Chili pepper as a vegetable, it is both a dish, but also can be used as a condiment, in the eyes of our Hunan people, that status is really quite important. If you don't have it when you make Hunan dishes, you will always feel that you have no flavor and less soul. And chili peppers as a side dish has been so delicious, if we talk about only using chili peppers to do the "pickled pepper", it must be a lot of people who like to eat chili peppers can flow out of the halla. Since pickled peppers are so delicious, then many people want to do at home, but do not know how much salt to put a catty of pickled peppers, how to do to be tasty, the following Lin greatly for you to answer one by one.

How much salt do you put in a catty of pickled peppers?

Pickled peppers a catty is recommended to put about 20-30 grams of salt. General once pickled 5 pounds of pepper is also put 100-150 grams of salt, commonly known as 2-3 two salt, the specific amount of additions need to be differentiated according to the way of pickling:

1, the whole pepper pickling, a catty of chili pepper plus 30 grams of salt can be. Because the current pickled pepper is generally divided into the whole pickled and chopped pickled 2 kinds, and the two in the flavor speed and the amount of juice are not quite the same, so the amount of salt between the two also need to distinguish between the whole pickled need more juice to pickle, so the amount of salt needs to be more in order to taste;

2, chopped pepper pickled, a catty of chili peppers with 20 grams of salt can be. Because of the chopped chili pickle generally add less juice, only need to soak through the broken chili can be, and chopped chili is easier to taste, so do chopped pickled chili, a catty only need to add 20 grams of salt can be;

3, pickled pickled pepper, a catty of chili need 20 grams of salt can be. Because some places tube pickled pepper also called pickled pepper, so here we should also pay attention to, pickled pickled pepper because of the heavy sour and spicy flavor, so the salt can not add more, as long as you can taste can be, generally a catty plus 20 grams of salt enough.

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Pickled peppers to be tasty and flavorful and not spicy mouth, just do the following 3 points:

1, add 2 pieces of ginger, you can antiseptic aroma. Pickled peppers, because ginger itself has a strong bactericidal ability, while adding which will have the effect of anti-corrosion insects, in addition to the ginger itself has a fragrant odor, can help pepper to increase the flavor;

2, the salt can not be subjected to heat, you need to add the chili pepper mix first. Many people do pickled pepper like to add salt together with the sauce within the simmering cool and then add chili, in fact, this is not easy to do chili flavor, because the salt itself in the heating process will consume electrolytes, resulting in subsequent denaturation of the flavor effect will be discounted, it is recommended that the salt and cut chili pepper fully stirred into the flavor, do not let the salt heat into the flavor of the best results;

3, add the right amount of vinegar, sugar! Many people do pickled peppers only know to add soy sauce and salt, the results of pickled out of the taste is very spicy, eat a few mouths on the special hard, even if pickled for a long time children and the elderly do not love to eat, in fact, the main problem is that the light with salt and soy sauce pickled peppers is relatively slow, and the spicy taste of chili pepper is also very difficult to remove, if you add aged vinegar and sugar, aged vinegar can be accelerated soften chili pepper speed to make it more quickly into the taste, and sugar can effectively alleviate the The sugar can effectively reduce the spicy flavor and neutralize the acidity of the vinegar, but also accelerate the softening of the chili pepper, so adding these two ingredients is the key to make the chili pepper tasty and not spicy mouth.

"Pickled peppers" cooking tips:

(1) pickled peppers preferred green and red pepper, do not use the screw pepper is easy to rot, no taste, green and red pepper is the easiest to buy also made out of good-looking.

(2) chili peppers must be washed and thoroughly air-dried before pickling, to avoid raw water residual bacteria lead to pickling in the middle of the insect deterioration.

(3) containers containing chili pepper must also be dry without water and dust, it is recommended that the container can be scalded with boiling water to sterilize, and then naturally dry and then use, so that the last step is also no excess bacteria in contact with the pickled peppers can be stored for a longer period of time.

(4) do pickled chili, the sauce boiled must be cooled before adding chili, otherwise the chili will be hot soft and rotten, no texture and taste difficult to eat.

(5) do pickled peppers, add the juice need to be drizzled into the 15 ml or so of highly white wine and mix, which can effectively increase the pickled peppers pickled preservation time, but also to enhance the flavor, so that after mixing the pickled peppers will be sealed, placed in a dry and cool place, up to a year of time to store not bad.