1. Wash the pickle altar, dry it and leave it for use.
2 Wash the fresh chili peppers after cutting off the stems, and then dry them well.
3 Pour half a jar of cold water into the kimchi altar, then add licorice, peppercorns, salt and sugar, mix well and leave it for a few days.
4 When the water in the tank is slightly sour, you can add fresh chili peppers, at this time, pay attention to all submerged in water, do not let the chili peppers exposed to the surface of the water.
5 Cover the pickle 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 pickle chili is done.
Hope to adopt ~
Question 2: how to pickle the whole pepper delicious crisp Vegetable pickling, is the most common application in China, the oldest method of vegetable processing, pickling method of chili pepper:
Ingredients:
10 kg of green chili pepper, salt 1.4 kg, 2.5 kg of water, 25 grams of daxing, 30 grams of peppercorns, 25 grams of dry ginger.
Method:
1, wash the green chili, dry.
2, the dried chili blink and put in a clean jar.
3, the pepper, dashi, ginger into a cloth bag, into the salt water boiled for 3 to 5 minutes and fished out.
4, the cooled brine into the tank, stirring once a day, 3 to 5 times in a row, after about 30 days that is.
Question 3: how to pickle green chili peppers delicious with the main ingredients: green chili pepper Ingredients: soybean oil, soy sauce, salt, ginger (sliced), garlic (sliced), peppercorns, sugar Pickling method: Selected fresh, intact, textured green chili peppers washed, and then put into hot water blanch (can reduce the spicy flavor, but also to prevent the raw water to make chili peppers rot), dry. Then one by one, pull a slit about two centimeters long on the surface of the chili peppers with a fruit knife in order to make the chili peppers taste better. Then arrange the slit chili peppers neatly in a pickling vessel and set aside. Heat the soybean oil, add in the chopped ginger, garlic and peppercorns to burst the flavor, set aside. Bring the soy sauce (the amount to soak the chili peppers is best) to a boil, then put in the right amount of salt and sugar, simmer over low heat until the salt and sugar are fully dissolved. Then put the popped soybean oil, ginger, garlic and peppercorns into the soy sauce pot, let it cool down sufficiently, and then pour it into the vessel with the green chili peppers. You can enjoy it after a day or two.
Question 4: How to pickle sharp chili peppers is delicious Buy big sharp chili peppers with plump flesh, large particles of salt, new ginger of the year, peppercorns, cooking wine. The above quantities according to their own needs to buy.
Wash the chili and ginger, dry and chopped (not too broken)
Wash the frying pan, hot fried peppercorns to incense, put on the plate patted. (Pepper is just a spice do not put too much)
Put the chili, ginger, into the appropriate amount of salt and pepper and wine mix well into a clean altar.
The altar mouth with something sealed half a month can eat (more salt will be salty, less salt will be sour)
Note: the whole process of pickling can not have oil, the hand must be washed sassafras dry, do not dip raw water.
Question 5: How to pickle chili is delicious Pickled green chili ancestral recipe This method of pickling out of the chili is particularly tasty do not believe that taste
a
Ingredients: 1, chili washed and dried to stay after the stalks, cut the mouth. If you are afraid of chili peppers, you cut the bottom, pointed end.
2, carrots washed and dried cut flower knife. No flower knife randomly cut. The above two *** count 10 pounds, the ratio of any
3, ginger 1 pound washed and dried cut flower knife
4, garlic 1 pound sliced. Above *** count 12 pounds, put in a stainless steel pot to mix spare
Second, add a variety of seasonings:
1, fine salt 8 two.
2, soy sauce 2 two.
3, salad oil a catty.
4, sugar 4 two.
5, monosodium glutamate 4 two.
6, more than 50 degrees of white wine 4 two to pour the above seasonings into the carrots, chili pots, turning three times a day, a week after the week can be used, a week after turning once a day, three weeks after the altar. If you put peanut rice, in three days after 2 pounds of peanut rice washed, dry steamed, put in hot water for half an hour, fished out and immediately placed in the bottom of the basin, and then turned a day later.
1, chili peppers washed and dried after leaving the stalk, cut mouth. If you are afraid of chili peppers, you cut the bottom, pointed end. Leave the peanut rice after three days and then put Three days after the peanut rice Why put the peanut rice after three days? Because after three days it's already pickled out some of the water, and putting in the peanuts will soak up some of the juice. Peanut rice has a good flavor.
