A plate of green peppers, bright green in color and spicy, sweet and salty in taste, will definitely make your appetite open! If you like to eat Chili, let's take a look at the steps of pickling green peppers:
1. Select the green pepper without moth and rot, dry the surface moisture, put it in a jar, put a layer of pepper and a layer of salt, and finally press the pepper with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the salt water, boil it, spread it out, then put it in a jar with Chili peppers and seal it, and put it in a cool place.
2. Wash and drain the green pepper, cut it into pieces of about 1 cm, and then dry the water. Wash the ginger and cut it into fine filaments (a small amount is desirable), and put the cut green pepper into a pottery basin or glassware (with a cover). Heat the vegetable oil until it just smokes, leave the fire, let it cool, choke in green pepper, add soy sauce and a little salt (because soy sauce is not salty enough now) and mix well.
3. Don't cover the green pepper with soy sauce. Cover the cooked oil on the basin surface (for sealing), and then put it in the refrigerator for about two or three days to eat.
If you think the above version is troublesome, you can look at the simple pickling method of green pepper:
Ingredients: 5 kg of green pepper, half a catty of salt, 2.5 kg of soy sauce, 0.3 kg of peanut oil, 0.2 kg of garlic, a little sesame oil, 0.2 kg of pepper, 0.2 kg of ginger, 0.4 kg of sugar, 0.4 kg of liquor and 0.2 kg of monosodium glutamate. This is five Jin of raw materials. If you want to pickle ten Jin, double the raw materials. )
How to pickle green peppers Method 2:
1: 5 kg of green pepper is washed, dried and cut into sections, and then 0.3 kg of salt is added to drain the water.
2. Boil peanut oil, then pour in soy sauce, add pepper, sugar and salt, then boil and cool thoroughly.
3. Add liquor, monosodium glutamate, ginger, garlic and sesame oil. It can be made after 30 days of sealing.
The steps of how to pickle green peppers are similar, but there are also some places to pay attention to:
1. After cleaning the green pepper, cut it into large pieces or strips (not too small) and drain. Never bring raw water. Never bring raw water after washing the green peppers. Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.
2. Make sure that the container of pepper is clean.
How to pickle green peppers is briefly introduced to you. Give it a try!