1. First, prepare better quality red pepper, and don't use other pepper varieties! Wash red peppers and chop them for later use.
2. Cut garlic and ginger into fine powder.
3. Mix red pepper powder and ginger and garlic powder. Then control the water to dry.
4. Add the right amount of salt, chicken essence, sugar, white wine and white vinegar and stir well.
5. Press the prepared chopped peppers with washed pebbles, then cover them with plastic wrap and put them in the refrigerator for refrigeration.
The chopped pepper made in this way is not only rich in taste, but also rich in flavor, and it is especially beautiful when it is red and bright! I usually eat rice porridge and noodles as side dishes. Red pepper is also good for human health, which can promote blood circulation and cell renewal and prevent cancer. In addition to eating directly, it can also be used as seasoning! Here is the most famous method of chopping fish head with pepper.
1. First, prepare a silver carp head. After washing, add salt, black pepper, cooking oil and chicken essence for a period of time.
2. Then cut the onion into sections and make it longer. Then cut the ginger into chunks and garlic slices, and spread them evenly in a container for steaming fish heads.
3. put the fish head on the onion, ginger and garlic, and then sprinkle a lot of chopped peppers on the fish head. Don't be stingy! Otherwise, the taste of chopped pepper is not strong enough to suppress the fishy smell of fish head!
4. Steam on the fire for two minutes. The steaming time is not long, because the fish head is cooked quickly, and we need a fresh and tender taste. Steam for a long time and it will go bad.
5. After steaming, sprinkle with fresh onions, ginger and garlic.
6, hot oil in the pot, it is recommended to use rapeseed oil, which is more fragrant. When the oil temperature reaches boiling, pour it on the fish head, which can fully stimulate the fragrance of spices.
The above is the home-cooked practice of chopping fish head with pepper that I recommend. With their own DIY chopped pepper fish head, spicy and salty, rich in color, not particularly spicy, nutritious and healthy, children and husbands at home love to eat! In fact, this dish is the same as pickled chopped pepper. I learned it from my aunt. I think she learned it after doing it once, because it is really not difficult! Moreover, the practice of chopping peppers is far more than just matching fish heads. Chicken feet with chopped peppers and beef with chopped peppers are all convenient and delicious dishes. If you have spare time, you might as well have a try!
Hello, everyone. I am a delicious farmer.
How to make chopped pepper delicious? Many people should have eaten fish heads with chopped peppers or preserved eggs with chopped peppers. Is it delicious? In our chef's place, chopped peppers are all pickled by themselves, which is very delicious.
Today, I am here to share with you how to make chopped pepper more delicious and easier to understand. Let's watch it with me.
First, prepare three red peppers and one green pepper, and then prepare garlic slices, white wine, salt and chicken essence monosodium glutamate for later use (seasonings are all prepared in advance, which is very convenient to use).
Step 2: Cut the green and red peppers into the size of thumb cover, and add salt, white wine, garlic slices, etc. , and stir evenly in one direction (slightly salty, so that the water will taste just right when it comes out).
The third step is relatively simple, sealed with plastic wrap, put it in the fresh-keeping refrigerator for the night, and take it out the next day.
Hello everyone, I am the official Lin, and my answer is: "Chopped pepper" is actually a very useful "gourmet artifact"! Not only can it be used to make fish head with chopped pepper, but also it can be used to make eggplant with chopped pepper, tofu with chopped pepper, ribs with chopped pepper and other delicacies. Even if it is simply used with flour, it tastes good, so will it be difficult to make chopped pepper? Actually, it's not difficult at all. Even the kitchen white, as long as according to my practice, can also make a particularly delicious chopped pepper.
"Chopped pepper"-also known as chopped pepper, chopped pepper, jar pepper and so on. , mainly made of pepper with salt, water, wine and other ingredients. Because of its attractive red color, spicy and refreshing taste, eating more but not greasy, and various combinations, it is deeply loved by the public. At present, it is also a pickled side dish of popular home cooking. Here we will enter our favorite Linda.
Material: fresh red pepper1000g.
Materials: 2 pieces of garlic (about 100g) and ginger 1 piece (about 50g).
Seasoning: high-alcohol liquor 100 ml (alcohol content above 4 1), sugar 60 g, salt 100 g, water and boiled water.
-Start making-
Step 1: "Wash and dry": First, wash all the prepared red peppers (1000g) with clean water twice to remove the dust and dirt on the surface, drain the water, and then naturally dry them in the sun or in a ventilated place for later use (the peppers must be dried first).
