1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.
2. Prepare a large enough glass bottle, preferably with a glass cover. Similar to the kind of snake wine, the cover is the kind of conical ground glass.
3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (pickled pepper may be more brittle) and Daqu (both shochu and fermented wine).
4. Wash and dry red pepper (it won't go bad if there is no watermark).
5. Put all Daqu, Chili and raw materials into a large glass bottle.
6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.
7. Seal off the air to avoid the deterioration of pickled peppers.
Question 2: How to soak chilies into crisp food?
edit
Put the crude salt into a pot, add (200g) water, boil it to dissolve it into brine, clean the pedicled seeds of pepper, cut them into small pieces and dry them in the air.
Rinse the pickle jar with boiling water repeatedly, disinfect it, put the dried pepper blocks into the jar, pour salt water, soak the pepper, and then add a little white wine to cover and marinate for about 1 month.
Question 3: How to make pickled radish strips crisp and delicious? Add a little sugar and vinegar, add white pepper water, and just immerse all the radishes. You can be late for delicious pickled radish in one day.
Method for making pickle brine: Boil clean water, add salt (80g 1 kg water), and after the salt is completely dissolved, put appropriate ingredients into the pickle jar (it is advisable to submerge the brine to 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. You can add ingredients according to your different tastes. If you like meat, you can add some pepper and garlic.
Question 4: How to make pickled peppers crispy and delicious?
1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.
2. Prepare a large enough glass bottle, preferably with a glass cover. Similar to the kind of snake wine, the cover is the kind of conical ground glass.
3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (pickled pepper may be more brittle) and Daqu (both shochu and fermented wine).
4. Wash and dry red pepper (it won't go bad if there is no watermark).
5. Put all Daqu, Chili and raw materials into a large glass bottle.
6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.
7. Seal off the air to avoid the deterioration of pickled peppers.
Question 5: What can pickled radish do to make the main ingredients brittle?
white radish
350 grams
carrot
200 grams
condiments
sugar
Proper amount
white vinegar
Proper amount
Pickled pepper
Proper amount
celery
180g
step
1. Prepare ingredients.
2. Cut the white radish, carrot and celery into inches.
3. Put the strip into the basin and add a spoonful of salt.
4. After salting out the water, pour out the soup and squeeze out the remaining water.
5. Take a clean container, put a proper amount of pickled peppers and pickled pepper water, and then take a few pickled peppers and chop them up.
6. Pour chopped pickled peppers into the soup.
7. Add the right amount of sugar.
8. Adjust the right amount of vinegar to your favorite hot and sour sweetness.
9. Put the radish strips into the soup and soak for about two or three hours.
skill
1, pickled peppers are salty and spicy, so consider the taste when putting them. You can cut more if you like spicy food.
When the weather is hot, the prepared radish strips should be kept in the refrigerator.
Question 6: How to make pickled peppers crisp and white, how to make pickled peppers crisp and white, and pickled peppers crisp and white materials.
Main ingredients:
Accessories:
Pickled peppers are crisp and white.
1
Slice cabbage, cucumber, carrot and onion. Blanch cabbage and carrot in water, pick them up, rinse them with cold water and soak them. Then drain the water and put it in a container for later use.
2
Pour in all the ingredients, add a proper amount of salt, a spoonful of white vinegar, sprinkle with pickled peppers, stir well, put them in the refrigerator and eat them one day later.
skill
When blanching, take out the cabbage and carrots as soon as the water boils.
Question 7: How to make crispy Chili food in Baidu toolbar?
edit
Put the crude salt into a pot, add (200g) water, boil it to dissolve it into brine, clean the pedicled seeds of pepper, cut them into small pieces and dry them in the air.
Rinse the pickle jar with boiling water repeatedly, disinfect it, put the dried pepper blocks into the jar, pour salt water, soak the pepper, and then add a little white wine to cover and marinate for about 1 month.
Question 8: Pickled peppers with soy sauce are not spicy, crisp and sour.
Question 9: How to make pickled radish brittle? Pickled radish is still very simple to make. The materials you need to prepare are: a fresh white radish, a bottle of pickled pepper, white vinegar, rock sugar, medlar and salt.
Exercise:
1. Clean and dry the container to be pickled for later use.
2. Break the rock sugar for later use.
3 white radish peeled and washed, cut into pieces for later use. Not too big. Here, you can marinate the cut radish with proper amount of salt for about 3 hours.
4 put the cut radish into the container. Spread 1-2 layers of radish, sprinkle with a layer of rock sugar, and add some medlar and pickled pepper. So repeatedly
Until all the radishes are put in the container.
5. Pour all the pickled pepper water into the container, and then pour the white vinegar until the radish is submerged.
6. Cover and shake gently to mix white vinegar and pickled pepper water evenly.
If the weather is not too hot, you can put it at room temperature. If it is summer, it is recommended to keep it in the refrigerator. You can eat it the next day after one night.
The water for soaking radish can be reused for 2-3 times. It is suggested to eat the radish soaked once before adding new radish.
When the water becomes turbid and yellow, salt must be added with new materials.
Question 10: How to make super delicious pickled peppers?
3 kg persimmon pepper
Haitian raw pumping right amount
Proper amount of garlic
Appropriate amount of rock sugar
Super delicious pickled pepper method
Fresh sweet peppers should be washed and drained first. If there is sunshine, you can dry it for 2 hours or under the balcony for a long time. The sun does not rot easily.
Prepare the honeypot. I use ordinary glass jars, which are sold in the vegetable market 15 yuan, and each jar weighs 3 kg. In this way, put the dried lanterns and peppers together with the prepared garlic rice. I usually put 20-30 tablets like this, together with rock sugar, about 20-30 tablets, depending on the amount you soak.
Finally, just pour in the soy sauce until it is just even with the pepper. Don't fill the pepper too full. It will be beneficial to add soy sauce, and don't add too little soy sauce. All the peppers float, and then seal 15 days to eat. It is good as a side dish or eaten alone.
skill
Rock sugar must be added, it will be crisp to eat, and it will be more fragrant if you eat it yourself with better soy sauce. I used Haitian soy sauce, which is not bad.