Sichuan peppers, this method is very simple, can be eaten in 2 days, help digestion and eat meals family favorite! When I first ate Sichuan kimchi, it was a long time ago when I first worked. Some of my colleagues were from Sichuan. They might be close to each other. They are all very good to me. They often bring me kimchi and eat them at the beginning. I fell in love with the taste of kimchi, served hot and sour, and it was very appetizing. Later, I liked it so much and they taught me how to make kimchi.
The red peppers listed in autumn, I especially like its color and taste not too spicy, so it is very suitable for making chili sauce. I buy some dried chilies every year to make chili oil and make chili sauce, but those can’t be used as a side dish or toning. I use it to make pickled peppers. It’s hot and sour, whether it’s a condiment. The color and the food are great. Sichuan kimchi is rich in lactic acid bacteria, which can promote digestion and is very appetizing. Our family likes it. Fresh chili is done in 2 simple steps. The color of the side dishes is excellent, and it will not be bad after a year!
Material: pickled pepper water, red pepper, ginger, pepper, white wine, salt.
Practice:
The first step: Wash the fresh peppers and dry them. Be sure not to stain them with raw water and grease. If stained, it is easy to pickle and spoil.
The second step: this step is to add some cold water, ginger, salt, pepper, a little white wine, stir well, put Put the dried fresh chilies into the bottle. The main purpose of using pickled pepper water is to avoid time-consuming fermentation. If you use clear water to ferment, it will be very slow. If you use pickled pepper water, you can eat it quickly.
Step 3: Remove the stalks of the fresh chili, fill the bottle, seal it, leave it alone, wait for 2 days and eat it.
Step 4: Usually I also often make some carrots, green radishes, beans and the like, they are delicious, very good for dinner, if you If you like it, you can do it yourself at home. It tastes great. What if there is no pickled pepper water? You can buy it, just a small bottle or a little bit. If it doesn't, then use the ingredients in the ingredients to slowly ferment the pickled pepper water, and put a green chili in it. The green chili bubbling can basically pickle the sauerkraut.
Step 5: Pickled fresh peppers, bright in color, hot and sour, make hot and sour fish or accompaniment, the side dishes are very colorful Great, you can go a step further with it.
Fenger Discourse:
1, pickled pepper water fermentation method: put cold boiled water, pepper, a little salt, ginger, white wine , Sugar, and a green pepper, sealed and preserved, see the green pepper bubbling, taste the acidity, you can soak the vegetables and add salt.
2, use pickled pepper water, just a little bit of pickled pepper water, add cold water directly, soak in the kimchi, add a little salt, and just look at the white wine. It simplifies the steps of pickled pepper water fermentation.
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