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How to pickle green Hangzhou pepper delicious
Hangzhou pepper is also a more common variety of pepper, Hangzhou pepper eating method is also more, can be cold, you can fry meat, you can scramble eggs, of course, can also be used to pickle pickles, Hangzhou pepper pickle pickles the biggest feature is to eat a fragrant flavor, especially to promote appetite, Hangzhou pepper pickle pickle method is also relatively simple, the following we will learn about how to pickle pickle pickles delicious.

Hangzhou pepper how to pickle delicious

Making method one

Raw materials required 10 kg of green chili, salt 1.4 kg, 2.5 kg of water, 25 grams of spices, 30 grams of pepper, 25 grams of dry ginger. Pickling method will be green chili washed, dried, tied eyes, mounted jar. Peppercorns, dashi, ginger into a cloth bag, into the brine boiled for 3 to 5 minutes and fished out, until the brine cooled into the tank, stirring once a day, 3 to 5 times in a row, about 30 days after that. Normal color color green, taste salty and spicy.

Making method two

Raw materials required five pounds of green peppers, salt half a catty, soy sauce 2.5 pounds, 0.3 pounds of peanut oil, 0.2 pounds of garlic, 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, peanut oil boiling, and then poured into the soy sauce, add peppercorns, sugar, salt, and then boiled cool. 3, and then add white wine, monosodium glutamate (MSG), ginger, garlic, sesame oil. Into the altar sealed 30 days later that is.

Making method three

Raw materials needed: green chili 2500g (if de-stemmed and seeded buy 3000g), 150g garlic cloves, ginger 159g, two packages of braised soy sauce, salt 150g (taste light, if you put 100g), sugar 150g, 150g of high white wine, 150g of salad oil, monosodium glutamate 100g. 1. green chili pepper cleaned and sliced (preferably in the sun, more sunlight). (the best sun, remove more water, so as not to marinate too much water), sliced garlic cloves, ginger shredded. 2. soy sauce and all the above seasonings into a container, low heat boil stirring evenly and then cool for use. 3. green chili pepper slices, garlic slices and ginger shredded together into the marinade mix, if the container is small, you can be put into the batch

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