CHINESE PICKLED PEPPERS RECIPES
PICKLED PEPPERS (PAO JIAO) | CHINA SICHUAN FOOD
Learn how to make a magic Chinese ingredient - pickled wild peppers
Provided by Elaine
Categories Sauce and paste
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Number Of Ingredients 8
Steps:
- Boil some water and let it cool down completely. Or you can use purified water.
- Wash the green peppers, discard any spoiled ones. Set aside until completely drained.
- Cut the top off and keep the pepper body only.
- Sterilize the container is extremely important to prevent your pickled pepper been spoiled. My common solution is soak the jars in boiling water, then air-dry completely.
- Place the pepper in the jar, place water, white spirit, white vinegar, slat and sugar in. Gently shake to make all the ingredients well combined.
- Set aside and wait for 7 days until well pickled.
Nutrition Facts : Calories 288 kcal, CarbohydrateContent 51 g, ProteinContent 3 g, SodiumContent 5747 mg, FiberContent 5 g, SugarContent 37 g, ServingSize 1 serving
PICKLED PEPPER KELP RECIPE - SIMPLE CHINESE FOOD
I went to a restaurant for dinner last weekend. There was a piece of pickled pepper kelp in the cold dish, which was very delicious. I tasted the seasoning added in it carefully. Yesterday at noon, I bought a copy of it at home. Because of the lack of ingredients, I replaced the red pepper with chili oil. With more garlic, it tastes equally delicious. This cold dish will become one of the must-have dishes for my family banquet.
Provided by Fried bean curd
Total Time 10 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Prepare kelp and seasoning
- Put the kelp in the pot and cook and remove
- Cut the garlic into small pieces, separate the pickled peppers into small pieces, add vinegar, soy sauce, chili oil, sugar, pickled peppers, garlic and mix well
- Take out the cool kelp and cut into pieces, cut into diamond-shaped pieces
- Stir the adjusted juice into the kelp and let it stand for 10 minutes before eating
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I went to a restaurant for dinner last weekend. There was a piece of pickled pepper kelp in the cold dish, which was very delicious. I tasted the seasoning added in it carefully. Yesterday at noon, I bought a copy of it at home. Because of the lack of ingredients, I replaced the red pepper with chili oil. With more garlic, it tastes equally delicious. This cold dish will become one of the must-have dishes for my family banquet.
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