(The longest is 1.5cm, otherwise it is not delicious and tastes bad. )
2. Pour the pepper into the container and add vinegar. The amount of vinegar can be about one-third of the amount of green pepper, which is slightly more than that of ordinary mixed vegetables. Adjust it according to your own taste ~
3. Add a little more salt, then stir it evenly, and then marinate it to taste.
If you want to taste better, you can put a little chicken essence and sesame oil when eating.
What are the practices of pickled peppers? Wash the tender peppers with pedicels and dry them. After drying, take off the pedicels, even if you don't. Sprinkle with salt and marinate evenly 15 minutes or more.
Scrubbing the soup pot to ensure that there is no oil, adding white vinegar, sugar and salt, and adding appropriate amount of water to boil.
Put pickled peppers at the bottom of the jar.
After the cooked soup is cooled, pour it into the soup marinated with sweet and sour garlic. If not, you don't have to. I have eaten all the sweet and sour garlic, but unfortunately I have thrown away all the soup.
Cover the jar and marinate.
In another week or so, you see, it's salted and can be kept for later use.
What are the practices of soaking peppers in beer? There are two ways to soak peppers in beer:
Beer pickled pepper
Pickled Chili with beer vinegar
Specific practices are as follows:
1. The method of soaking pepper in beer:
(1) Prepare the materials first: 1500g pepper, 2 bottles of beer and 400g salt;
(2) Don't wash the peppers and put them in the sun for two to three days until the skin begins to wrinkle;
(3) Prepare a clean, well-sealed and moisture-free jar;
(4) code the pepper into the jar, with a layer of pepper and a layer of salt;
(5) Pour the beer gently, carefully rinse the salt to the bottom of the bottle, and sprinkle the last remaining salt in;
(6) Seal the mouth with plastic wrap, leaving no gaps to avoid air entry;
(7) Pickling for about 20 days can be eaten.
2. The practice of soaking pepper in beer vinegar:
(1) Preparation materials: two bottles of beer, one bottle of white vinegar and some green peppers;
(2) Mix beer with white vinegar and pour it into a clean and oil-free container;
(3) Wash the green peppers, blow dry the water vapor, mix well and marinate for one night according to the ratio of one catty of pepper and two salts, and put in;
(4) The next day, even the green peppers are poured into the beer vinegar with salt water, and the lid is tightly closed, and placed in a cool and ventilated place indoors;
(5) It takes about 25-30 days for the green pepper to appear uniform yellow.
Note: the green pepper should be intact without skin damage, and the pedicle should not be removed.
What are the methods of frying peppers? Five simple ways to choose the main ingredients: pepper, black fungus, eggs, accessories, oil and salt.
1. Prepare the required ingredients.
Cut pepper into small pieces.
3. Break the eggs and fry them until cooked, and put them in a bowl for later use.
The oil in the pot is hot, so pour the pepper into the pot and stir fry.
5. Add the soaked black fungus.
6. Add scrambled eggs.
7. Stir well and serve.
What are the simple methods of bubble gum? It can be simply made as follows:
Materials:
2 cups, 1 teabag, sugar, boiled water, detergent.
Steps:
Take a cup, pour boiling water into it and put it in a tea bag.
Add 1-2 tablespoons of sugar to the empty cup, pour some detergent, pour tea leaves and stir with chopsticks.
Bubble glue refers to the glue used to blow bubbles. The main component is polyvinyl acetate, but it is completely different in the addition of solvent components and product standards:
In order to reduce the cost, enterprises in the domestic market directly add paint solvents to their products, so they have a very strong pungent smell.
However, ethanol (medicinal alcohol) is added in the production of export enterprises. Before export, it needs to pass the inspection of the designated laboratory and reach the non-toxic standard before export. This product has almost no smell.
Bubble gum labels sold abroad are forbidden to eat, and are provided for children over 6 years old to play in ventilated places and use with adults. So simply speaking, "bubble gum" is not a toxic substance, but counterfeit "bubble gum" is the culprit that hurts children and disrupts the market.
What are the ingredients of eggplant and pepper?
condiments
aubergine
2 accessories
Red pepper
two
green pepper
Two components
salt
Proper amount
chicken essence
Proper amount
Sichuan pepper
Proper amount
energy
Proper amount
garlic
Proper amount
mild
Someone's taste
deep-fry
craftsmanship
Ten minutes
time consuming
simple
difficulty
Steps of green pepper eggplant
Very simple and delicious green pepper eggplant steps: 1 1 Prepare green peppers.
