What is the method for pickling green peppers?

Green pepper is one of the most common and most frequently eaten vegetables in life. For many friends who cannot eat spicy food, they may usually refuse to eat green pepper. However, there is a kind of green pepper that is not spicy, which is the larger one. Green peppers are usually stir-fried, but in Northeast China, they are also pickled and eaten as a kind of pickled vegetable. So, what is the method for pickling green peppers?

First, raw materials: according to the weight of 10 kilograms of peppers. The auxiliary ingredients to be prepared are: half a pound of garlic cloves, half a pound of ginger, half a pound of sugar, 50 grams of MSG, half a pound of white wine, half a pound of cooking oil, and 10 pounds of soy sauce.

Second, preparation method: wash the peppers. To dry it out, cut it with scissors, but be careful not to cut it through. Thinly slice garlic and ginger. Bring soy sauce to a boil.

Third, the pickling method: spread the peppers, garlic cloves and ginger layer by layer in the pickle container, then add sugar, MSG, white wine, soy sauce in order, and finally add oil. The container mouth should then be sealed.

Note: Containers cannot be made of metal or general plastic products. After marinating for 10 days, turn it over with clean chopsticks. If the chili pepper floats, cover it with an unused bowl. Add the soy sauce after it cools down. The cooking oil can be soybean oil or peanut oil, and there is no need to boil it.

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Medical Value

1. Antipyretic and analgesic: Pepper is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

2. Prevent cancer: Capsaicin, the active ingredient of chili pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the carcinogenic process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and aid digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.

4. Lowering fat and losing weight: Capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and is beneficial for lowering fat, losing weight and preventing diseases.