Ingredients: pepper 10 kg, peanut oil 0.4 kg, soy sauce 5 kg, ginger 0.4 kg, garlic 0.4 kg, monosodium glutamate 0.2 kg, sugar 0.75 kg, liquor 0.75 kg and salt 0.5 kg.
Pickling method:
1, wash and dry the pepper in half, and marinate with salt for 3-4 hours;
2. Boil peanut oil and soy sauce separately, and then cool thoroughly;
3. Wash and dry ginger and garlic and slice them;
4. Put the pickled peppers into the jar;
5. Put peanut oil, soy sauce, white wine, garlic slices and ginger slices into the basin together, stir and pour into the jar;
6. Then pour monosodium glutamate and salt water into the jar and seal it immediately. It is best not to open the lid during this period;
It can be eaten after 7 or 48 hours. In the future, there will be another appetizer on the dinner table at home.
Pickled green pepper
Ingredients: green pepper10kg, salt1.4kg, water 2.5kg, aniseed 25g, pepper 30g and dried ginger 25g.
Pickling method:
1, wash the green pepper, dry it, make holes, and put it in a jar.
2. Put Zanthoxylum bungeanum, aniseed and ginger into a cloth bag, put it in salt water, boil it for 3-5 minutes and take it out;
3. After the brine is cooled, put it into the cylinder and stir it once a day for 3-5 times in a row;
4, about 30 days later.
Pickled peppers are green in color and salty and spicy in taste. It is a very good meal.
Salted fresh green pepper
Ingredients: fresh green pepper 10 kg
Accessories: more than half of salt.
Practice:
1, the peppers should be selected intact, and the pedicels should not be removed (avoid entering raw water). After washing, drain the water and put it outdoors to dry. (there can't be any water vapor)
2, prepare a large container, clean, water-free and oil-free, put the green pepper in, and spread a layer of pepper and a layer of salt evenly.
3. At first, the salt won't dissolve. You can let the pepper marinate for a while and then knock the container a few times to make the pepper more evenly coated with salt. Don't go into the jar first, let it stay indoors for one night, and remember to cover it.
4. When you get up the next day, you will see that the surface of the pepper is a little wet. Continue to knock the pot a few times, and there will be a little salt water at the bottom of the pot, so that the pepper and salt will be evenly wrapped together again. Ok, ready to install the jar.
5. Grab the pepper with a clean hand and stuff it into the jar (the jar must be cleaned in advance, and it must be water-free and oil-free). You can press it properly by hand until it is finished. Finally, pour the concentrated salt water on it, add cold boiled water, and cover it. Generally, after pickling for about a month, there will be a delicious pickled pepper.
Tip:
1, all the things in brackets in the practice are precautions. Remember to use cold boiled water for the water that presses the lid at last, which can absolutely guarantee the quality of the sauce pepper.
2. Generally, the amount of salt is one kilogram of pepper 1- 1.2.
Pickled red pepper
Ingredients: red pepper10kg, salt 2kg, sugar 50g, rice wine100g.
Pickling method:
1, wash the pepper, blanch it in boiling water for 5 seconds, take it out quickly, and drain it;
2. After drying, pour into a large basin, add salt and sugar and mix well;
3. Marinate for 24 hours, then put into the jar, pour in cooking wine, and seal and store;
4, about 60 days later.
Pickled peppers are crispy and mellow, and can be used as food or seasoning.
Pickled Hunan pepper (white pepper)
Ingredients: 2500g of fresh green pepper, 225g of refined salt, and 30 pieces of pepper (crushed).
Practice:
1, pick the green peppers that are big, thick and ripe and can't be hurt, clean them with clear water, and dry the surface moisture.
2. Put clear water in the cauldron to boil, put the green pepper in boiling water for two to three minutes, and then take it out to dry when the pepper turns color. Be careful not to cook for a long time.
3. Place the boiled pepper on a wooden plate or board and expose it to the sun for one day. When drying, turn the pepper once or twice to turn the pepper from turquoise to white.
4. After drying, cut off the pepper stalks with scissors, and cut a long mouth from the stalks (pepper seeds can be removed as required). If it's not dry enough, sun it again the next day. When it's 60% or 70% dry, put it indoors and spread it to cool in time.
5. After cooling thoroughly, evenly mix in salt and chopped pepper, and then put it into the jar (or jar) for pickling for half a month before eating.
Tip:
1, be sure to be exposed to the sun.
2. If you cover the pepper with a film, you can see that the pepper turns white slowly after a few hours of drying. It looks good in the sun.
3. If you want to take it to other places to send friends and relatives, you can dry the park pepper to 90% to become dry white pepper, so that it will not go bad even if it is put for a few months.
Traditional square pickling method of Yunnan pepper
Ingredients: fresh red pepper, ginger, white wine, salt, sugar, containers in Yunnan local earthen jars or sealed glass bottles. Remember that the containers must be clean and free of oil and the water vapor in the containers can be dried before use.
Proportion: 10 Jin of red pepper, 1 Jin of ginger, 4 Liang salt, 4 Liang sugar and 2 Liang liquor.
Practice:
1, wash the pepper and dry the surface moisture.
2. Remove the pedicle of the pepper, chop up the pepper, neither too big nor too small. After cutting, put white sugar or a little white wine with a temperature above 53 degrees in a basin, stir well and leave it for half an hour (note: putting white sugar has two functions, one is delicious, and the other is that the pepper will become brittle). Be sure to wear gloves when cutting peppers.
3. Peel the ginger, dry the water vapor on the surface, slice it, put it on a plate and marinate it with salt for half an hour. Personally, I think slicing is better than shredding or Jiang Mo. First of all, it looks good. Secondly, friends who don't like ginger can pick it out. Friends who like it will find the pickled ginger slices very appetizing or appetizing. (Note: I like the original flavor, so I don't put the garlic that loses its flavor. It's not too late to put garlic when I need it when I pickle pepper and stir-fry meat or make hot and sour fish).
4. After half an hour, mix the chopped peppers and ginger slices together, then add salt and white wine and stir well (note: pour the white wine into the jar first, wet the inside of the jar and then pour it on the peppers), and try whether the salt is enough, as long as it is more salty than what we usually cook.
5. Put the evenly mixed pepper and the juice decomposed in the process of pickling pepper into the jar, sprinkle some white wine, cover the jar, add clear water to the edge of the jar, and marinate for 15 days before eating.
Note: Never use oily spoons or chopsticks when eating. If there is oil, it is easy to get moldy. As long as it is kept free of oil pollution, it can last for one to two years.