How to soak colorful chili peppers is crispy and delicious

Ingredients: colorful pepper, rock sugar, white wine, light soy sauce, cinnamon, bay leaves, garlic. The bottles should be put into the sterilization cabinet for disinfection, and the bottles should be water-free and oil-free.

Wash and dry the peppers until there is no moisture on the surface. Peel and wash the garlic and let it dry until there is no moisture. Colorful peppers, garlic, bay leaves, cinnamon.

Place in the oven at 230 degrees hot air circulation. Take out the bay leaves and cinnamon after 10 minutes, and turn them over twice halfway.

Ingredients: 6 kg of colorful pepper, 250 grams of rock sugar, 500ml of liquor, 2 bottles of Haitian gold label light soy sauce, cinnamon, bay leaves, and one pound of garlic.

1. Put the bottle into the disinfection cabinet for disinfection, and the bottle needs to be waterless and oil-free.

2. Wash and dry the colorful peppers until there is no moisture on the surface.

3. Peel the garlic, rinse it and dry it until there is no moisture.

4. Colorful peppers, garlic, bay leaves, cinnamon. Place in the oven at 230 degrees hot air circulation. Take out the bay leaves and cinnamon after 10 minutes, and turn them over twice halfway.

5. Put colorful peppers into the bottle, then put garlic, bay leaf cinnamon and rock sugar on top. Pour in the soy sauce and liquor.

Raw material preparation: colorful pepper, soy sauce, rock sugar, salt.

Production Steps:1Rinse the colorful peppers with water first.

Then drain the water, pour it into a large basin, pour in the water that can be submerged in the colorful pepper, and then pour in an appropriate amount of salt, clean up the remaining bacteria and pesticides on the surface, and soak it for about 15 minutes. Then take it out and rinse it three times with clean water.

2.Then drain the water, and dry the colorful pepper to the extent that it is seven or eight minutes dry, and the skin must be kept dry and the water must be dried. Then take out the prepared glass jar, be sure to disinfect it, clean it up, and make sure that the jar does not have a little moisture.

3.Then put the colorful peppers in a glass jar, then pour in an appropriate amount of sugar, and then pour in the soy sauce. The ratio is 1 to 0.5 to 1, which is a pound of colorful peppers, half a pound of sugar, and a pound of soy sauce. If you like sweet, you can add more sugar.

4.Then the glass jar is sealed and soaked for about fifteen days. During this period, the brightly colored peppers will gradually change color and turn into the color of soy sauce, and they can be fished out. The colorful peppers produced in this way are not only smooth, but also sour and spicy, and very crispy.

5.There are many ways to eat it daily, it can be eaten directly as a side dish, it can also be eaten with porridge, and it can also be eaten as a summer cold dish.

Precautions for soaking colorful peppers.

1.After cleaning the colorful peppers, be sure to fully dry the moisture of the colorful peppers, otherwise they will deteriorate and change color during the soaking process, and the nutritional taste and vision will be improved.

2.It is best not to eat soy sauce that is too salty and not too sweet, too sweet and greasy is not spicy enough, too salty and not crispy enough.

1. Wash the bell peppers and dry them for later use.

2. Put the bell peppers into a clean, water-free and oil-free glass bottle.

3. Spread the rock sugar on top.

4. Mix rice vinegar with light soy sauce and pour it into the bottle, and the vinegar and light soy sauce must not be over the bell pepper. In this way, the top will not become moldy, and you can eat it after sealing the lid tightly for a month.

Bell peppers are a type of bell pepper that gets its name because of its bright and colorful colors. Biologically than hybrid plants. Fresh bell peppers are uniform in size, bright in color, and smell with the fragrance of melons and fruits, while inferior bell peppers are of different sizes, dull in color, and have no melon and fruit fragrance.

Bell peppers are rich in vitamins (rich in vitamin C) and trace elements, which can not only improve dark spots and freckles, but also have the effects of relieving heat, replenishing blood, preventing colds and promoting blood circulation. Biologically, it is a hybrid plant, and it is not a genetically modified food, so it can be eaten with confidence.

Then boil the salted water, pass the pepper over the water a little, and pick it up for later use;

Prepare the bottle, boil the cold water in a small half bottle, and put in the chili pepper;

Then put ten grains of eight garlic, ginger and peppercorns, add high wine and about 1 4 bottles of white vinegar, if the water level is not enough, you can add more white vinegar, a little salt, a little sugar, and stir well;

At this time, in order to prevent the pepper from floating upwards and breaking away from the level, use something to press the pepper down the water;

Then seal the mouth of the bottle, and stick the seam of the cap with adhesive tape, about a month to a month and a half to pickle.

2.Practice 2.

Cut off the pickled peppers, wash and drain. (I didn't buy the green ones, but I also bought a little bit of the red ones) The practice of homemade pickled peppers.

Boil a pot of water, add ginger slices, and bring peppercorns to a boil.

Cool boiled water into a glass jar, add salt, white vinegar, millet pepper. (You can also put radish strips in it) step 3 of the homemade pickled pepper method

After a month, you can take it out to cook, and the pickled pepper phoenix feet are my favorite!

