First, the main ingredient: green pepper (like to eat spicy food, you must first choose spicy enough. I like to use dried Chili)
Ingredients: dried radish, lobster sauce, ginger and garlic, millet pepper, fresh orange peel and lean pork.
Third, seasoning: salt, monosodium glutamate, a little sugar, soy sauce (extremely delicious) and oil consumption.
Fourth, the production process: first, put the main ingredient green pepper in a pot (no cooking oil is needed) and stir-fry it with low fire until the skin of the green pepper looks like tiger skin, then take it out and chop it up, and chop all the ingredients together for later use.
Then the next step is to clean and heat the pot, add a proper amount of cooking oil, add pork lean foam and stir-fry until fragrant, add ginger garlic foam and lobster sauce foam to stir-fry until fragrant, put all other ingredients into the pot and stir-fry until fragrant, and then add the fried chopped green pepper (remember that after the green pepper is put in, you can turn off the heat and stir it evenly, so don't cook it into paste, it will lose its flavor and put it in a container to cool).
I hope you are satisfied with my answer. If you like it, please reply and give me a good evaluation!
Hello, I'm Sister Xia. What can I do as an appetizer in summer? Pickled some green peppers as side dishes, which can be fried with other dishes at ordinary times, will have a special flavor. Next, I will share with you the practice of pickling fresh green peppers.
● Raw materials:
Four or five green peppers, five cloves of garlic, star anise, soy sauce, cooking wine, sugar, vinegar, (don't put sour vinegar, other materials must be put! )
● Pickling practice:
1. Clean the green peppers and pour the water into the pot to boil. Add green pepper and blanch. It takes about ten seconds to remove the cold water. Don't scald it, or it won't be crisp after pickling.
2. Tear the green pepper into small pieces and put it aside to dry.
3. Prepare a jar, clean it, dry it and put it aside.
4. Pat garlic cloves with a kitchen knife and cut a few knives at will.
5. Put garlic, a little sugar, a little vinegar and 5 or 6 star anises in the bowl.
6. Bring the pot to a low heat, pour in soy sauce, turn off the fire by bubbling, pour in cooking wine, and put it in a bowl and stir well. Let the juice cool.
7. Put the dried green pepper into the jar, pour in the juice, compact and marinate the next day!
● Pickling skills:
1. Don't scald the green pepper for too long, just ten seconds. Otherwise, it will not be brittle if it is rotten. Remember to mix the green peppers and heat them evenly.
2. Green peppers and cans must be dried to ensure that there is no moisture, which can extend the shelf life.
Keep it in the refrigerator and try to finish it within one week.
4. Picking pickles tools should be water-free and oil-free.
Sister Xia wishes the students a smooth college entrance examination and a bright future.
Hello, I'm Mei Zi, the local chef, and I'm glad to answer your questions.
This question. Green peppers are now on the market in large quantities. Fresh and delicious
Eat it. Can be made into pickled green peppers. Hot and sour appetizers are more than dinner.
Learn to do it with me.
Ingredients: 500 grams of green pepper and appropriate amount of red pepper. Ginger and garlic are suitable.
Ingredients: salt, soy sauce, vinegar, sugar, star anise, pepper and white wine.
Method steps: 1. Don't remove the stalks of fresh peppers, so as not to pour water into them and clean them.
2. Wash and dry the peppers.
3. Prepare sauce: soy sauce 120g. 70 grams of vinegar. 30 grams of sugar. An octagonal and some pepper. (This is 1 kg pepper. )
4. Boil the sauce and let it cool.
5. Dice garlic and ginger for later use.
6. Dried green peppers are pedicled. Cut into small pieces for use. Cut the red pepper into small pieces for use.
7. Marinate the chopped green pepper and red pepper with 10g salt for 2 hours.
8. Marinate the green pepper after two hours. Add chopped garlic and ginger. Pour in the cold sauce and stir well. Marinate for a day and you can eat it.
9. Prepare an oil-free and water-free glass jar. Put that pickled green pepper into a jar, adding a little white wine, and sealing and storing. This year won't be bad.
Friends who like to eat Chili can try it. I'm Plum from Wei Xiang Kitchen. I hope you like my answer.
The key to pickling green peppers is to poke holes in them and pickle them with salt and rice wine. The specific method is as follows:
Ingredients: 2500 grams of pepper.
Accessories: salt 250g, rice wine 250g, cold boiled water 1500g.
1, clean the pepper, dry the water and poke a small hole with a toothpick.
2. put the pepper in the pot.
3. put salt.
4. Stir well. Pour in rice wine.
5. Let it stand for half an hour and scatter it evenly on the way.
6. Pour the cooled boiled water into the jar, put the pepper into the jar and cover it.
7. You can eat it in a week.
Precautions:
Pepper after autumn will not rot when pickled. You can put more salt. It can be preserved for a long time.
First, clean the green pepper, drain the water, fry it in a pot at 70% oil temperature until the pepper skin bubbles, take it out, prepare soup, boil it with vinegar, soy sauce, salt and sugar, put the fried green pepper into the soup, and marinate it for 24 hours before eating.
