Pickled salted pepper, pickled green pepper and pickled red pepper are delicious only if they are bright in color, fragrant, salty and delicious, and crisp in texture. Ingredients: green pepper 10 kg, salt 2 kg, aniseed, pepper, dried ginger. Exercise:
Remove the stem from the green pepper, wash it, dry it, punch 5 holes in the surface with a toothpick, let the pepper taste, and then put it into the prepared jar.
Drain water in the pot, pour in salt, bring to a boil, put aniseed, pepper and dried ginger into a gauze bag, tie the mouth and put it in boiled salt water, take it out after 4-5 minutes, and let the salt water cool.
Pour cold salt water into the jar, cover the green pepper with water, and then stir the green pepper once a day, so that it can be eaten after 5 days of continuous stirring and 30 days of standing.
Note: Stir gently, don't break the green pepper, it will affect the appearance.
The benefits of eating Chili:
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.
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 10~ 15 minutes.
Used for spleen and stomach deficiency and cold, loss of appetite, epigastric cold feeling, diarrhea and watery stool; Cold and dampness stagnate, eating less moss, being tired, and having 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 pickled green peppers will be delicious.
Ingredients: green pepper 10 kg, salt 2 kg, aniseed, pepper, dried ginger.
Practice: 1. Remove the stem from the green pepper, wash it, dry it, prick 5 holes on the surface with a toothpick, let the green pepper taste, and then put it into the prepared altar.
2. Drain the water in the pot, pour in the salt, bring to a boil, put the aniseed, pepper and dried ginger into gauze bags, tie the mouth and put it in boiled salt water, take it out after 4-5 minutes, and let the salt water cool.
3. Pour the cold salt water into the jar, the water should cover the green pepper, and then stir the green pepper once a day. After continuous stirring for 5 days, it can be eaten after 30 days. (Stir gently when stirring, and don't break the green pepper, which will affect the appearance. )