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How can pickled green chili peppers be crispy, delicious and not bad?

2. To pickle delicious and crisp green chili peppers, you can follow the following steps: choose fresh green chili peppers, preferably without flaws and weakness. The color of chili should be uniform and bright. Wash the green chili and cut the chili to the size suitable for pickling. You can choose to cut the chili into slices or whole roots. Prepare some salt and white vinegar. The amount of salt should be appropriate, according to the number of chili peppers and personal taste.

3. Wash the green peppers thoroughly, then dry them and set aside. Cut the chili peppers in the middle with a knife to taste better. Prepare a pot of oil, heat it to smoke and turn off the heat. Let the oil cool to room temperature and set aside. Add the soy sauce to the brown sugar, heat slowly until the brown sugar is completely dissolved, turn off the heat and let cool. When the mixture of soy sauce and brown sugar begins to bubble, it can be judged to boil.

The formula of pickled green pepper

Rinse green chili into slices (better bask in the sun, lose more water to avoid too much water after pickling), slice garlic cloves and shred ginger. Put all the above seasonings such as soy sauce in a container, bring to a boil over low heat and stir well, then cool and set aside. Put the green chilli slices, garlic slices and shredded ginger together in the marinade and mix well. if the container is small, you can put it in batches.

Wash the green pepper and dry it to remove the chilli stalk. Break garlic and ginger, beat green chili into large grains and mix with ginger and garlic. Add salt and sugar and mix well. Put it in an oil-free and water-free bottle to make room for later fermentation. Pour into the liquor seal, sealed storage, fermentation at room temperature two days ago, later moved to the refrigerator, pickled for a few days to eat. Tip: the whole process needs to be operated without water and oil.

Wash the green pepper and cut it into thin strips. Put the green pepper in a container, add the right amount of salt and mix well. Before sealing the container, add the right amount of white vinegar and mix well. Cover the container, put it in a cool and ventilated place and marinate for about a week and serve. Garlic pickled green pepper material:-green pepper-garlic clove-salt-white vinegar step: wash the green pepper and cut into thin strips.

Wash the green peppers thoroughly and then dry them. Cut the chili peppers in the middle with a knife to taste better. Prepare a pot of oil, heat it to smoke and turn off the heat. Let the oil cool to room temperature and set aside. Add the soy sauce to the brown sugar, heat slowly until the brown sugar is completely dissolved, turn off the heat and let cool. When the mixture of soy sauce and brown sugar begins to bubble, it can be judged to boil.

If you want to pickle green peppers, you must first prepare materials. The most important ingredients are 2500 grams of green peppers and 150 grams of garlic cloves, and then there are 150 grams of ginger. In addition, soy sauce, salt, sugar, liquor and cooking oil each have 150 grams, and finally chicken essence has to be prepared. Wash the prepared 2500 grams of green pepper, then cut it into even-sized blocks.

How to make green chili in cold sauce?

10 green peppers, 1 tomato, right amount of lettuce, right amount of coriander, right amount of sesame oil, right amount of light soy sauce, right amount of (white) aged vinegar, one spoon of sugar, one spoonful of salt. What to do: prepare green chili peppers and side dishes (according to people's preferences). Dice the chili peppers. Tomato, lettuce and coriander are chopped (I think this dish tastes best with green persimmons).

Main ingredients: appropriate amount of chili peppers and green onions. Excipients: the right amount of onion companion sauce. Ingredients: appropriate amount of salt, chicken essence, vinegar, sesame oil. Prepare a green onion and small chili. The proportion of spring onions and chili peppers is matched according to your personal preference. Chop the spring onions and chili into small pieces, not easy to break, and put them into a bowl for use. Put the right amount of chicken essence, salt, vinegar, sesame oil and a tablespoon of sauce in the bowl.

Ingredients: 2 green peppers, 2 red peppers, 2 salt, 1 tablespoon sugar, 1 tablespoon rice wine, 2 slices ginger, 1 tablespoon white vinegar, 1 tablespoon sesame oil. Wash the red pepper and shred; wash the ginger and cut into pieces. Wash the green pepper, remove the seeds and cut into pieces. Add 1500 milliliters of water to boil in the pan, blanch the green pepper and remove, soak in cold boiled water to cool.

The pickling method of green pepper.

Wash and dry 5 jin of green peppers and set aside. Cut the washed and dried green pepper into sections, then slice 0.2 jin of ginger and 0.2 jin of garlic. Put the chopped green chili into the pot, add 0.3 jin of peanut oil and bring to the boil. Then pour 5 jin of soy sauce into the pot, add 0.2 jin of pepper, 0.4 jin of sugar and half a jin of salt, then bring to a boil and cool thoroughly.

When pickling the whole green pepper, prepare 8kg of fresh green pepper, 1kg of salt, 2kg of water, 20g of star anise, 30g of pepper and 25 g of ginger. Wash the prepared green chili peppers with clean water and remove the moisture from the surface, then use a clean toothpick to pierce some small holes on their surface, and then put the green chili peppers into the pickled pepper jar.

