After pickling, the color of the pepper becomes very attractive, the taste that is not to say, is a favorite appetizer when the rice dishes, but I know that you know how to pickle pepper, if you do not know, take a look at the following pepper pickling method.
Practice one:
Main ingredient: 5 pounds of green pepper
Accessories: salt 2 two, ginger 1 two, anise 1 two, pepper 1 two, 1 two monosodium glutamate (MSG), sugar 1 two, 1 two vinegar, soy sauce
Practice steps:
1, chili peppers cleaned and controlled the water
2, with a knife, cut the chili peppers put
3, along with chili peppers to the length of the cut a knife, so that the pickled chili pepper is easier to taste
4, it is best to deal with chili peppers with a knife, because not all chili peppers are long and regular, there are bent chili peppers with a knife to cut the opening will be easier.
5, deal with all the peppers, wash the ginger, sliced
6, anise ready, it is best to break it, easier to taste
7, pepper spare
8, MSG spare
9, soy sauce spare
10, vinegar spare
11, containers of pickled peppers in order to pickle peppers specially to buy
12, everything is ready, began to containers loaded with chili peppers, laying a layer of chili peppers spread a layer of salt, a handful of anise, a handful of pepper, a few slices of ginger, so until all the chili peppers are loaded into the container, and finally the rest of the ginger, anise, pepper, salt, are laying in the upper most chili peppers, and then sprinkled with monosodium glutamate, sugar, and finally add vinegar and soy sauce
13, finished, and then the container is ready. Cover the lid, at least seven days to marinate, the longer the more flavorful. It is best to put more salt, otherwise the temperature is high, it is easy to pickle rotten, a whole jar on the foregone conclusion!
Practice 2:
Main ingredient: 500g line chili pepper
Accessories: dashi moderate, salt moderate, ginger moderate
Production steps:
1, chili pepper appropriate amount of clean
2, ginger cleaned and sliced, chili pepper fished out of the water, take a clean cloth, put chili pepper and ginger to dry the surface of the water
3, Put the right amount of water in the pot, add salt (put more is better), add seasonings (pepper, anise, cumin, sesame leaves, cinnamon, sannay, etc.) boil, boil naturally cooled
4, take a container, brush clean, dry water
5, all packed up after the first chili peppers stuffed one by one into the bottle, put a few chili peppers to put a piece of ginger, put the full in turn pour into the boiled brine (to be). submerged chili), screw on the lid and leave it for half a month or so you can eat
Tips:
1, salt should be put enough, it does not matter how many points, less then it will be pickled unsuccessfully, chili pepper will be rotten.
2, pickled until time to eat.
3, boiled and cooled material water poured into the container to submerge the chili.
Practice three:
Materials: pepper a small spoon, three leaves, ginger 20 grams, onion a, salt two spoons, sugar two spoons, garlic a
Soy sauce (old soy sauce) four small spoons, 2000 grams of green chili peppers, 50 grams of white wine, two small spoons of chicken essence, 100 grams of seasoning oil
1, since the picking of fresh chili peppers in a basin of water washed twice, and then placed in the ventilation place to dry until there is no water on the surface. In the sun, two hours should do it!
2. After drying the water, use