Hello, everyone, I'm pregnant, and I'm glad to answer this question: 1. Wash the bought peppers first, spread them out and dry them until there is no water and the peppers look a little faded; 2. Then, take out the dried pepper and cut it into oblique sections. 3. Garlic is cut into thick slices, and ginger is shredded, without too thin silk. 4. Put the chopped peppers, garlic and ginger into a relatively large basin, and pour in salt, sugar, monosodium glutamate, soy sauce, white wine and heated and cooled cooking oil; 5. Stir the pepper and the poured garlic, ginger and various seasonings fully and evenly. Pay attention to the chopsticks or spoons that stir peppers must be clean and dry, and can't get wet; 6. Put the stirred pepper into a washed and dried jar, seal the jar with water, and you can eat it in a week. 1, 2 kg of red pepper, chopped or broken with a blender. 2. Chop ginger and garlic, stir-fry peanuts and peel them (which can be bought in vegetable market or supermarket), and crush them for later use. 3. Put 150g oil in the pot, add pepper, ginger and garlic and stir fry. Stir until the water is low, add two bags of sweet noodle sauce and chopped flowers, stir-fry for 2 minutes, pour into a container, cool and store in the refrigerator. Scoop it out when eating, and be careful not to get wet. The practice of Chili sauce
Hello, everyone, I'm glad to answer this question.
Pepper is a very popular green vegetable, and it is also indispensable on the dining table. It has a unique taste and is good for your health. It can promote digestion, help treat stomach cold, and eliminate human moisture. It is also a flavoring agent in life.
There are many ways to eat Chili. Besides, pickled peppers. Pepper is a good ingredient. Wash the peppers and put them in a basin for later use. Prepare seasoning, ginger foam, garlic foam, onion, sugar, salt, soy sauce, monosodium glutamate and sesame.
Dice the washed pepper, put it into a container, then add Jiang Mo, minced garlic, onion, sugar, salt, soy sauce, sesame seeds and monosodium glutamate, stir well, and then marinate for 15 minutes, and serve. Made a simple and delicious pickled pepper, which was delicious and fragrant.
Every family in Northeast China has the custom of adding sauce. In autumn, you can wash pepper and pepper leaves together, sew a bag with gauze, put pepper and pepper leaves in it, and then put it in a sauce jar. After pickling, you can eat it in about two weeks. This unique pickling method tastes more delicious. You can eat it directly when you want. It is better to stew tofu with Chili and Chili leaves.
Beat the tofu into cubes, put it in a pot and blanch it with clear water, and broadcast it for one minute. Take it out and put it in a container for later use. Add the minced onion and ginger, add the pepper noodles, pour into the sauce wok, add enough soup, then put the tofu in the wok, and then stew the pepper and pepper leaves in the wok/kloc-0.5 to 20 minutes.
Today, I will share with you how to make fresh green peppers taste better by soaking them in water. The steps are as follows:
One: Pour a proper amount of soy sauce into the pot (according to the number of green peppers), boil it and let it cool for later use.
Two: Wash the green pepper, remove the seeds, cut it into small pieces, put it in the pot, add some salt and stir it, and brake the water out.
Third, prepare ingredients: garlic slices and ginger slices for use.
4. Pour the cooled soy sauce into a water-free and oil-free container, add the squeezed green pepper, garlic slices and ginger slices, and also add a few dried peppers, then add a spoonful of white sugar and a little high-alcohol liquor, and cover and seal. It is best to keep it in the refrigerator in summer.
It's delicious, and the pickled green pepper won't go bad after a few months. A dish of pickles with a bowl of millet porridge in the morning and evening is beautiful and comfortable! I hope my sharing can help you, thanks for watching! See you again.
How to pickle fresh green peppers?
Wash and cut fresh green peppers into small pieces, blanch them with boiling water, then roll them with cold water and drain. It's best to squeeze out the water by hand, prepare a clean jar, scald it with boiling water for sterilization, put in fresh green pepper, add pepper, star anise, salt, monosodium glutamate and a mouthful of fresh soy sauce, then cover it, seal it and put it in the refrigerator, and you can eat it the next day.
Hello, I'm glad to answer this question.
The method of pickling fresh green peppers is as follows:
Step 1: Rinse the fresh green peppers with clear water, control the moisture, and leave them in the sun for half an hour if possible.
Step 2: Prepare an oil-free clean sealed tank.
Step 3: prepare ingredients, 500 ml of high-alcohol liquor, crystal sugar, light soy sauce and extremely fresh taste, ginger, garlic, star anise, dried pepper, salt and cold boiled water.
Step 4: Take out the dried green pepper, cut it into small pieces and cut it according to personal preference. Pour 20 grams of high-alcohol liquor into a sealed jar and shake it for sterilization. Put the cut green pepper into the jar, add the prepared ingredients, eat it after the water has not passed the green pepper, and cover the sealed jar tightly. This is my personal pickling method, and I hope it can help you.