The hot summer, whenever it comes time to eat, people will begin to make difficulties, do not know what to eat, the hot weather makes people's appetite generally decline. And spicy flavor is very exciting people's tongue appetite, especially spicy and then through a hint of fresh crisp, just imagine a mouth began to secrete saliva. Of course, summer is not recommended to eat heavy oil and spicy food, not only will increase the burden on the stomach and intestines, and it is easy to dry heat. But we can pickle the chili pepper, not only can reduce the spicy flavor, but also add more fresh aroma, mixed with noodles and rice or eat with steamed bread are very addictive. So every summer at this time, my family will make some pickled peppers, every now and then to take out some to eat, is definitely a summer appetizer exclusive.

The summer temperature is high, the rainfall is sufficient, making the growth of chili pepper is very vigorous, so the price of chili pepper in this season is also relatively cheap, and often moncler outlet store with their own ground-grown chili peppers in the sale, if encountered must not miss, the price is affordable and pollution-free.

Of course, usually eat a little chili pepper is also very beneficial to the body, chili pepper is rich in vitamin C, vitamin B, carotene and calcium, iron and other mineral components, help to promote digestion, spleen and stomach, but also a very good natural antioxidant ingredients.

Pickled peppers, only salt is not authentic, bearing in mind that "3 put 2 do not dip", spicy appetizing, put a year is not bad. In summer, buy some fresh chili, wash, cut everything, pickled up, fresh and crisp special appetizing. Of course, although it sounds simple, there are some skills in the production, otherwise it will lead to the finished product is only spicy but not fragrant, or easy to hairy and bad. So pickled peppers can not only put salt, there are also some seasonings must be put, in order to make pickled peppers fresh and crispy, and not bad for a long time. Here's how my grandmother taught me by hand, used for decades, and many of my neighbors are also using it.

1 put sugar

Sugar corresponds to the sweetness of our tongue, and can play a good role in refreshing when we usually cook. At the same time, sugar can neutralize the spicy flavor in the chili pepper, so that the pickled chili pepper taste softer, eat less hot and stimulating, so that the chili pepper to eat more fresh and fragrant. So we must not forget to put some sugar when pickling chili peppers, white sugar and rock sugar can be.

2 put white wine

White wine can not only drink, in our daily cooking or pickled dishes often need to use. Then in the pickled chili pepper is essential, on the one hand, can increase the flavor of chili peppers, on the other hand, white wine has a bactericidal antiseptic effect, you can avoid chili peppers in the process of pickling bacteria, rotting and deterioration.

3 put auxiliary ingredients

Although it is pickled chili, but in addition to chili peppers, we also need to put some auxiliary ingredients, such as ginger, garlic, the addition of these ingredients not only can enrich the taste of chili peppers, it is important to note that these ingredients are also natural "health care ingredients!

We all know that the production of pickles, if the operation is not appropriate, it is easy to lead to hairy or rotten spoilage. This is due to the fact that we pickled in raw water or raw oil at some point in the process. These two can be said to be the "nemesis" of pickles, once stained, will breed bacteria to destroy the pickles. So we must remember to avoid raw water and raw oil contact when pickling chili, in addition to pickled chili in the pickle, but also pay attention to the choice of water and oil-free clean chopsticks or spoons, to avoid contamination, so as to ensure that pickled peppers put a long time not bad.

After saying the above precautions, I will share with you in detail the method of pickling chili peppers that my grandmother taught me!

Ingredients to prepare fresh small sharp peppers 2 pounds, 50 grams of ginger, 50 grams of garlic, pepper 1 small handful, 80 grams of rock sugar, 300 grams of soy sauce, 100 grams of cooking oil, 50 grams of white wine, 100 grams of salt

1, break off the tip of the pepper, pick out the peppers that have wormholes, put it into a large pot, add a spoonful of salt, soak it for 10 minutes, and then clean it. clean.

2, the cleaned chili peppers placed on a breathable container, and then placed in a ventilated place to dry thoroughly. Of course, if you are in a hurry, you can use a towel or kitchen paper to dry, you can also use a small fan to blow dry. Meanwhile, peel the ginger and garlic separately, wash them and dry them thoroughly.

3, in the dry ingredients during the period, we can first prepare the pickled pepper sauce, prepare a clean pot, pour in cooking oil and heat, add pepper, soy sauce, salt and rock sugar, continue to boil, and stir until the rock sugar melted. Then let it cool thoroughly and set aside.

Note that when we boil the cooking oil here, it becomes cooked oil, so it will not deteriorate when pickling the peppers.

4, the drying of the chili pepper cut into small sections, I have some smaller here did not cut directly pickled. At the same time, cut the ginger and garlic into slices and set aside.

5, the best way to make pickles is to use glass jars or ceramic jars, so that there will be no odor, of course, to ensure that the seal is good. I used glass jars, sterilized in boiling water in advance, and then dried thoroughly to ensure that there is no water and no oil.

The following we began to fill the jars, probably to ensure that a layer of chili a layer of garlic and ginger, so that the marinade process, the flavors blended together. Finally, pour the simmering sauce into the jars and add some white wine at the very top to seal each.

Seal the jars and store in the refrigerator or in a cool, airy place. This way you can eat after 20 days of pickling, of course, the longer the time, the more flavorful, the better the taste.

As pickled peppers also belong to the pickled food, generally within a week to two weeks, the nitrite content peaked, and then gradually reduced, so we had better pickle a month before eating, not only eat more healthy, and taste is also better.