Introduction: The pickle shop owner has used a pickled chili recipe for 30 years, which is really amazing! Spicy and appetizing, do not change the meat
"Happiness is that there are fireworks in the kitchen, cats and dogs in the yard, you and me at dusk, two people in a room with her and me standing at dusk, three meals and four seasons have him to ask me porridge can be warm", life in the world to live slowly, eat well, love deeply, live up to it! Hello everyone, I am Xiaofeng, who loves food and life.
It's the season when the peppers can't be eaten again, last weekend I went back to my hometown to get a bag of chili peppers, my father said that it was cold, the peppers were about to strike, all picked them together, let me take them home and marinate them slowly and eat. Speaking of pickled peppers, it's not me blowing, my pickled peppers are called a fragrant, every time after pickling relatives and neighbors rush to ask for it, it is simply not enough points.
Pickled peppers want to be delicious, the recipe is very important, my recipe for pickled peppers, is learned with a friend of mine who has been in a pickle shop for 30 years, with its pickled peppers salty and spicy and refreshing, special underground rice, many friends like to eat pickled peppers, but always pickled badly, below I will sort out this pickled pepper method to share with you, friends who like to eat can refer to:
1. Buy the pepper back and soak it in light salt water for 10 minutes, rinse it a few more times, then control the water to fish, put it on the curtain to spread the moisture on the surface to dry, and then break the pepper stem off, and then change the knife and cut it into your favorite pieces, the small pepper is divided into two, and the large pepper can be divided into 4 parts, as long as it is convenient to eat.
If you have conditions at home, you can match some red peppers, so that the color is more delicious and you have more appetite.
2. After the pepper is cut, put it in a large basin, and then add an appropriate amount of salt (1 kilogram of pepper about 10 grams of salt), wear disposable gloves, mix the salt evenly and marinate for 2~-3 hours, this step is to marinate the moisture in the pepper, so that the pickled pepper is more crisp.
3. Take advantage of the time to pickle the peppers, let's cut some garlic slices, ginger slices, you can put a little more, the pickled garlic slices and ginger slices are also very delicious.
4. Then prepare the sauce, boil oil in a pot, put peppercorns, star anise, fragrant leaves, cinnamon, stir-fry over low heat to fragrant, then add soybean soy sauce, balsamic vinegar, rock sugar and an appropriate amount of water, add about 250 grams of soy sauce, 250 grams of water, 100 grams of balsamic vinegar, 10 grams of rock sugar to two kilograms of chili pepper, add some chicken essence if you like to eat chicken essence, boil on high heat, turn off the heat after boiling the rock sugar, pour it into the basin, let it cool for later.
Because the pepper has been salted when pickled, it will be very salty, so when we burn the sauce, add the same amount of water as soy sauce to neutralize the saltiness, so that the pickled pepper is salty and suitable.
4. After marinating the pepper for two hours, part of the water will be pickled, after pouring the water, we will dry it by hand, put it in a large basin without oil and water, then put in the cut garlic slices and ginger slices, and then pour in the completely cool sauce, then add an appropriate amount of high-grade liquor, completely stir and mix evenly, put it in the refrigerator to marinate for a day and then eat.
Once can not finish eating, we can put it into a water-free and oil-free bottle, sealed, and then put in the refrigerator for refrigeration and preservation, can eat for a long time is not bad, mixed noodles to eat rice are particularly fragrant, eat as you go, especially convenient.
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This article is original by foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome must have my master~