Very simple and delicious green pepper eggplant steps: 2 2 Eggplant cut into small pieces or shredded.
Very simple and delicious green pepper eggplant steps: 3 3 dried ginger garlic pepper
Very simple and delicious green pepper eggplant steps: 4 4 Cut an eggplant into four sections and then cut it into strips. Of course, if the eggplant is cut into three pieces, then soak it in water.
Very simple and delicious green pepper eggplant steps: 5 5 green peppers cut into strips.
Very simple and delicious green pepper eggplant steps: put a proper amount of oil in 6 6 pots, then stir-fry a few peppers, remove and throw them away.
Very simple and delicious green pepper eggplant steps: 7 7 Add green pepper, ginger and garlic and stir fry.
Very simple and delicious green pepper eggplant steps: drain 8 8 eggplants, put them in a pot and fry together, then add a proper amount of chicken essence and season with salt.
Very simple and delicious green pepper eggplant steps: 9
What are the practices of Chili oil? 1. Chili oil method: when the oil is boiled, the oil temperature is 40%, that is, it just smokes and is poured on the Chili noodles. One-sided, while stirring, 2, the practice of Chili sauce: put a bowl of Chili noodles in the basin. Boil it with boiling water, add a little sugar and more bean paste to make it taste delicious and Jiang Mo, and stir. Just give it a day. 3, put it inside: minced beef, that is, beef sauce. Minced meat is pork sauce. Put ham, which is ham sauce.
1. Homemade Chili oil
Ingredients: fine Chili powder, pepper powder, spiced powder, sesame seeds and salt.
Exercise:
1. Burn a pot of hot oil (oil will smoke), turn off the fire and let it stand 1 ~ 3 minutes (cooling is the key).
2. Slowly pour the hot oil into the prepared Chili powder, while stirring the Chili powder with chopsticks (cover the container with a rag to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making.
2. Chongqing Red Oil
Ingredients: Chili noodles 1 500g, onion1kg, coriander root 250g, Arnebia euchroma100g, cinnamon 50g, star anise 40g, Amomum tsao-ko (crushed) 30g, ginger slices 750g, garlic cloves (crushed) 750g and Dahongpao.
Exercise:
1. Heat a pan, add vegetable oil, turn off the fire after boiling (to prevent oil from burning), add onion root, ginger slices, garlic cloves, cinnamon, star anise, tsaoko, Arnebia euchroma and coriander, stir well, and remove all residues.
2. Put the Chili noodles into a stainless steel bucket for later use.
3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the aroma and hemp taste, remove the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight.
Key:
1. When frying Dahongpao pepper, the oil temperature should not be too high. It's best to bake for a while on a small fire to get rid of the hemp smell. If the temperature is high, it is easy to fry and the oil is bitter.
2. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.
3. Fresh Chili oil
Ingredients: 2500g of fresh Chili noodles, onion 1kg, garlic cloves (mashed), ginger slices, shredded onion, 500g of rapeseed, 50g of star anise, 50g of cinnamon, 70g of fennel, 30g of fragrant leaves, 250g of perilla seeds, 0/5kg of soybean oil/kloc, and 65438+ pepper.
Exercise:
1. Pour the soybean oil into a stainless steel barrel, bring to a boil, and turn off the heat when the soybean oil turns yellow. After standing for15min, add onion, garlic, ginger slices and shredded onion, add star anise, cinnamon, fragrant leaves, fennel, perilla seeds and rapeseed, stir-fry until fragrant, and take out all residues.
2. Take another stainless steel barrel, put it in the Chili noodles, put it on it, pour the refined oil into the Chili noodles, and cover it overnight. Bright red color and moderate spicy taste.
Key:
1. Soybean oil must be boiled, or it will taste bad.
2. Be sure to follow the feeding order.
3. To remove the dregs, especially perilla seeds and fragrant rapeseed, and filter with dense leakage.
4. Oil should be filtered and stored separately after refining. This oil can be used to make spicy ribs and season cold dishes.
4. Garlic Chili sauce
Ingredients: fresh pepper, red pepper, 500g tomato, ginger 1 slice, and garlic.
Exercise:
1. Put the above materials into a blender and stir them into paste.
2. Put a small bowl of water in the wok and cook it over medium heat. Put all kinds of pastes into a wok, add salt, sugar (a little) and a small bottle of rice vinegar, and cook the sauce (leave half of the garlic at the end).
3. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, add some monosodium glutamate, then pour in the remaining garlic, cool and bottle.
