I. Ingredients
A small spoon of peppercorns, three pieces of spices, 20 grams of ginger, a green onion, two spoons of salt, two spoons of sugar, a garlic, soy sauce (soya sauce) four small spoons of green chili peppers 2,000 grams, 50 grams of white wine, two small spoons of chicken essence, and 100 grams of blended oil
Second, pickled green chili peppers
The practice
p> 1, self-picked fresh chili peppers in the water basin washed twice, and then placed in a ventilated place to dry to the surface without water. In the sun, two hours should be enough!
2, after drying the water, use a knife to remove the head of the pepper, and then the chili pepper into two, evenly sprinkled with salt, placed in the basin to let it slowly out of the water. (Due to my time constraints, all of them laid out on the chopping board in the sun to dry, accelerating the water to reduce the time.)
3, simmering sauce of the picture I forgot to take, here is a brief description. The pan is hot, pour the blending oil, add pepper and sesame leaves and then turn to a small fire, in turn into the onion, ginger and garlic fried for a while, and then pour into the old soy sauce, salt, chicken essence, sugar, simmering for a minute off the fire, let it cool down and then pour into the white wine. So the sauce is ready.
4, and finally like this, the chili into a plastic box, pour into the cooled sauce, and then stir well, sealed and placed in the refrigerator and other cool places to save. 3-7 days can be eaten, hot and sour sweet!
Expanded Information:
Main Values
Medical Values
Cayenne pepper is pungent and hot in taste, and enters the heart and spleen meridians. It has the effect of warming the middle and dispersing cold, appetizing and eliminating food. It can be used to treat cold stagnation and abdominal pain, vomiting, dysentery, frostbite, cold spleen and stomach, cold and flu.
Green peppers can enhance one's physical strength and relieve fatigue caused by work and life stress. Its unique flavor and the capsaicin contained in the *** saliva and gastric juice secretion, can enhance appetite, help digestion, promote intestinal peristalsis, prevent constipation. It can also prevent and control scurvy, bleeding gums, anemia, fragile blood vessels have auxiliary therapeutic effect. People generally feel that after eating green peppers with a pungent flavor, the heart will beat faster, skin vasodilatation, and people feel hot, so Chinese medicine and chili peppers have the same view of it, there is warming the middle and lowering the qi, dispersing cold and removing dampness.
1, antipyretic, analgesic: chili pepper pungent temperature, able to reduce body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect
2, cancer prevention: chili pepper's active ingredient capsaicin is an antioxidant substance, which can block the metabolism of the cells concerned, thereby terminating the cancerous process of the cell tissues, reducing the incidence of cancer cells
3, increase appetite, help digestion: chili pepper strong spicy flavor can *** saliva and gastric juice secretion, increase appetite, promote intestinal peristalsis, help digestion
4, fat loss: chili pepper contains capsaicin, can promote fat metabolism, to prevent the accumulation of body fat, is conducive to fat loss and disease prevention.
Edible value
Green pepper flesh is thick and crisp, rich in vitamin C content. Green fruit contains about 93. 9% water, carbohydrate about 3. 8%, red ripe fruit containing vitamin C up to 460 mg. Can be cold, fried, boiled, stuffed, pickled and processed jars, candied fruit.
Search Dog Encyclopedia : green pepper
How to pickle green chili pepper
The picked chili peppers for selection, with insect eyes or bad pick out, and then remove the tail of the chili peppers, wash and control water, standby.
Pepper Nao water. Put the cleaned chili peppers into the boiling water inside the Nao, that is, the chili peppers in the boiling water inside the roll a little, and immediately fished out and drained.
Cooked vegetable oil. Prepared vegetable oil, can be soybean oil can also make peanut oil, put into the frying pan inside the heat.
Heat to boiling temperature, which is the temperature we usually require when frying, pour the oil into the container in which you are going to pickle the chili peppers. Prepare the pickle.
Add soy sauce to the vegetable oil, put in the water control of dry green chili, once poured into the salt, sugar, like to eat sweet friends can be appropriate to add a little more sugar, this can be based on personal taste discretion, into the peppercorns and other ingredients, stirring well, cover the lid. Delicious made.
About 10 days of pickling, delicious green chili can be eaten, eat sweet and crunchy, can do both savory dishes to eat can also be mixed with rice, rolled pancakes, are very tasty, and pickled green chili can be preserved for a longer period of time.
How to pickle green pepper is delicious
Pickled chili method a
Recipe: 10 pounds of fresh chili, 5 pounds of soy sauce, 1 pound of salt, 4 pounds of sugar, 4 pounds of ginger, 4 pounds of garlic, 4 pounds of salad oil, 4 pounds of white wine, 7 pounds of high white wine, the right amount of monosodium glutamate (MSG), peppercorns, dai maio, cinnamon, scallions, each appropriate amount.
Method: Boil soy sauce (sterilization) to cool. Salad oil heating with peppercorns, dashi, cinnamon, green onions, each appropriate amount into the pot out of flavor. With the above auxiliary ingredients into the soup into the chili pepper (chili pepper to dissect the mouth or tie the eye), the soup should be submerged chili pepper. A few days later can be eaten
You can according to their own amount of proportions to put ingredients
Pickled chili pepper method two
According to this proportion of the preparation of materials, a catty of red pepper (chopped), two two garlic (minced), one or two ginger (minced), chili chopped garlic and ginger jasmine into a container, add than the normal amount of salt to cook some amount of salty, into the monosodium glutamate (MSG), and then into a apple and pear, mix well and put into an airtight bottle, after a week you can eat.
