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How much salt is put in a jin of chopped chili?

1. It takes about 50 grams of salt to chop chili peppers. The ratio of chili peppers to salt is about 10-15:1. With less salt, the taste may be a little sour and the shelf life will be shorter. If you need to store for a long time, put 100 grams, if you quickly pickle and eat, you can take the right amount.

2. Generally speaking, when we chop chili peppers by ourselves, we need to put 50 grams of salt in a jin of chili peppers.

3. 50 grams of salt should be added to one jin of minced pepper. Minced pepper is a characteristic food of Hunan, and its main raw material is small sharp pepper. When minced peppers are made, the ratio of pepper to salt is generally between 10:1 and 15:1. When there is less salt, the preservation time is shorter and the taste is slightly sour; when there is more salt, the preservation time is longer. When choosing chili peppers, it is best to choose chili peppers with solid meat and less moisture, which tastes good.

How to pickle minced peppers

1, be sure to choose fresh red pepper, or green pepper can also, green pepper, the taste will change, and green pepper will make discoloration, millet pepper is also possible, but then it will be too spicy.

2. First, remove the pedicel of small red pepper, wash it and dry it. Break the ginger and garlic with a cooking machine. Cut up the chili peppers and put them in a bowl. Pour the minced ginger and garlic on the chopped chili and add salt. Pour in the liquor and stir well. Put the mixed chili peppers in a bottle without oil and water, keep them sealed, and you can eat them after 20 days.

3. Main and auxiliary materials: red pepper, ginger, garlic. Wash the chili peppers, dry them, dice and chop them. Dice the ginger and garlic. Put the chopped chili peppers in an oil-free and water-free container and add chopped ginger and garlic. Add salt, sugar, monosodium glutamate and liquor. Stir it well. Put it in an oil-free bottle, seal it, refrigerate it in the refrigerator, take it out and eat it ten days later, and it's done.

4. Materials: 500g red pepper, 50g garlic, 45g salt, one tablespoon of high liquor (15ml).

5. Pickling methods for chopping chili peppers wash and dry the chili peppers, cut the chili peppers into chunks, and put the chopped chili peppers in a large basin. Stir well with salt and ginger, stir well with liquor and distiller's grains. Finally, add garlic and rock sugar, stir, marinate for a day and you can eat. How to preserve chili peppers? fresh chili peppers will be washed and dried and soaked in a pickle jar for about two months. It is characterized by hot and sour.

How much salt should I put in 5 jin of minced pepper?

250 grams of salt should be added to the minced pepper. The ratio of chili peppers to salt is about 10-15:1. With less salt, the taste may be a little sour and the shelf life will be shorter. If you need to store for a long time, put 100 grams, if you quickly pickle and eat, you can take the right amount. Pepper is rich in nutrition, especially the content of vitamin C is very high, in the name of vegetables, pepper also has important medicinal value.

The ratio of pepper to salt is an important consideration in the production of minced pepper. Generally speaking, 5 jin of minced peppers need to be matched with 250g of salt, which ranges from 10 to 15:1. If you want the chili to taste slightly sour and have a short shelf life, the amount of salt can be reduced to 100 grams. If you pursue rapid pickling and immediate consumption, the amount of salt can be appropriately adjusted. This ratio not only affects the taste of minced pepper, but also directly affects the shelf life of minced pepper.

Five jin of chili peppers are chopped with 5 taels of salt. When making minced pepper sauce, the best ratio of minced pepper to salt is 10:1. If you put too much salt, it will make the sauce too salty and affect the taste. If you put less salt, the minced pepper sauce will easily go sour. Minced pepper sauce is mainly made from chili peppers, with rich flavor, thick meat, spicy and refreshing, suitable for the taste of spicy people.

Generally, according to the proportion of 0.5kg pepper, 200g garlic kernel, 50g salt, 50g Sanhua wine, the ratio of pepper to salt is about 10-15:1, if there is less salt, the taste may be a little sour and the preservation time will be shorter.

How much salt is suitable for a jin of chopped pepper? how much salt should be put in a jin of chopped pepper?

A jin of minced pepper is suitable for 50 grams of salt. Minced pepper is a characteristic food of Hunan, and its main raw material is small sharp pepper. When minced peppers are made, the ratio of pepper to salt is generally between 10:1 and 15:1. When there is less salt, the preservation time is shorter and the taste is slightly sour; when there is more salt, the preservation time is longer. When choosing chili peppers, it is best to choose chili peppers with solid meat and less moisture, which tastes good.

For example, one jin is equal to 500 grams, so one jin of chopped peppers can be put into about 50 grams of edible salt. But it's best to put a little more, because if you put less salt, the pickled minced pepper will be sour. But if you put too much salt, it will be very salty, and it will also affect the taste. Therefore, a jin of minced pepper can put up to 100 grams of salt, so it is easier to preserve and will not affect the taste.

Basic ratio: for most home-made chopped chili peppers, a common ratio is about 50 to 100 grams of salt per jin of chili. The addition in this range not only ensures sufficient salinity to inhibit the growth of microorganisms, but also does not affect the taste. If you like a heavier taste or want to extend the shelf life, you can increase the proportion of salt appropriately; otherwise, reduce it.