pickled in salt water, and the taste of pickled peppers is really spicy, and it can also be made into a lot of kimchi.

To pick a good chili pepper and then use various processes to make it, pickled pepper is a very tasty food that many people like to eat very much.