The practice of pickled peppers in vinegar 1
Cut 1 line pepper into sections of about 1cm, and mash garlic.
Add garlic to the chopped chillies and drizzle with vinegar, sesame oil and salt.
Marinate for five minutes and you can eat it all day.
Practice of pickled peppers in vinegar II
1. Cut the line pepper into the size you like, cut it into small circles like fine ones, and cut it into slightly longer pieces like solid taste.
(The longest is 1.5cm, otherwise it is not delicious and tastes bad. )
2. Pour the pepper into the container and add vinegar. The amount of vinegar can be about one-third of the amount of green pepper, which is slightly more than that of ordinary mixed vegetables. Adjust it according to your own taste ~
3. Add a little more salt, then stir it evenly, and then marinate it to taste.
If you want to taste better, you can put a little chicken essence and sesame oil when eating.
Practice of vinegar pickled pepper 3
1. Find a ceramic or glass container with a lid, clean it and dry it.
2. Put the pepper in a container.
3. Add salt, pepper, star anise, fresh shredded ginger and vinegar.
4. seal the mouth of the container with a fresh-keeping bag, cover it and leave it for 24 hours, then you can eat it.
5. Remove the pepper shell with a knife.
Practice of vinegar pickled pepper 4
200g of Zanthoxylum bungeanum, 0/0g of salt/kloc, and proper amount of balsamic vinegar.
1, the line pepper is cut into small pieces, and the thin ones are cut into small circles, and the solid ones are cut into longer pieces.
2. Pour the pepper into the container and add vinegar. The amount of vinegar can be about one-third of the amount of green pepper, a little more than ordinary mixed vegetables, and it can be adjusted according to your own taste.
3. Add a little more salt, then stir it evenly, and then marinate it to taste.
If you want to taste better, you can put a little chicken essence and sesame oil when eating.