Step 2: Peel and chop all the prepared garlic and put it in a clean and dry bowl. Peel and chop ginger, and put it in a clean and dry bowl for later use (all utensils containing ingredients must be clean and dry).
Step 3: Take a clean and waterless cauldron, take back all the peppers that are naturally dried, and remove all the pepper stalks (note that the pepper stalks removed after drying water must not be removed when washing in front, which will be explained later), change the knife and cut the peppers into pieces and put them into the pot, and then put the chopped garlic and ginger into the pot together.
Step 4: "Add salt and sugar": Continue to add 100g salt and 60g sugar into the pepper pot, and stir with chopsticks for 2 minutes until they are fully mixed (salt and sugar must be mixed into the pepper first for absorption, but liquor cannot be added together, which will be explained later).
Step 5: "Add white spirit": Then continue to add 70 ml of high-degree white spirit, and stir with chopsticks for 1 min again until it is completely and evenly mixed.
Step 6 "Put into the container": Take a container of appropriate size, blanch it with boiling water twice, then dry the water with kitchen paper (be sure to dry the water), put all the stirred Chili blocks into the container, add the remaining 30 ml of high-alcohol liquor, seal it, then cover it tightly, and let it stand in cold storage for more than 20 days before eating (it must be preserved for more than 20 days, which will be explained later).
Production map: such a red and attractive, spicy and refreshing, salty and delicious chopped pepper is ready. Does it look appetizing?
1. Why do peppers have to be dried after cleaning? (The key point of chopped pepper is "no mildew and no hair")
A: ..........'s question is very good, which is also the key reason why many people are always moldy and hairy when making chopped peppers or Chili sauce.
Reason: First of all, everyone must wash vegetables and peppers with tap water, which is also called "raw water" and contains a lot of bacteria. Therefore, if the washed peppers are not dried (it is difficult for bacteria to survive in an anhydrous environment), the bacteria will be brought into the container and pickled together, so the pickled chopped peppers will naturally become moldy and hairy. Therefore, whether it is chopped pepper or Chili sauce, the pepper must be dried before pickling.
2. Why do all containers containing ingredients need to be clean and dry? (Key details of "moldy and hairy" chopped pepper)
A: ..........'s question is also very good, because it is a detail that is often overlooked directly, and it will also lead to moldy and hairy chopped peppers.
Reason: Usually everyone washes dishes with tap water, which is also raw water, and there are many bacteria. Therefore, if you don't drain the water in the dish, you will stick bacteria when you put ingredients such as ginger and garlic, so you will bring bacteria in after pickling, which will lead to mildew and long hair of the finally pickled pepper. So everyone must pay attention to this detail. Secondly, ginger and garlic don't need to be washed, they are clean after peeling, and they don't need to be cleaned. It also avoids the risk of bacterial adhesion. Of course, if you are afraid of bacteria sticking to vegetables, you can choose to chop them and add them directly into the cauldron to mix well, thus eliminating the step of serving vegetables.
3. Why can't you remove the pedicels when cleaning peppers? Why do you have to dry the water before removing the pedicels? (The second detail of chopped pepper is "moldy and hairy")
A: .........., this is also a point that people often overlook, and it is also a reason why chopped peppers are moldy and hairy.
Reason: If the pepper is pedicled during cleaning, the raw water after cleaning will be washed into the pepper, which makes it difficult to dry all the raw water in the end, leading to the bacteria being brought into the pickling container, and the chopped pepper will still be pickled, moldy and hairy, so everyone here must pay attention to the fact that the pepper must be dried before it is pedicled to avoid eating the raw water inside.
4. Why can't white wine add pepper with sugar and salt? (The key step of "pickling in place" chopped pepper)
A: .......... doesn't mean it can't, but it would be better to join separately.
Reason: Dried peppers will not be chopped a lot, so if sugar and salt are added directly at this time and stirred evenly, peppers can directly absorb the taste of sugar and salt. If liquor is mixed together at this time, the taste of sugar and salt will be integrated into liquor first, and the taste absorption will be relatively slow, so the pickling effect of pepper will naturally be worse. So I suggest you mix salt and sugar first, and don't worry about not being absorbed directly, because if you mix sugar and salt directly, the pepper will also be absorbed.
5. Why do you say that pickled chopped peppers must be pickled for more than 20 days? (The key point of "safe eating" when chopping pepper)
A: .......... will feel more at ease when eating chopped peppers that have been marinated for more than 20 days.