Both methods are good, just don't know what kind of flavor you like
Drowning green chili?
Main Ingredients: green chili peppers
Ingredients: soybean oil, soy sauce, salt, ginger (sliced), garlic (sliced), peppercorns, sugar
Marinade Method: Select fresh, whole, good texture green chili peppers washed, and then put into hot water blanch (can reduce the spicy flavor, but also to prevent the raw water to make chili peppers rot), dry. Then one by one, use a fruit knife to pull a slit about two centimeters long on the surface of the chili peppers, in order to make the chili peppers better taste. Then arrange the cut chili peppers neatly in a pickling vessel and set aside.
Heat the soybean oil, add the chopped ginger, garlic and peppercorns, and set aside.
Soy sauce (the amount to soak the chili pepper is best) boiling, and then put the right amount of salt and sugar, low heat simmer until the salt and sugar fully dissolved. Then put the popped soybean oil, ginger, garlic and peppercorns into the soy sauce pot, cool well, and then pour into the vessel filled with green chili peppers. You can enjoy it after a day or two.
How to pickle the whole green chili
Preparation materials: green chili: 1 catty, soy sauce: 300g, ginger: 50g, garlic: 50g, salt: 20g, sugar: 20g, monosodium glutamate (MSG): 5g, white wine: 20g, and oil: 1 spoon.
1, cut off the stems of the pepper, and then cut from the end of the pepper to about 2cm from the root of the pepper, and then wash with water and spare.
2, start a pot and pour the right amount of water to boil, and then put the green chili peppers blanched, and then fished out and drained.
3, soy sauce poured into the frying pan, add sugar, salt and boil, add ginger, monosodium glutamate and mix well, then turn off the heat and let cool.
4, cooled chili peppers neatly placed in a plastic box, the cut garlic slices flat on the chili.
5, then pour white wine, soy sauce, oil, cover. Marinate overnight and serve.
How to pickle green chili?
Vegetable pickling is the most commonly used and oldest method of vegetable processing in China. Vegetable pickling is a method of preserving vegetables and giving them a fresh taste by using a high concentration of salt solution and lactobacillus fermentation to preserve the vegetables and enhance their flavor through pickling. Pickled green chili peppers, fermented vegetables, kimchi, squash are all vegetable pickling.
To do a good job of pickling green peppers, the first thing you will do is to pick good green peppers, and here are the tips for picking them:
1, the top of the stalk is bright green before it is ripe. Mature green round peppers look fresh, thick, bright, thick meat; the top stalk, that is, the calyx part is fresh green. Unripe green peppers are softer, with thin flesh and a light green stalk.
2, flexible to fresh. Fresh green peppers in the light pressure, although it will be deformed, but after lifting the finger, can quickly spring back. Not fresh green pepper is often wrinkled or weak, dark color. In addition, you should not choose green peppers with damaged flesh, or they will rot easily when preserved.
3, four prongs of thick meat. The prongs are developed by the bulge at the bottom of the green pepper. The bulge is determined by the green pepper development process by the "ventricle", the growth environment is good, adequate nutrition is easy to form four "ventricle". That is to say, there are four prongs of the green pepper, than there are three or two prongs of the green pepper meat thick, rich in nutrients.
Green peppers are rich in vitamin C, cooking dishes, pay attention to mastering the fire, should be taken to the fire frying method, heating time is not too long, so as not to avoid too much vitamin C loss.
There are a variety of curing methods, the following three simple methods:
Method one:
Required raw materials
10 kg of green chili pepper, salt 1.4 kg, 2.5 kg of water, 25 grams of spices, 30 grams of pepper, 25 grams of dry ginger.
Curing method
Wash the green chili peppers, dry, tie the eyes, install the jar.
Peppercorns, dashi, ginger into a cloth bag, into the salt water boiled for 3 to 5 minutes and fished out, to be cooled into the tank after the salt water, stirring once a day, 3 to 5 times in a row, after about 30 days that is.
Normal color
Green color, salty and spicy taste.
Method two:
Required raw materials
Green peppers five pounds, half a catty of salt, soy sauce 2.5 pounds, 0.3 pounds of peanut oil, 0.2 pounds of garlic, a little sesame oil, 0.2 pounds of peppercorns, 0.2 pounds of ginger, 0.4 pounds of sugar, 0.4 pounds of white wine, 0.2 pounds of monosodium glutamate (MSG). (This is five pounds of raw materials, such as want to pickle ten pounds of raw materials doubled.)
Pickling method
1, 5 pounds of green peppers will be washed and cooled dry after cutting, and then add 0.3 pounds of salt to drain the water.
2, the peanut oil boiled, and then poured into the soy sauce, add peppers, sugar, salt, and then boil cool.
3, then add white wine, monosodium glutamate, ginger, garlic, sesame oil.
Into the altar sealed 30 days later that is.
Method three:
Required raw materials: green chili 2500g (if the stem and seeds to buy 3000g), 150g garlic cloves, ginger 159g, two packages of red soy sauce, salt 150g (taste light, if the 100g), 150g sugar, 150g high white wine, 150g of salad oil, monosodium glutamate (MSG) 100g.
Method:
Method:
1. p>
1. green chili washed and sliced (the best sun, remove a little more water, so as not to marinate too much water), sliced garlic cloves, ginger shredded.
2. Soy sauce and all of the above seasonings into a container, small fire boil stirring evenly after cooling to use.
3. Toss the sliced green chilies, sliced garlic and shredded ginger together in the marinade, in batches if the container is small.