Question 6: How to pickle red chili. To be delicious Homemade hot sauce preparation materials: chili peppers, garlic, salt, a high degree of wine (note that it must be a high degree of), bottles Note: the entire process must not be used with something with water or oil! And the ingredients must not have water in them either! Preparation: wash the chili peppers and garlic and dry the water! (Be sure to dry them out!) Chopping knife and cutting board are also washed and dried The ratio of chili and garlic can be according to personal preference. Then mince the chili and garlic separately. Just break them up until you are satisfied with them. Toss the chopped garlic and chili peppers, then sprinkle with salt. Add wine. Do not put too much, put too much chili sauce juice is a little more, moderate put a little on it will be able to mix the chili sauce can be! Remember to wear disposable gloves when you do it, otherwise your hands will be spicy chili pepper very difficult Oh! Finally, it is packed into the bottle and sealed! Seal it for a month and it's ready to eat! Remember not to open the bottle in the middle! Do a good job of chili sauce, put in the cabinet to save on the line, do not need to put in the refrigerator. Eat for a year will not go bad! The more time you spend on it, the more flavorful it will be! Of course, there is a prerequisite, every time you take the chili sauce utensils, can not be stained with water or oil, or touch the water or oil chili sauce will deteriorate.
Question 7: How to pickle the whole chili pepper delicious homemade oil fried chili sauce, soaked chili rice, composite flavor chili sauce
The method of making oil fried chili sauce: 150 grams of red bell peppers in a blender twisted fine, into the boiling to 50 percent of the 100 grams of salad oil in the heat of the stir-fry for 4 minutes to the flavor, the color of the brownish-red can be eaten. Can be used as a saucer, direct dipping, can also be used for cold dishes seasoning, hot dishes color and seasoning, such as "spicy pork chop": take 200 grams of net pork chop, sticky breadcrumbs into the burning to fifty percent of the heat of the oil over medium heat for 5 minutes, cut 4 cm long section, poured with 25 grams of oil fried chili sauce, 8 grams of salt, 3 grams of chicken, 15 grams of Meijifang Soy Sauce into the juice can be. The sauce can be used.
Pickled chili rice method: take 200 grams of red pepper, cut into rice size, add 15 grams of salt, 10 grams of vinegar soak for 24 hours to become. Pickled pepper rice is very versatile, hot dishes, cold dishes can be used, such as "pickled pepper rice fried small silverfish": take 100 grams of pickled pepper rice and 150 grams of small silverfish mixed together with 2 eggs, 15 grams of water starch, put 5 grams of salt, 3 grams of chicken essence, 2 grams of pepper, 10 grams of cooking wine, put into the burned to fifty percent of the heat of the oil in the heat of the frying 8 minutes! Form into a cake shape, until both sides are fried can be.
Composite flavor chili sauce method: take 50 grams of wild pepper rice, 50 grams of pickled chili rice, 50 grams of Pixian bean paste, 20 grams of perfumed fish, 50 grams of dried chili rice, 15 grams of ginger rice into the burned to fifty percent of the heat of the 100 grams of salad oil, stir-fry over low heat for 10 minutes, to the aroma can be. You can add garlic, green onions, minced meat into a flavor plate, can also do "perfumed fish" soup, or do boiled dishes, roasted vegetables seasoning, mostly used for spicy dishes, such as "spicy roasted fish": net 750 grams of mackerel cut weight of about 10 grams of the block, put 5 grams of salt, 10 grams of cooking wine, 3 grams of salt, 10 grams of wine, 3 grams of wine, 5 grams of salt, 10 grams of wine, 10 grams of wine, 3 grams of wine. 10 grams of cooking wine, 3 grams of monosodium glutamate code flavor for 5 minutes, into the 200 grams of oil heated to 50 percent of the heat of the low-fire frying for 5 minutes to one side of the yellow, under 30 grams of composite flavored chili sauce, stir-fried over medium heat for 2 minutes, add 750 grams of water to boil over low heat to remove the debris, medium-high-fire juice can be collected.
Question 8: How to pickle chili is delicious Daquan Pickled green chili ancestral recipe This method of pickling out of the chili is particularly tasty do not believe that taste
A, ingredients:
1, chili pepper after washing and drying to stay stalks, cut the mouth. If you are afraid of chili peppers, you cut the bottom, pointed end.
2, carrots washed and dried and cut flower knife. No flower knife randomly cut. The above two *** count 10 pounds, the ratio of any
3, ginger 1 pound washed and dried cut flower knife
4, garlic 1 pound sliced.
The above **** field 12 pounds, put in a stainless steel pot to mix spare
Second, add a variety of seasonings:
1, fine salt 8 two.
2, soy sauce 2 two.
3, salad oil a catty.
4, sugar 4 two.
