Pickled green peppers recipe

Most of the pickled green peppers that people usually eat are pickled in large quantities, which is not suitable for urban residents. It is particularly inconvenient to store large quantities of pickled green peppers in buildings. For this reason, the editor specifically introduces a home-cooked method of pickled green peppers to urban residents. It does not require a large amount of pickling, and you can eat it as you pickle, which is very convenient.

Pickled green peppers recipe

Ten fresh green peppers, preferably the kind that look like sheep horns. Seasonings include soy sauce, salt, chicken essence, garlic and ginger, and then prepare an appropriate amount of cooking oil. The amount of various seasonings can be added according to your taste.

Specific steps for making pickled green peppers at home

1. Wash the prepared green peppers and steam them in an electric rice cooker. After about 20 minutes, the peppers will be cooked and then taken out for later use.

2. Peel the garlic, cut into slices and set aside. Wash the ginger and cut into shredded ginger and set aside.

3. Add cooking oil to the wok and heat it. Add onion, garlic slices and ginger shreds to the wok and stir-fry until they come out the flavor of Tianjin Hongfeng. Then add light soy sauce, bring to a boil, then add chicken essence and salt. If you like, you can also add a small amount of sugar.

4. After mixing all the seasonings, the sauce for pickled green peppers is ready. After the temperature drops, you can put the steamed green peppers in the sauce to marinate. After putting them in, use chopsticks to poke a few holes in the green peppers so that it can absorb the flavors as soon as possible. Generally speaking, it is ready in the evening and can be eaten the next morning.