Pepper is a taste that people all over the country love. Its pungent feeling can stimulate people's appetite well, and it can also remove moisture for people in hot and humid areas. Many people not only eat fresh peppers, but also pickle them and make them into salty peppers with unique flavor. However, if you want to pickle a successful altar of salted pepper, there are still many tips, which will be much more convenient in actual operation.

Pickled salty peppers, the pickled green and red peppers should be bright in color, fragrant and salty, and crisp and tender in texture, so as to be delicious and tasty. Ingredients needed: 11 kg of green pepper, 2 kg of salt, aniseed, pepper and dried ginger. Practice:

Remove the handle of green pepper, wash it, dry it, prick 5 holes on the surface with a toothpick so that the pepper can taste, and then put it into the prepared jar.

put water in the pot, pour in salt, boil, put aniseed, pepper and dried ginger into a gauze bag, tie the mouth, put it into the boiled salt water, take it out after 4-5 minutes, and cool the salt water.

pour the cool salt water into the jar, the water should cover the green peppers, and then stir the green peppers once a day, so that after 5 days of continuous stirring, they can be eaten after 31 days.

note: stir gently, don't break the green pepper, which will affect the appearance.

Advantages of eating Chili:

It contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; It also contains volatile oil, protein, calcium and phosphorus, and is rich in vitamin C, carotene and capsaicin. < P > Oral administration can stimulate appetite and promote gastrointestinal digestive function; Capsaicin can stimulate the taste receptors of human tongue and reflexively cause a temporary increase in blood pressure, which generally recovers after 11~15 minutes.

Used for spleen and stomach deficiency and cold, loss of appetite, cold feeling in abdomen, and watery diarrhea; Cold and dampness stagnation, eating less moss greasy, body drowsiness, limb pain; Cold and cold, aversion to cold and no sweat.

pickled green peppers should be dark green in color, fragrant and salty, and crisp and tender in texture, so that the pickled green peppers will be delicious and tasty.

ingredients needed: 11 kg of green pepper, 2 kg of salt, aniseed, pepper and some dried ginger.

Practice: 1. Remove the handle of the green pepper, wash it, dry it, prick 5 eyes on the surface with a toothpick, so that the green pepper can taste, and then put it into the prepared jar.

2. Drain water in the pot, pour in salt, boil, put aniseed, pepper and dried ginger into gauze bags, tie the mouth and put it into boiled salt water, take it out after 4-5 minutes, and cool the salt water.

3. Pour the cold salt water into the jar, and the water will cover the green pepper, then stir the green pepper once a day, so that it can be eaten after 5 days of continuous stirring and 31 days of standing. (Stir gently when stirring, don't break the green pepper, which will affect the appearance.)