How to make colorful peppers in sauce crispy and spicy, and the flavor is not soft? The sauce is rich in flavor and delicious enough to be eaten as a snack

  

Today I will share with you two ways to pickle colorful peppers, one is to soak colorful peppers in sauce, and the other is hot and sour colored peppers, which are also the most common and simplest two methods, which can be learned by Xiaobai.

The pickled multicolored peppers have a crisp and crisp taste, spicy with a salty aroma, and although they are spicy when eating, they can't be stopped, because they are so delicious

The color of the colorful pepper is purple, red, yellow and other colors, and the small one, it looks very beautiful, and now there are many people who plant the colorful pepper at home as a flower to raise it! In addition, colorful peppers are rich in potassium, phosphorus, and vitamin C, which have antioxidant and anti-aging effects, so it is also very good to eat in moderation.

【Sauce soaked with colorful peppers】

Ingredients: 3,000 grams of colorful peppers, 750 grams of rice vinegar, 300 grams of rock sugar, 60 grams of salt, 1,800 grams of light soy sauce

1. Pick fresh colorful peppers and rinse them with water, dry them with a breathable sieve, mainly to dry them in raw water, and the colorful peppers are a little wrinkled after drying.

2. Prepare a clean sealed jar and put the colorful peppers in, then put in rock sugar, salt, light soy sauce, rice vinegar, and then cover the lid, seal and marinate for about half a month to eat, but it will be better to marinate for a month.

It only takes two steps to make the sauce soaked colorful peppers, it is simple and delicious to make, the sauce is full of fragrance, and it is crispy and spicy, you can't stop eating one, and friends who love spicy food also eat it as a snack!

【Hot and sour pepper】

Ingredients: colorful pepper, salt, rice vinegar, rock sugar, white wine, ginger slices, garlic granules

1. Also use fresh colorful peppers to rinse it with water, dry it for a day, and dry it in raw water.

2. Prepare a clean jar, put the colorful peppers into the jar, and then add salt, rice vinegar, rock sugar, white wine, garlic, and ginger slices to marinate for 1 month before eating.

This kind of colorful pepper pickled out of sour and spicy, sour and spicy, it is very appetizing and refreshing to eat, and it can usually be used as a seasoning for stir-fried dishes, which can not only increase the fragrance but also promote appetite, killing two birds with one stone.

Isn't it easy to do both? But there are also places to pay attention to in the production process, otherwise the multicolored peppers will become soft and bad, and they will not be crispy when eating, now let's take a look at what needs to be paid attention to!

Notes:

1. Remember to dry before pickling, do not leave water on the surface of the colorful pepper, and the colorful pepper is best dried until the skin is a little wrinkled.

2. The jar for pickling colorful peppers should be sealed with good sealing.

3. The sealed jar should be in a waterless and oil-free state, including oil and water on the hands, otherwise the hand will be stained with oil after touching the colorful pepper during the soaking process, because the colorful pepper blistered with oil and water is easy to be soft and not brittle, which is very important.

 Although pickling colorful peppers is simple, if you want to make delicious colorful peppers, you must pay attention to the 3 points mentioned above, and you can't be lazy! The colorful peppers become very delicious after pickling, so don't miss them if you love spicy food.