Tips on how to pickle oil pepper.

2. cut into circles.

3. Add edible salt and stir well.

4. Put it in a ceramic jar.

5. Cover it with bamboo leaves and wood blocks and press it with stones for half a month before eating.

Green pepper10kg, salt1.4kg, water 2.5kg, star anise 25g, pepper 30g, dried ginger 25g [1].

Pickling method

Wash the green pepper, dry it, punch it out, and put it in a jar.

Put pepper, aniseed and ginger in a cloth bag, boil in salt water for 3 to 5 minutes, and then take it out. After the brine is cooled, it is put into a tank and stirred once a day for 3 to 5 times continuously, and the product can be obtained in about 30 days.

Normal fineness

The color is green and the taste is salty and spicy.

Production method 2

Required raw materials

Five kilograms of green pepper, half a catty of salt, 2.5 kilograms of soy sauce, 0.3 kilograms of peanut oil, 0.2 kilograms of garlic, a little sesame oil, 0.2 kilograms of pepper, 0.2 kilograms of ginger, 0.4 kilograms of sugar, 0.4 kilograms of liquor and 0.2 kilograms of monosodium glutamate. This is five Jin of raw materials. If you want to pickle ten Jin, double the raw materials. ) [ 1]

Pickled green pepper raw materials

Pickled green pepper raw materials (3 sheets)

Pickling method

1. 5 kg of green pepper is washed and dried, then cut into sections, and then 0.3 kg of salt is added to drain the water.

2. Boil peanut oil, then pour in soy sauce, add pepper, sugar and salt, then boil and cool thoroughly.

3. Add liquor, monosodium glutamate, ginger, garlic and sesame oil.

It can be made after 30 days of sealing.

Production method 3

Required raw materials: 2500g green pepper (3000g if pedicled and seeded), garlic cloves 150g, ginger 159g, two packages of braised soy sauce, salt 150g (if the taste is light 100g) and sugar100g.

Exercise:

1. Wash and slice the green pepper (it is best to bask in the sun and remove more water to avoid excessive water after pickling), slice the garlic cloves and shred the ginger.

2. Put all the above seasonings, such as soy sauce, into a container, stir evenly with low fire, and then let it cool for later use.

3. Put the green pepper slices, garlic slices and ginger into the marinade and mix well. If the container is small, put it in batches. [2]

Edible suggestion editor

1, control consumption: if you want to eat green peppers, don't get angry. The most important thing is to control consumption. Don't eat too much at a time. Just put a little seasoning in the dish. The amount of a meal should not exceed 60 grams.

2, with cool food: when eating green peppers, you can eat with some cool foods, which can play a neutralizing role, such as duck meat, bitter gourd, loofah, lily, green leafy vegetables, fish and shrimp. , reduce the chance of getting angry.

3, choose coarse grains as the staple food: If you eat spicy green peppers, you can choose coarse grains as the staple food, because coarse grains are rich in dietary fiber, which can prevent constipation caused by stomach heat.

4. Eat fruit after meals: After eating green peppers, you can eat a proper amount of sour fruit after meals. Sour fruit contains tannic acid, cellulose and other substances, which can stimulate the secretion of digestive juice, accelerate gastrointestinal peristalsis, and help people who eat spicy foods to nourish yin and moisten dryness, such as apples, pears, pomegranates, hawthorn and grapes.

5, add vinegar cooking: add some vinegar when cooking, which can also alleviate the spicy taste. When frying green peppers, cook a spoonful of vinegar while it is hot, which can greatly neutralize the spicy taste.

6. Don't eat a lot of fresh pickled vegetables. When pickling vegetables, put more salt and marinate for at least 15 days before eating; However, it's best to eat pickles immediately and don't store them for too long. Choose fresh vegetables when pickling vegetables.