How to pickle spicy seeds, how to pickle spicy seeds

Today I will share with you a pickled pepper practice, now is the time for the small pepper to go on the market, and after a while, the picked pepper tree, those peppers that are not fully ripe, farmers will pull out the garbage with the tree, these unripe peppers are crisp and tender, the spicy degree is moderate, and it is the most suitable for making pickled peppers.

Wine-flavored pickled chili peppers] Ingredients: fresh peppers, salt, high liquor, sugar, white vinegar.

Method: Wash the fresh peppers (do not remove the peppers to prevent raw water from pouring into the peppers), control the water, sprinkle with salt, and mix evenly. Marinate for about an hour, until the peppers are soft and watery.

Control the water, pour the chili pepper into a clean glass bottle without raw water, then pour in high liquor, white vinegar, a little sugar and shake evenly.

Put it in the refrigerator and marinate it for about half a month, and when you see the pepper change color, it means that it is marinated thoroughly and can be taken out and eaten. The finished pickled chili wine is fragrant, sour and spicy and appetizing.

1. To make pickled chili peppers, the chili peppers should be picked one by one to prevent moldy chili peppers.

2. The container for making pickled peppers should be clean and free of raw water to prevent the peppers from growing in the pickling process.

Chili peppers, as one of the best condiments, have always been a favorite food for many people, especially southerners. When you have a bad appetite, go for some chili peppers, which is really a great appetizer. Chili peppers not only have the effect of accelerating the secretion of digestive juices and enhancing appetite, but also play a role in keeping out the cold when eating chili peppers in winter.

Pickled chili peppers are one of the more common methods of making chili peppers, so let's see how you can make them delicious and delicious.

1. Pickled chopped peppers.

Ingredients: small red tip chili, salt, minced ginger, minced garlic, edible oil, sesame oil.

Preparation: Wash the small red tip pepper first, and then dry it, taking care to dry it in the shade and not in the sun. Dry and chop into very small pieces.

Method: Put the chopped chili pepper into a large container, add salt, a little minced ginger and minced garlic and knead it together for about a quarter of an hour, and then add cooking oil to mix it completely. Put the chili pepper into a clean glass bottle, squeeze it tighter when filling, seal it with sesame oil after filling the bottle, and then tighten the cap and seal it for about 15 or 20 days before eating.

2. Salted chopped peppers.

Ingredients: Horn pepper, salt.

Method: Wash and dry the horn pepper and remove the stem, chop the seeds together, mix thoroughly with salt, and the saltiness is controlled by each family. Then put it in a glass bottle, close the lid and seal it for half a month to eat. If you add some garlic and peppercorn noodles to marinate together, it is more delicious.

3. Raw pickled chili peppers.

Ingredients: fresh chili, salt, Sichuan pepper, ginger slices.

Preparation: Fresh peppers washed and dried.

Method: Wash the salt with boiling water, put in Sichuan pepper and ginger slices into a marinade, pour it into a jar or glass bottle after cooling, put the pepper in it and seal it and soak it for more than a month before eating.

4. Homemade chili sauce.

Ingredients: Chaotian pepper, cooking oil, sesame, peanuts, salt.

Preparation: Wash and dry the peppers and stir them into a paste with a blender. After the sesame seeds and peanuts are fried separately, they are cooled and the peanuts are chopped.

Method: Put oil in the pot, and the amount of oil should ensure that the chili pepper can be submerged in. Once the spicy flavor is ready, add the sesame seeds and peanuts when the pan is about to rise. After boiling incense, put salt and mix thoroughly, put it in a glass bottle after cooling, seal it, and store it in the refrigerator for about 7 days.

Fifth, pepper pickling method.

Ingredients: fresh chili, garlic, ginger, high liquor, edible salt.

Preparation: When pickling chili peppers, you need to prepare an appropriate amount of fresh chili peppers, garlic and ginger, as well as high liquor and edible salt. Under normal circumstances, the amount of garlic should be 1 3 of the number of chili peppers, and the specific ratio can be mastered by yourself.

Method: Wash the prepared pepper and remove the water, then cut it along and cut it into small pieces. Wash all the garlic and ginger and finely chop them.

Put the chopped chili pepper and ginger and garlic together and mix thoroughly, add an appropriate amount of sugar, edible salt, and the prepared high liquor, mix thoroughly, put it into a bottle that can be sealed, seal it and store it in the refrigerator, and after two weeks, the chili pepper inside can be pickled.

