Recipe: Pickled red bell pepper

Home Cooking Recipe: Pickled red bell pepper

Notes:

Recently, peppers are very cheap, so I thought of this pepper. This pepper is red pepper, not very big, medium, but not millet pepper, millet is very spicy, this meat is thick, slightly sweet and not spicy. Since it is already done, there is no picture. This side is sweet.

Ingredients:

Steps:

  1. Home Cooking Recipe: Red peppers are bought back and washed, cut into seeds and washed and cleaned. Seed removal is not spicy, spicy, no need to seed, directly wash the dried water.

    Red peppers are bought back and washed, cut into seeds and washed and cleaned. Seed removal is not spicy, spicy, no need to seed, directly wash the dried water.

  2. Drying to the surface without water, chopped, ginger shredded, do not like the ginger, do not like garlic can put garlic, all materials do not have water, the knife does not have water, so that it is preserved for a long time.

  3. Add the seasoning and mix well, sprinkle a layer of sugar on the surface, because the sauce can not be marinated, the sugar can help dehydrate, mix it when you eat it, and put it in the refrigerator for more than one day. You can eat it directly when you eat it, or you can use it for cooking. Such as steamed vegetables.

Tips:

The pepper is finally exposed to micro-dehydrated amount, which is easy to be brittle and elastic. All steps are anhydrous, the peppers are thick and sweet. Except for wanting to eat spicy.


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