5 yuan and 3 kilograms of chili peppers
In the seasoning philosophy of Chinese cuisine, pickled peppers have always occupied a unique position. This home-cooked dish with peppers as the main character uses the simplest vinegar soaking process to stimulate the original flavor of the ingredients. The sour, spicy and crisp taste can not only stimulate appetite, but also awaken the taste buds. This article will reveal the essence of traditional pickled peppers, and explain them step by step from material selection to sealing the altar. 1. Pepper selection and pretreatment 1.1 Golden rule for selecting fresh vitex or line pepper, you need to follow the "three-look principles": see whether the skin is smooth and without folds, see whether the pedicles are green and fresh, and see whether the weight is pressed against your hands. Full. It is recommended to purchase a cost-effective specification of 5 yuan/3 kg to ensure sufficient production volume. 1.2 Deep cleaning process After running water rinsing, it needs to be soaked in 3% light salt water for 15 minutes, which can not only remove pesticide residues but also enhance cell penetration. When drying, the hanging method is used to avoid secondary pollution caused by contact with the chopping board and ensure that the water evaporation rate is greater than 95%. 2. Mix 5 yuan and 3 kilograms of peppers with soul juice 2.1 The precise ratio formula is based on 3 kilograms of peppers: 200g of garlic, cut into thin slices to enhance aroma, 100g of ginger, shredded to freshen, 4 star anise and 15g of pepper form a spice matrix. 80g of rock sugar and 10g of chicken essence form a fresh sweet base. The soy sauce: mature vinegar are blended in a golden ratio of 3:1. 2.2 Layered paving skills After cutting the peppers with a cross blade, they are stacked in layers. Sprinkle the garlic and ginger mixture at a height of 1 cm per spread to ensure that each pepper can fully contact the seasoning. The compaction process uses a spiral downforce method to remove air and increase the capacity by 30%. 3. The art of sealing and fermentation