How to pickle green peppers?
Wash the fresh peppers picked by yourself twice in a basin, and then put them in a ventilated place to dry until there is no water on the surface. Get some sunshine. Two hours should be enough!
After drying the water, remove the pepper head with a knife, then divide the pepper into two parts, sprinkle salt evenly, and put it in a basin to let it come out slowly. Because time is short, I put them all on the chopping board to dry, so as to speed up the drainage and reduce the time. )
Heat the pan, pour in the blended oil, add pepper and fragrant leaves, turn to low heat, add onion, ginger and garlic in turn, stir-fry for a while, then add soy sauce, salt, chicken essence and sugar, cook for one minute, turn off the fire, let it cool, and pour in white wine. So the sauce is ready.
Finally, like this, put the pepper into a plastic box, pour in the cooled sauce, then stir it evenly and seal it in a cool place such as a refrigerator. You can eat it in 3-7 days, sour and sweet!
Vegetable pickling is the most common and oldest vegetable processing method in China. Pickling vegetables is a method of preserving vegetables by using high concentration salt solution and lactic acid bacteria fermentation. Pickling enhances the flavor of vegetables and is a method of preserving vegetables and giving them fresh taste. Pickled green peppers, fermented vegetables, pickles and pickled mustard tuber are all pickled vegetables.
Green pepper belongs to the plant kingdom, Dicotyledonous, Chrysanthemum Subclass, Solanaceae. And red pepper are collectively referred to as peppers. Fruit is a berry. There are many aliases, such as big pepper, lantern pepper and persimmon pepper. Because it can bear sweet berries, it is also called sweet pepper and vegetable pepper. Annual or perennial herbs, characterized by large fruits and mild or not spicy taste, are used as vegetables instead of seasonings.