[How to pickle salty chili is the best]_How to pickle_Pickling method

Pepper is a taste that people all over the country love. Its spicy feeling can stimulate people’s appetite very well, and it can also remove moisture well for people in hot and humid areas.

In addition to eating fresh peppers, many people will marinate them and make salty peppers with unique flavors.

However, there are still a lot of tips for pickling a successful salted pepper, and it is convenient to master these in actual operation.

Pickled salted peppers, the green and red peppers should be bright in color, fragrant and salty, and a small amount of crisp, so as to be delicious.

Ingredients: 10 pounds of green pepper, 2 pounds of salt, aniseed, pepper, dried ginger.

Method: Remove the handle of the green pepper, wash it, dry it, and pierce 5 eyes with a toothpick on the surface, so that the pepper can taste, and then add it to the prepared altar.

Put water in the pot, pour salt, and boil. Put the aniseed, pepper, and dried ginger into the gauze bag, tie the mouth and pour into the boiling salt water. 4?
Remove after 5 minutes and let cool the brine.

Pour the cold salt water into the altar, cover the green peppers with water, and stir the green peppers once a day. After stirring continuously for 5 days, let it stand for 30 days before serving.

Note: Stir gently, do not rot the green peppers, it will affect the appearance.

Benefits of eating pepper: Contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; it also contains volatile oil, protein, calcium, phosphorus, rich vitamin C, carotene and capsaicin.

Oral can increase appetite and promote digestive tract digestion; capsaicin can stimulate the taste receptors of the human tongue and cause a temporary increase in blood pressure reflexively, generally at 10?
Recovered after 15 minutes.

For the spleen and stomach, coldness, loss of appetite, cold sensation in the abdomen, dilute water; cold and dampness, stagnation, less mossy food, drowsiness, and aching limbs;

Marinated green peppers, the green peppers should be dark green in color, fragrant and salty, and a small amount of crisp, so that the green peppers will be delicious and delicious.

Ingredients: 10 pounds of green pepper, 2 pounds of salt, aniseed, pepper, dried ginger.
Method: 1. Remove the handle of the green pepper, wash it, dry it, and pierce 5 eyes with a toothpick on the surface so that the green pepper can taste, and then put it into the prepared altar.

2, put water in the pot, pour salt, boil, put the aniseed, pepper, dried ginger into a gauze bag, tie the mouth into the boiling salt water, 4?
Remove after 5 minutes and let cool the brine.

3, pour the cold brine into the altar, cover the green peppers with water, and stir the green peppers once a day. After 5 days of continuous stirring, leave them for 30 days to eat.

(Gently stir while stirring, do not rot the green peppers, it will affect the appearance)