Pickling method
Wash the green chili peppers, dry them, tie the eyes, and put them in a jar.
Peppercorns, dashi, ginger into a cloth bag, into the brine boiled 3 to 5 minutes to fish out, to be cooled into the tank after the brine, stirring once a day, 3 to 5 times in a row, after about 30 days that is.
Normal color
Green color, salty and spicy taste.
Making method two
Raw materials needed
Five pounds of green pepper, half a catty of salt, 2.5 pounds of soy sauce, 0.3 pounds of peanut oil, 0.2 pounds of garlic, a little sesame oil, 0.2 pounds of peppercorns, 0.2 pounds of ginger, 0.4 pounds of sugar, 0.4 pounds of white wine, 0.2 pounds of monosodium glutamate (MSG). (This is five pounds of raw materials, such as want to pickle ten pounds of raw materials doubled.) [1]
Pickled green chili pepper raw materials
Pickled green chili pepper raw materials (3)
Pickling method
1, 5 pounds of green chili pepper will be washed and cooled and dried and then cut, and then add 0.3 pounds of salt to drain the water.
2, will be peanut oil boiling, after pouring soy sauce, add pepper, sugar, salt, after boiling cool.
3, then add white wine, monosodium glutamate, ginger, garlic, sesame oil.
Into the altar sealed 30 days later that is to become.
Making method three
Raw materials needed: 2500g of green chili pepper (buy 3000g if de-stoned and seeded), 150g of garlic cloves, 159g of ginger, two packages of braised soy sauce, 150g of salt (100g if tastes are light), 150g of sugar, 150g of high white wine, 150g of salad oil, 100g of monosodium glutamate (MSG).
Method:
Practice:
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1. green chili washed and sliced (the best sun, remove a little more water, so as not to marinate too much water), sliced garlic cloves, ginger shredded.
2. Soy sauce and all the above seasonings into a container, low heat boil stirring evenly and then cool to use.
3. Add the sliced green chilies, sliced garlic and shredded ginger to the marinade and mix well. If the container is small, add them in batches.
1. Strip, wash and dry the chilies.
2. Cut into rings.
3. Add salt and mix well.
4, put into a ceramic jar.
5. Cover the top with rice dumpling leaves and wooden blocks, and add stones to press and place half a month can be eaten.
1. Wash cilantro and chili peppers and drain.
2. Chop the cilantro. Chili pepper first cut into circles, and then cut a few times, so that the pepper into a semi-circle, but not too broken.
3. Add all the seasonings and mix well to serve. (Not a big fan of MSG, but in coleslaw, aged vinegar with MSG gives it a special flavor that is enjoyed.)
1. Asahi peppers, millet peppers can be. Wash the pepper whole. Take a cloth to dry. And then dry. (This is the most critical step, to ensure that the state of no water pepper can be stored for a long time). No matter what method is used, it is to make the chili pepper without a little water.
3. Put all the seasonings into the chili pot. Chop the garlic and put it in the pot. Stir well. Okay, that's it. Sealed. Marinate a day later you can eat Oh. Each time you eat, be sure to take a clean, waterless tool to take the chili. Don't worry about not finishing, as long as you make sure there is no water, you can put it for a long time. Whenever you want to eat when to eat. Love to eat spicy friends, a year down to save a lot of chili sauce money Oh.