Is it OK to soak multicolored peppers in fresh lemonade?

Ingredients for soaking colorful peppers in sauce.

Bell pepper, 1 kg of light soy sauce, aged vinegar, rock sugar, garlic.

The steps of soaking colorful peppers in sauce.

Step 1: Rinse the colorful peppers with water to remove the dust on the surface. The washed peppers are placed on a dish lined with kitchen paper and dried in the sun. When the sun is shining, a morning sun is fine.

Step 2 Use a toothpick to prick 3-4 small holes in each pepper to make it taste better when marinating.

Step 31 pounds of colorful peppers after the small holes are tied, put them into a sealed jar without oil and water, if there is no sealed jar, you can also use a crisper box.

Step 4Place 10 cloves of garlic in an airtight jar to add flavor to the pickled peppers.

Step 5 Then put an appropriate amount of rock sugar, rock sugar is sweeter than white sugar, which can improve the freshness of colorful peppers.

Step 6Then pour in the light soy sauce and 1 tablespoon of aged vinegar, which not only increases the sourness, but also helps the peppers to ferment and makes them more crispy.

Step 7 Cover and place in a warm and sunny place to marinate, which can shorten the marinating time. After 15 days, it can be eaten after a complete discoloration.

Fresh lemons should not be brewed with boiling water.

Lemon is best soaked in cool white, which has the effect of clearing heat and dissolving phlegm.

How to eat lemons:

1.Fresh lemon direct drinking: wash the fresh lemon fruit, cut it into 2mm thick slices, remove the seeds and put it directly into the cup to make cold boiled water, add an appropriate amount of rock sugar to drink.

2.Candied lemon: After washing the lemon, slicing and removing the seeds, according to the ratio of 1 kg of lemon slices 2 3 kg of granulated sugar, the method of using a layer of lemon and a layer of sugar is packed into a porcelain jar or bottle and sealed tightly, and it can be drunk after a week (diabetic patients can use salting, the method is the same as candied syrup, and the amount of salt is 25 30% of the amount of lemon).

3.Lemon is used for cooking: To cook food with a fishy smell, you can put fresh lemon slices or lemon juice into the pot before getting out of the pot to remove the smell and greasy.

4.Lemon fresh fruit beauty: After washing and slicing the lemon, put it in cool boiled water for 3 5 minutes, which can be used to compress the face, wipe the body, and wash the hair. Long-term use can erode the pigmentation spots on the face and body, and achieve the effect of hair like ink waterfall, face like beautiful jade, body like clotted fat, and radiant effect.

5.Lemon deodorization and preservation: put 2 3 catties of fresh lemon fruit naked in the refrigerator or living room, which can play a good role in removing the odor in the refrigerator or living room; Slicing and placing in a kimchi jar can remove whitening and make the kimchi crisp and refreshing.

I think it's up to you.

Soak multicolored peppers in fresh lemonade, of course, too. It's sour and spicy to use this way. The taste is definitely refreshing.

Absolutely. And it tastes pretty good.

It's okay to soak the peppers in fresh lemonade, but mixing the two together doesn't do any good.

Wash the selected multicolored pepper and press it (in order to squeeze out the air inside, it is conducive to prolonging the development time of the colorful pepper).

Put the pressed multicolored peppers in a selected container in turn. (Colorful peppers should be placed layer by layer in order, and the container should be selected with a large belly and a small mouth, all in order to ensure tightness).

In the process of placing colorful peppers, an appropriate amount of salt should be put into each layer, and after everything is ready, seal the mouth of the container with a cotton cloth and put it in a cool and dark place, and it can be eaten in about a month.

Capsicum annuum, also known as capsicum annuum, is a variant of chili pepper, a perennial herb in the Solanaceae family, but often cultivated as an annual. The plant is 30-60 cm tall, the stem is erect, often semi-lignified, with many branches, and the leaves are alternate.

The flowers are solitary leaf axils or clusters at the tip of the branches, the flowers are multicolored, small and inconspicuous. Blooms from early May to late October. The fruit grows in clusters at the end of the branches.

The same fruit can be red, yellow, purple, white and other colors, shiny, and the potted plant is very cute. It can also be eaten, and the flavor is the same as that of green peppers.

