Soaked Spicy Colorful Peppers

Name: Soaked Spicy Colorful Peppers
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Colorful pepper; 500g Soy sauce; 1 piece Empty jar without water and oil

by Easy to cook

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Speaking of kimchi, it is estimated that every family will make one or two classic kimchi. China is the hometown of kimchi. Chinese kimchi originated from the evergreen and abundant south. Kimchi must be soaked and fermented in liquid, and the raw materials are mixed and pickled. Due to the humid climate in the south, the ingredients are prone to moldy at this temperature. The leftover vegetables are made into kimchi, which is conducive to the preservation of the ingredients. The purpose is to eat fresh. Over time, kimchi has become a seasonal delicacy for North and South diners throughout the year.
Having said so much, today I will also share with you a special pickled pepper method. It is super simple and can be learned in one minute. I use colorful peppers because my hometown grows a lot, and I can’t finish it in a while. You can also choose ordinary green and red small red peppers to make, this is up to your own convenience. If you can eat spicy food, add more small red peppers. If you can’t eat spicy food, you can also use small green peppers to make them. Pickled peppers are easy to store and eat as you go. They can be used as snacks or as bibimbap. , Can also be used as a condiment, especially stewed fish or stewed meat, set aside a little, sour and spicy, crisp, appetizing and fishy. Use it instead of chili sauce, the taste is more layered, and the crunchy is especially delicious.

Ingredients

Soaked Spicy Colorful Peppers

1. We are all familiar with ordinary peppers. Have you ever seen this kind of colorful peppers like pearls and agates? Colorful pepper, Solanaceae, Capsicum genus, a vegetable that integrates edible, medicinal and ornamental purposes. Originally produced in the Netherlands, different varieties show different colors after maturation. The fruit is sweet, thick and tender. It is rich in vitamin C, has antioxidant, anti-cancer substances and capsaicin. Colorful peppers are rich in vitamins, such as vitamin C and vitamins. E. Regular eating can keep the skin healthy, reduce pigmentation and freckles, moisturize the skin, retain moisture, and avoid dry skin.

2. When picking, take off the chili arms together. Do not want small chili peppers with damaged skin. The skin is intact and it will not be damaged when making kimchi. Soak and wash the colorful peppers, remove the water and dry them, and use a ventilated basket Moisture is dry;

3. Spread the colorful peppers evenly and dry them in a ventilated place. During the period, turn the peppers until the surface of the peppers is dry and looks a little sad. The effect is best;

4. At the same time, the glass jar is also washed, boiled in the pan for a few minutes, and taken out to dry. There should be no water or oil in the jar;

5. Put the dried colorful peppers into the glass jar, and shake it from side to side when it is full;

6. Then pour the soy sauce that has not covered the surface of the chili peppers. The soy sauce should not contain any oil or water. Cover it with a layer of plastic wrap, and then tighten the bottle cap. Let it marinate for 15 days before taking it out for consumption;

7. The soy sauce that has been marinated with chili, the salty fragrance also has the unique umami flavor of pickled peppers, you can also dip it or continue to soak the colored peppers, don't waste it. Learn to make pickled peppers in one minute. It is hot and sour, crispy and appetizing, easy to store, and eat as you go.

Tips:
Tips for food:

1. The glass bottle must be boiled in water for a few minutes, and then dry the water before filling the peppers, so that it is not easy to deteriorate.

2. Pickled pickled peppers can be used as snacks, one bite is particularly crisp and appetizing.

3. Colorful peppers are generally edible for everyone. Color peppers are rich in nutrients such as vitamins, protein, cellulose, inorganic salts, carotene, etc. Eating colorful peppers can supplement nutritional elements and strengthen the body, but it is easy for long-term illness and physical weakness. People who get angry, damp-heat physique, yang deficiency physique, and people with phlegm all year round should not eat colored peppers.