What is the reason why the colorful peppers soaked in soy sauce are a little sour?

The reason for the sour is that there is less salt and more water when pickling, 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 ensure that the jar does not have a little moisture 3Then 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.

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.

The soy sauce soaked soda is a little sour, it must be this, this is the reason for the soy sauce, because if you soak it with soy sauce, it will definitely be a little sour, you must use salt, and then, use soy sauce to color, so that it will not be sour.

The pickled pepper turned sour, which may have been caused by the raw water and the oil, causing the pickled pepper to become sour and deteriorate.

Pickled peppers, commonly known as "fish spicy", are Sichuan cuisine.

Seasoning. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour, as early as a few years ago, the pickled pepper series dishes made with it were more popular in Sichuan.

Kimchi is tender and crisp, which can increase appetite and help digestion and absorption. If you make some guess kimchi at home, make it a ...... side dish every day before mealsA variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi.

Of course, we also need some ingredients such as: salt, ginger slices, peppercorns, fennel.

Rice wine, etc. <>

Kimchi jar. Naturally, the indispensable part of making kimchi is the kimchi jar. We use a protrusion of the mouth of the altar, around which there is a concave tray (i.e., a sink, which can hold water), and the buckle is a jar that can be sealed with a bowl on it.

It can accelerate the fermentation of kimchi in the absence of oxygen, producing a large amount of lactic acid.

If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.

Preparation method of kimchi salt brine: boil the water, add salt (add 80 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put in the appropriate amount of ingredients, and pour it into the kimchi jar (it is advisable to flood the brine to the jar of 3 5). Allow the brine to cool completely, then add the cubes.

Salty is because there is too much light soy sauce, and you can put a little vinegar to make the finished acid, and then ferment and pickle it to achieve a sour and fragrant taste

Ingredients: bell pepper, light soy sauce, rock sugar, garlic, vinegar.

Production steps: 1. Buy fresh bell peppers and wash them.

2. Cut off the stems of the bell peppers.

3. Dry the bell pepper and then soak it so that it is not easy to rot.

4. Prepare the garlic and rock sugar.

5. Put the bell pepper and garlic rock sugar in a dry glass bottle.

6. Finally, pour in the soy sauce and a little vinegar, marinate for 15 days and eat.

The reason why red peppers have a sour taste after stir-frying:

1. Add too much vinegar during the stir-frying process, causing the red pepper to turn sour;

2. The red pepper has deteriorated, causing the taste to become sour.

Red pepper is a cultivated variety of the pepper and belongs to the Solanaceae family. It has a spicy aroma, can remove the fishy smell in the dishes, has high nutritional value, and has the effect of keeping out the cold, enhancing appetite and sterilization. Companion pants.

In addition to being rich in carotoin, a single paprika contains about 5,000 IU of vitamin A, which meets the daily needs of an adult, in addition to more than 100 mg of vitamin C. These rich antioxidants can neutralize harmful oxygen molecules in the body, which is beneficial to human health.

Red peppers are an annual or perennial herb. The stems are erect and multi-branched. The leaves are broadly ovate, the apex is acute, and the petiole is long.

The flowers are solitary in the leaf axils, and the corolla is yellow or green. The fruit is spherical in shape, with petal-like protrusions, and is available in three types: red, green, and yellow. The seeds are oblate and yellowish.

Flowering period in summer.

If the pickled pepper becomes sour, it can be that the raw water touches the oil, causing the pickled pepper to become sour and deteriorate. If you want to soak colorful peppers, remember that pickled peppers will not be bad.

When the colorful pepper is soaked in clean water and washed, do not remove the pepper to prevent water from entering the colored pepper, so the time of pickling and digging 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 the freshness of the source of rock sugar, and can also prevent garlic and rotten 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.

Dear customers and friends, hello! The reasons for soaking colorful pepper acid in soy sauce may be as follows:1

If soaked in soy sauce for too long, it will cause the amino acids and other components in the soy sauce to react with the acidic substances in the colorful pepper, resulting in a sour taste. 2.Soy sauce itself also contains certain acidic substances, and if the quality of soy sauce is not good or it is not stored properly, it will lead to an increase in the acidic substances in the soy sauce, which will make the soy sauce soaked in colorful peppers become more acidic.

3.If unclean containers or tools are used during the brewing process, bacteria may grow and produce a sour taste. In addition to the above aspects, there are some other factors that may also cause the soy sauce soaked colorful peppers to become sour, such as too high temperature, too long time, etc.

Therefore, when soaking soy sauce colorful peppers, you need to pay attention to the quality and preservation method of soy sauce, as well as the time and temperature of brewing to avoid a sour taste.

Generally speaking, the soy sauce used to soak the colorful peppers does not need to be cooked. The soy sauce used to soak the colorful peppers is usually made by mixing seasonings such as soy sauce, salt, sugar, and vinegar, and then adding the colorful peppers to soak them, which can make the flavor of the colorful peppers more intense.

If you want a better texture and taste, you can choose to use high-quality soy sauce and seasonings for preparation. In the production process, you can mix soy sauce, salt, sugar, vinegar and other seasonings evenly, and then add colorful peppers to soak, it is best to place them in the refrigerator for a few hours or overnight, so that the colorful peppers can be more flavorful.

It is important to note that if your soy sauce and seasonings contain raw gravy or other raw food ingredients, it is best to warm them to a boil before use to avoid bacterial infection.

It needs to be boiled and then cooled for use.