How to pickle salted peppers?

(photo hin Duo) how to pickle peppers? As a person who can't eat spicy food very much, I seem to lack confidence in answering this question. But I think the pickled peppers to be shared below are really delicious. Since even people who can't eat spicy food have been circled, there must be two brushes. Let's see:

Pickled pepper

Pickled peppers need no explanation. Sichuan Hunan cuisine is used in many places. It not only plays the role of a side dish, but also is very delicious when eaten alone. Most people in Sichuan and Chongqing have a pickle jar, the most of which is pickled pepper. When eating, take out a plate and rub a few mouthfuls of pickled ginger, radish, beans and cucumber. White rice will immediately go down to several bowls, sweating out, very comfortable and energetic.

If it is served as a side dish, the whole kitchen and even the whole room will be filled with an appetizing aroma. It is no exaggeration to say that the neighbor next door will silently open his jar and fry a bowl.

In fact, all kinds of peppers can be pickled, but the common ones are millet pepper, sparrow pepper and a short and fat red pepper. Colors are red, green and yellow, and they are spicy and hot and sour when eaten alone. The effect of cooking is different, some are suitable for cooking, some are suitable for hot pot, and some are suitable for cold salad, each with a taste. You can choose at will, and there are ready-made collocations that you can learn directly from the pictures.

Chicken feet with pickled peppers, lotus root with pickled peppers, fried pork, beef, chicken and duck kidneys, come and go freely and comfortably.

Let's talk about the practice of pickled peppers first. It's actually quite simple. Just wash the fresh peppers, dry the water vapor and soak them in a clean cold salt water tank. If there is a spoonful of old salt water, it will be done faster.

If you don't like oligomeric acids, put some rock sugar, add some celery leaves, ginger and garlic, and the taste will be more consistent. All kinds of ingredients are mixed with their own flavors, which are not very spicy or very spicy.

As long as you pay attention to taking food with clean chopsticks that don't touch pot salt and raw water and try to reduce the time of opening the lid, this jar with pickled peppers can last for a long time.

You can constantly add new ingredients in the middle, pay attention to drain the water vapor, add ingredients, and add salt water and old salt water accordingly, so that it is not easy to bloom. Generally, a jar of pickled peppers can be eaten in about ten days in summer, and it will precipitate all year round while eating. Similarly, you can make other pickles.

Chopped pepper

Chop pepper, you can chop it out and eat it, just like that, it's spicy, and you snore after eating it. You can also marinate or marinate for a while before eating.

Now I mainly talk about the pickling method: it is also very simple. Wash the fresh peppers, put a big kitchen knife and a big board (make sure there is no oil) and chop them for a while. Basically, when chopping into small pieces, stir layer by layer and sprinkle with salt. At the same time, put a few raw garlic and ginger (don't put them if you don't like them), and make persistent efforts to chop them into slag.

Find a big pot or basin, put the pepper in, smooth it and cover it tightly. In this process, put more salt if you want to be salty, and less salt if you want to be sour. Those who like choking taste can be scooped out the next day, and the taste will be older and more delicious after pickling. The precautions are still the same as the previous pickled peppers.

Chopped pepper can also be used to cook many dishes. As long as you like spicy food, it is delicious to eat alone.

If you put less salt, it is another thing called bad pepper, which is also a relative of chopped pepper. It tastes sour, fried meat and rice are really delicious!

Yellow Chili sauce

On the tables of many noodle restaurants in Hainan, most of them have such a seasoning of yellow pepper sauce. People who don't know are so powerful that they can't attract you if you look at them like that and eat them with a spoonful. It is so spicy that they are dizzy and doubt life. It is a multifunctional seasoning for many Hainan dishes and snacks, and it is also a gift for many people who travel to Hainan.

I guess the production method is similar to chopped pepper, but it needs to be sealed with sesame oil and other things, as well as garlic and salt. I don't know if this is right.

Ciba Chili

Ciba pepper is actually not made of Ciba and pepper, but describes the appearance of the finished product: bright red pepper (or half-mixed dried pepper and fresh pepper), garlic and ginger are beaten hard in a special mortar (rolling bowl), just like Ciba.

After this Bazin pepper is cooked, it is salted, boiled in red oil in a large iron pot, bottled for a long time, and the noodles are seasoned with rice, which is quite fragrant, which is different from the taste of dried Chili noodles boiled in red oil.

