Sichuan pickled pepper production materials: ingredients: 3000g of pepper, 560g of raw salt, 0/20g of alum/kloc, and 0/800g of cold boiled water. Teach you how to make pickled peppers in Sichuan, and how to make pickled peppers in Sichuan is delicious.
1. First put the crude salt and alum into a small jar, add cold boiled water and stir until the crude salt and alum are dissolved for later use;
2. Pick out the red pepper without pests, wash it, dry it, remove stems and pedicels, and then poke two small holes on both sides of the pepper with pointed bamboo sticks to facilitate the taste of the pepper. Then put the pepper into a salt pot, compact it with stones and cover it tightly.
3. After curing for half a month, turn over the cylinder to check once, skim off the foam on the floating surface, pay attention to pick out the moldy and rotten peppers, and then compact and cover them tightly. Marinate for 6 months and eat. More than three can be eaten.
How to soak peppers? Here is a brief introduction to Sichuan kimchi.
Sichuan pickles can be roughly divided into two categories. One kind is called "bathing pickles", which means that the soaking time is short. Generally, brittle root vegetables or leaves with hard texture are selected, such as radish, lettuce, celery and children's vegetables. Generally, soak on the first day and eat the next day. The taste is crisp and delicious, and the salinity is appropriate; There is also a kind of kimchi used as seasoning, which has a long soaking time and tastes sour and salty, such as pickled pepper, pickled ginger, pickled cowpea, pickled radish, etc. We will introduce it soon.
Pickled peppers, like other Sichuan pickles, first need a ceramic pickle jar, like the one in the picture above. There is a sink under the lid, which can play a sealing role after storing clear water, so that kimchi can be fermented in a sealed state. This rustic pickle jar is what I call pickle and secret weapon. Now there are glass pickle jars with the same shape on the market, but I think glass looks good, but it's not as good as ceramics.
The key of Sichuan pickle is pickle water. Pickle water with proper maintenance is more fragrant and mellow. The new pickle water will become mellow after a period of brewing. If you can find the old pickle water (Sichuan people call it old brine), it is best to add water and seasoning to the old brine to start making kimchi.
Let's look at the method of making pickled peppers from scratch, that is, starting with making kimchi water.
Materials for making pickle water:
Pickle jar
The ratio of clear water, pickle salt and clear water river salt is about 1 kg water with 60-80 g salt.
Star anise, kaempferia kaempferia, Chinese prickly ash, dried chilli, crystal sugar and white wine.
Pickled peppers (pickled sea peppers):
1. Add water and salt to a clean oil-free pot to make kimchi water, heat it to dissolve the salt, and then cool it.
2. Pour the cooled brine into the pickle jar, and the amount of water should be 2/3 of the pickle jar.
3. Add proper amount of star anise (star anise), kaempferia kaempferia, pepper, dried pepper, crystal sugar and white wine.
4. Add washed and dried fresh peppers (be sure to dry them, preferably for one day, to reduce the moisture content). Pepper can be "Erjingtiao" red pepper produced in Chengdu or lantern pepper. You can cut off a part of the pepper stalks slightly to facilitate the taste improvement. Be sure to soak all the peppers in salt water, preferably a jar filled with pickles.
5. Cover the pickle jar, add a proper amount of water to the sink, and put it in a cool and ventilated place to keep the water in the sink dry. After 7- 10 days, pickled peppers will be fine.
Pickled peppers Source: He Yi
[Click to enlarge]
Production skills (very important, must see):
1, pickled pepper can be used slowly in a pickle jar, and the more it is soaked, the more fragrant it is.
2. The pickle jar and the chopsticks for picking pickles should not be stained with oil, otherwise the pickle water will "bloom", which means white mold grows on the pickle water. When you encounter "flowers", you should use clean utensils to remove mildew, add appropriate amount of pickle salt and liquor, move the pickle jar to a cool and ventilated place, open the lid for 10 minute every day, and it will get better after 2-3 days. If kimchi is rotten, soft and smelly, it has gone bad and can't be eaten. It must be thrown away.
3. If kimchi tastes too sour, you can add some salt; If it is too salty, you can add some sugar; If it's not crisp, you can add some white wine.
4. Pickled peppers must not be soaked in ginger, otherwise the peppers will become soft and hollow.
5. To make kimchi, you must choose kimchi salt (that is, salt without iodine), which is conducive to fermentation. Where pickle salt can't be bought, big crude salt can be used instead.
6. In addition to kimchi jars, you can also make kimchi in sealed containers, but you must ensure that it is sealed.
7. Peppers and vegetables used to make kimchi must be dried and put into kimchi jars.
8. Kimchi water can also soak chicken feet, pig feet, pig tails, pig ears and other leeks, but you must not put leeks in kimchi water for a long time. Amaranth should be cooked separately.
