Today we want to share with you, Sichuan people's favorite summer food "bubble chili". Every summer when the chili is just ripe, I will buy the right amount of chili, and then soak one or two altars of pickled peppers, it will be preserved. When you want to eat, not only can be used to stir-fry vegetables, but also can be eaten directly, very appetizing and rice.
My home bubble chili method, I used 15 years old recipe, bubble out of the chili, not only will not be hollow, and chili even if it is preserved on the two years of time, there will be no phenomenon of raw flowers, the more soaked the more fragrant. Let me tell you about the recipe and how to make it, so that everyone can learn it.
Materials:
Yin red chili salt, cold water, garlic, ginger
Ice sugar, pepper, pickled pepper, white wine
1, first of all, in the purchase of chili peppers, we have to choose the market Yin red chili peppers to buy, this kind of chili peppers are the most suitable for the production of pickled chili peppers, pickled chili peppers, the spicy flavor will be more sufficient. Take home the chili, we have to pick first, those who have broken phenomenon, or incomplete chili, can not be used to make bubble chili, it is easy to deteriorate.
2, and then also choose a little hard pepper, like those who have been broken chili, or not so good chili, can only be used to stir-fry food to eat, remember can not be used to do pickled chili. After the selection of peppers, we have to use water to clean it, clean the surface of the pepper impurities, remember to wash the pepper can not be rubbed, simple washing can be, so as not to pepper damage.
3, cleaned chili, chili peppers don't get rid of, if chili peppers get rid of, chili peppers in the process of soaking, it is easy to appear hollow phenomenon, so chili peppers must be retained, this is a very critical place. At this time the pepper, we have to put it outside under the sun, the water on the surface of the pepper to dry, do not dry too long. If the surface of the chili pepper contains moisture, it is very easy to blossom during the soaking process.
4, while this time period, we have to prepare a pickle altar, pickle altar is best to choose the earth altar, with the earth altar soaked out of the chili, will greatly improve the taste of chili, but also improve the preservation time of chili. Prepared earth altar, we have to use water to its simple cleaning, the earth altar internal cleaning. After cleaning the altar, but also to add a little white wine, the altar internal scrubbing again, which can play a good role in sterilization.
5, clean the altar, but also to the outside, the altar inside the moisture to dry. When the pepper surface moisture drying, and altar internal moisture drying after drying, we have to dry the pepper, put it all into the earth altar. Then prepare two pieces of ginger, 20 cloves of garlic added to the earth altar, and then add 30 grains of rock sugar, a large fresh peppercorns, you can also use dried peppercorns.
6, to the earth altar and then add 1.5 pounds of salt, the proportion of salt, in accordance with the proportion of cool water to join, 10 pounds of cool water, add 1.5 pounds of salt can be, don't add too much, or soak out of the pepper will be too salty. Want to soak out the chili pepper taste better, we have to prepare a small packet of pickled mountain pepper water poured into the altar, and finally poured into the altar of cool white water, as well as about two taels of white wine, cover the lid on it.
7, the edge of the lid of the earth altar, we should likewise add an appropriate amount of clean water, which can greatly improve the sealing of the altar, the better the sealing environment, the altar inside the kimchi soak the better, otherwise it is also very easy to lead to soak the chili peppers raw flowers. With the sealed environment, on the pepper soak for about 7 days, you can take out the pickled pepper for consumption, soak out of the pepper pure color, taste very fragrant.
The above method of soaking chili peppers, the cook shared here, this recipe I have used for 15 years, every year will soak two altars. If you are also interested, you can try it and make your own pickled peppers at home.