It turns out that the preservation of chili is so simple. I teach you 3 different methods. It will not go bad after a year.
Summer is the season when a large number of chili peppers are on the market. Chili peppers are rich in vitamin C, which can increase appetite, promote gastrointestinal motility, eat more and have the effect of beauty and beauty. I can use some of them when cooking. Every year is this time, Dad. There will be so many peppers that you can't eat them all. If you can't finish eating the peppers you pick, you will be worried. What should you do if the peppers are rotten?
Chili can be kept in the refrigerator for preservation. The storage time is generally about half a month. After a long time, it will not be fresh or easy to deteriorate. If you want to store the chili for a long time, it is not possible to store it in the refrigerator directly. How to save it?
There are many ways to preserve chili, you can choose to dry, pickle, freeze or make chili sauce, etc. Each method is different, and the taste of chili will be somewhat different. I brought some red chili from my father's house two days ago. I haven’t dealt with it all the time. Today, I will share with you 3 ways to preserve peppers. Each method is different. Learn these 3 methods, so that you can eat your own preserved peppers all year round . You can also buy them if you don’t have any peppers at home. Try some of them at home. The peppers in summer are of good quality and affordable price. They are very suitable for saving more. Friends who like it can try it!
1. [Cryopreservation method]
This is the most direct and easiest way to preserve peppers. It can be stored for a long time and will not be damaged for a year, but it requires enough space in the refrigerator. The taste difference between frozen peppers and fresh peppers will not be particularly big, but it is a comparison. occupy a place;
[raw material] pepper;
【How to freeze peppers】
Prepare the chilli that needs to be frozen. I generally do not wash the chilled chilli, so as to save the trouble of drying the water, wipe the impurities on the surface with kitchen paper;
After cleaning the impurities on the surface, cut off the chili stalks, which is more convenient for storage;
Prepare some fresh-keeping bags, put the peppers with the chili stalks cut off in the bag, seal the bag mouth, and try to expel all the air in the bag;
Put it in the refrigerator and store it in the refrigerator. This is the chilli that I kept in the freezer before. It can be used now when I take it out, which is very convenient;
2. [Sun-dried preservation method]
The sun-drying preservation method is not to completely dehydrate the peppers into dry peppers, but to dehydrate most of them, so that the processed peppers still retain the taste of fresh peppers, and they can be stored in freezing for a long time, and they can be stored after being processed in this way. More space-saving, when there is no fresh chili in winter, take a bag out to fry the meat, which is simple and convenient;
[raw materials] pepper, salt;
【How to make dried chili peppers】
Put the prepared peppers in a large pot, wash them clean, do not remove the pepper stalks when cleaning, clean them for later use;
Boil water in the pot, add a tablespoon of salt after the water boils, put the prepared peppers in, boil the water again, and boil for about 1 minute;
After blanching, take it out and put it on the bamboo strips, spread it out, and put it outside to dry;
After drying in the sun for a day, the peppers are obviously shriveled. In order to dry faster, remove the stalks of the peppers, cut them diagonally into sections, put them on the bamboo strips, and continue to dry;
After drying for about a day, the peppers have dried a lot. At this time, you can take them back, put them in fresh-keeping bags, and store them separately. Each bag can hold the amount of one meal. It can be stored in the refrigerator for a long time. It is very convenient to eat and take;
3.【Chili Sauce】
There are many ways to make chili sauce. Pickled chili and water chili have been shared with you before. Today, I will share with you the practice of garlic chili sauce. Garlic chili sauce is a bit more complicated to operate. It needs to be oiled, but it can be stored for a long time. , It can be stored at room temperature for about half a month, and it can be stored in refrigeration for about a month. The premise is that the water in the peppers and minced garlic must be fried dry during the oiling time, and the cooking oil should be slightly more. chili sauce;
[raw materials] pepper, millet spicy, garlic;
【How to make garlic chili sauce】
Prepare the required raw materials first, clean red peppers, flatten and peel the garlic, clean the millet and remove the chili stalks;
Cut red pepper and millet into sections, put them in a blender and blend them into chopped peppers, set aside for later use;
Put the garlic in the food processor and stir it into minced garlic. It is not recommended to mix the minced garlic too much. Personally, I prefer to have a grainy texture. After the garlic is minced, wash it twice in clean water to remove the bitterness of the garlic. The garlic sauce will be more fragrant. After washing the garlic, drain the water. It is best to use kitchen paper to absorb the excess water;
Heat the pot, add a little more cooking oil, the oil temperature is 50% hot, first add half of the minced garlic, fry the minced garlic until fragrant and yellow, then add the prepared chopped peppers and continue to stir fry;
Stir fry until the water in the chili has evaporated, red oil is released, and the aroma of the chili can be clearly smelled. Add the remaining half of the minced garlic and continue to stir fry;
Stir fry the water in the minced garlic, you can start seasoning, appropriate amount of soy sauce, oyster sauce, salt, sugar, stir well, turn off the heat and take out the pot;
The fresh and spicy garlic chili sauce is ready, it is a good choice to match with rice and steamed bread;
Summary of pepper preservation methods:
1. It is recommended to wear gloves when handling peppers to avoid getting hot;
2. No matter what kind of preservation method is used, the peppers must be selected in advance, and the bad ones must be picked out;