How to pickle green chilies, how to pickle green chilies

The preparation of pickled green chilies is as follows:1. Don't remove the chili pepper stalk when cleaning, drain the surface water after washing, the elders say that the pickling process will not produce so much water, which is very important.

2. Cut the chili pepper and ginger into shreds.

3. Cut it and put it in a basin.

4. Put in a little salt, sugar, Sichuan-style bean drum, mix well and then you can bottle it.

5. In the last step, pour in sesame oil after filling the bottle, seal it and put it in the refrigerator, and it will be marinated in about two or three days in summer.

Nowadays, many people have heavier tastes. If the food is relatively light, it will not taste good, but at this time, put some chili peppers and the appetite will be great. Chili peppers do have a great appetizing effect, and now that it's winter time, eating some chili peppers can warm up the body.

The most popular way to eat chili peppers now should be pickled spicy peppers. It is very good to put a little pickled spicy seeds every time you eat, but when many friends make pickled spicy seeds at home, they are not delicious, it may be that everyone's method is not quite right, and today I will share with you the specific method of that time.

How to make the best pickled spicy seeds?

Ingredients: chili, garlic, ginger, light soy sauce, soy sauce, rock sugar, salt, Sichuan peppercorns.

Step 1, we first prepare an appropriate amount of chili peppers, green chili peppers, red chili peppers are OK, clean the chili peppers, do not remove the chili stems first, cut off the tip of the other end of the chili peppers, and then put them in boiling water, and boil the chili peppers slightly. When the peppers are soft, we immediately take them out and set them aside to dry naturally. The main purpose of this is to kill the bacteria on the peppers.

Step 2, slice the garlic, slice the ginger, prepare the pot, boil the water, put the prepared brown sugar and peppercorns. Put in all the light soy sauce, stir slightly, dissolve all the brown sugar, and set aside to cool after it has melted.

Step 3, after the chili pepper is dried, sprinkle with an appropriate amount of salt and stir evenly, then put the chili pepper stained with salt into the jar prepared before, the jar can be sterilized at high temperature, press the chili pepper tighter, and then spread the three slices of ginger on top of the cut, and then pour the juice that has been boiled before, the juice is best, it can just pass the chili, and then cover the lid and put it in a cool and ventilated place, almost two days later, look at it, we can eat the spicy chili.

The method of pickling spicy seeds is very simple, you only need to follow this step and pay more attention to it, and you can make delicious pickled spicy seeds. Another point that everyone should pay attention to is that the jar of pickled peppers must be disposed of, otherwise, there are certain magazines, and the peppers stored in them will be prone to deterioration.

Cut off the long stems of the green peppers. The pedicle should not be removed completely to avoid water entering the fruit. Rinse and drain.

Bring water to a boil in a pot and bring 1 tablespoon of salt to a boil. Pour in the green chili peppers and blanch for 2 minutes. Stir continuously in the middle to heat the green pepper evenly, and cook until the surface is slightly wrinkled. Remove the green peppers from the pan and drain.

Appropriate amount of water, 25 grams, light soy sauce, 10 grams of sugar, 1 peppercorn, 1 star anise. Stir well, bring to a boil and cook for another 2 minutes. Let cool and set aside.

Sprinkle 1 handful of salt on the prepared green peppers, about 50 grams. Mix evenly and let stand for 30 minutes, then knead again for 2 minutes. Stuff the green pepper with a good grasp of salt into a large glass bottle without oil and water and compact. Finally, pour in 1 scoop of high liquor and seal.

The way of pickling green peppers is very simple, and the pickled Chaotian peppers will taste more different, there will be a spleen appetizing effect, many people are choosing to use pickled green peppers to make white rice porridge, so that you can eat, so that your appetite has a certain increase, but in the case of doing it, you must pay attention to the pickling time of green peppers, if the pickling time is too short, it will promote the taste of green peppers to become more and more simple.

The pickled peppers are immediately used for white rice porridge or for sautéed shredded potatoes. Stir-fry the whole pepper and eat it for 10 minutes.

How to make: 1. Remove the stem, clean and wipe the water of Chaotian pepper.

2. Cut into loops.

3. Add salt, mix and stir.

4. Put it into a porcelain vat.

5. Cover it with zongzi leaves and blocks, and add stones to press and place for about half a month.

Raw materials required.

