How to make pickled peppers, which are salty, crispy, spicy and appetizing, and go very well with rice?

The food in the vegetable garden is still growing, especially after a light snowfall, it looks particularly energetic. With the fresh peppers, pick some peppers and pickle them, and you can eat them the next day. It is invigorating, appetizing and delicious, spicy and comforting. The sauce can be reused and a new one can be put in after eating. Pickled chili food: chili, cucumber, garlic, high-strength liquor Seasoning: dark soy sauce, light soy sauce, rice vinegar, salt, sugar

If you are a chili enthusiast, you must know about this type of chilli padi, crispy It is fragrant and fragrant, with moderate spiciness. It is more comfortable to eat it raw. In addition to pepper padi, there are also line peppers, green peppers, bell peppers, etc., with different sizes and spiciness. You can choose according to your personal level of eating peppers and do what you can. . The first step

Clean the peppers, cut them into sections with a flower knife, and leave as many white seeds in the middle as you can. Removing them will reduce some of the spiciness. It’s okay if you don’t remove them, as long as you Just accept it. Garlic is indispensable for pickling peppers. Garlic has a strong smell when eaten raw. After marinating, the smell dissipates, leaving only a crisp taste. Soak the garlic, peel off the skin, clean it, cut it into pieces with a flower knife, and assemble it. Set aside in a bowl. Step 2

Put the peppers and garlic cut into small pieces into a basin, and cut some small cucumbers at the same time. It will be just as delicious when pickled. Heat the oil in the pan, and simply mix it with a sauce. Add appropriate amount of dark soy sauce, light soy sauce, rice vinegar and sugar, bring to a boil and turn off the heat, let cool and set aside.

After the sauce has cooled down, carefully pour it in, add an appropriate amount of edible salt, and pour in two tablespoons of high-strength white wine. The white wine can increase the shelf life to a certain extent. Do not use too much salt. The sauce contains Add edible salt, cover with a layer of plastic wrap, put it in the refrigerator, refrigerate and marinate for three days, then you can eat it. In fact, this appetizer can be served all year round, especially when eating fried dough sticks, millet porridge, and scones. An appetizer is very important. It strengthens the spleen, stimulates the appetite, and enhances the taste. It is delicious and delicious, and can be called "a meal." dish software”.

Method summary: Adding an appropriate amount of high-strength white wine to the pickled peppers can extend the shelf life to a certain extent. There is no problem in about ten days. Both light soy sauce and dark soy sauce contain a certain amount of salt. When adding salt for seasoning in the later stages, you don’t need to add a lot of salt. Peppers can be pickled and eaten all year round. If it is hot summer, they must be refrigerated and pickled, and they can be eaten in two or three days.