Pickled chili pepper, as a traditional Sichuan condiment, is loved by people for its unique sour and hot taste and rich nutritional value. Its unique sour and spicy taste not only adds flavor to the dish, but also has certain nutritional value. Below, I will give you a detailed introduction to the production method and recipe of pickled chili.
1. Preparation of materials
1. Fresh red pepper: 500g (you can choose different peppers with different spiciness)
2. Garlic: 10 cloves, sliced
3. Ginger: 1 piece, sliced
4. Salt: to taste
5. Sugar: To taste
6. High liquor: 50ml (e.g. two-pot head)
7. Water: Appropriate amount
8. Clean glass jar: 1 pc
Second, the production process
1. Wash the red pepper, remove the stem, cut it into small pieces, dry it and set aside.
2. Clean the glass jar thoroughly and dry it to ensure that it is oil-free and water-free.
3. Spread a layer of chopped chili peppers on the bottom of the jar and sprinkle with salt and sugar.
4. Next, add a layer of garlic and ginger slices, and sprinkle with salt and sugar.
5. Repeat the above steps until the jar is full. Be careful to make sure that salt and sugar are sprinkled between each layer of chili, garlic and ginger.
6. Pour in the high white wine so that the liquor just submerges the top layer of chili peppers.
7. Finally, add enough water so that the water level is slightly higher than the chili pepper.
8. Seal the jar with a lid, place it in a cool and ventilated place, and let it stand for about a month before serving.
3. Precautions
1. When making pickled chili peppers, make sure that all utensils are clean and oil-free, so as not to affect the brewing effect.
2. The choice of chili pepper can be adjusted according to personal taste, such as chili pepper if you like spicy, you can choose millet pepper if you like sour.
3. The ratio of salt and sugar can be adjusted according to personal taste, and the ratio of salt to sugar is generally 2:1.
4. The addition of high-grade liquor helps to sterilize and preservative, and at the same time can enhance the flavor of pickled chili peppers.
5. Check regularly during the brewing process to ensure that the water level in the jar is always higher than the chili pepper to prevent the chili pepper from spoiling.
6. The longer the soaked pepper is stored, the more mellow the taste, and it is recommended to brew for at least a month before eating.
Fourth, the way to eat
Pickled chili peppers can be used to cook a variety of Sichuan dishes, such as kimchi fish, shredded pork with kimchi, etc. It can also be eaten straight as an appetizer. When eating, the amount of pickled chili pepper can be adjusted according to personal taste.
In short, although the preparation of pickled chili peppers is simple, the details in it cannot be overlooked. Only by making it in strict accordance with the recipe and steps can you brew delicious pickled chilies. I hope everyone can try to make it and taste the unique flavor brought by this authentic Sichuan condiment.