Choose sharp peppers with no insect damage or rot, wash them, and cut them into sections of about one centimeter; after drying in surface water, wash the ginger and cut it into thin strips (a small amount is fine, depending on the taste) Put the chopped peppers into a clay pot or glassware (with a lid), add one layer of peppers and one layer of salt, and finally press the peppers tightly with a heavy object (1kg of fresh peppers plus 0.16kg of salt). After marinating for 3 days, Drain the salt brine, boil it and let it cool, then put it into a jar with the chili peppers and seal it, put it in a cool place for about 5-10 days before eating.
Ingredients: hot pepper, green onion, coriander, Sichuan peppercorns, edible oil, mature vinegar, light soy sauce,
Large container (non-metallic product)
Preparation method :
1. Wash the peppers, green onions, ginger and coriander, drain and set aside.
2. Cut the peppers into shreds and marinate them with salt for 4 hours, then drain out the marinated water (no need to drain).
3. Cut the green onions, ginger, and coriander into shreds, add them to the pickled peppers, add salt, mix well, and marinate for about 30 minutes.
4. Add light soy sauce and mature vinegar and mix well.
5. Pour cooking oil into the pot and heat it to 80%. Add Sichuan peppercorns. When the Sichuan peppercorns are fried until they turn black and become fragrant, remove from the pot and pour the hot oil into the mixed peppers. After continuing to stir evenly, put it into a container and place it in a cool place (or place it in the cool area of ??the refrigerator).
6. It can be eaten after three to four days.
Notes:
1. Generally, two kilograms of hot peppers are mixed with half a kilogram of coriander. You can add more coriander according to the proportion of taste, but not too much so as not to overwhelm the freshness of the hot peppers themselves. taste.
2. When pickling green onions, try to choose the white part of the green onions.
3. Light soy sauce is used to enhance the flavor, just add an appropriate amount.
4. Add mature vinegar according to taste.
1) Pickling method of cucumber and pepper:
1: Amount of materials
Cucumber: 10 pounds
White wine: 7 taels
p>Soy sauce: 5 jins
Hot pepper: 1 jin
Salt: 1 jin
Soybean oil: 4 taels (fried)
Flavor: 3 taels
Garlic: 7 taels (put in after peeling)
White sugar: 4 taels (if you have sugar sensitivity, please use xylitol)
2: Preparation method
First pickle the cucumbers and peppers with a little salt (press them with heavy objects
) for a week and then add the water Rinse it dry, then put the cucumber and pepper into a jar and add the above ingredients to marinate for a few days before eating.
(2) Laoganma’s preparation method and raw material dosage:
Raw material dosage:
1. Spicy pepper: 5 pounds (chopped)
p>
2. Sesame seeds: 2 taels (fried and ground)
3. Sugar: 3 taels
4. Lean meat: 5 taels (minced)
p>
5. Soybean oil: 4 taels
6. Refined salt: 4 taels
7. Dry sauce: 3 bags
8. MSG: 2 Bag
Preparation method:
(1) Use soybean oil to fry the lean meat until cooked.
(2) Then put the dry sauce, sharp pepper, refined salt, and sugar into the pot at the same time and simmer until cooked. After cooling, add MSG and ground sesame seeds. That is Edible.