One,
Raw materials: pepper, carrot, ginger, garlic, soy sauce, salad oil, salt, sugar, monosodium glutamate, Chinese liquor and peanuts.
Practice:
1. Pepper, carrot, garlic and ginger, washed and dried, cut into sections and sliced.
2. Pour the above ingredients into the basin and turn it three times a day, and you can eat it after one week.
3. If you want to install the altar, turn it once a day after one week, and you can install the altar after three weeks.
Tips
If peanuts are placed, two kilograms of peanuts will be washed after three days, dried and steamed, soaked in exothermic water for half an hour, fished out and placed at the bottom of the basin, and turned again after one day.
Second,
Ingredients: Chili, braised sauce, ginger, garlic, sugar, star anise, pepper, monosodium glutamate and sugar.
Practice:
1. Wash and dry the peppers, and cut a mouth on each pepper with a knife to facilitate the taste. The bigger the mouth, the faster the taste.
2. Slice ginger for later use, and use it at will.
3. Slice the garlic and use it at will.
5 Jin of pepper, I used two barrels of this braised sauce just right.
5. In a larger soup pot, pour the braise in soy sauce, bring it to a boil slowly, add vinegar according to personal taste (I don't like sour food, so I didn't put it), add sugar, break the rock sugar I put in, grab three handfuls and put them in, and stir them, otherwise it will paste the pot, slowly boil it until the rock sugar melts, and then turn off the fire.
6. Take another pot, add more oil, add a lot of pepper and star anise to fry until fragrant, take it out and put it directly into the braised sauce, fry garlic slices and ginger slices until golden, then take it out and put it into the braised sauce, add fennel and monosodium glutamate, stir well, then pour the oil into the sauce while it is hot, and pour an appropriate amount of white wine.
7. Stir the sauce and put it in a container to cool. Be sure to cool it.
8. When the sauce is cold, put the peppers in the container for later use.
9. When the sauce is cold, pour it into the container and seal it. You can taste delicious after half a month.
Third,
Raw materials: pepper, ginger and garlic sugar salt
Practice:
1. Wash and drain pepper and cut into sections.
2. Add salt, sugar, ginger and garlic
3. Mix well and let it stand 1 hour.
4. put it in a glass bottle and then put it in the refrigerator, and you can eat it in a week.
Fourth,
Raw materials: green pepper, star anise, pepper, soy sauce, sugar, monosodium glutamate, vinegar and ginger.
Practice:
1. Wash pepper and control dry water.
Step 2 cut off the pepper handle with a knife
3. Draw a knife along the longitudinal direction of the pepper, so that it is easier for the pepper to taste when pickled.
4. It is best to use a small knife when handling peppers, because not all peppers are well-behaved, and it will be easier to cut with a small knife when there are crooked peppers.
5. After handling all the peppers, wash the ginger and slice it.
6. When the star anise is ready, you'd better break it to make it taste easier.
7. Pepper for standby
8. monosodium glutamate for standby
9. Soy sauce for use
10. Vinegar for standby.
1 1. A container for pickled peppers, specially bought for pickled peppers.
12. Everything is ready, start to put peppers in the container, spread a layer of peppers and sprinkle a layer of salt, a handful of star anise, a handful of pepper and a few pieces of ginger, and so on until all the peppers are put in the container. Finally, spread the remaining ginger, star anise, pepper and salt on the top pepper, then sprinkle monosodium glutamate, white sugar and finally add vinegar and soy sauce.
13. Finished, cover and marinate for at least seven days. The longer it takes, the more delicious it will be. It's better to put more salt, otherwise it will be pickled easily if the temperature is high, and a whole can will be wasted!
Tips
It's best to cut a hole in Chili with a knife to make it easy to taste.
Five,
Raw materials: green pepper, soy sauce, vinegar, sugar, monosodium glutamate, pepper, fennel and fragrant leaves.
Practice:
1. Spiral pepper, spicy pepper makes pickled pepper taste better.
2. Wash, dry and cut the pepper in half to remove the seeds. Cut up and dry for two or three hours.
3. Put the pepper in the jar, the sun-dried soft pepper is easier to put in the jar and not easy to break.
4. Add soy sauce, vinegar, salt, sugar, monosodium glutamate, ginger, pepper, fennel and fragrant leaves with 3 kg of water and boil for a few minutes.
5. Cool the boiled soup and put it in the jar. The soup should not pass the pepper.
6. Put the cooked and cooled Zanthoxylum bungeanum oil into the jar and seal it.
7./kloc-You can enjoy delicious food in 0/0 days!
Six,
Ingredients: pepper, carrot, ginger, garlic, soy sauce.
Practice:
1. Fresh peppers and carrots are washed and dried. This is not photographed. Comrades who want to do it can wash the peppers in advance. I washed and dried them in the morning and came back after work. It's super simple and saves time.
2. Slice the onion and ginger, and I cut the pepper at the sharp place, because I am afraid that there will be too many pepper seeds. If you don't bother, you can directly split it in two and separate the pepper seeds.
3. Chili is cut in this way, so the seeds are not easy to fall out, and it is also easier to soak.
4. Carrots are cut at will, round, square and diamond, see if you like them.
5. Pour oil in a hot pot, add pepper and star anise after the oil is boiled, and then pour in soy sauce. After the soy sauce is boiled, pour in carrots and ginger slices, take out carrots in a basin after boiling, then pour in pepper and garlic slices and continue to boil, then take them out and put them in a basin to cool and bottle.
6. The finished product drawing and process drawing are inconvenient to shoot, and I am busy alone. There is no salt in the whole process, except pepper and star anise, and no seasoning is added. The taste is as good as it is.
Seven,
Raw materials: green, red pepper, soybean, rock sugar, ginger, salt, wine and white vinegar.
Practice:
1. Green and red peppers and ginger are washed and dried.
2. Wash the bottle and dry it. Soak the soybeans for about four hours.
3. Boil the soybeans, peel them and let them cool.
4. You can add some garlic slices appropriately.
5. Stir in ginger, salt and rock sugar.
6. Pour in white wine and white vinegar and mix well.
7.white wine and white vinegar
8. Bottle, marinate for a week and you can eat it. It's sour and spicy and appetizing.