Have you ever thought about making an appetizing pickle ring yourself? Pepper is a very appetizing food. Eat some peppers and pickles before meals, and make sure you want another bowl after eating. I have carefully arranged the recipes for appetizing pickled peppers and Chili rings for everyone. Delicious food is just around the corner. Get up quickly ~

Pepper rings with appetizing pickled peppers 1 can make you eat an extra bowl of rice.

My good friend likes peppers. When we were chatting the other day, he said that he especially missed pickled peppers when he was a child. . At that time, the peppers grown at home could not be eaten. My mother would pickle a large jar of pickles, including peppers, cowpeas, radishes and eggs. Although they are particularly salty, they are particularly delicious. I said, is it appropriate to marinate eggs together? His answer is that he is smart to eat this kind of eggs, so he is now a graduate student in Tsinghua. I heard that he can't go home for three months on this business trip ... actually, I know what he means, because he will miss his mother's cooking for nearly a hundred days, so he should be homesick ... I said I would send him some peppers and pickles to show his homesickness, and he was very happy. I think pickles eaten as children after 70' s and 80' s are generally pickled with pepper aniseed and salt in a large pot of salt water. This pickle is not only salty, but also has the original flavor of the vegetable itself. We didn't eat anything delicious when we were children, but times are different now. If you cook peppers according to that era, they may not taste good. The reason why we still miss the taste is actually that childhood, so I improved the method and spices. My friend was very happy to receive my pickles. He said it was delicious. I hope you like the pickles made by this method. This pickled pepper reminds many friends of their childhood. Our one-year-old years have passed, and the fairy tale book that we once held in our hands and refused to put down has long since disappeared. Don't want to grow up, time is in a hurry, miss the past. The past only exists in memories, so I can't come and go. ...

material

5 kg of peppers, 3 heads of garlic (for pickled peppers), 300 g of ginger (for pickled peppers), 600 g of cooking oil, 5 slices of onion 1, 5 slices of ginger (for fried sauce), 0 slice of garlic 1 (for fried sauce), 5 peppers1of octagonal, and a small piece of cinnamon fennel. 1 Put fragrant leaves, 5 slices of coriander (added according to personal taste), 3 slices of salt and appropriate amount of dried chili king (because chili is not spicy, so some dried chili is added to increase the spiciness) and appropriate amount of aged vinegar (you don't need to add it if you don't like it) 100 g of soy sauce 300 g of soy sauce 600 g of onion14 sugar/kloc-0. You can increase or decrease the number of appetizing pickled peppers (peppers) according to your own taste.

1, wash Zanthoxylum bungeanum, put it on the balcony to dry the water, and cut it into sections or pepper rings.

2. Dice or slice ginger and garlic.

3. A layer of pepper, a layer of salt and a little sugar. The salt I put is not too salty. Pickling overnight according to your own taste will collapse a lot and save the bottle space. If the bottle is big enough, you don't have to marinate it overnight, and go straight to the next step.

4. Pour the ginger and garlic into the pepper ring and mix well.

5, add oil to the pot, the oil temperature is 80% hot, pour in onion, onion, ginger, garlic slices, pepper, star anise, fennel, cinnamon, fragrant leaves, coriander, fry and throw it away. A friend said it was difficult to do. Maybe that's the problem. It is recommended to stir-fry first, and then put the seasoning. Friends can try this suggestion. )

6. Pour the dried peppers into the oil of the spices in the wok, and turn off the fire (fry the peppers with the remaining temperature of the oil, otherwise they will paste). If you don't eat dried peppers, you can save this step.

7. Stir-fry the peppers for about 20 seconds. For safety reasons, after the oil cools, pour in vinegar, soy sauce and soy sauce to boil, and turn off the fire to cool.

8. Remove the dried peppers in the boiled sauce and put them in the pepper ring and mix well.

9. Mix well and put it in a clean container, and pour the pickled pepper soup into it.

10, press the pepper rings tightly and add the cooked sauce.

1 1, sealed for about a week, I can eat it. I will eat it after three days of pickling, especially the oily noodles. It is delicious. The food I cooked is not too salty, so the whole can should be refrigerated in the refrigerator to avoid spoilage.

In the picture above, two cans were shared by friends, and I only ate a small bowl. I have done so much today, and the colors are very good.

There was no bottle, so I marinated it in a steamer. I will go back to my hometown in a few days, just to bring this pot to my mother.

This small pot can be eaten to the end in two meals.

Two tips for appetizing pickled peppers and Chili rings

1, if you are worried about the deterioration of oil, you can directly boil the seasoning with a little water without putting oil and green onions, then pour in soy sauce and vinegar and let it cool. You can also add more salt, salty, or cook less, not too salty, put it in the refrigerator and eat it for two or three days, which should be finished soon.

2. Many friends asked how long it would last. I put it in the refrigerator for nearly a year, but it is still not as delicious as it was at first, so I suggest frying more sauce and storing it in a bottle, pickling a little pepper with a little sauce, and pickling it whenever you want, regardless of storage time. This sauce can also be used to pickle pickles such as cucumbers and radishes.