Appropriate amount of colorful pepper for the main ingredient.

Garlic to taste. The adjunct soy sauce can cover the garlic rice. Colorful peppers.

Salt to taste, two or three pieces of rock sugar.

The steps of soaking colorful peppers in soy sauce.

1.Wash the multicolored peppers and drip with water. Do not get oil on it during washing.

2.Sprinkle a little salt and marinate it. Pour out the excess salt water.

3.Peel the garlic.

4.Then put the peppers and garlic into a washed glass bottle.

5.I use Haitian soy sauce.

6.Pour the soy sauce into the bottle, add the rock sugar, and leave a little space. Wait for a month and you can eat it.

The delicious soaking method of colorful peppers is as follows:

Ingredients: about 250g of colorful peppers, half a ginger or garlic, a few soy sauces, and a sealed bottle.

Method:

1. Wash and dry the colorful peppers (here it is required to be dried because the pickled peppers that come out of this way are not easy to spoil).

Second, slice it with ginger, peel the garlic and set aside, I use garlic here, soy sauce for later use.

3. Put the colorful pepper and garlic into the jar respectively, and then pour in the soy sauce to submerge the bell pepper.

Fourth, cover and seal, and place it in a cool and closed place for about half a month.

Pickling method of five-color pepper 2

1. Bring the five-color peppers you bought back (you can also have them at home, don't cut off the pepper stalks at your own). There may be some rotten five-color peppers bought, pick them out.

2. Pour the five-color pepper into a basin and wash it with water several times. Remember to wash it several times, because the five-color peppers you bought back have a lot of pesticide residues, so put more water and wash them several times.

3. Put the washed five-color peppers in a leaky basin. Check it again, you can pinch it gently to see if there is anything particularly soft (soft means it's going to rot).

4. Check the soy sauce. See if there are any special substances added to the soy sauce. By the way, spread out the colorless peppers and put them in the sun to dry the water.

5. Find a jar that can be sealed and preserved. Wash and dry the jar upside down. Then put all the dried five-color peppers into the jar.

6. Flatten it and pour the purchased soy sauce into a jar with five-color peppers. Until the five-color pepper is completely submerged. Don't put anything else in there. Finally, tighten the cap and seal for 7 to 10 days before use. It's spicy and crispy, and it's absolutely delicious.

Ingredients: Ingredients.

1100g of colorful peppers

500g garlic

Excipients rock sugar. 100g

Haitian Gold Label light soy sauce.

Moderate amount of high wine.

10g steps.

1.I bought two catties of colorful peppers in the countryside.

2.Wash well.

3.Group photo of ingredients.

4.Peel the garlic off.

5.Put the rock sugar, colorful peppers, and garlic into an airtight bottle.

6.Pour in the soy sauce, remember to press the chili pepper every day, and pass the soy sauce over the noodles, otherwise it will be easy to mold.

7.It will be able to eat in about two weeks.

Tips: Put high wine to prevent mold. Add a little rock sugar and it will be crispy.

Five-color pepper, also known as Chaotian pepper, colorful pepper, is a variety of pepper [1], with an astringent taste. It is a perennial semi-woody plant of the Solanaceae family, often cultivated as an annual; There are many flower farmers in Shuyang, Jiangsu Province, whose plant height is 30 cm to 60 cm, with many branches, erect stems, and single leaves alternate; The flowers are white, the flowering period is from early May to the end of July, and the fruits are clustered at the end of the branches. The same fruit has red, yellow, purple, white and other colors, there is color, the potted ornament is very cute, it can also be eaten, and the flavor is the same as that of green peppers.

The pepper fruit is bright in color and dotted among the green leaves, which is dexterous and cute. It can be planted in a small pot or several plants in a larger pot, and can be displayed in the living room, bedroom or kitchen, and the decoration effect is very good. The whole herb is used as medicine, the rhizome is warm and sweet, can dispel wind and cold, relax the tendons and activate the nerves, and has the effect of killing insects and relieving itching.

Plants have a certain ability to absorb and resist toxic gases such as sulfur dioxide and sulfur trioxide in the air. [2]