Pickling method and steps of pepper and soybean

Pickles and kimchi are both traditional ways of making side dishes in my country. Many families like to eat pickles and kimchi very much. They are almost must-have side dishes for every meal. Although we don’t eat much, I feel that eating some of these side dishes will greatly increase our appetite. There are many ingredients that can be made into pickles and sauerkraut, and you can adjust them according to your taste. Now let’s talk about how to pickle peppers and soybeans.

Method 1

Ingredients:

Soybean, pepper

Production steps:

1. Soak dried soybeans in warm water for 6-8 hours until they can be crushed by hand. Remove from the water, drain and set aside. Pick out fresh red peppers with stems and no defects, wash them and dry the surface moisture. Put it in the sun for half a day. Be sure to dry the surface moisture, otherwise it will easily go bad. Don't peel it before washing, otherwise moisture will easily enter the pepper and make it go bad. Then cook the peanuts and beans, drain and set aside. It’s best to cook them separately, otherwise the color won’t look good.

2. Remove the stems of the dried peppers, cut them into sections, and put them into the grinder cup of a clean food processor and mince them. Put the peanuts and soybeans at the bottom and the chili peppers on top. Add sugar, salt, white wine, sesame oil and mushroom powder. Mix well, then put it in a sealed container and marinate for 1 week before eating.

Tips:

1. Soak the soybeans overnight in advance to make them swell, and then cook them. This way the soybeans are easier to cook and taste better. The soybeans must be cooked until they are soft.

2. It is best to use large bright red peppers, which have a crispy and sweet taste but are not very spicy. Soybeans are the best for making this pepper.

3. It is best to drain all the water from all the ingredients, and the sealed box should also be cleaned to be free of oil and moisture.

4. It is best to use glass sealed jars and store them away from light.

5. You can also put it in the refrigerator for final storage.

Method 2

Ingredients:

Soybean, red pepper

Production steps:

1. Soak soybeans in water for half a day. Remove from the water, drain and set aside. Wash the peppers and drain them. The ginger can be peeled. Remove the green stems of the peppers, cut them in half, and chop them into dices. Crush the ginger and then cut into fine pieces. Pour oil into the wok, the amount of oil should be two centimeters higher than the height of the soybeans. Heat the oil and fry the soybeans after controlling the water content. Fry until the soybean skin becomes wrinkled and some soybeans float up, then add the minced ginger.

2. Then add the pepper and stir-fry. When the peppers are fried until only the skin is left on some of them, add salt, five-spice powder and sugar. The salt can be more salty and easier to preserve for a long time. Stir-fry for about two minutes and pour in the white wine. Continue to stir-fry for 4-5 minutes and remove from heat. After cooling, place in a fresh-keeping box or glass bottle. Place in a cool place for long-term storage.

Tips :

Pay attention to controlling the heat. When stir-frying the peppers, you can choose to stir-fry over medium or low heat.