In the old days, when conditions were tough, people would pickle some food to get through the cold winter months when there was no food to grow, so that they could eat it in the winter and not go hungry. In fact, a lot of pickled food is so delicious that now every fall there are still people will pickle some food, to bring a touch of nostalgia to the cold winter. Here's a simple way to focus on raw pickled green chilies.

One, the production method a

1, want to pickle green chili pepper first to prepare materials, the most important material is the green chili pepper two thousand five hundred grams and garlic cloves one hundred and fifty grams, and then there are also people have ginger one hundred and fifty grams. In addition soy sauce, salt, sugar and white wine and cooking oil one hundred and fifty grams each, and finally chicken essence should also be prepared one hundred grams.

2, the ready two thousand five hundred grams of green chili clean, and then cut into uniform size pieces. Then prepare three hundred grams of salt, add to the cut green chili, used to remove the water in the green chili.

3, the pot to heat, and then add the cooking oil, and then add peppercorns stir-fried, and then the soy sauce and sugar and salt and so on all into, and so on after boiling, turn off the fire, so that the preparation of the natural cooling of the sauce.

4, the ginger slices and garlic and white wine together to the system to the sauce to go.

5. Transfer the green chilies after removing the water to the container in which you want to pickle the green chilies, and then add the prepared sauce to it, preferably with chopsticks, to facilitate full contact between the green chilies and the sauce.

6, deposited into the green chili pepper juice container into then sealed, and then transferred to a cool ventilated ground environment, after a month of consumption of green chili pepper is pickled. But if you can't wait so long, you can always take out the food, just remember to take food and then seal the lid tightly on it.

Two, production method two

Raw materials required

green chili 10 kg, salt 1.4 kg, 2.5 kg of water, 25 grams of spices, 30 grams of peppercorns, 25 grams of dry ginger.

Pickling method

Wash the green chili peppers, dry, tie the eyes, and install the jar.

Peppercorns, dashi, ginger into a cloth bag, into the brine boiled 3 to 5 minutes to fish out, to be cooled into the tank after the brine, stirring once a day, 3 to 5 times in a row, after about 30 days that is.

Normal color

Green color, salty and spicy taste.

Three, pickled green chili production method three

Raw materials required

Five pounds of green chili, salt half a catty, soy sauce 2.5 pounds, 0.3 pounds of peanut oil, 0.2 pounds of garlic, a little 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. (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, will be peanut oil boiling, after pouring soy sauce, add pepper, sugar, salt, after boiling cool.

3, then add white wine, monosodium glutamate, ginger, garlic, sesame oil.

Into the altar sealed 30 days later that is to become.

Pickled green chili production method three

Raw materials needed: green chili 2500g (if de-tipped and seeded buy 3000g), 150g garlic cloves, ginger 159g, two packages of red soy sauce, salt 150g (tastes light, if you put 100g), sugar 150g, 150g of high white wine, salad oil 15