Chinese Food
Pickled peppers
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Pickled peppers are the soul of our home cooked dishes. It's available all the year round. This kind of red meat pepper is the best choice for pickled peppers. The thick meat is not particularly spicy. It can't be used in all kinds of cooking methods, such as stewing, stewing and steaming. The self-made clean and sanitary product has no additive. The only disadvantage is that the storage time is not long.
Cooking ingredients
Cooking Steps
Step1:Prepare glass cans that can be sealed. Wash and sterilize with boiling wate
Step2:Remove pepper and clean. Dry water in the shad
Step3:Add sea salt in cold boiled water. Stir the salt to melt until it is saturate
Step4:The chili can be packed. The size shall be neat and tight as much as possible. In this way, the chili is not easy to float after adding salt water
Step5:Pour in salt water. Cover and seal and place in a cool place. Leave the rest to time. It's ready to eat in about a month.
Cooking tips:In the early stage of pickling, the chemical reaction between pepper and salt water will produce some gases. Generally, open the lid once a week or so to exhaust. The curing time is about 15 days in summer and 30 days in winter. There are skills in making delicious dishes.