Wash the green pepper, dry it, punch it in the eye, and load it in a jar. Put pepper, big material and ginger into a cloth bag, boil it in salt water for 3 to 5 minutes and remove it. After cooling, stir once a day for about 30 days.

Materials: green pepper 10kg, salt 4kg, water 5kg, large material 25g, Chinese prickly ash 30g, dried ginger 25g. Wash the green peppers, dry them, punch them in the eye, and put them in a jar. Put pepper, raw material and ginger into a cloth bag, boil them in salt water for about 5 minutes and remove them. After cooling, stir them once a day for 3 to 5 times, 30 days later.

Wash the green pepper and dry it to remove the chilli stalk. Break garlic and ginger, beat green chili into large grains and mix with ginger and garlic. Add salt and sugar and mix well. Put it in an oil-free and water-free bottle to make room for later fermentation. Pour into the liquor seal, sealed storage, fermentation at room temperature two days ago, later moved to the refrigerator, pickled for a few days to eat. Tip: the whole process needs to be operated without water and oil.

The pickling methods of green pepper are as follows: the materials that need to be prepared in advance include: 5 jin of green pepper, right amount of salt, right amount of ginger, right amount of star anise, right amount of pepper, right amount of monosodium glutamate, right amount of white sugar, right amount of vinegar, right amount of soy sauce. The first step is to wash the prepared green peppers with clean water and drain them next to them. Then use a prepared knife to cut off the chili handle and cut off each chili.

The easiest way to pickle green chili

1. Wash the green pepper and dry it to remove the chilli stalk. Break garlic and ginger, beat green chili into large grains and mix with ginger and garlic. Add salt and sugar and mix well. Put it in an oil-free and water-free bottle to make room for later fermentation. Pour into the liquor seal, sealed storage, fermentation at room temperature two days ago, later moved to the refrigerator, pickled for a few days to eat. Tip: the whole process needs to be operated without water and oil.

2. Wash the green pepper, dry it, punch it in the eye, and load it into a jar. Put pepper, big material and ginger into a cloth bag, boil it in salt water for 3 to 5 minutes and remove it. After cooling, stir once a day for about 30 days.

3. Salt-vinegar-sugar-garlic (optional) step: wash the green pepper, dry it, and cut it into a size and shape suitable for pickling. You can choose to cut the chili into segments or marinate them as a whole. In a clean container, add the right amount of salt, sugar and vinegar to your taste.

4. Five jin of green pepper, half a jin of salt, 5 jin of soy sauce and the right amount of ginger. Wash the green chili peppers without insect damage and rot grains, cool and dry the surface water and put them into the jar. A layer of pepper in the jar and a layer of salt. Finally, press the pepper (100kg fresh pepper with salt 16kg) with heavy weight and marinate for three days. Drain the salt and brine, boil it and let it cool. Put the salt and brine together with the chili into the jar and seal, leave it in a cool place for about 5-10 days to eat.

First of all, wash and slice the green pepper (it is best to bask in the sun and lose more water to avoid too much water after pickling), sliced garlic cloves and shredded ginger.

6. Wash the green peppers thoroughly, then dry them and set aside. Cut the chili peppers in the middle with a knife to taste better. Prepare a pot of oil, heat it to smoke and turn off the heat. Let the oil cool to room temperature and set aside. Add the soy sauce to the brown sugar, heat slowly until the brown sugar is completely dissolved, turn off the heat and let cool. When the mixture of soy sauce and brown sugar begins to bubble, it can be judged to boil.

How to pickle delicious and crisp green peppers?

Preparation materials: fresh chili (choose less spicy varieties, such as green pepper, Sichuan pepper, etc.), salt, sugar, edible oil, garlic, ginger, light soy sauce, cooking wine. Prepare chili peppers: wash the chili peppers, remove the stalks and seeds, and cut into segments or pieces of appropriate size. If you want to keep the crispy taste of chili peppers, you can cut them a little thicker. Pickled chili peppers: put chopped chili peppers in a clean container.

Before making delicious pickled green peppers, first prepare the right amount of green pepper stalks, wash the green peppers clean and remove them. Then put it on the board, cut it into small pieces and put it in a clean basin. To the green pepper bowl, add a little salt, sesame oil, chicken essence, light soy sauce, and then prepare a few garlic chopped into the bowl. Then stir well with chopsticks, stir well, and then set aside to marinate for about 3 to 4 minutes.

To marinate delicious and crisp green chili peppers, you can follow these steps: choose fresh green peppers, preferably flawless and weak ones. The color of chili should be uniform and bright. Wash the green chili and cut the chili to the size suitable for pickling. You can choose to cut the chili into slices or whole roots. Prepare some salt and white vinegar. The amount of salt should be appropriate, according to the number of chili peppers and personal taste.