When Pickling Chili Peppers, Don't Add Salt Directly - Chef Teaches You the Correct Method, More Delicious and Crispy Than Store-Bought
A single ingredient often has different methods of preparation, and as long as the method is mastered, the dish made often gives people a new taste experience. When it comes to bell peppers, I believe everyone is familiar with them. Regarding the eating methods of bell peppers, people in different regions must be different. The most common method is to combine bell peppers with eggs, which tastes good and suits the tastes of the general public. However, eating too much can make it feel monotonous.
Talking about this with a friend, he recommended me a new way to make bell peppers to me, which really opened my eyes to new ways of eating bell peppers! Today, I’m going to recommend this new bell pepper recipe I’ve learned to everyone!
First, the raw materials needed are: bell peppers, garlic, ginger, peppercorns, bay leaves, vinegar, soy sauce, sugar, and salt, all in appropriate amounts. Everyone’s taste preferences are different, so you can adjust the amounts according to your own preferences. Here I recommend a good amount that I think is suitable.
The making process
1. Wash the bell peppers bought from the market, which are large and long, in a basin of water. Considering the special period, it is necessary to wash them repeatedly to ensure they are washed clean, and then put them aside to wait for the water to drain from the bell peppers.
2. While waiting for the water to drain, you can peel and chop the garlic and ginger that have been prepared in advance into thin slices. Similarly, chop the ginger into slices and put it aside for later use. At this time, the outer layer of the bell peppers has lost its moisture, so use a knife to cut off the bell peppers at the root, so that it has a better texture when eating.
3. Heat the pot with water, and the amount of water is half the volume of the pot. There is no excessive requirement, the purpose of this step is to blanch the bell peppers. Put the bell peppers into the pot, and before they are put in, add a handful of salt. Add according to your own preference. After blanching for about one minute, you can take them out and put them into a small basin with cold water to cool them.
4. After draining the water, add appropriate amount of edible salt, use your hands to stir, so that every part of the bell pepper is covered with salt, and then neatly arrange them on a plate that has been prepared.
5. Heat the pot again, and this time the amount of water should be small, add the prepared appropriate amount of peppercorns and two to three bay leaves into the cold water, pour in vinegar and soy sauce according to your personal preference, and finally add sugar to wait for the water to boil, then turn off the heat and let the water cool.
6. Pour the cooled broth onto the neatly arranged plate, ensuring that every bell pepper is drizzled with the broth, this is the best. At this time, sprinkle the sliced garlic and ginger evenly on top.
After completing the above six steps, a color, aroma and taste of pickled bell peppers are presented to us, which is spicy and sweet with a hint of acidity, especially appetizing. Compared to the habit of eating a lot of meat and fish, occasionally eating a plate of pickled bell peppers as a side dish is very refreshing. After being blanched in salt water, the bell peppers' spiciness is no longer so strong, combined with the sweetness of sugar, even those who can't eat spicy food will be addicted to it.
That’s it for the bell pepper recipe I shared today. You can try it, or you can add new things according to your own preferences. There are guests coming home, put this dish on the table, and it won’t lose face.
If you like it, try it! It’s good for drinking and eating, sour, sweet and spicy, crunchy and delicious. Finally, don’t forget to click and praise the editor, share and forward, and follow, or you won’t be able to find the little guy next time, thank you for your support!
