How to drown delicious chili peppers, salt chili peppers how to drown delicious

Hello. 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.

How do you pickle delicious chili peppers? First, wash the green and red peppers. Allow to dry. Can't put it down. Kimchi jar. Add cold boiled water, peppercorns, and salt. Pickled, you can eat it in half a month.

Teach you how to pickle chili peppers at home.

The child asked my wife why there was no wife in the cake? What do you say?

Pickled chili peppers】 Ingredients] chili peppers, edible salt, ginger, light soy sauce, aged vinegar, Sichuan peppercorns, white wine.

Production steps] 1, the next food to teach you is pickled chili, it is very simple to make, it tastes fragrant and spicy, especially appetizing, especially with rice. Let's prepare all the ingredients for pickled peppers, first prepare an appropriate amount of chili peppers, peppers can be a little more, prepare 30 grams of edible salt, 30 grams of light soy sauce, 60 grams of aged vinegar, a pinch of peppercorns, a large piece of ginger, a small amount of liquor, and finally prepare a container that can be sealed without water and oil. The ingredients for the production of these pickled peppers are very easy to prepare, and after they are all ready, let's start the processing of various ingredients for pickled peppers and the production of pickled peppers.

2. Put the chili pepper in a pot first, and then pour an appropriate amount of water into it, the water should be submerged in the chili, and then fully clean the chili pepper two to three times, after the chili pepper is cleaned, we remove the root of the chili pepper, remove the root and put it on the board to dry the water. The moisture on the surface of the pepper must be completely dried, if there is still moisture on the surface, it is easy to spoil the pickled pepper.

3. After the surface moisture of the pepper is completely dried, we will cut it into rings, try to cut it a little smaller, put it in a large basin after cutting the ring, and then add an appropriate amount of edible salt to it, the edible salt can be about 30 grams, and then fully stir them evenly and put them aside to marinate for 20 minutes.

4. After the pepper is pickled, let's wash and peel the prepared ginger, cut it into minced ginger, try to chop it a little, and put the minced ginger directly into the pickled chili, and then stir them well, and put them aside for later use.

5. Put 30 grams of water into the wok, then add 30 grams of light soy sauce, then add 60 grams of aged vinegar, add all of them, then add the prepared peppercorns, cook slowly over low heat, boil the soup in the pot, stir it constantly during the cooking process, and wait until the soup in the pot boils, let's turn off the heat and put it aside to cool for later use.

Health efficacy: Sichuan pepper: warm, antidiarrheal, pain-relieving.

Ingredients: Green chili pepper [picture] 4 catties of green chili pepper.

Garlic [picture] Half a pound of garlic.

Ginger [pictured] ginger two phase food.

Sichuan pepper [picture] a little Sichuan pepper.

Recipe preparation: 1Wash the peppers.

2.Remove the pepper (do not break it by hand.)

Broken peppers are easy to spoil when they get into the water).

3.Chop the garlic and ginger (cut into slices).

4.Drain (it's not important.)

Rainy season in Shanghai.

I'll just wipe them dry them one by one with kitchen paper).

5.Use scissors to crack the peppers.

Cut into four sections. 6.Heat the oil pan.

Deep-fried peppercorns. Pour the soy sauce.

Cook until the soy sauce is fully boiled.

Then turn off the heat. Let it cool naturally.

7.Clean, waterless bottles.

Put the green peppers. Sliced ginger.

Garlic slices. Layer upon layer of code to go in.

Finally, drizzle with cooled soy sauce.

OK. 8.Finished product.

Recipe Tips:

The seals need to be taken care of.

Refrigerate for 10 days and eat.

The longer it passes, the more flavorful it becomes.

When cutting the chili pepper, you must not cut the chili pepper.

Served with clear porridge. Cooked rice.

Noodles. All superb.

Authentic fresh pepper pickling method:Ingredients: 500 grams of green chili, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of white wine, a little sugar, 3 tablespoons of salt, 1 tablespoon of thirteen spices.

Steps: 1. Wash the chili pepper with the chili stem, wash it well, control the moisture, and remove the chili stem.

2. Cut into small rings (the size is set by yourself).

3. You can wear gloves when cutting.

4. Cut chili rings, add minced ginger, minced garlic, salt, monosodium glutamate, sugar, thirteen spices, and wine.

5. Stir. 6. Fill this pickled jar and press it overnight, and you can eat it, or you can put it in a clean glass jar, put it in the refrigerator, and enjoy it slowly.

