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How can pickled peppers be crispy and delicious?

1. Add a few dried pepper to increase the flavor. Pour in a little liquor to kill bacteria. Mix well and let stand and marinate for half an hour. After that, put it in a clean and oil-free glass container. Boil a pot of boiling water and pour it directly into a container containing chili peppers after the water boils. After the chili water has cooled completely, seal the container and store it in the refrigerator.

2. Pickled peppers the right way to pickle the crisp mouth prepare fresh green sharp peppers. They are very spicy and are very suitable for making kimchi. Wash the chili and keep the chili pedicel. Boil half a pot of water and add a small amount of white vinegar. Blanch the chili in boiling water for about 2 minutes, then remove and drain. After the chili is cooled, put it in a large bowl, add the right amount of salt and stir evenly, let stand for a few hours, let the moisture inside the chili seep out.

3. Step: wash and drain all materials. Cut it into strips and put it in a basin. Add salt to kill the water. Add some dried pepper. Sprinkle in a little liquor to sterilize. Mix and marinate for half an hour and put it in a clean, oil-free container. Boil a pot of boiling water and pour it directly into the chili while it is hot. Cool it completely, seal it, put it in the refrigerator and refrigerate. Eat after a week. The pickled pepper made in this way is delicious and crispy.

4. Boil the crude salt water, cut the chili seeds into pieces and let them dry. -disinfect the kimchi jar, add chili and boiling salt water, seal with liquor, and serve after a month. Soy sauce is not hot crisp chili practice:-this method may involve adjustments to ensure the crisp taste and non-spicy taste of chili. Steps for making crisp pickled pepper radish:-prepare white radish, pickled pepper, white vinegar, rock sugar, Chinese wolfberry and salt.

Pickling method of pickled Pepper

Red pepper, according to your needs, red pepper (sharp pepper or Chaotian pepper), of course, fully ripe Chaotian pepper is yellow. Prepare a glass bottle big enough, preferably with a glass lid. It's like soaking snake wine, and the lid is tapered ground glass. Ingredients: star anise (big material, fennel), cinnamon, salt, rock sugar (can make pickled peppers more crisp), Daqu (soju, wine).

The household production method of pickled pepper is as follows: millet pepper is washed and dried thoroughly. Pour the oil-free sterilized glass container into cold boiled water, high spirits, salt and sugar, add sliced ginger, sliced garlic, and millet chili. Bottle cap cling film, cover with lid. Turn it upside down for a day or two before coming back. About a month and a half, pickled pepper will be fine.

Wash all the pickled peppers, pick out the broken ones, put them on a breathable tool to dry, and wash a little garlic and ginger. After boiling the water in the pot, add a handful of pepper, a handful of rock sugar, and then add salt, a jin of water and about 30g of salt, stir well and turn off the heat. The seasoning water is ready and let it cool and set aside.

Put the prepared star anise and cinnamon into the bottle, they can add some special flavor to the pickled pepper. Sealed pickling: close the lid of the bottle, put it in a cool and ventilated place and let it stay quietly for half a month. During this period of time, the pepper will slowly turn into a delicious pickled pepper. Note: remember not to open the lid at will during the pickling process, otherwise it may affect the taste and flavor of pickled peppers.

Pickling method of pickled Pepper in North China

Red pepper, according to your needs, red pepper (sharp pepper or Chaotian pepper), of course, fully ripe Chaotian pepper is yellow. Prepare a glass bottle big enough, preferably with a glass lid. It's like soaking snake wine, and the lid is tapered ground glass. Ingredients: star anise (big material, fennel), cinnamon, salt, rock sugar (can make pickled peppers more crisp), Daqu (soju, wine).

The pickling method of northern pickled pepper is as follows: material selection: choose red pepper, can be sharp pepper or Chaotian pepper, ripe Chaotian pepper is yellow. Container preparation: prepare a large enough glass bottle, preferably with a glass lid, to make sure the container is clean and oil-free. Preparation: a little star anise, a little cinnamon, a little salt, a little rock sugar, Daqu. Pepper treatment: wash the chili peppers and dry them to make sure there are no water marks to prevent deterioration.

First of all, choose mature red chili peppers, which can be sharp pepper or Chaotian pepper, depending on your taste. The mature Chaotian pepper is yellow. Prepare a large enough glass bottle, preferably with a glass cover, similar to the one used for brewing wine, with tapered ground glass at the top. Prepare pickled seasonings: an appropriate amount of star anise (also known as star anise or fennel), cinnamon, salt and rock sugar (which can make pickled peppers more crisp).