The most special way to eat Ciba pepper is actually spicy chicken. Stir-fry Ciba pepper first, then pour it under the chicken pieces, add a series of seasonings such as pepper, and stir-fry the oil to make it spicy. It is really a certain degree of enjoyment, and friends who have eaten should understand!

Stir-fried green pepper tip

This is a quick way. Blanch the tip of green pepper (preferably line pepper, slender) or burn the skin with a torch, then put the whole salt water, add garlic and ginger, sprinkle some pepper noodles and shake well. You can eat it in two or three days.

It should be noted that there should not be too much water, although the pepper must overflow, but the pepper should be pressed tightly to reduce the space, so that the spicy taste is correct.

The taste is salty and basically not sour. If you don't like sour, you can try this method.

There are many other ways, and the space is limited. Let's call it a day and talk about it later.

(Pictures are organized from the Internet)

I don't know if you have noticed. Nowadays, many people have strong tastes. If the food is weak, it will feel tasteless, but putting some pepper at this time will make your appetite big. Pepper really has a good appetizing effect. It's winter. Eating some pepper can warm your body. Nowadays, the most popular way to eat peppers is to pickle them. It is very good to put a little pickled pepper in every meal, but when many friends make pickled peppers at home, they are not delicious. Maybe everyone's method is wrong. Today, I will share with you the specific methods.

What is the best way to pickle peppers?

Ingredients: pepper, garlic, ginger, soy sauce, rock sugar, salt and pepper.

Step 1, we first prepare a proper amount of pepper, green pepper and red pepper, clean the pepper, cut off the tip of the other pepper without pedicle, then put it in boiling water and cook it a little. When the peppers become soft, we immediately take them out and put them aside to dry naturally. The main purpose of this is to kill the bacteria on the pepper.

Step 2, slice garlic and ginger, prepare a pot, boil water, and add the prepared brown sugar and pepper. Light soy sauce, put it all in, stir it a little, melt all the brown sugar, and let it cool after melting.

Step 3, after the peppers are dried, sprinkle with appropriate amount of salt and stir well. Then put the pepper sprinkled with salt into the jar prepared before. Pots can be sterilized at high temperature and peppers can be compacted. Then spread the cut three pieces of ginger on it and pour the previously cooked juice in. Pepper had better be covered and kept in a cool and ventilated place. Almost two days later, we can go and have a look.

This method of pickling peppers is very simple. You just need to follow this step and pay more attention to it, and you can make delicious pickled peppers. Another thing to note is that the canned pickled peppers must be cleaned, otherwise there will be a certain magazine, and the peppers stored in it will easily deteriorate.

Pickled green pepper is a kind of pickled food, which is salty and spicy and can be used as a meal. Rich in vitamins, etc., it can increase appetite, enhance physical strength, and improve symptoms such as fear of cold, frostbite and vascular headache.

Practice 1: raw materials needed

I am a chef of Hunan cuisine, and I just taught you how to chop peppers the other day. You can try my method. Cooking at home is simple and convenient.

To make this sour pepper, you must remember to wash and drain the red pepper. You must not drink water. If there is water, it will deteriorate. Usually you can eat it in two or three days!

Pickled green pepper

Method one

Ingredients: green pepper 10 kg, salt10.4 kg, water 2.5 kg, aniseed 25 g, pepper 30 g and dried ginger 25 g.

Pickling method:

Wash the green pepper, dry it, punch it out, and put it in a jar.

Put pepper, aniseed and ginger in a cloth bag, boil in salt water for 3 to 5 minutes, and then take it out. After the brine is cooled, it is put into a tank and stirred once a day for 3 to 5 times continuously, and the product can be obtained in about 30 days.

Method 2

Ingredients: 5 kg of green pepper, half a catty of salt, 2.5 kg of soy sauce, 0.3 kg of peanut oil, 0.2 kg of garlic, a little sesame oil, 0.2 kg of pepper, 0.2 kg of ginger, 0.4 kg of sugar, 0.4 kg of liquor and 0.2 kg of monosodium glutamate.

Pickling method:

5 kg of green pepper is washed and dried, cut into sections, and 0.3 kg of salt is added to drain the water.

Boil peanut oil, then pour in soy sauce, add pepper, sugar and salt, then boil and cool thoroughly.

Then add Chinese liquor, monosodium glutamate, ginger, garlic and sesame oil.

It can be made after 30 days of sealing.

Method 3

Ingredients: 2500g green pepper (3000g if pedicled and seeded), garlic cloves 150g, ginger 159g, two packages of braised soy sauce, salt 150g (if the taste is light 100g) and white sugar100g.

