What is the best soy sauce to use to soak chili peppers

What is the best chili pepper to use for soy sauce pickled chili The little beauties on the Shaanxi side of the family love this dish.

Remember to use green tip-like chili peppers, long. Cut in small sections, and they are delicious for eating sandwiches.

What are the benefits of soaking chili peppers in soy sauce Hello ah. I'm going to introduce you to one that I've actually done myself.

It's quite delicious, you can try it if you have time.

1. (It is the usual fried vegetables with the kind of green chili) the chili pepper with a damp but must be clean cloth wipe clean, do not go to the handle. It is the whole. Rub with a little salt. Put into a clean stainless steel pan without oil.

2. Cut a few slices of ginger, thin. Put it in.

3. Pour in a small cup of white wine.

4. Another pot, a little oil, soy sauce, monosodium glutamate, open the pot down, cool. Pour it into the pot just now.

5. Marinate for two or three days.

I hope you like it...

How to soak peppers in soy sauce Cut fresh chili peppers into small or can be punished by putting the whole into the soy sauce, if you like, you can also put some garlic ah. And then want to be more fragrant, you can put the soy sauce to deal with a little bit, in the pot of boiling oil, put some pepper seasoning, stir fry a little bit of incense after the oil into the soy sauce or soy sauce into the pot and stir fry a little bit, and then finally pick out the pepper seasoning to be cooled oil into the chili pepper on the OK, it's very fragrant Oh. You can also put the mixed vegetables into the refrigerator to marinate before eating, after eating is very refreshing Oh.

Pickled chili peppers and garlic with soy sauce or vinegar good? According to their own taste is good, generally use vinegar more.

I want to use soy sauce pickled peppers what kind of do is delicious home.meishichina/recipe-134189 ,soaking, I am also ready to get so, tomorrow buy materials to go

Soy sauce pickled peppers, soy sauce pickled peppers how to do delicious, soy sauce Chicken thighs cut into small pieces, marinated in marinade for half an hour or more

Cold oil to put garlic, stir fry on medium heat, and then peeled.

After frying the chicken, pour in half a cup of rice wine, a tablespoon of mirin, soy sauce paste, a little cold water and mix well

Mushroom slices, fry

Add chopped chili peppers, turn the heat to medium-low, and let the chicken simmer for seven to ten minutes (if you don't have jalapenos, you can use small chili peppers).

Wait until the soup is thick (because of the gelatin of the mushrooms and chicken skin), under the nine layer tower, stir fry, super rice soy sauce roasted chicken can start

How to pickle chili peppers in soy sauce Soy sauce pickled chili peppers

Spicy, very tasty, very rice and very convenient to eat

ingredients

Main Ingredients chili 250g

Accessories soy sauce appropriate amount of salt appropriate amount of cold water appropriate amount of anise appropriate amount of pepper appropriate amount

Steps

1. Fresh chili pepper washed, dried, put into the altar, in order to put: pepper, anise, soy sauce, salt, a small amount of cold water to cover the lid pickle

2. about 10 days or so to open, you can eat

3. direct Eat can be, can also do the dishes of the accessories

Tips

Be sure to use cold water

Soy sauce pickled peppers

Main Ingredients

5 pounds of green bell peppers

Supplementary Ingredients

Salt 2 tael ginger 1 tael

Anise 1 tael peppercorns 1 tael

MSG 1 tael sugar 1 tael

Vinegar 1 tael soy sauce just below the pepper. 1 two soy sauce just missed the chili pepper

1. chili pepper wash and dry water

2. with a knife to cut off the chili pepper

3. along the chili pepper longitudinal cut a knife, so that pickled chili pepper pepper is more easy to taste

4. it is best to deal with the chili pepper with a knife, because not all the chili pepper are long rules, there are curved chili pepper with a knife It will be easier to cut the openings.

5. handle all the chili peppers, wash the ginger, slice

6. anise ready, it is best to break it into pieces, easier to taste

7. pepper standby

8. seasoning standby

9. soy sauce standby

10. vinegar standby

11. containers of marinated chili peppers, in order to pickle chili peppers Everything is ready, start to containers loaded with chili peppers, lay a layer of chili peppers spread a layer of salt, a handful of star anise, a handful of pepper, a few slices of ginger, so until all the chili peppers are loaded into the containers, and finally the rest of the ginger, star anise, pepper, salt, are laying in the top layer of chili peppers, and then sprinkled with monosodium glutamate, sugar, and finally added vinegar and soy sauce

13. Cover the lid, at least seven days to marinate, the longer the more flavorful. It is best to put more salt, otherwise the temperature is high, it is easy to pickle rotten, a whole jar will be wasted!

