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Pickled peppers Raw materials: Pickled peppers Ingredients: carrots, peanuts.

Pickled pepper seasoning: 8 liang of refined salt, 2 liang of light soy sauce, 4 liang of salad oil 1 kg, 4 liang of sugar, 4 liang of monosodium glutamate, and 4 liang of white wine above 50 degrees.

Methods/steps

5/6 Step by step reading

Wash and dry the pepper, and leave the stalk cut. If you are afraid of pepper seeds, you can cut the bottom, sharp end.

2/6

Wash and dry carrots, and then cut them into knives. Cut at will without a flower knife. The above two * * * are 10 kg, in any proportion.

3/6

Wash ginger 1 kg and cut it dry with a cutting knife.

4/6

Garlic 1 kg slice. * * * above is 12kg, put it in a stainless steel basin and stir it for later use.

5/6

Pour the seasoning into the carrot and pepper pot, turn it three times a day, and you can use it after one week, turn it once a day after one week, and put it into the jar after three weeks. If peanuts are put, 2 kg of peanuts will be washed three days later, dried and steamed, soaked in exothermic water for half an hour, fished out and immediately placed at the bottom of the basin, and then turned over one day later.

6/6 Put peanuts in three days.