Chili is a condiment often used in our daily life. In addition to adding flavor and spiciness to dishes, chili itself can also be used as a delicacy, such as pickled chili pickles, especially when eaten with white rice. When making porridge, take a bite of pickled chili peppers, which are not only moderately salty and spicy, but also crisp and refreshing.

What kind of pepper should I choose?

When pickling peppers, the choice of pepper varieties is crucial, because different peppers have different tastes. Generally speaking, the following types of peppers are often used for pickling peppers:

①Green peppers. This kind of pepper has thick skin and flesh, crisp texture and low spiciness. It is especially suitable for eating after pickling. It has a crisp taste and moderate saltiness;

②Green line pepper or Erjingtiao. This kind of pepper has thin skin, long and slender shape, and medium spiciness. This kind of pepper is suitable for those who like spicy food after pickling, and it has a rich aroma after pickling.

These types of peppers have their own characteristics and are suitable for pickling and eating. You can choose the variety of pickled peppers according to your own taste preferences. Below, Xiao Rui will share with you how to pickle peppers:

Pepper pickling: crisp and refreshing, moderately salty, and can be stored for a long time

Ingredients: 250g green peppers ;

Seasoning: ginger, garlic, pepper, star anise, bay leaves, light soy sauce, sugar, white wine, salt, and appropriate amount of cooking oil

▼Food steps:

< p>The first step: pepper processing. Wash the sharp peppers bought from the market with clean water to remove dust and debris on the surface. Place the washed peppers on a flat plate to dry. Then remove the pepper seeds and cut the peppers into two vertically with a knife. Put it into a clean bowl, sprinkle in an appropriate amount of salt, and marinate for 2 hours;

Step 2: Boil the sauce. Pour an appropriate amount of cooking oil into the pot, heat it up and add an appropriate amount of star anise, peppercorns, and bay leaves. Stir-fry over low heat until the aroma is released. Pour in an appropriate amount of light soy sauce. At the same time, add an appropriate amount of sugar to enhance the freshness and salt to enhance the flavor. After the sauce in the pot is boiled, turn off the heat and let it cool;

Step 3: Pickle the peppers. Slice the ginger and garlic separately and set aside. There will be a lot of water seeping out from the bottom of the pickled peppers. Pour it out and prepare a clean, water-free, oil-free glass bottle with a lid. First, take one-third of the peppers and put it in. Put an appropriate amount of ginger and garlic slices into the glass bottle, then add an appropriate amount of ginger and garlic slices, continue to add one-third of the chili, also add an appropriate amount of ginger and garlic slices, and finally add the remaining chili, and add the cooked sauce Slowly pour into the glass bottle, and then pour in 100g of white wine;

Step 4: Keep it sealed. When all the steps are completed, seal the glass bottle of pickled peppers with a lid, do not let it breathe, and then store it in a cool place away from direct sunlight. You can open the lid and eat it after about a week.