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Authentic practice of pickled peppers in Sichuan
The method of soaking peppers in my family is that I used the old formula of 15 years. The soaked peppers will not be hollow, and even if they are preserved for two years, there will be no flowering, and the more they are soaked, the more fragrant they will be. Let me tell you about the specific formula and production method, so that everyone can learn.

Production materials:

Deep red pepper salt cold boiled garlic ginger

Rock sugar, Chinese prickly ash and Chinese spirit with mountain pepper.

1, first of all, when buying peppers, we should choose the deep red peppers in the market to buy them. Such peppers are the most suitable for making pickled peppers, and the soaked peppers will have more spicy flavor. We have to choose the peppers we take home first. Those peppers that are damaged or incomplete can't be used to make pickled peppers, which are easy to deteriorate.

2. Secondly, choose hard peppers, such as those that have been broken, or those that are not very good. They can only be used for cooking and eating. Remember that they can't be used to make pickled peppers. After selecting the peppers, we should clean them with clear water, and clean the impurities on the surface of the peppers. Remember that you can't rub the peppers when cleaning them, just wash them simply, so as not to damage them.

3. Don't remove the pepper stalks after cleaning. If the pepper stalks are removed, it is easy for the pepper to appear hollow during soaking, so the pepper stalks must be preserved, which is a very critical place. At this time, we should put the pepper outside in the sun and dry the water on the surface of the pepper, not for too long. If the surface of pepper contains moisture, it is easy to produce flowers during soaking.

4. During this period of time, we should prepare a pickle jar. It is best to choose an earthen jar for pickle jar. The pepper soaked with earthen jar will greatly improve the taste of pepper and improve the preservation time of pepper. We should simply clean the prepared earthen jar with clear water and clean the inside of the earthen jar. After cleaning the jar, add a little white wine to it and scrub the inside of the jar again, which can play a good bactericidal role.

5, clean the jar, but also put it outside, and dry the water in the jar. After the moisture on the surface of the pepper is dried and the moisture in the jar is dried, we should put all the dried peppers into the earthen jar. Then prepare two pieces of old ginger, add 20 pieces of garlic to the earthen jar, add 30 pieces of rock sugar, a handful of fresh pepper, or use dried pepper.

6. Add about 1.5 kg of edible salt to the earthen altar. The proportion of salt should be according to the proportion of cold boiled water. 10 kg of cold boiled water, just add 1.5 kg of salt to it. Don't add too much, otherwise the pickled peppers will be too salty. To make the pickled peppers taste better, we need to prepare a small bag of pickled pepper water and pour it into the jar. Finally, we need to pour the cold boiled pepper into the jar, as well as two or so Chinese liquor, and just cover it.

7. At the edge of the earthen jar cover, we should also add a proper amount of clean water, which can greatly improve the sealing performance of the jar. The better the sealing environment, the better the pickle inside the jar will be soaked, otherwise it will easily lead to the flowering of pickled peppers. Soak peppers in a sealed environment for about 7 days, and then you can take them out for eating. The soaked peppers are pure in color and very fragrant.

That's enough for the chef to share the above methods of soaking peppers. I've used this recipe for 15 years, and I soak two jars every year. If you are interested, you can try to make pickled peppers yourself at home.