Pepper, as a vegetable, is not only a dish, but also a condiment. In the eyes of Hunan people, that position is really important. If you do not have it when cooking Hunan cuisine, you will always feel tasteless and lose your soul. Pepper is so delicious as a side dish. If we say "pickled peppers" made only of peppers, then many people who like to eat peppers can spit them out. Since pickled peppers are so delicious, many people want to cook them at home, but they don't know how much salt to put in a catty of pickled peppers and how to make them delicious. Here we will answer them one by one.

How much salt does a catty of pickled peppers put in?

It is recommended to put about 20-30 grams of salt in a catty of pickled peppers. Generally, 5 Jin of pepper is pickled at a time, that is,100-150g of salt, commonly known as 2-3 two salts. The specific dosage should be distinguished according to the pickling method:

1. Marinate the whole pepper and add 30 grams of salt to a catty of pepper. Nowadays, pickled peppers are generally divided into whole pickled peppers and chopped pickled peppers. The speed of taste and the amount of juice added are different, so the amount of salt added also needs to be distinguished. The whole pickled pepper needs more juice to pickle, so more salt is needed.

2. Chop and pickle peppers, and add 20g of salt to one catty of peppers. Because chopped peppers generally have less pickled juice and only need to be soaked in chopped peppers, chopped peppers are easier to taste, so when making chopped peppers, only 20 grams of salt is needed for one catty;

3, pickled peppers, a pound of pepper needs 20 grams of salt. Because pickled peppers are also called pickled peppers in some places, everyone should pay attention here. Because pickled peppers are sour and spicy, you can't add more salt, as long as you can taste them. Generally, 20 grams of salt per catty is enough.

How to make pickled peppers? Is it delicious or not?

Pickled peppers should be delicious or not, just do the following three things:

1, add 2 slices of ginger, which can preserve the fragrance. When pickled pepper, ginger itself has a strong bactericidal ability, and at the same time, it will play a role in preventing insects and preserving corrosion. In addition, ginger itself has a fragrance, which can help pepper to add flavor.

2, salt can not be heated, you need to add pepper and mix well first. Many people like to add salt to fruit juice, and then add pepper after cooling. In fact, the taste of pepper is not easy, because the salt itself consumes electrolyte during heating, which leads to subsequent denaturation and taste change effects. It is suggested that the salt and the chopped pepper should be fully stirred to taste first, and the salt should not be heated to taste the best.

3, add the right amount of vinegar and sugar, which is the key to delicious and not spicy. Many people only know how to add soy sauce and salt to pickled peppers. As a result, pickled peppers taste particularly spicy, and it is particularly uncomfortable to eat a few mouthfuls. Even if the curing time is long, children and the elderly don't like it. In fact, the main problem is that salt and soy sauce are slow to pickle peppers, and it is difficult to remove the spicy taste of peppers. If aged vinegar and white sugar are added at the same time, aged vinegar can accelerate the softening speed of pepper and make it taste faster, while white sugar can effectively alleviate the spicy taste, neutralize the sour taste of aged vinegar and accelerate the taste of pepper.

Cooking skills of pickled peppers;

(1) Pickled peppers are the first choice. Don't use spiral peppers. They are perishable and tasteless. Green pepper is the easiest to buy and looks good.

(2) Pepper must be washed and thoroughly air-dried before pickling, so as to avoid the bacteria remaining in raw water from causing insects to deteriorate during pickling.

(3) Pepper containers must also be dry, waterless and dust-free. It is suggested that the container can be sterilized by scalding with boiling water first, and then dried naturally before use, so that there is no unnecessary bacterial contact in the last step and the pickled pepper can be preserved for a longer time.

(4) When making pickled peppers, be sure to cool the juice before adding the peppers, otherwise the peppers will be scalded, soft and rotten, tasteless and have a bad taste.

(5) When making pickled peppers, it is necessary to add juice, pour in about 15 ml of high-alcohol liquor and mix well, which can effectively prolong the pickling and preservation time of pickled peppers, and at the same time enhance the flavor and taste, so that the mixed pickled peppers can be stored in a dry and cool place for up to one year.