Living in the north, you're born to love chili, especially pickles. It's the favorite, fresh pepper of many people. After a pickle, it's sour and spicy, and it tastes so good when you're having wine or fresh rice, especially with hot onion cakes。
It's not so hard to get pickles, and almost every family has its own way of doing it since they were young. More than 30 years later, they can't count the pickles, because they grow them in their home, so they give them to their relatives and friends every time they have a lot of pickles, and after they've tasted them, some relatives buy them to help with the pickles。
"chicken pepper."
Main foods: peppers, garlic, peppers, ginger
The first step is to wash 2 kilos of pepper with water and then put it on the board, dry the surface of the pepper with a kitchen paper towel or put it in the sun, dry it and cut it off, and turn around the pepper with a spoon handle, so that the pepper seeds can be easily removed。
The second step was to find a chopstick next to the chili, and then the slash cut it evenly. It was not easy to cut chopsticks on the mat, and it was beautiful。
The third step, when all is cut, is put in the basin, with a flat amount of salt on the pepper, and then the salt is evenly scratched, a little bit more, a lid is covered for more than an hour, and the water is completely sanded out。
Step four, prepare some garlic, cut it in garlic, slice it up in laps, slice it up in chords, cut it all and then fill the bowl。
Step five, put some oil in the frying pan, put a pepper in the heat, and then put it in the cut mix. The smell is made of 250 ml of raw smoke, 200 ml of vinegar, around 20 g of sugar, a spoon of stork oil, and when it is evenly mixed, the fire boils the juice, boils it for about three minutes, then cools it off。
The sixth step, at this point, the peppers are almost sandy, they're softer, the water is out, and we're putting the dry water in a pot without water or oil。
Step seven, then pour the juice in, flip the pepper in the juice. It doesn't matter if the soup drowns the pepper, because the pickle process gets softer, one or two more times, and the pickle takes one night。
After one night, the peppers were made, and the colours were particularly appetiteful, and the spitting water could no longer stop swallowing, so that the peppers could be salted, sour, sour, sour and sour and sour, so we could eat in two days。
A little tip
The choice is for peppers that are hotter, which are not very hot and have a softer taste, so the proportion of juice can be reduced in proportion to the size of their food, and after they are finished, they don't have to fall down, and they can buy some pepper bubbles。