7. The finished product is as follows.

Tell you a very simple but delicious way to marinate:

1. Choose the chili peppers.

2. Wash, dry the water outside, then remove the pedicle and cut it into rings about half a centimeter wide;

3. According to the amount of peppers to be pickled, take a clean glass bottle, a layer of peppers and a layer of salt, it is best to compact some while loading until it is finished;

4. Boil an appropriate amount of vinegar to cool and pour it into a glass bottle, because the pepper has been pressed relatively firmly, so you can marinate the pepper without too much vinegar.

5. Just place it at room temperature in winter, if you are afraid of damage, it is better to put it in the refrigerator.

It can be eaten after marinating for about half a month.

1. First bring the water to a boil, add table salt, preferably a little more salt, and then let the water cool. Pour into a container, the container is best to choose a special pickled food. Put the radish peppers, use clean and non-sticky chopsticks, put the peppers in a container in order, cover with a lid, and it is best to choose a jar with a better seal.

It can be eaten in about half a month. It is best not to open the lid during this period, and use clean and non-stick chopsticks when eating.

2. How to pickle chili peppers.

Ingredients: 5 kg of fresh chili, 5 kg of sugar, peanut oil, salt, soy sauce, fresh ginger, garlic, liquor, 50 grams of monosodium glutamate.

Method: Wash the peppers and dry them, cut them into two slices, do not cut off the top of the peppers, and marinate the peppers with catties of salt for later use. Boil the soy sauce and peanut oil separately, let them cool, and cut the ginger and garlic into slices.

Pour the peanut oil into the chili pepper and stir well, put it into the jar, and then pour the sugar, salt, soy sauce, fresh ginger, garlic, liquor, and monosodium glutamate into the jar together and mix well with chopsticks, seal the mouth of the jar with a plastic bag, and wait for 48 hours before eating.

3. It's almost the end of the year, and there is almost nothing going on in the unit. Today I went to the old leader's office and got a pepper pickling method, I was very happy, and there was another appetizer on the dinner table at home in the future.

The chili pepper can be eaten after marinating it for half a day!

Wash the peppers, put them in a bottle, and then use, salt water is fine.

If you don't like to eat spicy, you can use red Hangzhou pepper, wipe it with a dry cloth, (it is best not to wash it with water, if you wash it, you also have to dry it to use), chop it into small grains with a knife, peel the ginger and garlic cloves separately, wipe it with a dry cloth, chop it together with the pepper, mix well, put it in a large container, add salt, don't put other things for the time being, take a clean and waterless bottle and pack it up, pay attention, don't get the water in, Otherwise, the peppers will rot. After loading it, put it in the refrigerator and eat it after a week. (There are also small red peppers, but you must choose fresh ones, otherwise the peppers will be very dry and without moisture, and they will not taste good.)

Hee-hee, I've done it many times, and my colleagues say it's delicious, try it!

The chili pepper can be eaten after marinating it for half a day!

I'm here for a Hunan approach.

That is, when the family is dying with chili peppers, sometimes the chili peppers will be counted out, so don't throw away the sour chopped chili peppers and red peppers.

If you want to pat it a little, you can taste it.

There are sour and spicy.

Put salt and monosodium glutamate raw pulp, garlic must be put wild pepper, mix salt together, not delicious and not spicy, you scold me

Put a little sugar and white vinegar in a little white wine.

Sichuan famous dish Chopped pepper fish head chopped pepper is this It must be a bright red fresh red pepper Cut together with the seeds into small and small dices, mix and cover for 18 hours to eat

It is crispy and spicy, and the aftertaste is sweet and sour

Drowning chili peppers is actually very simple, as long as you have a well-sealed jar or bottle, the recipe washes the chili peppers, drains the water a little, puts them in the jar, adds a little soy sauce, adds sugar, salt, ginger (pat it down), garlic A little vinegar Seal and soak for a while It's OK.

Put the dried chili pepper you want in the bun and put it in the soy sauce. It should be filled and sealed.

How do you cook pickled peppers? Clean the chili peppers, add the eggplant to minced garlic, soy sauce, rice vinegar mineral water, add rock sugar, high liquor, stir and put in a container to refrigerate.

