Put the green chili pepper in the pot and boil, and it will become a delicacy in an instant when it comes out of the pot.
This method has not been seen by many people, it is simple and delicious, let's take a look at how it is made. Spent five cents to buy a large bag of green peppers back, like to eat a little spicy, we can also prepare green peppers, this can be chosen according to your own preferences.
When choosing peppers, we try to choose smaller, look straighter, try to avoid the crooked kind of pepper, and then use scissors to cut off the pepper stem, when cutting we must ensure the integrity of the pepper, do not cut it.
After all the rolls, we put it in a large basin, add some salt, add water, wash the peppers, and wash them.
When washing peppers, we better scrub them one by one, generally speaking, peppers are still relatively clean, basically there will be no other dust and impurities, then when we choose peppers, we must choose complete, no damage, it is best to see if there is a reenactment of the wormhole, if there is a re-enactment of the wormhole must be avoided, otherwise it will affect us to make today's delicacy.
After each pepper is washed, we change the water a few more times, rinse the pepper a few more times, and then rinse it without washing it one by one.
After washing, take out the pepper and put it aside for later use. Add half a pot of water to the pot, first boil the water, the next time we prepare two heads of garlic, garlic is the soul of this dish, like to eat garlic can also prepare a few more, many friends think of peeling garlic is very headache, today I will share with you a very good way to peel garlic, peel a large pot of garlic in minutes.
First break off the garlic cloves, then put the garlic cloves into a large basin, soak the garlic in warm water at about 30 degrees for five to ten minutes, stir by hand to keep each clove soaked in water.
Time to the current garlic, it has absorbed a lot of water, then at this time there will be a certain gap between the garlic skin and the garlic meat, at this time to peel the garlic skin is very simple, a second to peel a complete garlic.
If we want to be faster, we can grab the garlic into the palm of our hand and keep rubbing, and there will be friction between the garlic during the rubbing process, so the garlic skin will automatically fall off.
Of course, with this method, our garlic needs to be soaked for another ten minutes, and it is difficult to peel if the soaking time is not enough.
I didn't rub a few times to see that the garlic skin has automatically fallen off, although some of the skin is still stuck to it, but it has been glued not firmly, gently pull down, this method is more simple and quick to use, like the usual time to make Laba garlic at this time when the amount of garlic is more. can be done this way.
Then cut the garlic powder into small pieces and cut into small pieces, so that it tastes better.
Cut it and put it in a bowl and prepare a few slices of ginger. Cut into strips and diced ginger.
At this time, the water in the pot is torn open, we add a spoonful of salt to it, then put the pepper in, blanch the water for a minute, cook until the green pepper becomes darker, we fish it out of the water control and put it aside to control the moisture, and then pour the dried pepper into the pot and add a little more salt.
Then mix well with your hands, so that each piece of pepper is evenly coated with salt, put it into a clean water-free and oil-free large basin, add a bowl of water, half a bowl of light soy sauce, a small handful of rock sugar, a small handful of peppercorns, boil for another five minutes after boiling, boil the rock sugar until melted, let all the flavors of the seasonings boil out, cook until thicker, like this.
After cooking, we set it aside to cool and set aside. After cooling, we now pour it into a chili bowl, making sure all the peppers are completely soaked in the soup.
Finally, sprinkle a handful of peppercorns and pour in the ginger and garlic.
Stir a little, cover with plastic wrap and marinate for 24 hours, in summer, we put it in the refrigerator to refrigerate and preserve, the taste is better, want to be more delicious, the taste is better, we can save for 24 hours, 24 hours quickly passed, let's take a look now.
The pickled pepper has also completely changed color, smells very fragrant, the sauce aroma is very rich, green pepper does this appetizing and refreshing, whether it is used to accompany rice with noodles with steamed buns are very good, appetizing and refreshing, eating a bite is really too cool, mixed with the clear aroma of chili pepper and strong sauce taste, very delicious.
If you also like it, then hurry up and collect it to try it, like my video remember to like and follow and collect Oh well, our sharing today will be here first, thank you for watching, we will see you tomorrow, bye.
Source: Variety Kitchen
(Editor: Li Xiaoyu)