Exercise:

Wash and slice green peppers (it is best to bask in the sun and remove more water to avoid excessive water after pickling), slice garlic cloves and shred ginger.

Put all the above seasonings, such as soy sauce, into a container, stir evenly with low fire, and then cool for later use.

Add green pepper slices, garlic slices and shredded ginger into the marinade and mix well. If the container is small, put it in batches.

Pickled peppers are not pickled peppers, but have similar properties and different practices.

There are two main ways to pickle peppers, each of which can be a dish of its own, with different tastes and different kitchen functions.

The first kind, curing, is divided into whole curing and cutting curing. Choose pepper to go on the market, the juice is full, the price is the lowest, marinate a part, and keep it to enjoy slowly. The practice is basically the same, except that you have to change the knife when cutting. ① Wash and drain; (2) drying in the sun until it is slightly dehydrated, pickling, directly mixing with salt, kneading and compacting for one day until it is salty, putting it in an altar, tamping, sealing, hiding it in a secluded place, and eating it after 20 days; (3) cutting and pickling, shredding pepper, chopping ginger rice or minced garlic, or leek and salt, uniformly mixing, kneading and compacting, pickling, canning, tamping, sealing, hiding in a secluded place, and opening the jar for eating 20 days later.

Second, pickled pepper sauce. There are many ways to make this kind of food. Different places have different tastes, and with different materials, the tastes are different. The basic principles are similar. The most basic methods are as follows: ① Fresh peppers, green peppers and red peppers can be washed, drained, dried for one day, chopped into powder, or broken into powder by a wall-breaking machine, then put salt, Jiang Mo, soy sauce and chicken essence in a wok, simmer over medium heat, add Chili sauce, turn off the fire, add minced garlic, air-cool and bottle, and eat at any time, or mix vegetables.

There are many ways to pickle peppers. As long as the process is clean, free of oil and raw water, and sealed, it can basically be successful. If there is no bottom, put it in the refrigerator to keep it fresh. It won't go bad for at least three months.

I make pickled peppers every year. Pickling peppers is easy, just pay attention to the following points:

1, according to my experience, autumn pepper is the first choice, yellow and tender, not particularly spicy, and delicious;

2, pepper can remove the pepper handle, but keep this part of the calyx, otherwise the pepper is easy to break;

3, the proportion of ingredients, everyone's approach may be different, share a video of my approach for reference:

How to pickle peppers?

(1) Preparing materials: soy sauce, garlic, ginger, vinegar, white wine, sugar and sesame oil. Pepper (washed).

(2) Boil the water, pour the pepper into the boiling water, sterilize it with bacteria, and take it out to dry.

(3) Prepare soup: pour the soy sauce into the pot and boil, add white sugar (half a catty of soy sauce), a little sesame oil, a little vinegar and white wine, and cook thoroughly.

(4) After the chilli and the soup are completely cooled, curing is started, the chilli, garlic and ginger slices are mixed and put into a container, and then the soup is poured into the chilli and eaten after one day and one night.

Pickling method: choose fresh, complete and good-feeling green peppers, blanch them with hot water (this can not only reduce the spicy taste, but also prevent raw water from rotting the peppers) and dry them. Then one by one, use a fruit knife to pull a hole about two centimeters long on the surface of the pepper, so that the taste of the pepper will be better. Then, the cut peppers are neatly arranged in a pickling vessel for later use. Heat soybean oil and add chopped ginger, garlic and pepper to taste. Boil the soy sauce (the best amount is pickled pepper), then add the right amount of salt and sugar, and simmer until the salt and sugar are completely dissolved. Then put the fried soybean oil, ginger, garlic and pepper into a soy sauce pot, fully cool it, and pour it into a container filled with green peppers. You can enjoy it in a day or two.

Have a Chili sauce that is not sold enough every day.

As for raw materials, peppers must be long peppers, which are slender, thin and not easy to break.

Remove the long peppers and seeds. The wind blows for two days and turns into meat. Can't bask in it. You must use good seasoning to taste delicious food. The extremely fresh soy sauce is boiled and cooled. This is expensive, but it tastes good. Mix Zanthoxylum bungeanum with oil consumption, salt, sugar, monosodium glutamate and a little white wine, put it in the pickle jar, and add soy sauce. Water can't be seen all the time. The seal is sealed with soy sauce and can be used after two days. The first point is that long peppers are processed into meat. Second, good soy sauce. Three seals.

Focus on Shaanxi snacks gourd head, love to eat pig's trotters, welcome to communicate.