5 yuan for 3 jin of chili peppers, soaked in vinegar, appetizing and great with rice, 1 bowl goes with 3 bowls of rice

In the past, every summer, Huahua would lose her appetite and find nothing appealing to eat. But this year, Huahua secretly learned from Grandma how to pickle chili peppers, and now she looks forward to mealtime the most. With one bowl of pickled chili peppers, Huahua can eat 3 bowls of rice!

One bowl of pickled chili peppers makes your mouth water!

1. To make pickled chili peppers, you need to prepare chili peppers, star anise, garlic, ginger, light soy sauce, aged vinegar, rock sugar and chicken bouillon.

2. When choosing chili peppers, pick ones that feel firm to the touch, are emerald green or bright red with a glossy sheen, and do not feel too light when weighed in your hand.

3. Before pickling, rinse the chili peppers several times with clean water, then lay them flat on a cutting board to air-dry, or you can directly wipe them dry with kitchen paper. The moisture on the chili peppers must be thoroughly drained, otherwise they will easily spoil later.

4. After the chili peppers are dried, lay them flat on a cutting board and cut a slit down the middle or cut them open directly, so they will absorb the flavor better when pickled.

5. After cutting, put the chili peppers into the pickling jar. When adding the chili peppers, press them down firmly with your hand so you can pickle more.

6. Wash the prepared garlic and ginger and cut them into thin slices. The ratio of chili peppers, garlic and ginger is 30:2:1, that is, 3 jin of chili peppers, 2 liang of garlic and 1 liang of ginger.

7. Put the sliced garlic and ginger into the pickling jar, then add 3-4 star anise, a small handful of Sichuan peppercorns, 10 grams of chicken bouillon and 80 grams of rock sugar (proportions based on 3 jin of chili peppers).

8. After the ingredients are in place, add light soy sauce and aged vinegar. The ratio of chili peppers, light soy sauce and aged vinegar is 5:3:1.

9. Seal the pickling jar well. After about 20 days, the pickled chili peppers are ready to eat!

Spicy and appetizing pickled chili peppers,

a small dish goes with 3 bowls of rice,

when you have no appetite in summer, this is the one to choose!

Have you learned how to make these simple and delicious pickled chili peppers?

Hurry up and make a jar!

Don't forget to share it with your friends~

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