Tips

Pepper is best to use a knife to cut a mouth, easy to taste

How to make soy sauce pickled pepper First, wipe the pepper with a cloth without oil stains, do not wash with water. Put into the glass bottle inside, a layer of chili layer of garlic rice layer of rock sugar, soy sauce with soy sauce, do not put salt, chili and do not use a toothpick to poke holes, so it is not good, and then put some sand ginger. Anise, a little is good. Finally poured into the soy sauce on the lid on the line.

How to make pickled peppers

How to make pickled peppers

1. red pepper, according to your needs will be red pepper (sharp pepper or morning glory), of course, cooked morning glory is yellow.

2. Prepare a large enough glass bottle, preferably the lid is also glass. Similar to the kind of soaking snake wine, the lid is conical hair glass kind.

3. Preparation: star anise (dashi, fennel) a little, a little cinnamon, a little salt, a little rock sugar (can be pickled peppers more crispy), Daqu (shochu, wine can be brewed)

4. Wash the red chili pepper, dry (no water stains, so as to ensure that it does not deteriorate)

5. Will be Daqu, chili peppers, and preparation of all the ingredients into a large glass bottle.

6. Note: If you do not remove the chili peppers, you need to use a needle to make some small holes in the chili peppers, which is conducive to the full entry of wine into the chili peppers.

7. Sealed, isolated from the air, to avoid the deterioration of pickled peppers.

As for when you can enjoy it, just decide for yourself.

After reading this, I hope it will help you to make pickled peppers, try it, wish you success!!!!

How long to pickle soy sauce pickled peppers Method 1:

Green peppers or small red peppers can be pickled. Will be pickled before the pepper with a bamboo needle in the fruit to tie 3 to 4 eyes, in order to discharge the air inside the fruit, infiltration of brine, to prevent rotting inside the fruit. Will tie the hole of the pepper and salt layered into the pickling tank. Use 5 kg of chili peppers, salt 1.25 kg ratio of pickling.

After pickling daily or every other day to pour the tank once, 15 to 20 days to stop pouring the tank, began to store. Can also be divided into two layers of chili and salt into the tank, that is, the chili first into the tank, and then all the salt on top of the chili, every 50 kg of chili with 12.5 ~ 15 kg of water, and then slowly poured into the tank. Before the salt is not all dissolved, pour the tank twice a day, once after dissolution.

2 to 3 days after the compaction seal tank, storage. In order to prevent rain, the top of the tank should be covered. But it can't be sealed tightly, so as not to heat and rot. When there is a lack of water in the tank, add salt water in a timely manner. January can be divided into food.

Method 2:

10 pounds of fresh chili peppers, 5 pounds of soy sauce, 1 pound of salt, 4 pounds of sugar, 4 pounds of ginger, 4 pounds of garlic, 4 pounds of salad oil, a high degree of white wine 7 pounds of monosodium glutamate (MSG), peppercorns, daikon, cinnamon, scallions, each in the right amount.

Method: Boil soy sauce (sterilization) to cool. Salad oil heating with pepper, dashi, cinnamon, green onions, each appropriate amount into the pot out of flavor. With the above auxiliary ingredients into the soup into the chili (chili pepper to cut the mouth or tie the eye), the soup should be submerged chili. A few days later can be eaten.

Generally speaking, the most nitrite in pickles is between two or three days and ten days after the start of pickling. The real threat to food safety is that only two or three days to ten days of pickling vegetables, pickling time more than a month of vegetables can be safely eaten.

Nitrites:

The predecessor of nitrites is nitrates. Fresh vegetables have a lot of nitrates, is the absorption of nitrogen fertilizer in the soil after the nitrogen temporarily stored in the plant body results. Nitrate itself is not toxic, but if after some bacterial "nitrate reductase" role, it will become nitrite.

Soy sauce chili is a pickled product that contains nitrites.

How to reduce nitrite:

1, try to choose some fresh, non-polluting vegetables to pickle.

2, do not use boiling water or warm water to pickle directly, use cooled boiling water to pickle, and do not store at a temperature of more than 15 ℃.

3, salt should be put more, and its concentration is better than 15%.

4, add some vitamin C in pickles can reduce the generation of nitrite, per kilogram of pickles add 400 mg of vitamin C on nitrite blocking rate of 75.9%.

5, pickling more than 15 days before consumption.

Add an appropriate amount of garlic or ginger, there is a clear anti-nitrite content in the orange pickles increased role. Garlic also delay the destruction of vitamin C in salted vegetables. Vegetables in the salt curing 5-15 days after the appearance of nitrite, and later will gradually reduce, in the pickling 30 days before consumption, safer.

Soy sauce pickled chili pepper practice 1. buy back the chili pepper selected (do not have rotten Oh!). Wash, put in a ventilated place to dry!

2. Put the chili peppers into the previously prepared glass jar, and then pour the soy sauce to soak (just soak the chili peppers can be!) !

3. After all the above steps, put the soaked chili peppers into a cool place where the sun does not shine and store them for a week before serving!