3.Method three.

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

Preparation: a little star anise (big ingredients, fennel), a little cinnamon, a little salt, a little rock sugar (can be pickled pepper more crispy), Daqu (shochu, liquor can be brewed).

Wash the red pepper and dry it to ensure that it does not deteriorate. Put the koji, chili peppers, and ingredients in a large glass bottle.

Brother needs to marinate it with salt overnight in advance, and then put the material in the next day to redevelop it.

When soaking colorful chili peppers, first put a little salt to marinate him in advance, and then soak them, which is crispy and delicious.

The crisp and delicious brewing method of colorful chili peppers is as follows:Ingredients: 3 kg of colorful pepper, appropriate amount of soy sauce, appropriate amount of rock sugar, appropriate amount of garlic, appropriate amount of aged vinegar.

Steps: 1. Wash the colorful peppers you bought back with water and throw away the sundries.

2. The handle of the colorful pepper must be retained as a bridge of fierce parts, and there is no need to remove it, otherwise it will affect the taste.

3. After cleaning the friend, use cool boiled water and dry the water.

4. After a few hours, add the peeled garlic and old rock sugar.

You can add some shredded ginger and a little rice vinegar according to your taste.

Add a large bottle of raw soy sauce over colorful peppers, and there can be no raw water during the whole process, otherwise it will spoil. The lid can be tightly sealed for more than half a month.

5. Crispy and delicious colorful pickled peppers are as simple as that.

Summary. Hello dear, the pickled colorful pepper is too spicy, you can soak it in water for a while, add a little sugar, and marinate it to neutralize the spiciness.

Hello dear, the pickled colorful pepper is too spicy, you can soak it in water for a while, add a little sugar, and marinate it to neutralize the spiciness.

Or when you cook, put less colorful peppers to reduce the spiciness from the source.

Dear, you can also boil the pepper in hot water for a while, which should also reduce its spiciness.

Pro, there are some ways to soak colorful peppers below, soaking colorful peppers is very simple, and the materials required are few: colorful peppers glass bottle *** light soy sauce The colored peppers bought back are washed first and dried in water (if you buy them in the morning, wash them and put them in a ventilated place until there is no water at night, you can soak them, and you can buy them at night and you can soak them the next day) After the skin has no water, put the bell peppers into the glass bottle, pour in the prepared soy sauce and cover the glass bottle cap, and you can eat it after a week to see the color become crystal clear.

You can do it again after that, as described above, and it shouldn't be too spicy if you soak it the right way.

I was a colorful pepper soaked in March 14, cold boiled water ten rock candy a month later opened and ate one on April 20, my stomach was spicy, it was too spicy, how to solve the spicy taste?

Ten soy sauces are complete.

You can try boiling the bottle in hot water, maybe to reduce the spiciness, but if that doesn't work, you can just throw away the peppers and re-brew.

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Here's how to soak colorful peppers to be delicious and crispy: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 the sauce minwu oil into the bottle, it is best to marinate the chili pepper, soak the bridge rock or soak for 20 days.

7. Finished product. <>

Here's how to marinate colorful 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.

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, and pour the chili pepper and garlic into the bottle.

5. Pour in the salt and sugar that have been prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated and soaked for 20 days.

Precautions for buying colorful peppers

1. Appearance: Choose colorful peppers with bright appearance and bright colors. The surface of the pepper fruit should be smooth, with no obvious bumps or lesions, and no signs of rot, discoloration or damage.

2. Size: Generally speaking, larger colorful peppers are thicker and have a better taste. Choose evenly sized peppers and avoid those that are too large or too small.

3. Feel: Gently pinch and press the colorful pepper, it should feel firm and elastic. If the pepper feels fluffy or hollow, it may indicate poor quality.

4. Smell: Smell the colorful pepper, there should be a fragrant smell. If there is any unpleasant smell, it may indicate that the pepper fruit is not fresh or contaminated.

5. Streaks: Observe the surface of colorful peppers, some varieties will have striped patterns. Choose peppers with clear stripes and bright colors, which usually indicate better quality.

Ingredients: a plate of colorful peppers, four garlic, appropriate amount of rock sugar, salt, and an appropriate amount of soy sauce.

1.Remember not to remove the pepper when soaking the colorful pepper in clean water to prevent water from entering the pepper, then the pickling time will be easy to deteriorate.

2.After the pepper is cleaned, pour it on the top of the basket to dry the water, you must air dry the water on the pepper, and there can be no water left on it, the reason is that it will deteriorate and go bad if you see water during the pickling process.

3.Condiments: We need to prepare a handful of rock sugar and put it on the plate for later use. Break open the garlic and peel off the skin, rinse it and drain it to dry.

4.Spread the bottom of the jar with garlic once and a layer of bell peppers, and so on to spread the entire jar.

5.After filling the whole jar with colorful peppers and garlic, add a little salt, and spread a layer of rock sugar on top, which can be used to improve freshness, and can also prevent garlic and bell peppers from floating on it when pouring soy sauce.

6.The last step is to pour the soy sauce into the jar and cover it with rock sugar.