Usually at home I believe we all have the habit of pickling vegetables, different vegetables in the pickling method will be different, for the first contact with the friends may be some of the precautions are still not very clear, such as the pickling of green peppers, pickling green peppers need to pay attention to the matters of which details need to be paid attention to, because they are related to the final texture of the key, the following we will say pickled green peppers How to pickle with soy sauce!

Pickled green pepper is a kind of home pickled food, taste salty and spicy, can be used as a meal, it is rich in vitamins, etc., can increase the amount of rice, enhance the physical strength, improve the fear of cold, frostbite, vascular headache and other symptoms

Pickled green pepper production method

Main ingredient: 5 pounds of green pepper

Accessories: salt 2 two, ginger 1 two, anise 1 two, pepper 1 two, MSG 1 two, white sugar 1 two, white sugar 1 two, white pepper 1 two, white pepper 1 one, white pepper 1 one, white pepper 1 one, white pepper 1 two, white pepper 1 two, white pepper 1 two, white pepper 1 two, white pepper 1 two, white pepper 1 two. monosodium glutamate 1 two, sugar 1 two, vinegar 1 two, soy sauce just missed the chili can

Steps:

1. chili pepper wash and dry water.

2. Use a knife to cut off the chili peppers.

3. Make a longitudinal cut along the chili pepper, so that the chili will be more easily flavored when pickled.

4. It is best to use a small knife when handling chili peppers, because not all chili peppers are long and regular, and it is easier to use a small knife to cut the opening when there are curved chili peppers.

5. After all the peppers have been processed, wash the ginger and slice it.

6. The star anise is ready, it is better to break it up, easier to get the flavor.

7. Pepper spare.

8. MSG ready.

9. soy sauce spare.

10. Vinegar standby.

11. Pickled chili container washed and dried spare.

12. everything ready, began to containers filled with chili peppers, laying a layer of chili peppers spread a layer of salt, a handful of anise, a handful of peppercorns, a few slices of ginger, so until all the chili peppers are loaded into the containers, and finally the rest of the ginger, anise, peppercorns, salt, are spread in the top layer of chili peppers, and then sprinkled with monosodium glutamate, sugar, and finally add the vinegar and soya sauce.

13. finished, cover the lid, at least seven days to marinate, the longer the more flavorful. It's best to put more salt, otherwise it's easy to pickle if the temperature is high!

It is important to note that nitrites can react with amines, a protein breakdown product in pickled products, to form nitrosamines, which are a strong carcinogen, and the presence of nitrites in pickled green bell peppers is a major potential hazard.