[Sichuan pickled peppers]_How to do_How to do[Sichuan pickled peppers]_How to do_How to do

[Sichuan pickled peppers]_How to do_How to do

Speaking of pepper, the first reaction is spicy, but pepper has high nutritional value, contains very rich vitamins, has the reputation of “the crown of vegetables”.

In developing countries, peppers have also been used as a seasoning in cooking.

Among them, the most famous peppers in China are Hunan millet peppers and Sichuan peppers. These two places are famous hometowns of peppers.

Today, let ‘s teach you how to make Sichuan peppers.

Raw materials: 3000 grams of sharp red chili peppers, 560 grams of coarse salt, 120 grams of alum, and 1800 grams of cold water.

Method: 1. Put the coarse salt in the small tank first, add cold water, stir, wait for the coarse salt, the Ming staff melts, and reserve; 2. Pick the red peppers without insect pests, wash, dry and remove the stem, Di, and then use a pointed bamboo stick to poke two small holes on both sides of the pepper, to the taste of pepper.

Then put the peppers in the salt bowl, compact with stones, and cover tightly.

3. After pickling for half a month, turn over the cylinder to check once, skim the floating foam, and pay attention to picking up the moldy peppers, then compacting and covering.

Serve after 6 months. Serve 3 or more.

Nutritional value: The nutritional value of pepper is very high, it can be called “the crown of vegetables”.

According to analysis, it contains vitamins b, c, protein, carotene, iron, phosphorus, calcium, and sugar.

Vitamin C1050 mg per kilogram of pepper.

Gourmet key: 1. It is very important to look at it once in half a month, otherwise it will be rotten and moldy peppers will cause damage to the whole tank.

This is one of the important reasons for the unsuccessful soaking of chili peppers. 2. The jar of chili peppers should be placed in a cool place to prevent exposure to the sun and cause bad tanks. 3. When eating chili peppers, take the chili peppers from the tank and avoid contaminating the oil.Star in case the pickled peppers deteriorate.

Production tips: 1.

It is extremely important to look at it once in half a month, otherwise it will be rotten individually, and moldy peppers will cause damage to the whole tank. This is one of the important reasons for the unsuccessful of soaking peppers.

2.

The jar for soaking peppers should be placed in a cool place to prevent exposure to the sun and cause bad tanks.

3.

When eating pickled peppers, take the peppers from the tank and avoid contaminating the oil stars to prevent the pickled peppers from deteriorating.
Health Tips: 1.

Coarse salt has a sweating effect. It can expel waste and excess water from the body, promote skin metabolism, soften dirt, and replenish salt and minerals.

2.

Taking clean wounds can prevent infection.

3.

Sprinkle on food to keep it fresh for a short time, and to preserve it against spoilage.