10 catties of dried green peppers, 1 kg of edible salt, 1 kg of garlic, 1 kg of ginger slices, 4 kg of light soy sauce, 2 kg of vinegar, 1 kg of monosodium glutamate, 1 kg of white sugar, 2 taels of pure grain wine, 2 taels of edible oil, 4 taels of five-spice powder (can be replaced by other condiments), 1 porcelain jar, 3 pebbles (used to press Chaotian pepper).

Production process. 1. Dry 7 green peppers can not be washed with water, wipe off the water and dirt on the top with a dry towel, and remove the back handle.

2. Remove the garlic skin, cut off the not-so-good parts of the ginger slices, and cut them into fragments. (Note that it cannot be washed with water) put it in an iron basin for later use.

3. Cook the cooking oil and pour it into an iron basin with garlic and ginger slices, and mix so that the garlic, ginger slices and oil are evenly mixed.

4. Mix the soy sauce and vinegar and bring to a boil, and put monosodium glutamate and white sugar in it. Until it cools to about 30 degrees Celsius, I put in pure grain wine and five-spice powder (other condiments). and stir well.

5. Cut the Chaotian pepper from the middle with a fruit knife, dip it in the liquid material and put it into the cleaned porcelain jar, 6. Press the Chaotian pepper in the porcelain jar with stones, and pour the remaining liquid material into the porcelain jar.

7. Wait for 20 days to eat.

Frequently asked questions. 1. Chaotian pepper should not have water.

2. The porcelain jar and stones should be washed and there should be no moisture.

3. Chaotian pepper should be soaked with liquid material.

4. The pickled Chaotian pepper should not be exposed to the air. [1]

【Ingredients used】

1000 grams of green chili pepper 160 grams of ginger slices 160 grams of garlic slices 80 grams of sugar 400 grams of soybean soy sauce 160 grams of aged vinegar 40 grams of peanut oil 20 grams of white wine 20 grams of Sichuan pepper 30 grams of salt A clean waterless and oil-free large jar that can be sealed.

Production process] 1Pick the chili peppers you bought, leave them full without insect eyes, no scars, put them in a basin, add a spoonful of salt, rinse them with water, wash them clean, remove them and put them in a clean bamboo basket, and dry them in a ventilated place.

2.Peel the garlic and the ginger, and wash and dry the two to control the moisture. Next, prepare the seasoning:

Soybean soy sauce is the ordinary soy sauce used at home in the past, not light soy sauce or dark soy sauce. It is best to use peanut oil, which has a strong fragrance. Sichuan pepper, aged vinegar, sugar, and liquor are available at home, and the soy sauce is already salty, so you can add a moderate amount of salt.

3.Next, boil a pickled chili soul sauce, because this sauce needs to wait for it to cool before it can be used, so it is boiled out in advance. Heat the pot, pour in the peanut oil, pour in the peppercorns, turn the heat to low, and wait for the peppercorns to fry until they are fragrant, about 3-5 minutes.

4.Pour soybean soy sauce into the pot, bring to a boil over high heat, then add aged vinegar and sugar, stir well with a spoon, and turn off the heat when the sugar melts. Adding aged vinegar and sugar can enhance the freshness and increase the flavor of the chili pepper. Remove the juice from heat and let cool.

5.On the way to dry the peppers, turn them over in the middle and let the peppers dry without a drop of raw water. Wash and dry your hands, break off the handles of the green peppers in turn, and then break the peppers into two ends, so that it is easier to absorb the flavor when pickling.

6.On a clean cutting board, cut the ginger and slice them separately, the knife can be cut a little thinner, ignoring my knife work.

7.When the juice is cool, take out the prepared waterless and oil-free large jar, put the green chili peppers into it layer by layer, press it tighter, put the ginger and garlic slices on it, sprinkle with salt, press it with a clean rolling pin, pour in the juice, pour in the liquor, and cover the lid.

8.After three days, the chili pepper will gradually taste and can be taken out and eaten, so that the pickled chili pepper can be put for half a year without being bad, but it should be placed in a constant temperature environment, can be placed in the refrigerator for refrigeration, and when eating, take it out with clean chopsticks, take it as you eat, it is very delicious, super rice, eat it with steamed buns, and you can eat two more steamed buns unconsciously.

Since it is a pickled pepper, it must be spicy, otherwise, it is better to use that kind of fatty pepper as a sauce, it is better to pickle radish strips.

How to pickle green chili peppers deliciously? The following will tell the subject a method, which is also a kind of chili pepper that we often prepare in the four seasons at home, although it will make the scalp numb when you lick it, but its deliciousness is beyond doubt.

