Chili peppers are a commonly used ingredient in our diet, especially in Sichuan, where Sichuanese need chili peppers for every meal and can literally be described as spicy-free. Below I have compiled some ways to make chili peppers for you.

Chili pepper pickling method a

Chili pepper ingredients

long line pepper 20 auxiliary ingredients fresh ginger 15g green onion 15g anise 4 peppercorns 30 peppercorns soy sauce 200ml sugar 20g vinegar 1 tablespoon of oil in moderation

Chili pepper practice steps

1. Wash and drain the water from the chili pepper, cut off the Tip and then cut open vertically, try to remove some seeds

2. Put a moderate amount of oil in the pot, fifty percent heat into the chili peppers into the deep-fried until the surface of the blisters, fished out and drained the oil

3. Another pot, add soy sauce, sugar, star anise, peppercorns and bring to a boil, drizzle a little vinegar and put out of the fire

4. Will be boiled with the juice and fried chili peppers soak together, try to let the chili peppers are run into, more than an hour! You can eat it

Tips for chili peppers

1. chili peppers with what kind of can be, try to spicy some of the ', pickled before the rice

2. chili peppers cut open in the frying will not splash oil, water must also be controlled dry, I also use kitchen paper towels by the child wiped again (but I did not cut open the second time I do it, but also crackling, and the water must be controlled dry, I also use kitchen paper towels by the child wipe again (but I did not cut open the second time. Although also crackling, but fortunately did not splash too high, two contrasting feeling, cut open more flavor some, did not cut open the peppers taste stronger and spicier some, both are very good taste)

3. soy sauce and seasoning ratio I was thinking of putting, it is recommended that you do the first time to put all the seasoning into the taste, and then add the portion of discretionary, as for the drenching of the vinegar, the first time I used vinegar, and the second with ginger and garlic balsamic vinegar, the first time I used vinegar, and the second time I used ginger and garlic balsamic vinegar. As for the vinegar, I used aged vinegar for the first time, and ginger-garlic balsamic vinegar for the second time, and the two flavors are good

4. I personally feel that the quality of the soy sauce for pickling this dish is still very critical, and the first time I used red soy sauce (so the finished product is extremely black), and the second time I used soy sauce, and next time I plan to try it with soy soy soy sauce

5. The last one is from the official tip of Yifu, which is "Pick out all of the ginger and peppercorns every other day, to make sure you don't miss out on any of the ingredients. The spices are picked to go, or the flavor is too strong, put in the refrigerator, eaten within a week can be, a time do not do too much, because the deep-fried, preservation time is not very long.

Chili pickling method two

1 buy back chili wash and dry

2. cut into circles (if it is chopped pepper should be used to chop)

3. garlic cloves sliced to be used

4. sprinkled with salt, mix

5. loaded into the dry inside of the bottle, the face of a layer of salt, then Pour a little height white wine, three days later you can eat

pepper pickling method three

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

2 will be peanut oil boiling, add peppercorns popping, and then pour soy sauce, sugar, salt, and then boil cool.

3 then add white wine, monosodium glutamate, ginger, garlic, sesame oil.

4 into the altar sealed 30 days later that is. (If you want to eat, you can actually eat after three or four days)

Chili pickling method four

Ingredients:

small red chili peppers, salt, soy sauce, ginger, garlic, dashi, sugar, chicken essence, white sesame seeds

Method:

1, clean the small red chili peppers, drained of water, garlic peeled steak Good standby.

2, the small red pepper and garlic flattened and chopped, according to their own preferences can choose to chop into chili pepper puree or chili pepper block.

3, chopped into the appropriate amount of salt, chicken essence, sugar, white sesame seeds, soy sauce, ginger, etc., mix well.

4, the pan is hot, put the right amount of peanut oil, when the oil temperature comes up into the stirred chili, stir fry. Stir fry on low heat for about 15 minutes or so.

5, chili sauce dry, put into a glass jar about a week or so can be eaten.

Nutritional value of chili peppers

Chili peppers are rich in vitamin C, beta-carotene, folic acid, magnesium and potassium; capsaicin in chili peppers also has an anti-inflammatory and antioxidant effect, which can help to reduce the risk of heart disease, certain tumors and some other chronic diseases that occur with aging. In several human experimental studies, chili peppers have been found to increase the body's energy consumption, to help lose weight; last year, an article published in the British Journal of Nutrition also pointed out that regular consumption of chili peppers can be effective in slowing down the development of atherosclerosis and the oxidation of lipoproteins in the blood.

In addition, people used to think that eating chili peppers often may stimulate the stomach, and even cause gastric ulcers. But the fact is just the opposite. Capsaicin not only does not cause an increase in the secretion of gastric acid, but also inhibits the secretion of gastric acid and stimulates the secretion of alkaline mucus, which helps to prevent and treat gastric ulcers.

Notes on pickling chili peppers

Always wear gloves when cutting chili peppers (or cutting them with scissors) to avoid hot hands.

Chili peppers are rich in vitamins, etc. Consumption of capsaicin can increase the amount of meals, enhance physical strength, improve the fear of cold, frostbite, vascular headache and other symptoms. Chili contains a substance that can accelerate metabolism, promote hormone secretion and health care skin. It is rich in vitamin C, which can control heart disease and coronary atherosclerosis and lower cholesterol. It also contains more antioxidants, which can prevent cancer and other chronic diseases. Can make the respiratory tract open, used to treat coughs and colds. Chili pepper can also kill inhibit parasites in the stomach and abdomen.