First, ingredients: 1, pepper washed and dried, leaving stems and cutting into sections. If you are afraid of pepper seeds, you can cut the bottom, sharp end.
2. After washing and drying carrots, cut them with a knife. Cut at will without a flower knife. The above two * * * are 10 kg, in any proportion.
3. Wash ginger 1 kg and cut it dry with a cutting knife.
4, garlic 1 kg slice.
* * * above is 12kg, put it in a stainless steel basin and stir it for later use.
Second, add various seasonings:
1, refined salt 8 Liang.
2, soy sauce 2 two.
3, a catty of salad oil.
4, sugar 4 two.
5, monosodium glutamate 4 two.
6, more than 50 degrees of white wine 4 Liang
Pour the above seasoning into the carrot and pepper pot, turn it three times a day, and you can use it after one week, turn it once a day after one week, and put it in the jar after three weeks.
If peanuts are put, 2 kg of peanuts will be washed three days later, dried and steamed, soaked in exothermic water for half an hour, fished out and immediately placed at the bottom of the basin, and then turned over one day later.
1. Wash and dry pepper, and leave a cut. If you are afraid of pepper seeds, you can cut the bottom, sharp end.
Put peanuts for three days before putting them.
Put peanuts in three days.
Why put peanuts in three days? After three days, because some water has been marinated, you can put peanuts to suck some juice. Peanuts taste good.
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Pickling method of green pepper
1. First, boil the prepared soy sauce, then put it on a clay plate and let it cool in a ventilated place.
2。 Wash the prepared green pepper, cut it open with a kitchen knife, take out the core inside, wash it and dry it.
3. After heating a proper amount of salad oil with slow fire, add green pepper, cinnamon, onion, salt, sugar, soju, spices, seasonings and other ingredients in turn until you can smell the fragrance with slow fire. You can try to add as many ingredients as you want. Let the prepared fragrant soup cool.
4. Add the prepared green pepper to the prepared fragrant soup and marinate for a few days before eating.
skill
1. When choosing green peppers, choose green ones that look tender and not too old.
2. To make delicious soup, the ingredients should be controlled well, not that the more ingredients, the more fragrant the soup.
3. When curing, put it in the refrigerator or a cool place, which is not explosive.
4. Keep clean during the process and use tools safely.
You can add different spices according to your taste, but it is not easy to add too much.
A delicious and simple method for soaking green peppers;
1. Select the green pepper without moth and rot, dry the surface moisture, put it in a jar, put a layer of pepper and a layer of salt, and finally press the pepper with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the salt water, boil it, spread it out, then put it in a jar with Chili peppers and seal it, and put it in a cool place.
2. Wash and drain the green pepper, cut it into pieces of about 1 cm, and then dry the water. Wash the ginger and cut it into fine filaments (a small amount is desirable), and put the cut green pepper into a pottery basin or glassware (with a cover). Heat the vegetable oil until it just smokes, leave the fire, let it cool, choke in green pepper, add soy sauce and a little salt (because soy sauce is not salty enough now) and mix well.
3. Don't cover the green pepper with soy sauce. Cover the cooked oil on the basin surface (for sealing), and then put it in the refrigerator for about two or three days to eat.
How to pickle green peppers A simple way to pickle raw green peppers 1. Wash the peppers and control the moisture.
Cut 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 to handle peppers, because not all peppers are good, and it will be easier to cut them with a knife when there are crooked peppers.
5. After processing all the peppers, wash the ginger and slice it.
6. The star anise is ready. You'd better break it to make it taste better.
7. Pepper for standby
8. monosodium glutamate for standby
9. Soy sauce for use
10. Vinegar for standby.
1 1. Pickled pepper container, specially for pickled peppers.
12. Everything is ready. Start putting peppers into the container, spread a layer of peppers and sprinkle with a layer of salt, a handful of star anise, a handful of pepper and a few slices of ginger, and so on until all the 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!
The production method of shredded green pepper and pickles is simple and easy, and the main ingredients are illustrated.
