In the fall, it's time to make pickled chili peppers again.
Hunan is known as the land of chili peppers, and pickled chili peppers are of course a Hunan specialty. The original purpose of pickling chili peppers is to store them for a longer period of time, because after the fall, the chili pepper trees in Hunan slowly dry up. At this time, the storage of peppers is a problem, but the wisdom of mankind is infinite, they came up with the idea of pickling peppers, and then put them into the altar sealed and preserved, peppers so that you can keep for a long time, and even a year will not be bad, and the pickled peppers have a unique flavor, appetizers and rice, the taste of the fresh peppers than the taste of the food, and later, the storage of chili peppers was born this way of a new delicacy! Pickled chili peppers.
2. Pickled chili pepper how to do delicious? Teach you the practice of pickled peppers in the countryside
China has a lot of specialties that have been passed down from the rural amah, and pickled peppers are one kind. Our rural areas, many people in the fall to do a large altar of pickled peppers, pickled peppers delicious flavor, spicy addictive, can be kept for a year is not bad, the practice is simple and easy to learn, the white man to see once will also be.
Ingredients: fresh line pepper or two thorns (if you want to do two-color on the preparation of green, red two colors), of course, like spicy can add millet pepper, threaded pepper
Instruments: ginger, garlic, pepper seeds, anise
Step 1: 5 pounds of green and red peppers, pick the peppers, bad don't
Then clean the peppers with clean water, and then clean them. Cleaned and put into a breathable tool or balcony above, drying water.
Pepper do not sun exposure, drying moisture can be, drying moisture, with scissors to cut off the chili peppers,
The next step is to cut chili peppers, with a knife to cut the chili peppers fine, this step will be very slow, have patience, because there are 10 pounds of chili peppers, to cut for a long time.
Of course, afraid of trouble you can also cut the chili pepper first, and then put into the cooking machine to beat a little bit, so that the speed is a little faster.
500 grams of ginger finely chopped, ginger can be antiseptic, but also to enhance the flavor.
Garlic 500 grams chopped, garlic can increase the aroma and flavor.
Put the ginger minced garlic minced into the chili pepper inside, and then add 200 grams of salt, 10 pounds of chili pepper 4 two salt ratio of salt,
With chopsticks, mix well, marinate for 30 minutes.
Mix a sauce: add a bowl of water, a bowl of soy sauce, 2 bowls of Shanxi old vinegar, add a small star anise, a small handful of peppercorns, 60 grams of sugar, stir well,
boil over high heat, then cook for 1 minute, then turn off the heat and let the sauce cool.
After the sauce has cooled, pour it into a pot of chili peppers, add a little high white wine, and stir well.
Prepare a few waterless and oil-free glass jars, or altar, put the chili peppers into glass jars or altar inside,
and then add a little high degree of white wine in the jar, white wine can be sterilized and disinfected, but also increase the aroma, so that the chili peppers to keep longer.
Cover and seal, put in a cool place, or put in the refrigerator to freeze, so that the chili can be put a year not bad.
Summary:
1. pickled peppers in the fall to do the best, this time the pepper is not very spicy, chili pepper washed and remember to dry the water, containers with chili pepper with glass and porcelain the best, can not be used with plastic containers, plastic pickled peppers more than just the taste of the bad, and not good for the body.
2. Chili can choose according to their own preferences spicy or not very spicy, with two thorns or line pepper, millet pepper, Hunan pepper are available, but do not use vegetable pepper, round pepper kind of water a lot of chili to do, this water more than the chili pepper is only suitable for eating fresh, is not suitable for pickled peppers.
3. Remember to add a little high white wine before sealing, both sterilization, but also allows the pepper to save a longer time, sealed, put in a cool place, or put in the refrigerator to freeze.