Question 1: How to pickle peppers and leeks. How to pickle peppers and leeks: First, choose peppers with thick flesh, tender texture, few seeds, and pure spicy aroma (both green peppers and red peppers are acceptable), and remove the stems. , wash and use a clean and sterilized bamboo needle to prick the stem of each pepper to pierce the capsule in the center to facilitate subsequent pickling. Wash and cut the leeks into long sections of suitable size. Drain the water from the peppers and leeks. Then, blanch them in open boiling water for a few minutes, then take them out and set them aside to cool

It is better to use ceramic utensils for pickling leeks and peppers. Sterilize, wash and dry the utensils. There are two types: pickling and dry pickling: pickling is to put the peppers and leeks into prepared salt water, and then add condiments such as star anise and Sichuan peppercorns to marinate. Put the peppers and leek segments into a vessel, and then add the condiments. , then add cold salt water mixed with boiling water and seal the mouth. Leave it in a cool place to marinate for two or three days. Remove the brine and dry marinate it before eating. Place the peppers and leeks in the container, each layer Sprinkle a layer of salt and pepper powder on one layer. Generally, the upper layer has more salt and the lower layer has less salt. Place it in a cool place and remember to check it once a day. Pay attention to heat dissipation. After marinating for a week, it will be fine

Question 2: How to pickle chives and pepper Ingredients: 1 jin of red pepper, 1/2 jin of garlic, 5 slices of ginger, 1. 1/3 cup of salt, 3 cups of water, 2. 2 tablespoons of sugar, 2 large pickled salted shrimps Spoon

Method (1) Wash the fresh red pepper and garlic, drain the water, soak them in salt water (1/3 cup of salt dissolved in 1 cup of water) for 2 days, then pour out the salt water Half of it, add 2 cups of water, and put them together in a jar.

(2) Put the seasoning (2) and ginger slices into a jar and refrigerate for more than 1 week. It can be eaten after the flavor is absorbed. It can be stored for about 10 days.

Ingredients: 1 pound of green chili pepper, 1/2 tablespoon of salt, 2 cups of white vinegar, 1 tablespoon of light soy sauce, 2 tablespoons of sugar.

Method (1) Whole green chili peppers Wash and set aside.

(2) Boil a pot of hot water, blanch the green chili peppers slightly and immediately remove them. Then put them into cold boiled water and rinse them. After they are completely cooled, remove them and drain them thoroughly for later use.

(3) Mix all the seasonings evenly, put it in a pot and heat it until it boils, then turn off the heat and wait until it cools down to make the marinade.

(4) Add the blanched Sichuan green chili peppers to the pickling sauce and mix well. Then pour the green chili peppers together with the pickling sauce into the container. The pickling sauce should cover the green chili peppers and cover the container. Then put it in a cool place to soak for more than 2 days before eating. It can be stored in a cool place or refrigerated for about 1 month.

Question 3: How to pickle chili peppers to make leeks delicious? Chili peppers and leeks can be eaten after a few days and have a refreshing fragrance

Question 4: How to pickle chili peppers and leeks so that you can eat raw leeks for a longer period of time? Eat

Question 5: How to make leeks and peppers submerged together to make ice cream delicious

Question 6: How to pickle peppers and leeks? Fresh leeks (preferably tender ones) Chive flowers), pick them, wash them and drain them. Peel fresh chili peppers and drain them. It is best to grind these two vegetables into a paste with a small stone grinder. Add an appropriate amount of salt to make the best chive flower sauce. If you can eat spicy food, just the right amount. You can add more chili peppers when shabu-shabu mutton and tofu are eaten without a stone grinder. You can also use a home beater

Question 7: How to pickle salty leeks deliciously 1. Wash the leeks and let them dry for a while. of water to dry;

2. Chop the dried leeks, then sprinkle a little salt with your hands and rub them repeatedly;

3. Put the kneaded leeks in Go to the jar and sprinkle salt while placing it. Be sure to sprinkle more salt and press the leeks tightly;

4. Cover the jar and leave it for 3-4 days.

5. Finally, you can add some vinegar and oil chili when eating, it will taste better.

Question 8: How to pickle leeks, celery and peppers so that they don’t go bad? 40 points Hello, based on my many years of experience with pickles, salty ones won’t go bad.

I'm from the north, and October is the pickle season here every year. The pickles are not as good as they are bland. The saltier the pickles, the longer they should be kept.

Question 9: How to make celery, leek, chili pepper pickles. Wash and dry the ingredients and cut them into appropriate sizes. Put a small amount of oil in the pot, and when it is hot, add the peppercorns and aniseed. After it becomes fragrant, pour the soy sauce into the oil pan, and adjust the amount yourself. In principle, the soy sauce can soak half of the marinated ingredients, heat it until it boils, and add a small amount of sugar and salt. In my opinion, the ratio is 1:2. Add an appropriate amount of white wine and pour it into a jar. After it cools down, add the dried water ingredients. It is best to add some garlic, fresh pepper, and ginger slices for a better taste.

Question 10: How to pickle leeks, cucumbers and spicy seeds together to make them delicious? Don’t pickle the leeks. Chives are delicious only when they are fresh.