In the hot summer, people are lazy and have a poor appetite. Even if they are faced with delicacies from the mountains and seas, they can't arouse any interest, but they are eager for some porridge and side dishes. Porridge is perfect in the summer, and the side dishes that go with the porridge are indispensable. The colorful bell peppers in soy sauce are one of the most delicious ones. In your free time, pickle a can of soy sauce colorful peppers and you can eat it for a long time.
First, wash the fresh colorful bell peppers and remove the stems from the pepper heads. Chili peppers should be whole and undamaged, and the chili peppers should be dried and hydrated. Then, peel the garlic, wash and dry it in the same way. If you don’t like the taste of garlic, you don’t have to add it, but garlic has a sterilizing and aromatic effect. It depends on your personal taste. Finally, find a clean glass bottle without water and oil, add a layer of chili peppers, throw in a few garlic cloves, and when it is full, pour in soy sauce. The chili peppers soaked in salty soy sauce are more delicious. There is no need to add salt when soaking, otherwise they will be very salty. During the brewing process, the peppers will "steam" and the soy sauce will overflow. This is not a big problem, just wipe it clean. When the chili pepper absorbs the soy sauce, the soy sauce in the bottle will decrease and cannot cover the chili pepper, so you need to add some timely.
The brewing time is generally speaking, it will be ready to eat in about a week. But at this time, the pepper has not yet entered the water, so it tastes crispy but spicy. At about three weeks, the peppers will be filled with water, and the spiciness of the peppers will decrease, so you won’t be afraid of taking a bite. Garlic needs to be brewed for a long time, preferably more than one month. The soaked garlic is crispy, the spiciness of the garlic is reduced, and it has a garlic aroma. It is also good for eating porridge.
Soy sauce chili, using colorful bell peppers. This kind of pepper is edible and has high ornamental value. When it bears fruit, the pepper will show different colors, including red, yellow, purple, green and white, so it is called colorful pepper. Colorful peppers have strong fruit-bearing ability, and one plant can produce 250 peppers. When they first bear fruit, the peppers are green, then turn white as they grow older, then yellow, then purple, and finally red. When making peppers, choose peppers that turn yellow to purple, as their maturity is the most suitable.
In summer, stir-fry a plate of pumpkin sprouts, or sweet potato leaves, or water spinach, with a bowl of white porridge and a few soy sauce chili peppers, which will whet your appetite. Soy sauce chili goes well not only with porridge, but also with hot pot. When eating hot pot, if you are too lazy to adjust the sauce, just add a few chili peppers to match. It is very delicious with lotus root slices, green vegetables, meatballs, fat beef, fat lamb, etc. Some people are even not afraid of spicy food and eat it as a snack.
If you have a yard at home, plant a few colorful peppers. When the peppers bear fruit, you can either watch them or pick them for brewing. If you don’t like soaking, it’s also good to stir-fry vegetables. Colorful peppers do not have that high environmental requirements. They can be grown with sufficient light and heat, as well as timely watering. A mature colorful pepper plant can grow to fifty centimeters, and its crown diameter can reach fifty or sixty centimeters wide.
Colorful peppers are beautiful, delicious, easy to grow, and easy to grow. It is not an exaggeration to say that they are "treasures among peppers". I like colorful peppers, not only their appearance, but also their taste. It’s a hot summer day and it’s super appetizing. The cold wind is biting, hot pot is very appetizing. Do you like soy sauce colored peppers? Share in the comment area what you think is the best way to eat colorful peppers! #food#
