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How to chop peppers?
1. Wash the pepper first, then air-dry, then chop it, and then chop it with1/4-1/3 of the garlic. I use this garlic masher to chop the garlic, and then chop some ginger, ginger as needed;

2. Then put the chopped garlic and pepper in a big plate, add more salt, about two teaspoons of sugar and two or three teaspoons of brandy. Explain that salt, sugar and wine can be measured with the quantity. Add more salt if you like salty, and the wine is not limited to what kind of wine. I think it is better to count the wine at a high level and stir it evenly.

Put everything stirred in the bottle, cover it, seal it with adhesive tape, and put it in the refrigerator (without freezing) for a week before eating.

Chopped peppers (chopped chili pepper and jar peppers) are made of fresh red peppers and salt, which is a kind of pepper product that can be eaten directly. It is spicy, fresh and salty, and has a heavy taste. Chopped pepper is a special food in Hunan, which can be eaten out of the jar or used as seasoning for cooking.

Authentic Hunan chopped pepper has less water, dark red color and no sour taste. In Xiangxi, especially in the southwest of Hunan, the chopped pepper has a local sour taste, because Xiangxi people "have no acid and don't eat it", so the chopped pepper in these places is "sour chopped pepper".

It is not advisable to put garlic, ginger and lobster sauce in chopped peppers, which can easily cause the loss of flavor of chopped peppers.

Nowadays, chopped peppers made of green peppers are popular, and their spicy taste is better than that made of red peppers, especially when they are used as "fish heads with chopped peppers".

The practice of chopping peppers in Hunan

Chopping peppers is an essential ingredient in my dining table, but most of the vegetables sold in the market are chopped with rotten peppers, which is extremely unsanitary. What is sold in the supermarket is either too salty or too expensive, so I have to make it myself.

Chopping peppers is actually not difficult, but the trouble is the chopping process.

Prepare pepper (a catty and a half). If you are afraid of spicy, you can buy meat pepper that is not so spicy.

Cut off the pepper stalks.

Then cut the pepper into small pieces.

Chop one piece of ginger and four or five pieces of garlic with Chili.

I used 750 grams of pepper (a catty and a half), so I added 60 grams of refined salt.

Leave it for 5 to 10 minutes until the pepper marinates (this is very necessary! Otherwise, it will dry up), add 300 grams of edible blending oil or any oil that can be used without burning, pour it into the bottle, then add 50 grams of oil to seal it, and seal it for 3 days before it can be eaten.

By the way, if anyone likes to eat pepper and radish, you can soak the dried radish bought in the market in cold water (about 15 minutes), rub it with refined salt until the radish changes color, mix well with chopped pepper, seal it with sesame oil and bottle it for 3 days. It is crisp, spicy and fragrant.