Pickle spicy
By VicentaLakin
Sichuan likes to eat spicy, so we think of a lot of ways to eat spicy all the time. A friend brought me a small bowl, and then he thought it was hard to forget, and now he's doing it for the third time, with a small container, so he's done it again and again. If there's a big pot, he can make more and eat it in the next year。
Recipe Recommendations
- Green pepper 3 pounds
- garlic 8 two
- vinegar 8 two
- tender ginger 8 two
- rock sugar 8 two
- salt 8 two
- pepper 5 two
- rapeseed oil 8 two
- white sugar 5 two
- hot and sour
- pickled
- several days
- ordinary
Steps for Pickle spicy
1
Buying a little bit younger spicy, and eating a little bit younger。
2
Head off, cut in, easy to eat。
3
Twenty-four hours of salt-cracking (neither too salty nor too light, according to the method used for cooking), it is better to be covered with a tardy net, because the water will come out。
4
A young ginger cut off a tiny little one (also with ginger and then with ginger)。
5
Strip a little garlic。
6
A flower pepper。
7
Burn a bowl of vegetable oil for cooling
8
Sugar
9
Sugar
10
Find a big basin, put all the sauce together, and vinegar can be half a bottle
11
Find a container to seal it up and place it in the shade for about 10 days. (GRUNTS)
12
After a few days, you can eat ginger and garlic