Like to eat spicy, like to eat chicken feet, like to eat pickled chicken feet! Now I dare not eat the packaged pickled chicken feet that are sold outside, but I can’t stand it, so I plan to make the pickled chicken feet. Then the problem is coming. There is a lot of added ingredients in the outside of the pickled pepper. How is it good? Wouldn't it be better to pickle the pickles yourself? Sure enough, good idea! The peppers that I bought in the first two days were not fresh for two days. If I didn’t start working, the little peppers would be incredible. In the near future, I have to eat more diligently. Sometimes I will forget the practice after I have done it. So I write a recipe for memorizing, so I can check it later. I also ask my friends to respect my test results. I am happy to share the successful recipe with you but I don't want to be misappropriated. Please indicate the source. Thank you for your cooperation!
First wash the peppers.
Take off the pedicle. (can also not pick)
Drain the water and let it dry for a night in the ventilated place to make the millet pepper dry.
Slice the garlic and ginger separately and set aside.
Prepare a clean, oil-free glass bottle and pour in cold water.
Add white vinegar.
Add white sugar.
Put the pepper into it and put a part first.
Add the garlic and ginger slices.
Put the rest of the pepper into it. (The amount of liquid depends on the size of the container. If the liquid is not enough to cover all the peppers, continue to add vinegar. The liquid I poured here is just enough to fill the jar.)
Cover the bottle with a layer of plastic wrap.
Cover the bottle and shake it up so that the sugar and salt that has settled are melted in the liquid.
Inverted and placed in a cool place at room temperature, poured back in a day or two, and marinated for about 20 days. The longer the salting time, the more delicious it is!
2016.08.01 After a day of pickling, the color turned yellow.
2016.08.02 After two days of pickling, it basically turned yellow.
2016.08.06 Pickled for a week, the color is beautiful! It smells like the smell of chicken feet~(*^_^*) When the time is ripe, I want to turn you all into chicken feet! Chicken feet! Chicken feet! ✌️✌️️
2016.08.07 Can't wait! Has been used to pickle the chicken feet.
Pickled radishes are also very good, sour and sour, authentic!
1. Do not add raw water during the curing process to avoid mildew. 2. The amount of liquid depends on the size of the container. If the liquid is not enough to cover all the peppers, continue to add vinegar until appropriate. 3, used 9 degrees of rice vinegar, is very sour and very sour vinegar. 4. Choose a bottle that is tightly sealed and airtight. 5, after pickling the pickled peppers, take the chopsticks used in pickled peppers, do not bring oil or water, so as not to cause the mold to deteriorate. 6, can't buy green peppers, use red ones. 7. My mother's traditional method of pickling sour peppers is to use only water and salt. I have used the kind of sputum with a mouth to drain the water. I have not tried it. If you will, try it.