How to make pickled peppers with wild peppers? How to soak wild pepper?

1.Chicken feet cut off the nails, this step seems a bit scary, and if you can't stand it, you can not cut it.

2.Chop off the chicken feet and wash them for later use.

3.Put the chicken feet in a pot and add an appropriate amount of water.

4.Add ginger and cooking wine.

5.**Boil for about 4 minutes until you can poke with chopsticks, cool the cooked chicken feet and rinse them under the faucet to remove the gum.

6.Cut the ginger into strips and cut the wild pepper into two cloves.

7.Dry the washed chicken feet and put them in a bowl.

8.Pour in the water soaked in wild peppers, trying to cover the chicken feet.

9.Add a pinch of salt and mix well.

10.Cover and refrigerate.

11.Ready to consume after one week.

First of all, we wash the wild peppers, control the moisture, and then add vinegar and sugar sauce to concoct.

If you make this pickled pepper, don't add vinegar, but let it ferment naturally, so that the product will be better.

Ingredients: 500 grams of red pepper, 50 grams of salt, 10 ml of white wine, 1 tablespoon of flour, 1 tablespoon of baking soda.

1. Use scissors to cut off the chili stems.

2. Add 1 tablespoon of flour and 1 tablespoon of baking soda and soak for 20 minutes.

3. Rinse carefully.

4. Drain the water.

5. Then wash it twice with cool white water.

6. Use a toothpick to insert the chili pepper into the eye.

7. Soak in a kimchi jar.

8. Add pickled salt.

9. Add high liquor.

10. Cover the lid and add cool boiled water to the rim of the altar.

days later, done.

1. Wash the wild pepper and select the pepper with filial piety and letter injury, cut it with scissors, leave a little handful, and dry the water.

2. Slice the garlic and ginger separately and set aside.

3. Prepare a clean and oil-free glass bottle, pour in cold boiled water, white wine and white vinegar.

4. Add sugar and salt to a glass bottle of vinegar and liquor.

5. Put about half of the wild pepper sold in the shed into the glass bottle after drying the water.

6. Put all the garlic and ginger slices in the middle.

7. Put the rest of the wild pepper in it.

8. Until the bottle is full, if the water in the bottle is not soaked in the glass bottle, pour some white vinegar into the soak.

9. Seal the glass mouth with the sealing film and be completely sealed.

10. Then close the cap of the bottle and shake it well, so that the sugar and salt that have sunk to the bottom melt in the liquid.

11. Put it upside down in a cool place at room temperature, pour it back after a day or two, and marinate for about 20 days.

12. The delicious pickled wild pepper is ready!

Summary. The nutritional value is appetizing and food aid, and it is extremely versatile in cooking. Such as pickled pepper phoenix feet, pickled pepper peanuts, pickled pepper lotus root slices and so on.

A Sichuan home-cooked kimchi pickled wild pepper is a Sichuan home-cooked kimchi. It is a kimchi made by adding salt and other seasonings with wild peppers, and is often used to roast meat and mix chicken feet, and it is an appetizer suitable for summer.

Production method: 10,000 grams of fresh wild pepper, 10,000 grams of 15% salt solution, 10,000 grams of old salt water, 5,000 grams of white vinegar, 1,000 grams of kimchi salt, 2 spice packets, 100 grams of sugar, 100 grams of liquor, and 59 grams of mash.

Preparation Select fresh and strong wild pepper with intact stems, wash it, drain it and soak it in 15% table salt solution for 3 days. Put two spice packets and wild pepper evenly into the jar, clamp it tightly with bamboo slices, pour in all the ingredients and old salt water, cover the altar lid, mix the water along the altar, and soak for 1 month.

Brewing tips: Vinegar can make wild pepper have a compound sour taste, and a certain amount of salt must be added to the vinegar. The spices in each spice pack are:

20 grams of white fungus, 5 grams of pepper, 5 grams of kaempfera, 5 grams of grass row, 5 grams of spirit grass, 5 grams of star anise. The salinity of kimchi water is around lo degree and pH value.

The nutritional value is appetizing and food aid, and it is extremely versatile in cooking. Such as pickled pepper phoenix feet, pickled pepper peanuts, pickled pepper lotus root slices and so on.

1. Prepare the red peppers, and mix the red peppers (sharp peppers or Chaotian peppers) as needed, and the ripe Chaotian peppers are yellow.

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

3. Preparation: a little star anise (big material, fennel), a little cinnamon, a little salt, a little rock sugar (it can be pickled pepper is more crispy), Daqu (soju and wine can be brewed).

4. Wash the red pepper and dry it (there is no water trace to ensure that it does not deteriorate).

5. Put the koji, chili pepper and preparation ingredients into a large glass bottle.

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

7. Sealing, isolating the air, to avoid the deterioration of pickled peppers.