pickled pepper in Mexico: this kind of pickled pepper is not produced in Mexico, but introduced from Mexico. It is planted in Ya 'an, Sichuan Province, and its meat is thick and long olive-shaped. After being brewed, it can be used as an appetizer, but it is rarely used in pickled pepper series dishes.

Pickled peppers

Pickled peppers (2 pieces)

Pickled vegetable altar editor

Pickled vegetable altar is essential for making pickles. We use a kind of jar mouth protrusion, and there is a circle of concave tray (that is, sink, which can hold water) around the jar mouth, and the jar can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi in the absence of oxygen and produce a lot of lactic acid. If there is no pickle jar, it can also be replaced by other containers, but the container mouth is required to be large and tightly sealed, and it can't breathe.

Method of making pickled vegetable bittern: Boil clean water, add salt (8g salt per 1kg of water), after the salt is completely dissolved, add appropriate ingredients, and pour into the pickle jar (3/5 of the jar should be flooded with brine). After the brine is completely cooled, add the vegetable blocks.

The ingredients can be appropriately added according to different tastes. If you like meat flavor, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper.

pickle jar

pickle jar (2 pieces)

edit before soaking

peel off the old roots and yellow leaves of all kinds of vegetables, wash and dry them, cut them into strips (blocks) and put them in the jar for pickling. The vegetables should be filled with as little space as possible, and the liquid level should be close to the jar mouth, so it is advisable to submerge the vegetables with salt water. Fill the sink around the altar with cold water, buckle the bowl and put it in the shade. 7 ~ 1 days after the first time.

Adjustment and editing

If the prepared kimchi is not palatable, some adjustments can be made: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Moldy and stale, it is caused by too high hot air in the altar or unclean tools. At this time, the moldy spots should be removed, salt and a small amount of white wine should be added, and they should be placed in the shade for about 1 minutes every day, and the moldy smell will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

When making kimchi for the first time, you can add some vinegar or sugar appropriately to speed up fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made from old soup, it can be eaten after 2 ~ 3 days. The more times pickle brine is used, the more delicious the pickled vegetables are. However, every time you pickle, depending on the quantity of vegetables, you should add some salt, pepper, ginger slices and white wine appropriately.

Use special chopsticks when eating kimchi. Never bring oil to avoid oil and raw water entering the jar. Kimchi can't be stored for a long time, so you should eat it as you soak it. The tank at the altar mouth should be kept clean and filled with water frequently.

If you like spicy taste, you can take out the kimchi and cut it into dices of appropriate size. Add Chili oil and monosodium glutamate, mix well and serve it on a plate, which is the "Sichuan kimchi" often found in Sichuan restaurants.

It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (the kind with red outside and white inside), stems and stems of cabbage and cauliflower, cowpea, tender ginger ...

Pickled pepper sauce and pickled pepper oil are widely used in pickled pepper series dishes, and they are all made with two gold bars in the industry. Their specific methods are as follows: In addition, on the basis of the above-mentioned preparation method, according to specific dishes, appropriate amount of Pixian watercress and Ciba pepper can be added for seasoning to increase the mellow taste and spicy taste of pickled pepper sauce.

Pickled pepper oil: Pickled pepper oil has the characteristics of bright red color and strong spicy flavor. When used in pickled pepper dishes, it can enhance flavor, color and taste. The preparation method is as follows: a clean pot is lit with 3 grams of refined oil, heated, 1 grams of pickled peppers are added with chopped two gold bars, 1 grams of Ciba peppers are added, boiled for 1 hour with low fire, taken out of the pot and put into a container, and after cooling, the grease on the surface is decanted to obtain pickled pepper oil. When cooking pickled pepper oil, you can also add a little star anise, fragrant leaves, cinnamon, and mulberry to increase the flavor, but don't use too much, so as not to suppress the original taste of pickled pepper.

Production method editor

1. Red pepper, according to your needs, red pepper (pepper or pepper), of course, the ripe pepper is yellow.

2. Prepare a glass bottle large enough, preferably with a glass lid. The kind that is similar to soaking snake wine, and the cover is the kind of conical ground glass.

3. Material preparation: a little star anise (anise, fennel), a little cinnamon, a little salt, a little rock sugar (which can make pickled peppers more brittle), and Daqu (both distilled liquor and fermented liquor can be used)

4. Wash red peppers and dry them in the air (there is no water trace to ensure that they will not deteriorate)

5.

6. note: if the pepper pedicle is not removed, it is necessary to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.

7. seal and isolate the air to avoid the deterioration of pickled peppers.