There are many ways to use chili peppers, and can be used with many ingredients with each other, and pickled chili peppers are also more sought after ` a way to use, but also to a certain extent to help us appetizing and eliminating, but also need to pay attention to the appropriate consumption.

Method 1

Recipe:

10 pounds of fresh chili, 5 pounds of soy sauce, 1 pound of salt, 4 pounds of sugar, 4 pounds of ginger, 4 pounds of garlic, 4 pounds of salad oil, 4 pounds of high degree of white wine, 7 pounds of monosodium glutamate (MSG), peppercorns, dai maio, cinnamon, scallions, each in appropriate quantities.

Methods:

Boil soy sauce (sterilization) to cool. Salad oil heating with pepper, dashi, cinnamon, green onions, each appropriate amount into the pot out of flavor. With the above auxiliary ingredients into the soup and put into the chili pepper (chili pepper should be cut or tied eyes), soup should be submerged chili pepper. A few days later can be eaten You can according to their own amount to put the proportion of ingredients Pickled chili square

method two

according to this proportion of the preparation of the material, a catty of red pepper (chopped), two two garlic (minced), one or two ginger (minced), chili chopped after the garlic and ginger malt into a container, add than the normal amount of salt to cook some amount of salt, put MSG, and put a Add some amount of salt which is saltier than normal, add monosodium glutamate (MSG), then add an apple and pear, mix well and put it into an airtight bottle, and it will be ready to eat after a week. Both methods are good, just do not know what kind of taste you like

Method three

Vegetable pickling, is China's application of the most common, the oldest method of vegetable processing, pickling method of chili peppers:

Ingredients:

Green chili peppers 10 kg, 1.4 kg of salt, 2.5 kg water, 25 grams of seasonings, 30 grams of pepper, dried chili peppers. grams, 30 grams of pepper, 25 grams of dried ginger.

Practice:

1, wash the green chili peppers, dry.

2, the dried chili blink and put in a clean jar.

3, the peppercorns, dashi, ginger into a cloth bag, into the salt water boiled for 3 to 5 minutes and fished out.

4, the cooled brine into the tank, stirring once a day, 3 to 5 times in a row, about 30 days after that.