Sichuan region because of the climate people eat spicy, with spicy to help the body discharge moisture. Sichuan people developed spicy development to the extreme, so many people like to eat spicy people want to go to the Sichuan area to taste the Sichuan cuisine, Sichuan hot pot is particularly famous. In fact, Sichuan in addition to hot pot there is a specialty, Sichuan pickled peppers. Below to introduce you to the authentic practice of Sichuan pickled peppers, you want to eat can be done according to.

I, food ingredients: pointed fresh red pepper 3000 grams, coarse salt 560 grams, 120 grams of alum, cool water 1800 grams.

Second, practice

1, the first coarse salt, alum put in a small tank, add cool water, stir, to be coarse salt, alum dissolved, standby;

2, pick the pest-free red pepper washed, dried, de-stemmed, de-stemmed, and then use a pointed bamboo skewer in the chili pepper on both sides of the two small holes in order to facilitate the pepper into the flavor. Then put the chili pepper into the salt jar, with stone compaction, cover tightly.

3, pickled to half a month, turn the tank to check once, skim off the floating white foam, and pay attention to pick out the moldy and rotting chili, and then compacted, covered tightly. Pickled to 6 months that is, more than 3 can be eaten.

Three, nutritional value

Chili pepper is very high in nutritional value, known as "the crown of the vegetables". According to analysis, it contains vitamin b, c, protein, carotene, iron, phosphorus, calcium, and sugar and other ingredients. Each kilogram of chili contains vitamin c1050 mg.

Four, the key to food

1, half a month after looking over 1 time, extremely important, otherwise individual rot, moldy chili pepper will lead to the whole tank victim. This is usually bubble pepper is not successful one of the important reasons;

2, bubble pepper tank should be placed in the shade, to prevent exposure to the sun, caused by bad tank;

3, eat with bubble pepper, from the tank to take the chili pepper avoid staining the oil star, in order to prevent the bubble pepper deterioration.

Fifth, pickle pepper (pickle pepper) practice:

1, in a clean oil-free pot add ready to do pickle water water and salt, heat so that the salt dissolves, and then cool.

2, pour the cooled salt water into the kimchi jar, the amount of water should be at 2/3 of the kimchi jar.

3, add the appropriate amount of dashi (star anise), shanai, peppercorns, dried chili peppers, rock sugar, white wine.

4, add washed and dried (must be dried, preferably air-dried for a day to reduce the water content) after the fresh chili, chili pepper can be selected from the Chengdu region, "two thorns" red chili, you can also choose the lantern chili pepper, chili pepper can be slightly cut off a part of the tip of a part of the chili pepper to facilitate the taste, be sure to let the chili pepper all submerged in salt water! The best way to fill up a kimchi jar is to make sure that all of the peppers are submerged in the brine.

5, cover the kimchi altar lid, add the right amount of water in the sink, placed in a cool and ventilated place, keep the water in the sink do not dry, 7-10 days after the pickled peppers are ready.