How to pickle salted peppers?

I believe everyone has seen the practice of pickled peppers in salt water, which is what we call pickled peppers. This is a snack that many people like to eat, because pickled peppers with salt water and chicken feet are delicious and suitable for appetizers. In Sichuan, people like to eat pickles, so they are familiar with the practice of pickled peppers in salt water. Friends who like pickled peppers in salt water can understand the practice introduced in the article.

Production method 1

Required raw materials

Green pepper 10 kg, salt 1.4 kg, water 2.5 kg, star anise 25 g, pepper 30 g and dried ginger 25 g.

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

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. 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.

First, how to brew green peppers

1. Pickled green pepper raw materials: fresh green pepper10000g, 15% salt solution10000g, old brine10000g, white vinegar 5000g, pickled pepper and salt1000g.

2. The practice of soaking green peppers:

(1) Select fresh green peppers with hard and healthy stems, wash and drain them, and soak them in 15% salt solution for 3 days.

(2) Put two seasoning packets and green peppers into the jar evenly, tie them firmly with bamboo slices, pour all seasoning and old brine, cover the cylinder head, mix the jar with water, and soak for 1 month.

3, brewing skills:

(1) vinegar can make green pepper produce compound sour taste. If there is too much vinegar, you must add some salt.

② The spices in each spice bag are: tremella 20g, Zanthoxylum bungeanum 10g, Kaempferia Kaempferia 5g, Weeds 5g, Cao Ling 5g and Illicium verum 5g.

(3) The salinity of pickling water is about lO, and the pH value is about 3.2.

4. Nutritional value can stimulate appetite and help food, which is widely used in cooking. For example, pickled chicken feet, pickled peanuts, pickled lotus root slices and so on.

Second, the production method of pickled chicken feet: main ingredient: 500g chicken feet.

Ingredients: pickled pepper, red pepper, millet pepper 5- 10, garlic cloves 10- 15, ginger 30g, pepper 5g, pepper 2g, one tablespoon of cooking wine, appropriate amount of pickled pepper water and boiling water.

Production steps:

1, wash chicken feet and chop them from the middle for later use; Cut the ginger into pieces.

2. Boil chicken feet in boiling water for 10- 15 minutes, take them out, rinse off the gum on the surface, and then cool and drain.

3. Put boiling water into a large bowl, cool and add garlic, pickled peppers, ginger slices and pepper.

4、