Can you add white vinegar and soy sauce to soak colorful peppers?

OK. Use a glass jar to soak colorful peppers, you can put the peppers into the jar, and then put sugar.

White sugar should be covered on top, adding white sugar is to make the chili pepper crisper and more refreshing, and finally put soy sauce, of course, vinegar can also be added.

Colorful peppers must be dried, and if there is moisture on the skin, there will be a layer of white film in the pickled things. Don't buy soy sauce with too high salt content, lest the finished product be too salty when you get it.

Yes, you can. It's very simple to soak colorful peppers, and there are few ingredients required: colorful peppers glass bottle *** light soy sauce.

Wash the peppers you bought and dry them 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 soak them the next day), after the skin has no water, put the peppers into a glass bottle, pour in the prepared soy sauce, and cover the glass bottle cap, and you can eat it after a week when you see the color become crystal clear. (Eat it again in two weeks to get more flavorful).

I just bought a pound back today, haha. I have a good aftertaste.

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.

Soaked colorful peppers with salt will not be crispy. Causes of softening of pickled colorful peppers:

1. Add ginger to the pickled peppers.

2. The moisture of the pepper is not air-dried.

3. The pepper is not pierced, or there is no mouth for ventilation.

4. The temperature is too high, and the pickled pepper is over-fermented.

After the pickled pepper jar is sealed, it must be placed in a cool and windy place, and there must be water at the mouth of the sealed jar during the brewing time. Remember that the chili pepper must not be soaked with ginger, nor can the water in which the ginger has been soaked, so that the chili pepper will not empty the shell. If the soaked pepper is too sour, you can add some salt, if it is too salty, you can add some sugar, and if it is not crisp, you can also add some white wine.

Pay attention to several aspects in the production process of pickled peppers, and you can pickle colorful peppers crisp but not rotten, as follows:

1. Pepper selection: Be sure to choose fresh peppers, peppers that are not fresh or have been spoiled will cause peppers to soak in the sedan chair.

2. Pepper treatment: Be sure to leave a hole or tie a small hole on the pepper, the salt enters the inside of the pepper to make the pepper more crisp, and when cutting off the excess stem at the top, leave the pedicle to make the pepper absorb salt.

3. In terms of the amount of seasonings: you must remember that the ratio of pickled pepper salt to water is 1:4, and the ratio of salt water and liquor is 50:1.

4. Place the jar: Be sure to put the finished pickled pepper jar in a cool and ventilated place, and the sealed place must ensure that there is water at all times.

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.

The method of soaking colorful peppers in soy sauce is as follows:

1. Wash the colorful peppers and dry them with some water for later use;

2. Peel and wash the garlic, dry it and set aside;

3. Use a toothpick to prick a few holes in the pepper to facilitate the flavor;

4. Put a few garlic at the bottom, then put the pepper, then put a few garlic, and then put the pepper with the front ear, until all the materials are finished;

5. Add rock sugar; Divination.

6. Pour in the light soy sauce, remember not to pour too full, then cover the lid and seal it well, and put it in a cool place for 15 days.

Colorful pepper set edible, medicinal, ornamental in one, the same fruit has green, yellow, white, purple, red five colors, bright and eye-catching, with luster. The plant height is about 50 cm, the plant can produce up to 250 fruits, and the capsalicin content is 10 times that of ordinary 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.

Steps: 1. Remove the stems of 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 prepared in advance.

6. Pour soy sauce into the bottle, preferably marinated in the chili pepper, and soak for 20 days.