How to make peppers soaked in vinegar
1, chili peppers - except for sweet peppers and the scary devil peppers, one of which is not spicy and the other is too spicy to be recommended, such as screw peppers, thorn peppers, string peppers, green peppers and red peppers...all kinds of peppers are used in daily life. Can
2. Cut into the size you like. If you like a finer texture, cut into thin circles. If you like a solid texture, you can cut into slightly longer pieces (the longest length is 1.5cm is more suitable. If it is longer, it will not taste good and the taste will not be good). The finer the salt, the shorter the time
3. Pour the chili rings into a container and add vinegar. The amount of vinegar should be about two-thirds of the amount of chili peppers, which is a little more than the amount of vinegar used in ordinary mixed vegetables. Adjust it according to your own taste. Even if you pour too much, it will not work. Don’t worry if you eat hot pepper, it’s just a bit sour~ Anyway, you have to eat hot and sour taste.
4. Add a little salt, mix well, and wait for the marinade to absorb the flavor. The longer the time is, the more obvious the acidity will be and the spiciness will be relatively weakened. It can take anywhere from half an hour to several hours~
5. An average of half a spoonful of salt is enough. If you want to pickle a lot of peppers, you can add more depending on the situation. Salt is not the main seasoning, it just stimulates the spiciness and neutralizes the acidity.
6. If you want the taste to be better, you can add a little chicken essence and sesame oil when eating~