Reason: No matter what vegetables are pickled, nitrite (a strong carcinogen) will be produced during the pickling process. Why? Because fresh vegetables will bring their own nitrate because of their growth, and nitrite will be produced after being fermented by nitrate reductase in curing. The shorter the pickling time, the more nitrite remains in vegetables, so it is not reliable to say that pickled vegetables can be eaten in a week. It is suggested that no matter what vegetables are preserved, they should be preserved for at least 15 days, and it is recommended to be preserved for more than 20 days, so that the nitrite in the preserved vegetables will also be eaten.
-"Technical Tips for Pickling Pepper":
(1) No matter what vegetables are preserved, the ingredients that need to be preserved must be dried and added with water before they can be preserved.
(2) Ginger and garlic don't need to be cleaned, and they can be used directly by peeling and cutting into powder.
(3) When the chopped pepper is brewed, a proper amount of sugar should be added, so that the brewed chopped pepper can be sweet and more delicious and refreshing.
(4) When chopping pickled peppers, add a proper amount of high-alcohol liquor. Adding liquor can not only bring strong wheat flavor, but also play a powerful role in sterilization, ensuring the pickling environment of pickled peppers and chopped peppers.
(5) The pickled containers need to be scalded with boiling water twice in advance for sterilization, and then dried with kitchen paper to ensure a good pickling environment.
(6) No matter what pickled vegetables are, it is recommended to pickle them for at least 20 days before eating.
(7) If you like to eat oily Chili sauce, you can actually take out the pickled chopped peppers here, add a proper amount of fresh minced garlic and a little salt, and then pour in hot oil and mix well. You can also make a simple version of Chili sauce, which tastes the same
In fact, the practice of chopping peppers is still very simple. As long as everyone pays attention not to stick to "raw water" and marinates for at least 20 days, I believe everyone can make delicious chopped peppers that are "delicious and safe to eat"! Ha ha!
How to make chopped pepper delicious? Chopped pepper, also known as chopped pepper, is a kind of pepper product that can be eaten directly. Spicy and salty, with a heavy taste! It is very important to cook home-cooked dishes such as chopped fish head, chopped pepper and Flammulina velutipes! The chopped pepper in Zhangjiajie is more popular. It is rich in protein and various trace elements. It is a pure natural green food. When cooking noodles at home, add a little chopped pepper and the taste will be delicious immediately! So how do you make delicious chopped peppers?
This time, Erming will recommend the home-cooked pepper chopping method to you!
Thank you for reading. Have you learned after reading my sharing? Do it hard ~
There are thousands of things in life in Qian Qian, and eating is the first.
If you learn skills, your family will be very happy.
Gourmets sit at home and make one or two cans of chopped peppers every year. The word "chop" means that to make chopped peppers delicious, you must chop them with a knife instead of a cooking machine. The chopped pepper I cooked is delicious because ginger and garlic are added to it. Especially when I cook with other foods, I create a lot of delicious food, such as chopped fish heads and chopped chicken pieces. The specific practice of chopping pepper is introduced as follows:
1. Wash the fresh red pepper, peel the garlic, wash the ginger, and fully dry the water for later use.
2. Chop pepper, garlic and ginger with a knife respectively. According to the proportion of 5 kg of pepper, 375 g of garlic, 250 g of ginger, 750 g of salt, 0/00 g of sugar and 0/50 g of pure grain and high-alcohol liquor, all of them are mixed and stirred evenly, then put into a dry and clean jar and seal the jar mouth.
Note that the chopped pepper put in the jar can be eaten every other day, but it is best to seal it for more than one month before the taste will be special. Chopped pepper is not only spicy, but also needs a special flavor for a period of time, just like the older the wine, the more fragrant it is.
Sichuanese are good at making peppers. I met a Sichuanese at the railway station on business. Talking about Sichuan cuisine, I asked how to make Chili sauce.
He teaches that kind of home-made Chili sauce, which is very simple. The ingredients are millet pepper, garlic, ginger, salt and nothing else!
The practice is also quite simple. Everyone will do it after reading it. First, clean the millet pepper and dry it. There can be no water on the surface, not at all. This is very important. As for why, I don't know, it was taught by others! Hey hey.
Then chop the dried millet pepper for later use, and chop the garlic with Jiang Ye. As for the proportion, just look at it yourself. Finally, put the chopped millet pepper, garlic and ginger together, add some salt, stir them, put them in a bottle, cover them with plastic wrap, and eat them in three to five days. Absolutely delicious! I've done it several times! Those who like Chili sauce can try it!
Chopped pepper is widely used in Guizhou, Hunan, Hubei, Sichuan and other places. It belongs to pickled peppers and can be eaten directly or dipped in it. It can also be used as seasoning in cooking dishes, such as chopped fish heads, chopped chicken pieces, chopped eel segments, etc. The method is simple and easy to learn, and only a few details are needed to make delicious chopped pepper sauce.
