How are capers made? Why do you think the taste is always so astringent when you make it yourself?

One, dry pickling method

1. Wash the bean curd and red pepper with cold water, and bask in the sun for a day, one is to drain the water, the other point is to destroy the residual larvae and mold through exposure. Dry wheat grass knocked down and exposed to the sun.

2. The sun-exposed long bean curd into a neat drying basin, plus edible salt rubbing, to be Dongtai basically be silky smooth melted into the long bean curd, long bean curd outer skin out of the water out of the water can be. Red pepper did not remove the tip without cutting, rubbing the surface with salt and sugar until the outer skin has water out of water out of water feel can be.

3. long bean curd and red pepper into a clay pot or glass jar, full of tightly plugged, in the mouth of the irrigation sprinkled with a little sealing salt, and then the hay disk to slightly larger than the mouth of the irrigation of the section, plug the mouth of the irrigation.

4. Pick a neat bowl over the mouth of the irrigation add about half a bowl of cold boiled water, and put half a spoon of salt, the pot or glass jar mold into the bowl to carry out the exhaust valve. It can also be sealed with a cork and sealed tightly with liquid paraffin. It is also possible to seal the spout with an outer cap with a natural latex sealing ring. It can also be sealed with a special type of sealing clay. The first two are the most traditional type is also pickled out of the flavor taste the best one.

5. will be placed in the shade of the shade of the dry place, often check the wind saliva, can not be smaller than the mouth, fill the wind saliva to use cool white water. Static put about 20 days after you can open the jar ingestion.

Second, water pickling method

1. Wash long cowpeas and red peppers, in the sun for a day, one is to drain the water, the other is through the exposure to the residual larvae and mold elimination. Dry wheatgrass is tapped and exposed to the sun.

2. Add salt, sugar, rice wine to the jar, and add cool white water to mix and dissolve.

3. Put the long cowpeas and red chili peppers together. Stuff the hay in a knot and press the long cowpeas and red chili peppers thoroughly into the water solution. (In the absence of wheatgrass you can use a few river pebbles or other stones that have been washed and exposed to the sun to press against the long cowpeas.)

4. Cover the mouth of the pot tightly with a lid, or with two layers of non-toxic plastic wrap and seal it tightly with a sealing tape.

5. Place the can in a cool, shady place for 20 days.

Frequently Asked Questions

The amount of ingredients listed in the food is for the second water-curing method. Dry pickling method of proportionate dosage is: long cowpeas 1000g; red pepper 100g, edible salt 75g, sugar 30g.

Pickling the whole process need to be hygienic, supplies need to be washed and dried or boiled, the hand should be completely washed. Such as sense of seven mold will make the marinade is not successful.

Not pickled thoroughly perfect food or pickled unsatisfactory 20 days of food can not be taken, because of the aforementioned pickled food containing sodium nitrite high. Pickled thoroughly perfect and do 20 days after the food category, because the lactic acid bacteria drink will dissolve the sodium nitrite disappeared completely, and the taste is stronger.