Green pepper:100g
Pickle: 200 grams
condiments
Soy sauce: moderate amount
Oil: right amount
Coriander: right amount
Garlic cloves: appropriate amount
Specific steps
first step
1. Sliced pickles
Second step
Step 2 shred the green pepper
Third step
Step 3 cut the parsley into sections
Fourth step
Slice garlic cloves.
Step five
5. sit in the pot, put oil and fry garlic slices.
Step 6
Pour in chopped pickles.
Step 7
7. Stir fry for a while
Step 8
8. Stir-fry the green peppers until they are cooked
Step 9
9. Add soy sauce and mix well.
Step 10
10. Add coriander and turn well.
Step 1 1
1 1. Out of the pot
How to fry frogs is delicious, the method is simple, and there is no pepper as the main ingredient.
frog
600 grams
condiments
Yellow sweet pepper
150g
Yellow chopped pepper
10g
garlic clove
15g
energy
15g
verdant
8 grams
salt
2 grams
monosodium glutamate
1 g
dark soy sauce
1 ml
oyster sauce
3 ml
rice wine
15ml
pepper
1 gram step
1. Chop the frog after slaughter, wash it with clear water to remove blood stains and drain it.
2. Dice fresh yellow pepper.
3. Pat garlic with a knife and dice ginger separately for later use.
4. Heat a small amount of oil in the pot. When it's 80% hot, pour in the frog pieces and stir-fry the water, then take them out.
5. Wash the pot and reheat the hot oil. Stir-fry the frog pieces, Jiang Mo, minced garlic and salt in a pot until the frog becomes tight.
6. Add monosodium glutamate, soy sauce, oyster sauce, and yellow chopped pepper and stir-fry until it tastes delicious.
7. Add diced yellow pepper and continue to stir fry until the yellow pepper is cooked, and pour in a little oil.
8. Sprinkle with pepper and onion and stir well.
The method of stewing frog with original cup of coconut milk introduces the cuisine and its effect in detail: delicious porridge soup.
Technology: Stewed original cup of coconut stewed frog Production materials: ingredients: coconut 1, frog 400g, straw mushroom 100g.
Seasoning: stock, salt, monosodium glutamate, chicken essence. Teach you how to cook the original cup of coconut milk stewed frog, and how to cook the original cup of coconut milk stewed frog is delicious 1. Peel the coconut and dig out the pulp; Straw mushroom cut off the root and cut it in half. 2. Slaughter and wash the frog and change the knife. 3. Put the raw materials into coconut, add broth and stew for about 1 hour, and season. The method of burning frog with cowpea is introduced in detail. Cooking and its effects: family cooking recipes
Technology: Roasted cowpea roasted frog Production materials: Ingredients: 250g frog, cowpea 100g, and appropriate carrot slices.
Seasoning: ginger slices, garlic slices, salt, chicken essence, starch, pepper, carved wine and salad oil. Teach you how to cook a cowpea roasted frog, and how to cook cowpea roasted frog is delicious. 1. Peel the frog, add salt, chicken essence and starch, and oil for later use; Wash the cowpea, blanch it and tie a knot for later use. 2. Heat oil in the pan, stir-fry ginger slices and garlic slices, add raw materials, add salt, chicken essence, pepper and carved wine to taste and cook. The key to making baked frog with cowpea knot: the frog should be hard, otherwise the meat will be too old when fried. The practice of frog porridge introduces the cuisine and its efficacy in detail: the prescription of fine staple food indigestion, the prescription of tonifying deficiency, the prescription of nourishing body, the prescription of improving intelligence and strengthening brain
Taste: Salty flavor technology: boiled frog porridge. Ingredients: japonica rice 100g, frog 100g.
Accessories: starch (corn) 30g.
Seasoning: 3 grams of green onion, 3 grams of coriander, 2 grams of salt, 5 grams of ginger, salad oil 10 grams to teach you how to make frog porridge. How to make frog porridge delicious? Wash japonica rice and marinate it with a little salt.