What are the procedures for sweet and sour peppers in the encyclopedia of sweet and sour peppers?
Simple home cooking-sweet and sour green peppers Steps: 1 1 Clean the green peppers.
Simple home cooking-sweet and sour green pepper Steps: 2 2 Heat oil in a wok, add green pepper and stir fry.
Simple home cooking-sweet and sour green pepper steps: stir-fry the green pepper for a while until the skin is white and wrinkled, then add onion, ginger and garlic to stir-fry until fragrant.
Simple home cooking-sweet and sour green pepper Steps: 4 4 Pour in vinegar and stir-fry for fragrance.
Simple home cooking-sweet and sour green pepper steps: 5 5 sugar.
Simple home cooking-sweet and sour green pepper Steps: 6 6 Add soy sauce and salt.
Simple home cooking-sweet and sour green pepper Steps: 7 7 Add appropriate amount of water and cook until the green pepper is tasty.
Simple home cooking-sweet and sour green pepper. Steps: 8 8 Quick-drying Decoction with proper amount of water starch.
Simple home cooking-sweet and sour green pepper steps: 9 9 Finally add a little chicken essence, stir fry sesame oil evenly and turn off the heat.
What are the practices of fresh Chili sauce? 1, preparation method of Chili sauce
Wash and dry the ripe red pepper with clear water, and chop it on a clean and oil-free chopping board. The finer the better. Chop the pepper, put the pepper powder into a large pot, and mix the ingredients according to the ratio of 0.5 kg of pepper, 200 g of garlic, 50 g of salt and 50- 100 g of Sanhua wine. Chop garlic, add pepper powder, salt and Sanhua wine, and stir well. Put it in the sun 1-2 days to make it naturally sauced, and then put it in a clean beaker. Add a small amount of Sanhua wine to the sauce noodles and cover your mouth tightly. When the weather is fine, you can open the lid to bask in the sun and avoid stirring to avoid sour taste. Usually put the processed sauce in a well-ventilated and sunny place, so that you can make a fragrant and high-quality Chili sauce.
3. Sichuan Chili sauce
Composition:
Pixian beans 100g (chopped), coarse pepper noodles 150g, salt 25g, monosodium glutamate 25g, vegetable oil 400g, sugar 25g, pepper noodles 50g, pepper 13g, mushrooms 50g (wet weight), white sesame 50g and sesame 50g.
Production: heat the oil in the wok to high temperature and then cool it to 40% heat. Put all the ingredients (except salt and monosodium glutamate) into a wok, add two teaspoons of water, simmer slowly, and keep operating with a shovel. After about 10 minutes, the steam becomes smaller, and the salt and monosodium glutamate can be put into the wok.
It would be better if you added some floss or dried seaweed.
4. Beijing garlic Chili sauce
Pepper, garlic, salt, spirits, bottles.
Note: No water-containing or oil-containing substances shall be used in the whole production process, and the materials shall not contain water.
Wash the peppers and garlic and dry them! (Be sure to do it! ) the kitchen knife and chopping board are also washed and dried, and then the pepper and garlic are chopped separately. Originally, I planned to use a kitchen knife to make it, but later it was too troublesome, so I sent it to a blender. Mix chopped garlic and pepper, then sprinkle with salt. You can taste a little salt with the tip of your tongue. It tastes a little bit salty than usual.
Add alcohol, not too much. If you add more Chili sauce, you will get more juice. Just put a little in moderation. )
Ok, just mix everything well!
5. Chili sauce
Ingredients: pepper and tomato.
Accessories: ginger, garlic, salt, sugar, rice vinegar.
Exercise:
Take fresh peppers, 500g tomatoes, one piece of ginger and two pieces of garlic. Put it into a blender and beat it into paste;
Put a small bowl of water in the pot, boil it over medium heat, put all kinds of pastes in the pot, and add sugar while cooking the sauce (leave half of the garlic at last).
(a little), salt, rice vinegar, half a bottle;
Remember to keep stirring with a spoon to prevent the pan from sticking, and turn off the fire from thin to thick;
Then pour the remaining garlic into it, cool it and bottle it.
Precautions for operation:
Friends who are not good at spicy food can add some red peppers, and adding more tomatoes and sugar will be slower.
Reduce the spicy feeling;
There is also a certain order to add seasoning. Put sugar first, then salt, vinegar and soy sauce. This is due to
Therefore, if salt is added first and then sugar is added, the permeability of sugar will decrease and the amount of sugar added will increase. If the vinegar is put too early, the sour taste will easily dissipate.
