When summer comes, the family usually eats too much and it breaks, so it usually chooses to make it. The pickle is a common recipe, mainly for pepper; the process is pickled and is simple。
The hot pepper color becomes attractive when it's made, and it tastes like nothing. It's the favorite dish for people when they start eating, but you know how to make it, and if you don't know how to make it, look below。
Practice one:
Main source:
Five pounds of green pepper
Supplementary material:
Salt two, ginger one, horn one, pepper one, pretzels one, sugar one, vinegar one, soy sauce
Step of practice:
1. Paprika wash clean dry water
Two, cut the peppers with a knife
Three, cut it vertically. It's easier to make chili
4. It is better to use a knife when dealing with chili, because not all chili are long rules, and it is easier to use a knife when there are crooked chili。
Five, clean up all the chili, clean up the ginger, slice it
Six, eight, ready. Better break it up. It's easier
Seven, pepper spare
Eight. Taste reserve
9. Soy sauce reserve
Ten. Jealousy
Eleven, pickles of chili
12, get ready, start putting chili in the container, and put a layer of salt in it, an eight-point horn, a pepper, a few ginger chips, and that's it until all the chili is in the container, and then the remaining ginger chips, eight-points, peppers, salt, all on top of the pepper, and then the smell, sugar, vinegar and sauce
13. Finish, cover and make it for at least seven days, the longer it takes. Better put some salt in it, or it'll be salty!
Practice two:
Main source:
Hot pepper 500g
Supplementary material:
Large material, salt, ginger
Production steps:
One, paprika proper cleaning
2 - ginger-cleaning slices, chili extracts controlled water, takes a clean cloth, puts peppers and ginger chips on dry surfaces. Water min
3. Water in the pot is appropriate, salt is added (more than good) and large materials (breeds, eight horns, zeen, fragrances, cuisine, sanaa, etc.) are burned, and when burned, it cools
4. Take a container, wash it clean, dry water min
Five, when you're all packed, put the peppers in the bottle, put some peppers in a ginger, then pour them into the boiled halogen, and then we can eat them with a lid on them for about a month
A little tip:
It's okay to have enough salt. If it doesn't work, the pepper will rot。
2. It's not eaten until time。
3. Hot peppers will be flooded when cooled water is poured into the container。
Practice iii:
Usage:
A small spoon of pepper, three fragrances, 20 grams of ginger, one onion, two spoons of salt, two spoons of sugar, one garlic
Four small spoons of soy sauce, 2,000 grams of pepper, 50 grams of white wine, two small spoons of chicken, and 100 grams of condensed oil
1. Fresh peppers extracted from themselves wash twice in the water basin and then dry them to the surface without water in the ventilation area. In the sun, two hours should be enough!
2. After drying the water, remove the chili head with a knife and then put all the chili in two, evenly salted, in the basin so that it can slowly water out. (because of my time constraints, they're all drying up on the vegetable board in the sun, accelerating the discharge of water and reducing time. I'm not sure
Three, i forgot to film the sauce. The boiler is hot, the oil is incorrigated, the peppers and fragrances are incorrigated, then the garlic is incorrigible, then the old, salt, chicken, sugar, and a minute of fire, and then the cold is incorrigible. So the sauce is ready。
4. At the end of the day, like this, the chili is placed in a plastic box, poured into a cooled sauce, then evenly mixed, sealed and stored in a cooler, etc. 3-7 days to eat, sour sweet!
Note: my little spoon is like this, and all teachings can be added to the individual population。
