Chili pepper before pickling method

Selected chili pepper first wash clean with water, spread in a cool ventilated place to dry the raw water on the surface of the pepper, and then cut off the chili pepper stalks and other inedible parts, and then longitudinally slit a slit, which can shorten the time of the chili pepper pickling, so that the chili pepper in a short period of time to quickly taste.

You can also not go to the stalk, do not cut the mouth, wash the chili, dry the surface of the raw water directly after the whole of the marinade, this is also OK, but need to properly extend the marinade time of the chili.

Raw materials:

5 pounds of fresh chili peppers processed, soy sauce to just be able to submerge the chili peppers as appropriate.

Accessories:

2 taels of salt, 1 taels of ginger slices, 1 taels of star anise, 1 taels of peppercorns, 1 taels of monosodium glutamate (MSG), 1 taels of sugar and 1 taels of vinegar.

Preparation:

Fresh chili peppers are processed in advance, soy sauce is boiled in advance and then put on a roll until completely cool, star anise is broken.

Practice steps:

1, the fresh chili peppers handled into the altar (using other containers is fine, but must ensure that the container no oil and no raw water), first in the bottom of the altar layer of salt, and then every layer of chili peppers on the layer of salt, a handful of star anise, a handful of peppercorns and a few slices of ginger.

2, and so all the peppers are loaded into the altar, and then the rest of the salt, pepper, star anise and ginger are spread in the top layer of peppers on top, and then sprinkled with monosodium glutamate and sugar, and finally poured into the vinegar and soy sauce to the position of the peppers can be just submerged.

3. Seal the mouth of the altar and place it in a cool, ventilated place to marinate for at least seven days.

Additional notes:

1, the amount of salt can be slightly more, especially when the temperature is high, less salt is easy to put the chili peppers pickled rotten, and then the whole jar of chili peppers must be poured out. However, if the soy sauce you use is salty enough on its own, you can also skip the salt.

2. MSG, sugar and vinegar can be used according to personal taste.

3, pickled soy sauce chili pepper can also be put into the appropriate amount of garlic, whether or not to put as well as put how much of your personal taste, anyway, I feel that a little bit of garlic is more delicious. The way to put the garlic is very simple, after cutting and star anise, pepper together in the altar on the line.

4, peppercorns and star anise these two spices are best not to be omitted, they can not only increase the flavor of soy sauce chili, but also play a role in sterilization. In addition to pepper and anise, add a small amount of broken cinnamon is also good.

5, pepper, anise and cinnamon these spices can also be used in this way, start a frying pan and pour some oil to pepper, anise and cinnamon with a small fire to stir-fry the flavor, and then pour into the soy sauce boil, turn off the fire and put until the soy sauce cooled. After all the chili peppers are in the altar, then pour the soy sauce into the altar together with the spices in it.

﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌▼﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