Finally add soy sauce. If you like, you can also add some monosodium glutamate to the last link.
6. Douban Chili sauce
1. blanching method of raw petals: first, put the dried or wet peeled watercress slices into a laundry list, and then put a wooden stick horizontally on the pot at the mouth of the barrel. After the water is boiled, put the douban with basket into the pot, and tie the basket rope horizontally on the wooden stick at the mouth of the barrel. At this time, be careful not to let the watercress float at the bottom of the pot and spread out. After watercress is put into water, stir it in the basket with a shovel to soak it evenly, soak it for 1 ~ 2 minutes, take it out quickly when it is second cooked, soak it in cold water to cool down, then drain it and pour it into the mixture.
2. Making douban koji: Mix the douban with no obvious moisture and visible white spots with fingers, Cuiwei sauce koji and 20% standard flour, fully stir, put it in a bamboo dish with a thickness of 2-3 cm, keep the room temperature at 28-30℃, and turn it 1 time when the product temperature rises to 36℃. In the future, the highest temperature of products will not exceed 30℃. Change the position of koji up and down, left and right, adjust the product temperature, and make it into bean paste koji in 2 ~ 3 days.
three
Fermentation of bean paste koji: according to the ratio of bean paste koji 10 kg, water 10 kg and salt 2.5 kg, the fermented brine is boiled first, and then a small amount of pepper, pepper, star anise and dry vinegar are added; Boil spices such as Kaempferia Kaempferia, Fructus Foeniculi, Cortex Cinnamomi Japonici and Pericarpium Citri Tangerinae in a cloth bag, take out the cloth bag after 3-5 minutes, pour the boiled solution into a vat or barrel for preparing molten salt solution, and pour the bean paste koji into a fermentation vat or barrel for fermentation. The sauce koji will be heated to about 40℃ soon after it is put into the tank. At this time, it should be noted that the bean paste on the top and bottom of the tank should be stirred evenly with both hands every 2 hours. After natural exposure fermentation 1 day, the sauce should be extracted 2 ~ 3 times a week. When extracting the sauce, the dried, dry and dark-colored fermented grains should be concentrated, then pressed down and fermented in the sauce mash. The color of the sauce will gradually turn red-brown with the increase of fermentation time, and will become sweet bean paste after 2 ~ 3 months of sun exposure.
Add salt according to the weight ratio of Zanthoxylum bungeanum 18%, mix well and break it, put the juice into a fermentor (or pool), and then sprinkle 10% salt on the tank surface. Then spread a layer of polyethylene film and cover it with salt. It is forbidden to leak juice. After three months of sealed anaerobic fermentation, it became a mature Chili sauce.
5. Finished spicy bean paste: Add 10 kg of cooked Chili paste and 0.2 kg of rice wine into 10 kg of fermented sweet bean paste, stir evenly, put it in a sterilized and cooled disinfection bottle, put it to the height of 3-5 cm at the bottle mouth, then inject refined vegetable oil into the bottle mouth for 2-3 cm, then exhaust and cover tightly (cover it with a layer of wax paper to prevent oil from covering)
Step 1: Prepare ingredients, 2 tablespoons of tomato sauce, 8 cloves of garlic, a small piece of ginger, and dice. If you don't like Jiang Mo's minced garlic, you can cut it into pieces of ginger and garlic, stir-fry the sauce and then pick it out and throw it away.
Step 2: Prepare the main ingredients, black lobster sauce, chopped dried peppers and chopped lean meat. I roughly measured the ratio, which is about 1: 1: 1.2. Actually, I can do whatever I want, almost. If you can't eat spicy food, it is recommended to use the kind of dried pepper that is used as kimchi, red. In the eyes of my spicy family, there is no spicy taste at all. As for minced meat, it is recommended to use minced lean meat (I use minced turkey, which is very thin and has almost no fat). One is healthier, the other is to save fat oil when frying, and there will be white condensate oil after cooling.
Step 3: Heat the oil in the pot and put more oil, which is about 3-4 times of the usual cooking. First pour the minced meat, stir-fry until it turns white, add cooking wine, and continue to stir-fry with soy sauce. When the water is almost dry, pour in lobster sauce and chopped pepper, stir-fry for a while, add chopped ginger and garlic, tomato sauce, add some sugar, turn off the heat, stir-fry until there is no water in the pan, sprinkle some sesame oil, and then take out the pan. Cooling, bottling and storing. Note: minced meat is colored with soy sauce. In addition, lobster sauce itself is salty, so no salt is added.