For people with a heavy appetite, cooking without chili is simply unpalatable. Fresh chili will not taste good even if it is eaten with only salt. Many times we can’t finish the chili peppers, so we have come up with many ways to eat chili peppers, such as dried chili peppers, chopped chili peppers, pickled chili peppers, lantern chili peppers, etc. The first three methods are relatively simple. If the lantern peppers are not cooked well, they may become moldy, so here are some ways to make lantern peppers.

1. Wash the green peppers without insect damage or rot, dry them in surface water and put them into a jar. Add one layer of peppers and one layer of salt. Finally, use a heavy object to compress the peppers (100kg of fresh peppers). Add 16kg of salt to the chili peppers. After marinating for 3 days, drain out the salt brine, boil it and let it cool. Then put the chili peppers into a jar and seal it, put it in a cool place for about 5-10 days before eating.

2. Wash the green peppers, dry them, cut them into sections of about one centimeter and let them dry for a while. Wash the ginger and cut it into thin strips (a small amount will give you the flavor) and put the chopped green peppers into the pot. Heat the vegetable oil in a basin or glass vessel (with a lid) until it just smokes. Remove from the fire and let it cool slightly. Add the green pepper, soy sauce and a little salt (because the soy sauce is not salty enough now) and mix thoroughly.

3. The soy sauce should not be choked by the green peppers and the cooked oil should cover the surface of the pot with a layer (acting as a seal). Cover it and put it in the refrigerator for about two or three days before eating.

If you think the above version is more troublesome, take a look at the simple pickling method of green peppers:

Method 1:

Ingredients: five pounds of green peppers, Half a kilogram of salt, 2.5 kilograms of soy sauce, 0.3 kilograms of peanut oil, 0.2 kilograms of garlic, a little sesame oil, 0.2 kilograms of pepper, 0.2 kilograms of ginger, 0.4 kilograms of white sugar, 0.4 kilograms of white wine, and 0.2 kilograms of MSG. (This is five kilograms of raw materials. If you want to pickle ten kilograms, double the raw materials.)

Method 2:

1: Wash 5 kilograms of green peppers, dry them, cut them into pieces, and add 0.3 pounds of salt and drained of water.

2: Boil the peanut oil, then pour in the soy sauce, add Sichuan peppercorns, sugar and salt, then bring to a boil and cool thoroughly.

3: Add white wine, MSG, ginger, garlic and sesame oil. It is ready after 30 days of sealing in the altar.

The steps for pickling green peppers are similar, but there are some things to note:

1. Wash the green peppers and cut them into large pieces or strips (not too small). Drain. There must be no raw water. After washing the green peppers, there must be no raw water. Why can't we have raw water? The reason is very simple. The chlorine in tap water (raw water) will kill the pickle bacteria.

2. Make sure the utensils used to hold chili peppers are clean.