1. Find a container (preferably glass) to make a salting jar. And clean the jar. There must be no oil in it. It's best to scald it with boiling water.
2. Add a lot of salt (two or three spoonfuls) to the jar, dissolve the salt with boiling water, and pour boiling water to half the height of the jar. Then add a little sugar, a little soy sauce (about 100ml) and a certain amount of sour vinegar (a little more than soy sauce) to the jar.
3. Then put the millet pepper in the jar. There are two kinds of millet pepper, one is green, just like ordinary pickled pepper, pickled pepper is mild. The other is red, which is very spicy when pickled. If you eat too much, you will have a stomachache. Be careful not to covet temporary pleasure. What I use here is red millet spicy. Pay attention to remove the handle from the pepper butt when washing Xiaomi spicy, so it is easier to taste.
4. Put the washed and sliced ginger into the jar. The size of ginger slices determines the speed of ginger flavor, the smaller the faster.
5, add garlic, on the one hand, you can season, on the other hand, you can eat pickled garlic by the way. Garlic can be peeled or not, and the taste of peeling and not peeling is different.
6. Add some pepper. In addition to seasoning, pepper can also inhibit foaming in the jar. It is recommended to put more.
7. Put pepper, ginger, garlic and pepper into the jar and press with clean chopsticks to make all ingredients fully contact with the prepared liquid.
8. Add boiling water to make the pickled things close to the bottle mouth.
9. Seal the jar with a lid, and be careful not to let the contents in the jar come into contact with the air, so as to avoid gas deterioration after contact. And stored in a dry and ventilated place.
10 Two weeks later, the spicy and refreshing pickled pepper millet can be served. At this time, the garlic and ginger in it have been basically tasted, but Xiaomi spicy is still slightly undercooked. You can wait while eating something else.
Extended data:
The main value of millet pepper
1. Pepper is rich in VC, carotene, protein, sugar, minerals (calcium, phosphorus, iron, selenium, cobalt), pigments (cryptoxanthin, capsanthin and trace capsanthin), solanine, fatty oil, resin, volatile oil and spicy components (capsaicin, dihydrocapsaicin, homocapsaicin, etc.). ).
2. Pepper is spicy. It has the effects of warming middle warmer, invigorating stomach and killing insects, and is mainly used for treating diseases such as stomach cold, dyspepsia, rheumatic lumbago, parotitis and various furuncles. Capsaicin is also a potential anticancer substance and antioxidant.
Baidu encyclopedia-Xiaomi Chili