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 Edible oil: 3 taels Soy sauce: 4 taels.

Production method: 1. First of all, wash the bought chili peppers, spread them out, and dry them, until there is no moisture;

2. Then dry the chili peppers, remove the chili peppers, and cut them into oblique sections;

3. Cut the garlic into thick slices, and cut the ginger into shreds, without too thin shreds;

4. Put the chopped chili, garlic and ginger in a relatively large basin, pour in salt, sugar, monosodium glutamate, soy sauce, liquor, and cooking oil that is heated and cooled;

5. Stir the chili pepper and the garlic, ginger and various seasonings well, and pay attention to the chopsticks or spoon that stirs the chili pepper must be clean and dry, and can not be stained with water;

6. Put the stirred chili peppers into a washed and dried jar, seal the jar with water, and you can eat it after a week.

For chili peppers, people in the south are very fond of it, but fresh chili peppers can not be preserved for a long time, and in the past, there is no refrigerator now, so the smart working people have invented a lot of condiments for cooking with chili peppers as raw materials, and after they are done, they are used for stir-frying, cold salad and other flavors are particularly unique, so how to do this thing, let's talk about the practice of chili powder and the ingredients to prepare those things with the landlord.

1. Wash the peppers and garlic and dry the water! (Be sure to dry it!) Kitchen knives and cutting boards are also washed, and the ratio of dried peppers and garlic can be based on personal preference.

2. Prepare a large jar with a lid (porcelain or mud), then chop the pepper and garlic separately.

3. Chop 3 catties of small red pepper (it is best to grind it with a stirrer), 2 catties of dried soybean flour (that is, soybeans are ground into powder), 1 kg of garlic and crush, 1 kg of ginger and crush, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank, add cooking oil, fully stir and crush to the extent that you feel satisfied. Toss the crushed garlic and chili peppers and sprinkle with salt. Add high wine.

You don't need to put too much, just put a little more chili sauce juice, and just put a little bit in moderation. Mix the chili sauce well and you're done! Remember to wear disposable gloves when cooking, otherwise your hands will be spicy and uncomfortable!

Finally, it's in a bottle and sealed! Seal it for a month and you can eat it! Don't open the bottle halfway!

Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. )

4. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days. It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is. I've eaten a lot of chili sauce sold outside, but I feel like it's still the best I made.

Precautions: Do not have water for all items, be sure to dry. In addition, if you don't like garlic and ginger, you can leave it out, and all dosages vary according to personal taste, and are not limited; But the chili must be spicy, otherwise there is no need to do it.

The utensils containing chili sauce should be dry and avoid raw water. If you add some spirits, the finished product will be more fragrant.

Ancestral secret recipe for pickled green peppers The peppers pickled in this method are particularly delicious I don't believe in it.

1. Ingredients: 1. Wash and dry the chili pepper and leave the stems and cut the edges. If you're afraid of pepper seeds, cut off the bottom, the pointed end.

2. Wash and dry the carrots and cut them with a flower knife. There is no flower knife to cut at will. The above two items are a total of 10 catties, and the proportion is arbitrary.

3. Wash and dry 1 kg of ginger with a cutting knife.

4. Slice 1 kg of garlic. The above is a total of 12 catties, and it is stirred in a stainless steel basin for later use.

2. Add all kinds of seasonings:

1. 8 taels of fine salt.

2. Light soy sauce 2 taels.

3. One pound of salad oil.

4. 4 taels of sugar.

5. 4 taels of monosodium glutamate.

Pour more than 4 or two handfuls of seasonings into the pot of carrot and chili pepper, turn it three times a day, you can use it after a week, turn it once a day after a week, and you can put it on the altar after three weeks. If you put peanuts, wash 2 catties of peanuts after three days, steam them dry, soak them in hot water for half an hour, remove them and put them at the bottom of the basin immediately, and turn them again after a day.

1. Wash and dry the chili pepper and leave the stems and cut the edges. If you're afraid of pepper seeds, cut off the bottom, the pointed end. Peanuts are kept for three days and then put peanuts after three days Why do you put peanuts after three days?

Because after three days, some of the water has been marinated, and the peanuts can be put to absorb some juice. Peanuts taste good.