After pickling, the color of pepper becomes very attractive and the taste is even more indescribable. It is people's favorite side dish when appetizing, but I wonder if you know how to pickle peppers. If not, let's take a look at the pickling method of pepper.
Exercise 1:
Ingredients: 5 kg of green pepper
Accessories: 2 salt, ginger 1, star anise 1, pepper 1, monosodium glutamate 1, sugar 1, vinegar 1, soy sauce.
Practice steps:
1, pepper washing and dry water control
2. Cut off the pepper handle with a knife.
3, draw a knife along the longitudinal direction of the pepper, so that the pepper is easier to taste when pickled.
4. It is best to use a knife when handling peppers, because not all peppers are long and clever, and it is easier to cut the curved peppers with a small knife.
5. After processing all the peppers, wash the ginger and slice it.
6, star anise is ready, it is best to be broken, it is easier to taste.
7, pepper spare
8, monosodium glutamate standby
9. Soy sauce for use
10, vinegar for standby.
1 1, a container for pickled peppers, specially for pickled peppers.
12, everything is ready, start to put peppers into the container, spread a layer of peppers and sprinkle a layer of salt, a handful of star anise, a handful of pepper and a few slices of ginger, and so on until all peppers are put into the container. Finally, spread the remaining ginger, star anise, pepper and salt on the top pepper, sprinkle with monosodium glutamate and white sugar, and finally add vinegar and soy sauce.
13. Finish, cover and marinate for at least seven days. The longer the time, the better. You'd better put more salt, otherwise it will be easy to pickle when the temperature is high, and the whole can will be wasted!
Exercise 2:
Ingredients: 500 grams of string pepper.
Accessories: appropriate amount of aniseed, salt and ginger.
Production steps:
1. Clean the pepper.
2. Wash and slice ginger, remove pepper to control water, take clean cloth, put pepper and ginger to dry the surface water.
3. Put a proper amount of water in the pot, add salt (more is better), and add aniseed (pepper, star anise, cumin, fragrant leaves, cinnamon, kaempferia, etc. ) to boil, let it cool naturally after boiling.
4. Take a container, scrub it clean and dry the water.
5. After all the peppers are packed, put them into bottles one by one, put several peppers into a piece of ginger, fill them in turn, pour boiling salt water (whichever is submerged), screw on the lid and leave them for about half a month to eat.
Tips:
1, put enough salt, it doesn't matter if there is more, if there is less pickling, the pepper will rot.
2. Marinate until it is time to eat.
3. When the boiled and cooled water is poured into the container, the pepper should be submerged in the water.
Exercise 3:
Ingredients: pepper 1 teaspoon, fragrant leaves 3 pieces, ginger 20g, onion 1 root, salt 2 teaspoons, sugar 2 teaspoons, garlic 1 root.
Four teaspoons of soy sauce (light soy sauce), 2000g of green pepper, 50g of white wine, two teaspoons of chicken essence and blended oil 100g.
1, self-picked fresh peppers are washed twice in a basin, and then dried in a ventilated place until there is no water on the surface. Get some sunshine. Two hours should be enough!
2. Dry the water and use it.