5, monosodium glutamate 4 two.
6, more than 50 degrees of white wine 4 two
Pour the above seasoning into the carrots, chili pepper pots, turning three times a day, a week after the week can be used, a week after the daily turning once a week, three weeks after the altar.
If you put peanut rice, after three days will be 2 pounds of peanut rice washing, dry steaming, put in hot water to soak for half an hour, fished out and immediately placed in the bottom of the basin, and then turned a day later.
1, chili peppers washed and dried to stay stalks, cut mouth. If you are afraid of chili peppers, you cut the bottom, pointed end.
Peanut rice left three days later
Three days after the peanut rice
Why three days after the peanut rice? Because after three days some of the water has been pickled out and the peanuts can soak up some of the juice. Peanuts have a good flavor.
Question 9: how to pickle the winter pepper pickles delicious method a
1, choose a good pepper
2, wash, dry the outside of the water, and then remove the tip, cut into about half a centimeter width of the circle;
3, according to the amount of peppers to be pickled, take a clean glass jar, a layer of pepper layer of salt, it is best to compact some of the side of the installation until the end of the installation;
4, the pepper to be pickled in a clean glass jar, a layer of pepper layer of salt, it is best to install some of the side of the compact until the end of the installation;
4, the appropriate amount of vinegar boiled and cooled, poured into the glass bottle, because the pepper has been pressed more solid, so not too much vinegar can be pickled pepper.
5, winter room temperature placed on the line, if you are afraid of bad, put in the refrigerator better.
About half a month of pickling can be eaten. Method two
Method of pickling chili pepper
Ingredients: 5 pounds of fresh chili, 0.35 pounds of sugar, 0.20 pounds of peanut oil, 0.5 pounds of salt, 2.5 pounds of soy sauce, 0.2 pounds of fresh ginger, 0.2 pounds of garlic, 0.4 pounds of white wine, 50 grams of monosodium glutamate (MSG)
Method: Wash chili peppers and dry them out of the water, cut each one into two slices, and don't cut off the top of the chili peppers, first with 0.3 pounds of salt. The chili peppers pickled for a while to be used. The soy sauce, peanut oil were boiled, cooled, ginger and garlic are cut into slices. Pour the peanut oil into the chili and stir well, loaded into the altar, then sugar, salt, soy sauce, fresh ginger, garlic, white wine, monosodium glutamate poured into the altar with chopsticks and mix well, seal the altar mouth with a plastic bag, to be eaten after 48 hours.
Method three
Chili pickle pickling method
Ingredients: 10 pounds of chili pepper
Peanut oil: 0.4 pounds
Soy sauce: 5 pounds
Ginger: 0.4 pounds
Garlic: 0.4 pounds
MSG: 0.2 pounds
White sugar: 0.75 pounds
White wine: 0.75 pounds
Salt: 0.5 pounds
1 Wash and dry the chili pepper section in two halves, pickled in salt for 3-4 hours
2 Peanut oil, soy sauce were boiled, and then cooled
3 Ginger, garlic washed and dried and then sliced
4 Pickled chili peppers into the altar
5 Peanut oil, soy sauce, white wine, garlic slices, Ginger together into the pot, stir and pour into the altar, and then the monosodium glutamate, salt water together into the altar, immediately sealed, during the best not to open the lid, 48 hours after the edible. In the future, there will be another appetizer on the dinner table at home.
Question 10: How to pickle the whole green chili? The whole of the green chili pickling method:
First, the material
5 pounds of green chili, half a catty of salt, soy sauce 2.5 pounds, 0.3 pounds of peanut oil, 0.2 pounds of garlic, a little sesame oil, 0.2 pounds of peppercorns, 0.2 pounds of ginger, 0.4 pounds of sugar, 0.4 pounds of white wine, 0.2 pounds of monosodium glutamate (MSG)
Second, the practice
1, will be 5 pounds of green chili pepper cleaned and dry, and the whole green chili pickling method. Spare.
2, 0.2 pounds of ginger, 0.2 pounds of garlic sliced.
3, the green chili into the pot, add peanut oil 0.3 pounds, boil.
4, then pour soy sauce 2.5 pounds in the pot, while adding 0.2 pounds of peppercorns, 0.4 pounds of sugar and half a catty of salt, and after that boil and cool.
5, finally, and then add white wine in the pot 0.4 pounds, 0.2 pounds of monosodium glutamate (MSG), 0.2 pounds of ginger, 0.2 pounds of garlic and a little sesame oil.
6, the pot of preliminary completion of the pickled green chili into the altar sealed for 30 days that is.