1. Prepare cooked artichokes.
2. Prepare glass jars, preferably with lids that are also glass.
3. Prepare ingredients: star anise, cinnamon, salt, rock sugar.
4. Wash the chili peppers and dry them.
5. Put all the chili peppers and prepared ingredients into a large glass jar.
6. Seal it to isolate the air and avoid deterioration of pickled peppers.
Pickled Peppers
Explanation:
Pickled peppers, commonly known as "fish chili", is a unique seasoning in Sichuan cuisine. Pickled pepper has a bright red color, spicy and not dry, spicy and slightly acidic
Characteristics, as early as a few years ago, with its production of Pickled Pepper series of dishes in Sichuan is more popular.
Please ask how to do soak pepper phoenix claw spicy and delicious
Practice 1 selected a large phoenix claw, cleaned from the center of the chop (the whole is also OK), into the pot of boiling water to cook for 10-15 minutes after the fish out of the cooling. 2, garlic minced, mountain and sea pepper minced, standby. 3, boiling water in a wide mouth container, pour into the chopped garlic and mountain sea pepper, cool. 4, take the old altar kimchi water (about the same amount of boiling water), pour into the container of boiling water, and cold water mixed thoroughly. 5, kimchi water add peppercorns, a small amount of pepper, the whole of the mountain sea pepper, mountain sea pepper water and monosodium glutamate, chicken essence a little. 6, the cooked phoenix claw poured into the cooled kimchi water, soak for 30 minutes. (Generally can be set for a longer period of time tastes better) Practice 2 1, kimchi water a altar 2, a bottle of wild mountain pepper 3, the chicken claws cooked, cooled (cook chicken claws before don't forget to cut the chicken's fingernails :P) will be the above three points are mixed together, put into a special kimchi altar, sealed for a week after you have to. Directions 3 Ingredients: Chicken claws, salt, pickled mountain peppers bought in the market. Method: chicken claws after washing, the pot to connect the water, began to cook, about 3 minutes after the pot opened, then put the right amount of salt, and continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks inserted, chopsticks can be inserted means that the cooking is done. Chicken claws into the plate, and then let cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, it is best not to put in the refrigerator, because it is easy to string the flavor. Practice 4 phoenix claws wash and remove the nails cut in half. First boil in boiling water past the fishy smell. Change the water, put onion and ginger in the water, yellow wine, pepper, star anise and salt, put the phoenix claws into the upper fire boil, medium-low heat cooking 15-20 minutes. If you like crispy, 15 minutes, if you like softer texture, 20 minutes. Prepare a large enough with a lid refrigerator container, will be a bottle of pickled peppers in the liquid into all, just a little bit, into part of the pickled peppers, like spicy more put, put about 1/5. add drinking water to half of the container, add white vinegar, sugar, salt, cooking wine to taste. The flavor should be enough, according to personal preference for sour and sweet own control, but to be salty enough, otherwise not taste. Put some peppercorns and a star anise, a few thick ginger slices, helps to remove the fishy flavor. Phoenix grab out of the pot into the cool water to cool through, you can more than a few times over the water to remove the oil. Then put into a good pair of pickled pepper water, to be able to be soaked by the juice. Cover and put in the refrigerator. Soak for two days and then take it out and pick out the phoenix claws and pickled peppers! Practice 5 Ingredients: chicken claws, salt, the market bought pickled mountain pepper. How to do: chicken claws after washing, the pot to connect the water, began to cook, about 3 minutes after the pot opened, at this time to put the right amount of salt, and then continue to cook. Chicken claws as long as cooked to nine mature can be, too old is not delicious, cooked to 12 minutes or so with chopsticks, chopsticks can be inserted means that the cooking is done. Chicken claws into the plate, and then let cool for five minutes, five minutes later, pour in the mountain pepper bought, cook these chicken claws, a small bottle of mountain pepper with the juice all together is the best. Finally, just let it cool for half an hour, and it's best not to put it in the refrigerator, as it tends to skewer the flavor. These practices should be made out of quite delicious, or how to come out of the recipe ~ ~ to want to spicy, that is the problem of spicy ~ ~ ~ ~ add the appropriate chili pepper suitable for their own tastes on the good ~ ~ ~
How to do how to make crispy whistle crispy and tastyIngredients
Fatty pork (skinned) half a catty
Net mash water 30ml
Salt a little
A few vinegar
Vinegar a few times
Vinegar a few times
A pinch of vinegar
Or another option: a pinch of vinegar
A pinch of sugar
A pinch of soy sauce
A pinch of white wine
How to Make Crispy Whistles
The first method, from the father of my mom's colleague, a famous chef in Guizhou, is to slice the pork into thumb-sized diced pieces
Add a small amount of water to the bottom of the pot and add the diced pork. Fatty pork diced, medium heat
Simmer until oil, decant lard, low heat
Add mash water and salt, slowly stir fry, low heat
Continue to come out of the oil, decanting can be used to cook vegetable soup, stir-fry vegetables, it will be very fragrant
To the time when the oil does not come out of the time to add vinegar and stir fry quickly, fish up, can be mixed with the noodles to eat or something
The second method, more The second method is more homemade. The second method is more homely. It is also to cut the fat meat diced
The same steps to boil the oil
After the oil is finished, the mixture of soy sauce, vinegar, sugar and white wine poured into the pot, quickly stir fry can be up
Tips
Let it be for a while, it will be more crispy.
To stir fry diligently, with sugar will be easy to paste.