What can I cook with pickled peppers? In Sichuan cuisine, pickles, pickled peppers or pickled ginger are usually used as fishy materials. Pickled pepper is also an important seasoning for fish-flavored dishes, such as fish-flavored shredded pork, fish-flavored purple cabbage, fish-flavored bamboo shoots, fried chicken, diced chicken with broken rice, celery fried chicken offal and so on. You can see the specific method by choosing the name of the dish.
How to make pickled peppers?
1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.
2. Prepare a large enough glass bottle, preferably with a glass cover. Similar to the kind of snake wine, the cover is the kind of conical ground glass.
3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (pickled pepper may be more brittle) and Daqu (both shochu and fermented wine).
4. Wash and dry red pepper (it won't go bad if there is no watermark).
5. Put all Daqu, Chili and raw materials into a large glass bottle.
6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.
7. Seal off the air to avoid the deterioration of pickled peppers.
As for when you can enjoy it, just decide for yourself.
How to make colored peppers? Is it colored pepper?
Pickling colored peppers is very simple, with less materials: colored pepper glass bottles with good quality soy sauce.
Wash and dry the bought colored peppers first (if you buy them in the morning, wash them and put them in a ventilated place until there is no water at night, and if you buy them at night, you can soak them the next day). When there is no water on the skin, put the colored pepper in a glass bottle, pour in the prepared soy sauce and cover the glass bottle cap. After a week, when the color becomes crystal clear, you can eat it. (It will be more delicious after two weeks)
I hope my answer is helpful to you. Please keep asking questions.
The answer is not easy. If it helps you, please adopt it. Thank you.
How to soak the main ingredients in colored peppers?
Twenty grains of soy sauce with colorful pepper.
About twenty peppers.
Steps of crispy colorful pepper
Crispy illustrations of colored peppers 1 1. Prepare colorful peppers.
Instructions on the practice of crispy colored pepper 22. Wash and remove dry water.
Illustration of the practice of crisp colored peppers 33. Punch the colored pepper twice with a needle.
Crispy colored pepper illustration 44. Clean and blow dry the glass bottle.
Illustration of crispy colored pepper practice 55. Put the punctured colored pepper into a glass bottle.
Illustration of crispy colored pepper practice 66. After filling with colored peppers, add pepper and Haitian soy sauce, and fill with pickled colored peppers.
Illustration of crispy colored pepper 77. Fasten with a fresh-keeping bag and seal with a bottle cap. Leave it for a month.
skill
Note: no oil and water. Those who like garlic can add a little garlic.
Why not stir-fry pickled peppers? First, cut off the pepper seeds. A simple way is to put the green pepper directly into the belly of the green pepper, push it-pull it again. The core between pepper seeds and green peppers is taken out. This is crucial. After the oil in the pot is boiled, put the chopped peppers down and stir fry quickly, so that the fried peppers are not choking and have less nutrient loss. Bright colors, no Hu pepper seeds.
Often choking cough is very harmful to the throat, bronchus and lungs, and it is easy to cause cough, pharyngitis and asthma. Choose between health and hobbies or choose health. Moreover, pepper seeds are very easy to fry and will produce carcinogens. If you like to eat gluten, you can shake off the pepper seeds and fry them, so you can kill two birds with one stone. When cooking, the oil temperature should not be too high. I usually put chopped green onion in it when I cook. The chopped green onion turns yellow but not sticky and won't choke. Even so, fried peppers will still be a bit choking.
How to soak peppers in vinegar? You don't need to soak them in vinegar. It is recommended to soak peppers in alcohol, which is not easy to go bad.
How to make pickled peppers in vinegar: (two bottles, each bottle 1/2)
Small red pepper 450g common edible salt 2 tbsp water 1000ml Erguotou wine 100ml (or other 58-degree liquor) star anise 4 pepper 20.
Preparation tools:
2 clean, water-free and oil-free large glass bottles (preferably kimchi jars)
1. Wash the small red pepper and put it in a cool place to dry overnight until the water is completely dry. Stir-fry Zanthoxylum bungeanum in a wok until it is brown, and let it cool for later use. Boil salt and water into boiling water in a pot and let it cool completely. Take two clean glass bottles and pour in red pepper, star anise, pepper and cold salt water respectively. Pour until it is 7 minutes full. Then add high-alcohol liquor.
2. Cover the bottle mouth with plastic wrap, then tighten the bottle cap and ferment at room temperature (25 degrees) 12 days.
1 kg How to make pickled peppers?
