Pickled pepper in sauce
Ingredients: soy sauce, pepper.
Exercise:
1, remove the stalks of pepper, remove the inedible parts, and clean them for later use.
2. Blanch the pedicled pepper in a boiling water pot, and the color will change slightly. Immediately take out the pan and empty the water. Stand by and watch.
3. Then cut the pepper obliquely, so as to ensure that more soy sauce can be absorbed during pickling to ensure the taste.
4, garlic diced, as shown in the figure, prepare aniseed, pepper, star anise.
5. Put the chopped peppers into a pot or container, add appropriate amount of sugar, and then stir well.
6. Cooking soy sauce: Put the prepared soy sauce into the pot, boil it and cool it.
7. Pour the cooled soy sauce into the prepared pepper. Add the prepared garlic slices and aniseed and stir well.
8. Keep the evenly stirred product in a sealed way and eat it in a few days. The taste is absolutely pure
Home-cooked soy sauce pickled pepper
Ingredients: pepper, oil, soy sauce, pepper, aniseed, cinnamon, salt, a little garlic and ginger.
Exercise:
1, add oil to the pot, heat it, add pepper, aniseed and cinnamon, pour enough soy sauce, turn off the heat after the soy sauce is boiled, and let it cool for use.
2. Wash the pepper, control the moisture, cut it with a knife, put it into a prepared bottle, add a proper amount of big salt, and put the chopped garlic and ginger slices on it.
3. Take out aniseed and cinnamon from the pot, pour the soy sauce into the bottle, seal it and put it in the refrigerator. You can eat it in three days. Note: Because soy sauce itself is salty, there is no need to add salt. Pepper must be good, some bad or open can be made into small fried meat, which is also quite hidden.
Pickled pepper in sauce
Ingredients: green pepper, soy sauce, salt, pepper, cinnamon, star anise, sugar, white wine, garlic cloves and ginger slices.
Exercise:
1, pick the pepper rotten, wash and control the water.
2. cut a small mouth on the tip of the pepper. After drying, put it into the pickle jar, and put the garlic slices and ginger slices into the pickle jar together.
3, soup, soy sauce, water, pepper, cinnamon, star anise in the pot to boil. Boil for 15 minutes, turn off the fire, and then pour in the white wine and chicken essence. Let it cool and put it in a pickle jar. Press down the stone. Close the lid tightly.
4. Marinate 15 days and enjoy, or shred or cut into sections. They are all good side dishes.
Cooking skills: the ratio of soy sauce to water is similar, and brewing with soy sauce is a bit too dark. I just added half the water, and the taste didn't change. After the soy sauce is boiled with water and salt and pepper, turn off the fire and then pour in the white wine and chicken essence, and the taste fills the room at once. Wash the pepper and control the moisture. Cut a small mouth on the tip of the pepper. It tastes good.
Edible value of pickled pepper in soy sauce
1, Chili sauce can promote the secretion of digestive juice and increase appetite. At this time, eating Chili sauce properly can greatly increase people's appetite.
2, warm the stomach to drive cold. According to "Edible Materia Medica", pepper "can digest food overnight, relieve depression and stagnation, stimulate appetite and eliminate evil spirits, and kill fishy smell". When abdominal cold, vomiting and diarrhea occur due to cold, you can eat some peppers appropriately.
3. Promote blood circulation. According to the "Test of Medicinal Properties", Zanthoxylum bungeanum can "warm the middle warmer to dispel cold, dispel wind and sweat, dispel cold addiction, and eliminate phlegm and dampness." Pepper can promote blood circulation and improve colds, frostbite and vascular headaches.
Pickled pepper with soy sauce is a very common home-cooked dish, and there are many ways to do it. When cooking, you can choose the variety of pepper according to your own preferences. If you can't accept people who are too spicy, you can put a little less pepper. Proper amount of soy sauce, not too much at a time, will affect the beauty of the dish.