The Sichuan cook teaches the traditional method of "pickling peppers", a 15-year-old recipe, the peppers are not hollow or blooming

What I want to share with you today is the favorite dish of Sichuan people in summer Food "pickled pepper". Every summer when the peppers are just ripe, I will buy an appropriate amount of peppers, and then soak one or two jars of pickled peppers to preserve them. When you want to eat, it can not only be used for cooking, but also can be eaten directly, which is very appetizing.

My method of soaking peppers is an old recipe I have used for 15 years. Not only will the peppers not be hollow, but the peppers will not bloom even if they are stored for two years. Phenomenon, the more it soaks, the more fragrant it becomes. Let me tell you the specific formula and production method below, so that everyone can learn it too.

Making materials:

Yin red pepper, salt, cool boiled garlic, ginger

Rock sugar, Sichuan peppercorns soaked in sansho white wine

1. First, when buying peppers , we need to choose Yin red peppers on the market to buy. Such peppers are most suitable for making pickled peppers. The soaked peppers will have a more spicy flavor. We must first select the peppers we take home. Those that are damaged or incomplete cannot be used to make pickled peppers, as they will easily deteriorate.

2. Secondly, choose harder peppers, such as those that have been broken, or peppers that are not very good. They can only be used for cooking. Remember not to make pickled peppers. After selecting the peppers, we need to wash them with clean water to clean the impurities on the surface of the peppers. Remember not to rub the peppers when cleaning them, just wash them briefly to avoid damage to the peppers.

3. After cleaning the peppers, do not remove the pepper pedicles. If the pepper pedicles are removed, the peppers will easily become hollow during the soaking process, so the pepper pedicles must be retained. , this is a very critical place. At this time, we need to put the peppers outside in the sun to dry the water on the surface of the peppers. Do not dry them for too long. If there is moisture on the surface of the peppers, flowers will easily grow during the soaking process.

4. Taking advantage of this period, we need to prepare a pickle jar. It is best to choose an earthen jar for the pickle jar. The peppers soaked in the earthen jar will greatly improve the taste of the peppers and improve the preservation of the peppers. time. We need to simply clean the prepared earthen jar with clean water and clean the inside of the earthen jar. After cleaning the jar, add a little white wine into it and scrub the inside of the jar, which can have a good sterilization effect.

5. The cleaned jars should also be placed outside to dry the moisture inside the jars. After the water on the surface of the peppers is dried and the water inside the jar is dried, we need to put all the dried peppers into the earth jar. Then prepare two pieces of old ginger, 20 grains of garlic and add them to the earthen altar, then add 30 grains of rock sugar and a large handful of fresh Sichuan peppercorns. You can also use dried Sichuan peppercorns.

6. Add about 1.5 kilograms of edible salt to the earthen altar. The proportion of salt should be based on the proportion of cold boiled water. For 10 kilograms of cold boiled water, just add 1.5 kilograms of salt into it. Don't add too much, otherwise the soaked chili will be too salty. If we want the hot peppers to taste better, we need to prepare a small bag of hot pepper water and pour it into the jar. Finally, pour cold boiled water into the jar, as well as about 2 taels of white wine, and close the lid.

7. We also need to add an appropriate amount of clean water to the edge of the earth jar lid, which can greatly improve the sealing of the jar. The better the sealing environment, the better the pickles inside the jar will be soaked, otherwise it will not It is easy to cause the peppers to bloom. Use a sealed environment to soak the peppers for about 7 days, and then you can take them out and eat them. The soaked peppers will be pure in color and very fragrant.

The above method of soaking peppers is shared by the cook here. I have been using this recipe for 15 years and I soak two jars every year. If you are also interested, you can try it and make pickled peppers at home.