Mexican pickled pepper: This kind of pickled pepper is not produced in Mexico, but introduced from Mexico. It is grown in Ya'an, Sichuan. Its flesh is thick and long olive-shaped. , can be used as appetizers, but it is rarely used in pickled pepper dishes.

Pickled peppers

Pickled peppers (2 photos)

Kimchi altar editor

The essential ingredient for making kimchi is naturally the kimchi altar. We use a jar with a protruding mouth. There is a concave tray around the mouth of the jar (that is, a sink, which can hold water). The jar can be sealed by buckling the bowl. It can accelerate the fermentation of kimchi in the absence of oxygen and produce Lots of lactic acid. If there is no kimchi jar, you can use another container instead, but the container must have a large mouth, a tight seal, and no air leakage.

How to make kimchi salt brine: Boil water, add salt (80 grams of salt per 1 kilogram of water), after the salt is completely dissolved, add an appropriate amount of ingredients and pour it into the kimchi jar (with brine It is advisable to flood 3/5 of the jar). After the brine has completely cooled, add the vegetable cubes.

Ingredients can be added appropriately according to different tastes. If you like meaty taste, you can add some peppercorns, garlic and ginger; if you like spicy food, you can add a little more chili pepper.

Pickled pepper jar

Pickled pepper jar (2 photos)

Edit before brewing

Put the old roots of various vegetables, Peel off the yellow leaves, wash and dry them, cut into strips (pieces), and marinate in a jar. The vegetables should be filled with as little space as possible, and the liquid level should be close to the mouth of the jar and the vegetables should be submerged in salt water. Pour cold boiled water into the sink around the mouth of the altar, close the bowl and place it in a cool place. It will be ready 7 to 10 days after the first time.

Adjustment

If the prepared kimchi does not taste good when eaten, you can make some adjustments: if it is not crispy, you can add some wine; if it is too sour, you can add some salt; if it is moldy and smells bad, The heat in the altar is too high or the tools used are unclean. At this time, the mold spots should be removed, add salt and a small amount of white wine, and move to a cool place. Leave it open for about 10 minutes every day. The mold smell will disappear naturally in about 3 to 5 days. . If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable marinade cannot be used again.

When making kimchi for the first time, you can add some vinegar or sugar to speed up fermentation, increase lactic acid, and shorten the kimchi making time. If you use old soup to make kimchi, it can be eaten after 2 to 3 days. The more times you use kimchi to marinate, the more fragrant and delicious the pickled vegetables will be. But every time you make pickles, depending on the number of vegetables, add some salt, pepper, ginger slices, and white wine.

Use special chopsticks when eating kimchi, and do not bring oil to avoid oil and raw water entering the jar. Kimchi cannot be stored for a long time and should be eaten as you pickle it. The tank at the mouth of the altar should be kept clean and filled with water frequently.

If you like spicy food, you can remove the kimchi and cut it into dices of appropriate size, add chili oil and MSG, mix well, and serve on a plate. This is the "Sichuan kimchi" often found in Sichuan restaurants. "Yes.

It is especially recommended to use these ingredients to make kimchi: white radish skin, carrot (the kind that is red on the outside and white on the inside), stems and stalks of cabbage and cauliflower, cowpeas, young ginger...

Pickled pepper sauce and pickled pepper oil are widely used as duplicate seasonings in the series of pickled pepper dishes. The industry uses two gold bars to pickle peppers. Their specific preparation methods are:

Pickled pepper sauce: The method of making pickled pepper sauce is similar to that of chopped pepper sauce. After mincing or mincing the Erjin Bar pickled peppers, add an appropriate amount of soaked ginger rice, minced wild mountain pepper, and garlic and mix well. In addition, according to the specific dish example, an appropriate amount of Pixian bean paste and glutinous rice cake pepper can be added based on the above preparation method to increase the mellow taste and spiciness of the pickled pepper sauce.

Pickled pepper oil: Pickled pepper oil has the characteristics of bright red color and strong spicy aroma. It is used in pickled pepper dishes to enhance aroma, color and taste. The preparation method is: heat a clean pot over high heat, add 3000 grams of refined oil, add 1000 grams of minced Erjin bars and pickled peppers, then add 100 grams of glutinous rice cake peppers, simmer over low heat for about 1 hour, remove from the pot and put it into a container After it cools down, decan the fat from the surface to make the pickled pepper oil. When boiling the pickled pepper oil, you can also add a little star anise, bay leaf, cinnamon, and pandan to increase the aroma, but be careful not to use too much, so as not to suppress the original flavor of the pickled pepper.

Editing of production methods

1. Red pepper, add red pepper (hot pepper or Chaotian pepper) according to your needs. Of course, cooked Chaotian pepper is yellow.

2. Prepare a glass bottle that is large enough, preferably with a glass lid. The kind that resembles snake wine, with a tapered frosted glass lid.

3. Prepare ingredients: a little star anise (aniseed, fennel), a little cinnamon, a little salt, a little rock sugar (can make the pickled peppers crispier), Daqu (shochu or fermented rice wine can be used)

< p>4. Wash the red pepper and dry it (there is no water mark to ensure that it does not deteriorate)

5. Put all the Daqu, pepper and prepared ingredients into a large glass bottle.

6. Note: If the pepper stems are not removed, you need to use a needle to prick some small holes in the pepper to help the wine fully penetrate into the pepper.

7. Seal and isolate air to prevent pickled peppers from deteriorating