Soybean peanut sesame chili sauce method:

1. Preparation, 200 grams of soybeans, 30 grams of sesame seeds, 200 grams of peanuts, 500 grams of green peppers, 80 grams of salt, 100 grams of high liquor, 30 grams of dried chili peppers, Sichuan pepper, anise, cumin, bay leaves, cinnamon 10 grams each, 50 grams of thirteen spices, 100 grams of green onions, 80 grams of ginger.

Second, the method, 1, soybeans, sesame, peanuts, green peppers are all cleaned, and then dry in a ventilated place, without a little moisture, to prevent the made chili sauce from easy to deteriorate.

2. Cut the washed green chili peppers into small rings for later use. Soybeans, sesame seeds, and peanuts are roasted in the oven (or pan) and set aside.

3. Put 500 grams of water in a soup pot, wait for the water to boil, add Sichuan pepper, dried chili king, anise, cumin, bay leaf, cinnamon, green onions, ginger slices, and boil until 200 grams of water.

4. Find a large enough utensil (must have a lid), first of all, be sure to wash it (to prevent the hot sauce from spoiling), after drying, pour the roasted peanuts, sesame soybeans, cut green chili rings, and boiled water into the utensil, put salt, thirteen spices, and white wine, stir well, and then cover and marinate.

5. This chili sauce can be eaten on the same day, but in order for peanuts and soybeans to absorb enough excess water in the green chili, it is best to cover and marinate for 7-10 days, and put some sesame oil, chicken powder and other condiments when eating, its deliciousness is simply incomparable!

Chili peppers are something that everyone can't do without every day, native to Mexico and introduced to China at the end of the Ming Dynasty. When it comes to chili peppers, everyone's first reaction is spicy, but chili peppers are a good thing, it is rich in vitamins, the content of vitamin C ranks first in vegetables, it has the effect of adding color to food, promoting human circulation, etc., and can increase appetite, and sour chili peppers can increase appetite. Now let's teach you how to make pickled green chilies.

Method 1:

Ingredients: Ingredients: 2500g green chili, 150g garlic cloves, 159g ginger, soy sauce, 150g salt, 150g sugar, 150g high liquor, 150g salad oil, 100g monosodium glutamate.

Steps: 1. Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

2. Bring the peanut oil to a boil, add Sichuan pepper and stir-fry until fragrant, then pour in soy sauce, sugar, salt, and then bring to a boil to cool thoroughly.

3. Add liquor, monosodium glutamate, ginger, garlic and sesame oil.

4. It is completed after 30 days of sealing the altar. (If you want to eat it, you can actually eat it in three or four days).

Method 2: Raw materials required:

Five catties of green pepper, half a catty of salt, soy sauce, peanut oil, garlic, a little sesame oil, peppercorns, ginger, sugar, liquor, monosodium glutamate. (This is five catties of raw materials, if you want to pickle ten catties of raw materials, double.) )

Pickling method: 1. Wash and dry 5 catties of green peppers, cut them, and then add catties of salt to drain the water.

2. Bring the peanut oil to a boil, then pour in the soy sauce, add peppercorns, sugar, salt, and bring to a boil to cool thoroughly.

3. Add liquor, monosodium glutamate, ginger, garlic and sesame oil.

It is sealed after 30 days into the altar.

Method 3: Raw materials required: 2500g of green chili pepper (buy 3000g if you remove the stems and seeds), 150g of garlic cloves, 159g of ginger, two packs of braised soy sauce, 150g of salt (100g if the taste is light), 150g of sugar, 150g of high liquor, 150g of salad oil, 100g of monosodium glutamate.

Method:1Wash and slice the green peppers (it is best to dry them in the sun and remove more water to avoid too much water after pickling), slice the garlic cloves, and shred the ginger.

2.Put all the above seasonings such as soy sauce in a container, bring to a boil over low heat, stir well, and let cool for later use.

3.Mix the green chilli flakes, garlic slices and ginger together in the marinade, or in batches if the container is small.

Precautions: 1. Be sure to wear gloves when cutting chili peppers (or cutting them with scissors) to avoid spicy hands.

2. Chili pepper is rich in vitamins, etc., and eating capsaicin can increase the amount of food, enhance physical strength, and improve symptoms such as cold intolerance, frostbite, and vascular headache. Cayenne pepper contains a special substance, which can accelerate metabolism, promote hormone secretion, and health care**. It is rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol.

It also contains more antioxidants, which can prevent cancer and other chronic diseases. It can make the airway unblocked, and it is used for coughs and colds. Chili pepper can also kill parasites in the stomach and abdomen.