How to pickle red pepper and soybean

Red pepper and soybean is a delicious and appetizing side dish. Many people like to eat it and usually want to pickle some at home, but few know how to pickle red pepper and soybean. In fact, the pickling method of red pepper and soybean is very simple. I will write it out and share it with you later.

How to pickle red pepper and soybean

Ingredients for pickled red pepper and soybeans

When pickling red peppers and soybeans, you need to prepare 500 grams of red peppers, 200 grams of soybeans, 200 grams of peanuts, and some sesame oil, salt, sugar, and white wine. If it is convenient, you can also prepare some mushroom essence.

Steps for pickled red pepper and soybeans

1. Pick out the prepared red peppers, remove the damaged or worm-eaten ones, then wash the red peppers with clean water, and place them in the sun for half a day to soften them. Then, dry all the moisture on the surface of the peppers, otherwise they will easily deteriorate after being pickled.

2. Put the prepared soybeans and peanuts in a basin and soak them in clean water for no less than five hours. After soaking, put them into the pot and cook them. After cooking, cool them down, take them out and remove the moisture on their surface for later use.

3. Cut the washed red pepper into segments, then put it into a food processor and beat it into pepper paste. Take it out and put it together with soybeans and peanuts. Then add sugar and salt as well as white wine and sesame oil. Finally, add mushroom essence and mix well with chopsticks.

4. Put the prepared pepper and soybeans in a clean glass bottle, seal it, and store it in the refrigerator. After a week, the pickled red pepper and soybeans will be ready and can be taken out and eaten directly.