Chop up a versatile delicacy - --- [homemade chopped pepper]

Chop up a versatile delicacy - --- [homemade chopped pepper]

Introduction:

"Since the first time I ate vegetables made of chopped peppers, I fell in love with chopped peppers, so that no matter it's cold, fried, steamed, mixed noodles, porridge, I like to put some chopped peppers. I like the taste of pepper, ginger and garlic chopped together. A special spicy smell stimulates your sense of smell. I can't help but smell it twice more. Years ago, the chopped peppers are almost finished. Quickly chop a few more bottles, and you can eat for a long time. Do you like the spicy chopped peppers

Production steps:

Step 1: wash and dry the red pepper (without pedicels), wash and peel the ginger to dry the water, and peel the garlic to dry the water;

Step 2: remove the pedicels of the dried pepper;

Step 3: first cut the pieces, then chop them, and decide the size by yourself

Step 4: Chop ginger;

Step 5: chop the garlic, put the three ingredients into the pot

Step 6: add salt;

Step 7: add sugar;

The eighth step: add highly baijiu.

Step 9: mix well and let stand for 30 minutes

Step 10: put it into a clean, oil-free and water-free bottle, which has been scalded with boiling water, and fill it with 9%;

Step 11: seal the plastic film and cover tightly;

Step 12: put it at room temperature for one day, and you can eat it at this time, but the taste is not very mellow. Put it in the refrigerator the next day, and you can eat it after the safety period (there are tips later).

Materials required:

Red pepper: 1000g

Ginger: 400g

Garlic: 4

Salt: 90-100g

Sugar: 30g

Wine: 30g

Note: 1, pepper to choose a complete, no wormhole, with roots, no decay of the best. 2. Don't wash the chillies when you go inside. 3. The tools for chopping peppers should be water-free and oil-free, and the bottles should be boiled and dried, so that the chopped peppers will not be damaged. 4. Put sugar taste fresh, also can not put, put wine in order to antiseptic, add fragrance. 5. This kind of pickled vegetables is safe to eat within 1-2 days. There is nitrite formation in the process of pickled food. So we should master one principle: nitrite is the highest value in 3-8 days, it begins to decline after 8 days, and it basically disappears after 15 days. Therefore, it is safe to eat pickled food within 2 days and 20 days. It's the same with bacon and salted fish.

Production difficulty: simple

Process: others

Production time: one hour

Taste: medium spicy