1. First of all, we prepare 2 catties of chili peppers, wash them and put them in a ventilated place to dry the water on the skin, and also prepare 3 heads of garlic, peel them and wash them, and put them together with the chili peppers to dry the water.

2. After all the chili peppers are dried, cut them diagonally into even small pieces, so that the chili peppers are easier to taste, and it is also convenient and practical to eat.

3. Put it in a larger basin, cut the garlic into thin slices and put it in the basin, add 60 grams of salt and 50 grams of sugar, because everyone's acceptance of saltiness is different, the amount of salt can be adjusted according to personal taste, stir evenly and marinate for an hour.

4. After an hour, add 150 grams of light soy sauce, 150 grams of balsamic vinegar, and then add 100 grams of pepper oil to the basin.

5. Stir all evenly, then put it into a water-free and oil-free jar, cover the lid, seal and marinate, and take it as you eat after the flavor, which is very convenient.

Ingredients: Appropriate amount of chili pepper and appropriate amount of garlic. Excipients: 150 grams of ginger, half a garlic, appropriate amount of ginger, appropriate amount of salt, appropriate amount of liquor.

Steps: 1. Buy chili peppers from the vegetable market according to personal taste.

2. I shot it directly, cutting it rotten, and cutting some ginger shreds.

3. Cut the chili pepper, stir the garlic foam, ginger shredded foam, and salt, you can put more salt, and finally put some white wine, which can increase the crispness of the chili.

4. Find two clean and dry bottles, marinate for a week and then eat.

How to marinate small peppers: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.

The pickling method of spicy seeds is as follows:

1. Prepare 5 catties of fresh chili peppers to clean them, dry them for water, and make a knife with a knife to facilitate the flavor. The chili stalks should be fresh, not bad and not cut off, otherwise they are easy to spoil.

2. Boil a pot of boiling water, put the chili peppers in it, blanch for about 1 minute, blanch until slightly discolored, remove and let cool.

Pour the bottle of light soy sauce into the pot, add 100g rock sugar, 100g salt, bring to a boil, add 100g of shredded ginger, and let cool.

4. Put the cool chili pepper into a clean waterless and oil-free jar, sprinkle garlic slices on it, pour in the cold soy sauce, and the soy sauce must be submerged with the chili pepper. The inexhaustible soy sauce can be used for stir-frying.

5. Pour 50ml of high liquor on it, the liquor can be sterilized, it is not easy to spoil when you put it in, and it will be more fragrant.

6. Pour another tablespoon of boiled cooked oil and seal it. Many pickles can't be oiled, and the pickled peppers we use here to seal the mouth with cooked oil.

After sealing and preservation, the pepper turns yellow for two or three days and can be eaten, the taste is slightly salty, the taste is crisp, a pepper can eat a steamed bun, and the appetizer is very good.

The pickling recipe and pickling method of sauce chili.

1. Sauce boiling method: add 450 grams of water, 450 grams of soy sauce, 200 grams of vinegar to the pot, and then add spices: 5 grams of Sichuan pepper, 5 grams of star anise, 3 grams of cinnamon, 2 grams of bay leaves, boil for 10 minutes after boiling, turn off the heat, let cool, and set aside.

2. Ingredient processing method:

1.Wash 1000 grams of green pepper and 500 grams of red pepper as the main ingredients, cut it in half, dry it and set aside.

2. 50g garlic cloves, sliced; 100g ginger, sliced; 30g millet pepper, slice with an oblique knife and set aside.

3. Beat 100 grams of rock sugar into powder and set aside.

4. Put the cool-dried green peppers and red peppers into a basin, then put in the processed garlic slices, ginger slices, millet spicy, add 20 grams of refined salt and 100 grams of rock sugar powder, stir evenly, marinate for 30 minutes, and set aside.

3. Pickling method: Put the pickled pepper into the jar, pour in the cooled sauce, add a few points of high liquor, seal it, and eat it in half a day.

Ingredients. Cayenne pepper 2 kg.

Light soy sauce 500g

150g of caster sugar

Method steps.

Prepare the chili peppers. <>

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Remove the pedicle first, then disembowelment and remove the seeds. Wash and dry.

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Put a clean pot, put cold water in it and bring to a boil.

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Place the dried peppers in the pot. Let the peppers simmer until they become greener.

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After boiling, let the water dry.

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Place the chili peppers in a bottle. Pour in the light soy sauce and add the rock sugar. Cover and place in the refrigerator. You can eat it in two days.

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