Ingredients: 500 grams of red pepper.
Auxiliary salt 50g liquor 10 ml flour 1 tablespoon baking soda 1 tablespoon.
The practice of homemade pickled peppers
1. Buy fresh small red peppers.
Cut off the pepper stems with scissors
3. Add 1 tbsp flour and 1 tbsp edible baking soda and soak for 20 minutes.
Carefully clean
Drain water
6. Then wash it twice with cold boiled water.
7. stick pepper in your eyes with a toothpick
8. soak in a pickle jar
9. Add salted salt
10. Add highly alcoholic liquor.
1 1. Cover and add cold boiled water to the altar rim.
After 12.20 days, pickled peppers are sour and delicious.
Cooking skills 1, the specific production process and matters needing attention of kimchi brine are introduced in detail in my other cookbook;
2. Rinse thoroughly with cold boiled water to remove all raw water;
3. Cold white water should also be added along the altar, not raw water. The water along the altar should be replenished and cleaned regularly;
4. Every time a new pickle is added, the pickled salt is appropriately added;
5. Inserting toothpicks must be completely clean before inserting them;
6. Kimchi can't be eaten until 20 days later. The soaked kimchi has the lowest nitrate content.
How to make Chili delicious? The practice of dried Chili sauce introduces the cuisine and its effect in detail: the formula of strengthening spleen and appetizing with sauerkraut
Taste: Salty and umami flavor technology: Chili sauce dry material: main ingredient: 5000 grams of pepper (green and sharp).
Seasoning: 500 grams of soy sauce and 20 grams of spiced powder will teach you how to make dried Chili sauce. How to make dried Chili sauce delicious? 1. Wash and dry the green pepper in sunny days, then blanch it with boiling water for 5- 10 minutes, then take it out and spread it out to dry it to 70%.
2. Then put 500 grams of salt into every 5000 grams of green pepper, and put it in a jar for sealing. Take it out after 30 days and mix with soy sauce and spiced powder. The way to sauce shredded red pepper introduces the cuisine and its effect in detail: the formula of kimchi for invigorating spleen and appetizing.
Taste: Salty and umami flavor Technology: Shredded Chili with sauce Material: Main ingredient: 5000g Chili (red and sharp).
Seasoning: 900 grams of salt and 2000 grams of sweet noodle sauce to teach you how to make shredded pork sauce with red pepper. How to make shredded pork sauce with red pepper delicious? Take out the red pepper, wash it, cut it into filaments, marinate it in a jar with salt, turn it twice a day, take it out after two days of salting, control the water, put it in a white cloth bag, put it in a sauce jar, turn it once a day, and let the sauce eat evenly for half a month. The practice of pickled pepper in Sichuan introduces the cuisine and its function in detail: Sichuan cuisine.
Sichuan pickled pepper production materials: ingredients: 3000g of pepper, 560g of raw salt, 0/20g of alum/kloc, and 0/800g of cold boiled water. Teach you how to make Sichuan pickled peppers. How to make Sichuan pickled peppers delicious? 1. First, put the crude salt and alum in a small jar, add cold boiled water and stir until the crude salt and alum dissolve. 2. Pick out the red pepper without pests, wash it, dry it, remove stems and pedicels, and then poke two small holes on both sides of the pepper with pointed bamboo sticks to facilitate the taste of the pepper. Then put the pepper into a salt pot, compact it with stones and cover it tightly. 3. After curing for half a month, turn over the cylinder to check once, skim off the foam on the floating surface, pay attention to pick out the moldy and rotten peppers, and then compact and cover them tightly. Marinate for 6 months and eat. More than three can be eaten. The key to food
It is extremely important to read 1 time after half a month, otherwise individual rotten and moldy peppers will cause the whole jar to suffer. This is also one of the important reasons why pickled peppers are unsuccessful. 2. The jar with pickled peppers should be placed in a cool place to prevent the jar from being damaged by exposure; 3. When eating pickled peppers, take peppers from the jar to avoid contamination with oil stars and prevent pickled peppers from deteriorating. The practice of pickled peppers introduces the cuisine and its function in detail: Sichuan cuisine.
Pickled pepper making materials: ingredients: 500 grams of pepper, 60 grams of salt, and appropriate amount of liquor. Teach you how to make pickled peppers and how to make pickled peppers is delicious. Put the crude salt into a pot, add (200g) water, and boil to dissolve the salt into brine. Clean the pedicled seeds of pepper, cut them into small pieces, dry them, take the pickle jar, rinse it repeatedly with boiling water and disinfect it. Put the dried chilli slices into a jar, pour them into the jar by brine method, soak the chilli, then drop the white wine, cover and marinate for about 1 month.