Pickled pepper method, pickled pepper method

Here's how to pickle chili peppers old-fashioned:Wash and dry 5 catties of old chili peppers and set aside.

Cut the washed and dried old chili peppers into sections, and then slice the ginger and garlic.

Put the chopped old chili peppers into a pot, add peanut oil catties, and bring to a boil.

Then pour the soy sauce into the pot, add the peppercorns, sugar and half a pound of salt, and then boil and cool thoroughly.

Finally, add a little white wine, monosodium glutamate, ginger, garlic and sesame oil to the pot.

Pickled chili peppers in soy sauce.

Ingredients: soy sauce, chili pepper.

Method: 1. Remove the stems of the chili peppers, remove the inedible parts, clean them, and set aside.

2. Blanch the destemmed chili peppers in a pot of boiling water to change the color slightly. Remove from the pan immediately and drain the water.

5. Put the chopped chili peppers in a pot or a container and add an appropriate amount of white sugar.

Then stir to combine.

6. To boil the soy sauce, put the prepared soy sauce in a pot, bring it to a boil, and let it cool.

7. Pour the cooled soy sauce into the prepared chili peppers. Add the prepared garlic slices, ingredients and stir well.

8. Seal and store the stirred product, and you can eat it after a few days. The taste is absolutely pure.

Homemade soy sauce pickled chili peppers.

Ingredients: chili pepper, oil, soy sauce, Sichuan pepper, spices, cinnamon.

Lots of salt, a pinch of garlic, sliced ginger.

2. Wash the chili peppers, control the dry water, cut the sharp end with a knife, put it in the prepared bottle, add an appropriate amount of salt, and put the chopped garlic and ginger slices on top.

3. Take out the ingredients and cinnamon in the pot, pour the soy sauce into the bottle, seal it and put it in the refrigerator, and you can eat it after three days. Note: Since soy sauce is salty, you don't need to add salt. The chili peppers must be good, and some bad or open ones can be used for stir-fried meat.

It's also quite hidden.

Here's how to pickle peppers:

1. First of all, we should clean the green pepper with water, because there are many pesticide residues on the surface of the green pepper, which we cannot observe. Soak in water for 5 minutes, and then wash the green pepper several times by kneading to make the green pepper completely clean.

2. When cleaning the chili pepper, the chili stem must be retained, and it cannot be removed, because the chili stalk can well prevent water from entering the inside of the chili pepper, so as to improve the preservation time of the chili pepper and ensure the taste of the chili pickled. After the peppers are cleaned, we need to prepare an iron pot, add more water to the pot, boil the water over high heat, add the prepared green peppers to the boiling water, blanch them for two minutes, and then take out the blanched peppers for later use.

3. Blanched peppers need to be spread out, all the moisture on the surface of the peppers is dried, and after the peppers are completely dried, prepare a larger pot, put the peppers in the big pot, and add 20 grams of salt to it, grab and mix the peppers by hand, grab and mix the salt and peppers evenly, and marinate the peppers for two hours. When the time is up, some of the water will be pickled in the pepper, and after the water is discarded, prepare a small bowl of white vinegar and add it to the pepper, and mix it with the pepper evenly.

4. Finally, we only need to prepare a clean glass bottle, the glass bottle must ensure that it is waterless and oil-free, and then put the prepared pepper into the glass bottle, and the vinegar sauce is also added to the pepper, and cover the lid to seal the pepper for pickling.

Speaking of pickled chili peppers, I believe that many of my good friends ate or bought them at home when they were young, and they tasted very good. The freshly pickled chili peppers this afternoon are so delicious that I can't eat enough at all, so I will share my practices and experiences with my friends.

The main ingredient is green peppers.

Ingredients: cooking oil, salt, soy sauce, bay leaves, star anise, ginger, pepper, Sichuan pepper, sugar.

Method. 1 Remove the pepper tendons from the washed green peppers, cut them in half with a knife, the purpose is completely flavored, and then put them on a plate for later use, prepare the ingredients, bay leaves, star anise, Sichuan pepper, and ginger slices in a bowl for later use.

2 Stir up the oil in the pot, add star anise, Sichuan pepper, bay leaves, and ginger slices to stir-fry over low heat to bring out the fragrance, pour in the extremely fresh soy sauce, pepper, salt, and sugar, and stir-fry evenly over low heat, pour in the chopped green peppers, and soften them.

3 Place the softened green peppers in a closed container and serve after two hours.

Remark. 1 It is best to cut the green pepper from the middle, and operate according to the size of the green pepper to personal taste.

2 When stir-frying green peppers, pay attention to low heat, it is easy to fry the green peppers, and the green peppers will not taste that after they are fried, control the heat.

3 White sugar to enhance freshness, add as appropriate, pickled peppers are too sweet to taste.

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.

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

It's cold and it's the season of pickling chili sauce again.

1..Several peppers, preferably the same length.

2.Use a needle to prick many holes in the pepper. The goal is to allow the inside of the pepper to absorb the flavor and reduce the pickling time. This step is different from other pickling methods, it guarantees the integrity of the peppers, making the finished product more beautiful and appetizing!

3.Expel the air from the inside of the chili pepper.

4.Put the chili stems upwards and put them into the bottle one by one, then put water, white wine and salt into the bottle, close the lid and shake evenly.

5.Finished product! Put it in the fridge and you can eat it after a week!

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

It's cold and it's the season of pickling chili sauce again.

Hello landlord!

A very simple but delicious pickling method: 1. Choose the chili pepper 2. Wash it, dry the water outside, then remove the stem 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. The method of pickling chili peppers Ingredients: 5 catties of fresh chili peppers, white sugar, peanut oil, salt, soy sauce, fresh ginger, garlic, liquor, monosodium glutamate 50 grams Method: Wash the chili peppers and dry the water, cut each into two pieces, do not cut off the top of the chili peppers, and marinate the chili 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.

Recipe: 10 kg of fresh chili, 5 kg of soy sauce, 1 kg of salt, 4 taels of sugar, 4 taels of ginger, 4 taels of garlic, 4 taels of salad oil, 7 taels of high liquor, appropriate amount of monosodium glutamate, appropriate amount of pepper, spices, cinnamon and green onions.

Method: Boil (sterilize) the soy sauce and let it cool. Heat the salad oil with an appropriate amount of peppercorns, spices, cinnamon, and green onions into the pot to make the fragrance. After making a soup with the above accessories, add chili peppers (chili peppers should be cut or pierced), and the soup should be submerged with chili peppers. Serve in a few days.

The pickling method of peppers is to marinate with vinegar

Today I would like to share with you the best way to soak chili peppers, which my family must make every week. Every time I make a big box and put it in the refrigerator, I take out a small bowl when I eat it, and this big box is eaten in a few meals.

This is my own pepper, because of the weather, waiting to plant garlic to pull out the pepper, the red one picked out and dried to make chili powder, too much green to eat, I made this pickled pepper, the pickled pepper is very appetizing! Usually, the family can eat spicy food, one bite at a time, appetizing and eating.

Because the taste of the family is relatively heavy, so when making this pickled chili, I also put a lot of ingredients.

Sometimes I eat white porridge with this pickled chili pepper for breakfast, and I am refreshed all day long. Now that I'm used to eating, I always feel like something is missing at every meal. If you like it, hurry up and collect it!