Chinese Food
Chop chili in hometown
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I was very thin since I was young, so my mother-in-law took good care of me. In that era, the fish that people usually lacked was never a rarity to him. He was just a salt vegetable controller. Pickled ginger, pickled garlic, chopped chili all love. Therefore, it has become my family's reservation project to marinate a large pot of chopped peppers from local red peppers in Nanchang every summer. He often doesn't have enough time to marinate. He eats most of his porridge and noodles. In fact, the recipe is very simple. The important thing is the ingredients. Let's try it together.
Cooking ingredients
Cooking Steps
Step1:Wash the red peppers. Dry the surface in the shade. Wash the medium glass pot and scald it with boiling water. Turn the bottle upside down and drain the water.
Step2:Cut the chili into pieces of even size.
Step3:Sprinkle in the salt. Marinate for three hours and then pour out the water.
Step4:Cut the garlic into small pieces. Don't cut it too much.
Step5:Add the chopped garlic to the chopped pepper. Mix well.
Step6:Add the crushed sugar and pepper to the chopped peppers. Pour in the white wine and mix slightly.
Step7:Put the pickled chopped peppers into a glass jar. Pour some sesame oil on the surface and seal it. Tighten the bottle cap and place it in the shade for one day. Refrigerate it for ten days before eating. If it is made in winter, it can be refrigerated after three or five days at room temperature. If you want to taste sour, the fermentation time at room temperature can be relatively prolonged.
Step8:The choice of pepper is very important. I choose the local red pepper of Nanchang. It has thin skin and thick meat. If the pepper with thin meat is selected, the skin and meat will be separated, which will affect the taste.
Cooking tips:There are skills in making delicious dishes.
