Which month is the best to eat pickled peppers?

The best production month of pickled peppers is about ten days to half a month after "beginning of autumn" in the twenty-four solar terms of the lunar calendar, that is, July and August in autumn. At this time, the red pepper is neither tender nor old, and the spicy taste of pepper is moderate.

Before cooking rotten peppers, you need to prepare the following ingredients:

1. Bright red pepper

2. energy

garlic

4. salt

5. Refined sugar

6. wine

The next step is to make inferior peppers:

1. Wash red pepper, ginger and garlic, and dry the water outside.

2. Chop red peppers on the chopping block (be careful not to stick meat).

3. Ginger and garlic are also chopped.

4. Add a proper amount of salt and wine and stir, and add 6 liang of salt and half a catty of white wine per 10 catty of red pepper.

5. Put the chopped pepper, ginger and garlic into the prepared container, and then add the stirred salt and wine.

6. Sealed container, not too big, it is best to hold 1-2 kg glass bottle.

7. Before sealing, make sure that there is no oil or water in the container, and put it in a cool place, and you can eat it in a week or so.

Through the above steps, the best time and ingredients for making bad peppers are explained, and the specific making process is given, so that readers can fully understand the making method of bad peppers.