2. Add about 1000 ml of cold water to the pot, add the japonica rice, and boil it with high fire first;
3. After boiling, change to low heat;
4. Wash the frog, chop it into small pieces and put it in a bowl;
5. Wash and cut onion and coriander separately; Wash ginger and slice;
6. Add salt, salad oil, ginger slices and starch into the frog and mix well;
7. Put the frog in the porridge pot, boil it again, add coriander and chopped green onion and serve. Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, it is dry and helps the fire. People with diarrhea should not eat unless it is cold in the middle."
The practice of Pseudostellaria heterophylla frog porridge introduces the cuisine and its effects in detail: diet therapy for neurasthenia, malnutrition, menopause and osteoporosis.
Taste: Original flavor technology: boiled Pseudostellaria heterophylla frog porridge. Ingredients: japonica rice 100g, frog 200g.
Accessories: 50g pork (lean meat), 30g pseudostellaria heterophylla, 20g lily (dried) and mung bean 10g.
Seasoning: 5g of onion, 2g of salt, 3g of sesame oil, 6g of starch (broad bean), 5g of cooking wine and monosodium glutamate 1g to teach you how to make Pseudostellaria heterophylla frog porridge and how to make it delicious. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it.
2. Peel and gut the frog, wash it and chop it up.
3. Wash the lean pork, slice it, and add starch, cooking wine and monosodium glutamate for curing 15 minutes.
4. Wash the lily and tear it into petals; Cleaning Radix Pseudostellariae, and cutting into sections; Wash the green beans.
5. Put the japonica rice in a boiling water pot, boil it, add the Pseudostellaria heterophylla, lily and green beans, then boil it with high fire, add lean pork and frog, cook it with low fire until porridge is finished, sprinkle with chopped green onion, salt and monosodium glutamate, and pour in sesame oil, and serve. Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, it is dry and helps the fire. People with diarrhea should not eat unless it is cold in the middle."
The practice of scallion frog introduces the cuisine and its effects in detail: pickles, nourishing, nourishing yin, malnutrition, breastfeeding and cirrhosis.
Taste: spiced craft: braised frog with scallion oil. Material: main ingredient: frog 1000g.
Seasoning: 50g chopped green onion, 3g pepper, ginger 15g, cooking wine 15g, 3g pepper, 5g sesame oil, gravy 1000g, 20g vegetable oil and salt 10g teach you how to cook frogs with scallion oil, and how to make frogs with scallion oil is delicious.
2. Wash the pan, heat the oil with high fire, stir-fry the onion, add the original brine, proper amount of water and salt, ginger slices, pepper and yellow wine, burn the frog legs, skim the floating foam when the pan is opened again, cover the pan, turn off the fire, and cook until the meat is tender and delicious. Use high fire to collect juice, add pepper, sprinkle with sesame oil, sprinkle with chopped green onion, and take the pan and plate.
Tips for making frog with scallion oil: Frogs can also be braised in brown sauce, and there is one more link, that is, after initial processing, they should be pickled and fried in oil pan, and then braised in brown sauce. The spice is slightly heavier, and the taste is salty and sweet. It should be noted that the frog leg meat is garlic cloves, and the curing temperature should be controlled well. If the temperature is too high, the leg meat will spread out and flow into the sauce.
How to drown delicious green peppers in oil? Put it into a container, put soy sauce (soy sauce depends on the number of peppers), aniseed, pepper, ginger and a small amount of white sugar in the pot, cool it, pour it into the container, and marinate for 3 to 5 hours, then serve. If you like spicy food, you can also add Chili oil and sesame seeds.
How to make a good green Chili sauce? The common practice of green pepper sauce is that the main ingredient is green pepper 250g, the auxiliary material is salt, ginger 100g, and the soy sauce is moderate in sugar.
step
Green pepper sauce 1 1 steps. Wash the green pepper and absorb the water. Peel the ginger slices.
The practice of green Chili sauce step 22. Chop the green pepper.
Step 33 of green Chili sauce. Slice ginger, then dice and chop.
The practice of green Chili sauce step 44. Add salt and sugar together, stir well, put in a sterilization bottle, add soy sauce, and cover.
Method for making green Chili sauce Step 55. Then put it upside down and let the air out, which can be preserved for a long time.