The so-called authentic chopped pepper means that it is handmade, and the pepper should be chopped with a knife, not too much, let alone stirred with a machine. Well, before it's too late, let's get straight to today's topic. The specific manufacturing method is as follows:
Required materials: red pepper 5/ kg, ginger 200/ g, garlic 200/ g, salt 350/ g, liquor 100/ g, sugar 50/ g.
(1) Wash and remove the pedicels of pepper, wash and peel ginger, peel garlic, wash and drain water, and cut all knives evenly (don't cut too much).
(2) Mix all the materials evenly, add salt, white wine and white sugar, put them in a clean, water-free and oil-free glass container or pickle jar, and cover tightly.
(3) Preserve the pickled chopped pepper in a cool, dry and ventilated place, or put it in the refrigerator for preservation, and it can be eaten after three to four weeks.
Finally, to sum up:
① Pepper can be selected according to personal taste requirements. Like spicy (you can choose morning pepper or lantern pepper) and not too spicy (choose ordinary red pepper). It is best to use special chopsticks every time you take out the chopped pepper, so as not to get oily. Be sure to cover it after taking it.
(2) In the process of making, it is best to wear gloves to prevent the pepper from getting hot.
How to make chopped pepper delicious?
Have you ever eaten fish head with chopped pepper?
There are too many ways to chop pepper. The most common way is to make Chili sauce and fish head with Chili. Most of the comments are Chili sauce. Today, I will share with you the practice of chopping fish heads with peppers.
In fact, the fish head with chopped pepper has less meat, but it is more enjoyable. When eating fish heads, the feeling of gnawing bones is spicy and numb in your mouth, which is really enjoyable to eat.
Fish head with chopped pepper.
1. Wash the fish head, chop it in the middle and drain.
2. Chopped peppers, chopped onions, ginger and garlic for use.
3. Add oil to the pot, pour in chopped pepper, onion, ginger and garlic, add salt, soy sauce and pepper and stir-fry until fragrant.
4. Put the fish head into the dish, then put the fried ingredients on the fish head and steam it for 10 minute, then serve.
5. Heat the pot, pour in pepper oil and Chili oil, heat it, and then pour it on the fish head, and it is ready.
Spicy fish head with chopped pepper is ready. Just a look will make your mouth water. It's delicious and spicy.
Chopped pepper is a delicious food on our table, which can increase people's appetite. Pepper is the favorite of many people. Today, I will share with you garlic and chopped pepper. When garlic and pepper are mixed together, it tastes delicious and refreshing. This is a good dish for the next meal. Let's have a look!
Step 1: Prepare the ingredients: fresh pepper 350g, garlic 200g, a chunk of ginger, edible oil 50g, a spoonful and a half of salt, soy sauce 250g, sugar 25g, white vinegar 15g. Crush dried peppers (without cutting them with a knife)
Step 2: Stir ginger and garlic separately, being careful not to stir together.
Step 3: Heat the oil in the pot and stir-fry the ginger.
Step 4: Stir fry until fragrant, then pour in soy sauce and stir fry slowly until bright, then pour in pepper and add sugar and stir fry slowly.
Step five:
Stir-fry Chili until soft and fragrant, pour in minced garlic, stir well, turn off the heat, add white vinegar to taste, and then bottle and refrigerate.
I'm good at this. I have been making my own Chili sauce for many years.
1, pickled pepper in soy sauce
Chop the millet pepper into powder, garlic powder, put more garlic if you like it, and put it aside if you don't like it.
Put it in a container, add soy sauce directly, and the fragrance will go in overnight. You can put noodles, jiaozi and stir-fry.
2. Pepper soaked in oil
Chop the millet pepper into powder, garlic powder, put more garlic if you like it, and put it aside if you don't like it.
Heat oil in the pot, put more oil, put a garlic, a small piece of ginger, 5-8 star anises, a handful of pepper, half an onion, half an onion and a handful of shallots on low heat, and simmer until the onion leaves turn brown. Take out the spices.
Then pour it on the chopped pepper, and pour it three times, not all at once, so that the paprika red pigment can be fully released. After cooling for a while, add salt and monosodium glutamate, put it in the refrigerator and eat whatever you like.
3. Country peppers
Chop the millet pepper into powder, garlic powder, put more garlic if you like it, and put it aside if you don't like it.
Put it in a big bottle or a sealed jar, add salt directly, add more salt, or put a little monosodium glutamate.
After sealing for a week, ferment and enjoy.