The practice of pickling peppers in brine I believe we should have seen it, that is, what we call pickled peppers, this is a lot of people like to eat snacks, because the brine pickled peppers with chicken claws is very tasty, and is suitable for use as a dish to drink. In Sichuan place is more like to eat pickles, so for the practice of brine pickled peppers is more familiar, and like to eat brine pickled peppers friends can come to learn about the practice introduced in the article.

Making method one

Raw materials needed

Green chili 10 kg, salt 1.4 kg, 2.5 kg of water, 25 grams of spices, 30 grams of peppercorns, 25 grams of dry ginger.

Pickling method

Wash the green chili peppers, dry, tie the eyes, and install the jar.

Peppercorns, dashi, ginger into a cloth bag, into the brine boiled 3 to 5 minutes to fish out, to be cooled into the tank after the brine, stirring once a day, 3 to 5 times in a row, after about 30 days that is.

Normal color

Green color, salty and spicy taste.

Making method two

Five pounds of green peppers, half a catty of salt, 2.5 pounds of soy sauce, 0.3 pounds of peanut oil, 0.2 pounds of garlic, a little sesame oil, 0.2 pounds of peppercorns, 0.2 pounds of ginger, 0.4 pounds of sugar, 0.4 pounds of white wine, 0.2 pounds of monosodium glutamate (MSG). (This is five pounds of raw materials, such as want to pickle ten pounds of raw materials doubled.)

1, 5 pounds of green peppers will be washed and cooled dry after cutting, and then add 0.3 pounds of salt to drain the water.

2, will be peanut oil boiling, after pouring soy sauce, add pepper, sugar, salt, after boiling cool.

3, then add white wine, monosodium glutamate, ginger, garlic, sesame oil. Into the altar sealing 30 days later that is to become.

One, how to soak green chili

1, soak green chili raw materials: fresh green chili 10000 grams, 15% salt solution 10000 grams, 10,000 grams of old brine, 5000 grams of white vinegar, pickle salt 1000 grams, spice packet 2, 100 grams of sugar, 100 grams of white wine, mash 59 grams.

2, pickling green chili practice:

1) choose fresh hard healthy, stem and stalk intact green chili washed, drained and soaked in 15% salt solution for 3 days.

②The two spice packets and green chili peppers evenly packed into the altar, with a bamboo piece of card tight, pour all the ingredients and old salt water, cover the altar lid, mixed with enough water along the altar, soak for 1 month that is completed.

3, soaking know-how:

①Vinegar can make the green chili pepper with compound sour flavor, vinegar must be added to a certain amount of salt to work.

② each spice packet of spices: 20 grams of white fungus, pepper lO grams, crabapple 5 grams, 5 grams of paiwan grass, 5 grams of primrose, anise 5 grams.

3 ③ kimchi water salinity of about lO degrees, pH value of about 3.2.

4, nutritional value can be appetizing to help food, in cooking is extremely versatile. Such as pickled pepper phoenix claw, pickled pepper peanuts, pickled pepper lotus root slices and so on.

Two, pickled pepper phoenix claw production method: main ingredients: chicken claws 500 grams

Accessories: pickled red pepper and millet pepper 5-10, garlic 10-15 cloves, 30 grams of ginger, 5 grams of peppercorns, pepper 2 grams of pepper, a tablespoon of cooking wine, pickled pepper water in moderation, the right amount of water

Production Steps:

1, chicken claws cleaned and cleaned from the middle of the chopped open spare; ginger Cut into slices.

2, chicken claws into the boiling water to cook 10-15 minutes, fish out and rinse off the surface of the gelatinous, cool and drain.

3, boiling water in a large bowl, cooled, add garlic, pickled chili peppers, ginger, peppercorns.

4,