How to pickle the whole pepper, everything can be used for pickling, which is the result of great people's practice. We can even see pickles sold in the supermarket. Let's share how to pickle the whole pepper. Come and have a look with me.
How to pickle the whole pepper 1
1, pickled pepper material
Usually, when curing the whole pepper, you need to prepare 5 kilograms of fresh green pepper, 700 grams of salt, 0/500 grams of water, 0/5 grams of star anise/kloc, 20 grams of pepper, 25 grams of ginger, a clean curing jar and a small piece of gauze.
2. Boil the whole pickled pepper juice
Wrap the flashing aniseed, pepper and ginger in gauze, put them in a pot and boil the salt with clear water, then put the gauze bag in it and cook together. After three or four minutes, turn off the fire and let it cool naturally. After cooling, it is used to pickle the juice of the whole pepper.
3. A pickling method of whole pepper
Wash the prepared green peppers with clear water, remove water, prepare clean toothpicks, punch holes in the surface of the green peppers, then put them into a clean pickle jar, add the prepared juice so that the juice is not bigger than the green peppers, add a small amount of white wine, and then seal the jar.
4. Precautions for whole pepper pickling.
It's hard to taste the whole pepper when it's pickled, so it's better to stick it out with a toothpick. Moreover, it takes a long time to cure, and adding white wine can prevent deterioration. In addition, after sealing the jar, it should be preserved in a cool place, and it should be turned once a day during the curing period, so that the whole pepper tastes better. It tastes best after 30 days of pickling.
Sichuan pickled pepper and ginger is the local people's favorite meal, and there are many side dishes. People who have been to Sichuan will also be absorbed by the pickled ginger or pepper there. Sour, attractive, especially delicious, can stimulate appetite and remove greasy. Today, I will introduce it to you. It is a complete book of pickled peppers and ginger in Sichuan, which can make you learn how to make pickled peppers and ginger in Sichuan easily.
How to pickle the whole pepper? 2. How does Sichuan pickle whole pepper with ginger?
1. To make Sichuan pickled ginger and pickled pepper, you must prepare a clean pickled pepper jar. You can open the lid of the pickle jar to dry, then disinfect it carefully and dry the water inside. Prepare appropriate amount of millet pepper and fresh ginger, and appropriate amount of purified water. In addition, prepare spices such as Illicium verum leaves and Zanthoxylum bungeanum, prepare an appropriate amount of pickles, and finally prepare an appropriate amount of rock sugar.
2. The prepared millet pepper should be washed repeatedly in clean water after pedicled. It is best to soak in light salt water for several hours, and then control the surface moisture after taking it out. The red part of the prepared fresh ginger should also be removed, broken and washed repeatedly with clear water, and then dried for later use.
3. In a clean oil-free sewage pot, add the prepared pickles and stir-fry for a while, then add the prepared spices such as pepper, aniseed cinnamon and fragrant leaves, and continue to stir-fry for two minutes. Add the prepared purified water, add rock sugar, heat and boil for about 5 minutes. At this time, you can smell the rich fragrance.
4. Cool the boiled pickle water and pour it into the pickle jar, then put all the processed fresh ginger and millet pepper into the pickle jar. Let the pickle water soak all the millet pepper and tender ginger and seal the jar. After ten days, the peppers and ginger inside can be soaked, and they can be eaten directly when taken out, which is especially suitable for porridge or the next meal.