How to make oil cake crispy and delicious
Ingredients
2 and 1/2 cups flour, 3/4 cup boiling water, 1 egg, 6 tbsp finely chopped green onion, 1 tbsp minced green onion, 1 tbsp sesame oil, 1/2 tbsp lard, 1 tsp salt
Directions
1.) Stir boiling water into the flour and mix it with chopsticks, and then add the egg and mix it well. Knead the dough and let it rest for 20 minutes.
2.) Divide the dough into 6 pieces, flatten each piece, and shape into thin rounds with a stick of dough, sprinkle with 1 tbsp green onion, a little sesame oil, lard and salt. Fold the dough inward from both sides and flatten with your hands. Then use a stick to form a round crust about 0.5 centimeters thick.
3.) In a skillet, add a tablespoon of oil and fry the crust slowly.
How to make green asparagus crispy and deliciousAccording to the following practice, cold lettuce to be crisp
Ingredients
Lettuce, sesame oil, salt
Method
1, first lettuce peeled, with a little salt marinade for 2 hours.
2, then wash with cool water and squeeze out the water, put sesame oil can be.
Pickled pepper double-crisp practice, pickled pepper double-crisp how to do delicious, pickled pepper double-crispPickled pepper double-crisp practice
Ingredients: beef louboutin pas cher, beef huanghuo each 150 grams, 50 grams of pickled pepper, 3 grams of salt, monosodium glutamate (MSG) 1 grams of soy sauce 10 grams of soy sauce, scallions a little
① beef louboutin pas cher, beef huanghuo were washed, sliced and put into the boiling water for a short period of time, fishing out of the zheshui; pickled pepper washed, cut circles; scallions. The first time I saw this, it was a very good idea to get it out of the way.
② frying pan is hot, put the pepper stir-fry, under the beef leaves, beef yellow throat, green onions and stir fry.
③ Add salt, monosodium glutamate, soy sauce seasoning, can be removed from the pot.
How to make Pickled Pepper Crispy White, Pickled Pepper Crispy White how to do delicious, Pickled Pepper Crispy WhiteIngredients
Main ingredients:;
Side dishes:
Pickled Pepper Crispy White
1
Hand-torn cabbage, cucumber, carrots cut into rhombus shaped slices, sliced onions. Cabbage and carrots blanched, water boiled and fished out, rinsed with cool water, soaked. Then drain the water, load the container to be used.
2
Pour in all the ingredients, put in the right amount of salt, a spoonful of white vinegar, scattered with pickled peppers, mix well, set in the refrigerator, a day later you can eat.
Tips
When blanching, immediately fish out the cabbage and carrots when the water boils.
How to do silkworm pupae and fragrant and crisp and delicious
Put some oil in the pot, wait for the oil to heat up and add some salt, and then put the silkworm pupae into the stir-fry, stir-fry when you can hear the pipa in the line, his inside juice can come out, and then put a little onion on the good. MSG must not put.
How to cook porridge with small intestines is crisp and tastyYou mean vermicelli (small intestine) porridge, right?
Clean the small intestines, put ginger and soy sauce and mix well to use.
Cook a pot of white porridge. The first thing you need to do is to put the sausage into the congee on high heat and stir it while it is cooking.
About three minutes, do not cook too long. The small intestine is very easy to cook, cook too long will not be crisp.
How to do watermelon rind and crisp and deliciousHot and sour watermelon rind
Material
half a watermelon rind (I use about 6 pounds of watermelon), garlic a head of chopped, dry red pepper four shredded, a pinch of salt, a small amount of monosodium glutamate, white vinegar
Practice
1, the outside of a layer of watermelon rind green skin peeling off, cut into strips 2, add the appropriate amount of salt with hands Grab well, marinate for fifteen minutes, and then squeeze out the excess water. 3, the pan sitting oil, 7 into the heat when the garlic, garlic aroma pungent when the dry red pepper, dry red pepper color darkened pour into the pickled watermelon rind. Stir fry a few times, before starting the pot in turn into the monosodium glutamate, white vinegar. 4, finished.
Tips
Suggest white vinegar, if you put balsamic vinegar, one is not good color, will become black, two is the taste of balsamic vinegar will cover the fragrance of the watermelon, then it is a failure.
Wonderful fried watermelon rind
Ingredients
corn kernels, Northeast black fungus, watermelon rind, peas, yam, carrots
Corn kernels washed with boiled water, the fungus soaked and chopped, watermelon rind peeled and cut into pieces, yam and carrots diced and reserved. 2. Carrot stir fry for a minute. 3. into the watermelon skin diced continue to stir fry. 4. to the watermelon skin diced, peas change color, put salt, chicken seasoning can be, according to personal taste can also put some sugar.
Watermelon rind jam
Ingredients
Watermelon rind. Sugar.
Method
1. Wash the watermelon rind, remove the thin layer of green skin on the outside, and then cut the pulp into small pieces. 2. Use a blender to break up the cubes - I added 100g of water to make it easier to pour out. 3. Pour the chopped melon flesh into a stainless steel pot and add the sugar, stirring well. 4. Bring to the boil and reduce the heat to low, stirring with a spatula halfway through. 5. Cook until the water dries up, then turn off the heat. Let it cool until warm, then put it into bottles or plastic containers, and then seal it and put it into the refrigerator after it cools down completely. 6. 2-3 days later, the sauce will become thicker than before, you can eat, eat with a clean waterless spoon.