How to marinate papaya

Pickled papaya is actually a common way to eat papaya. Many friends may find this way of eating it unconventional, but many friends will like it after eating it. There are many ways to pickle papaya, and you can also adjust it according to your taste, making it sour or spicy. The ingredients used for pickling are also common seasonings in daily life.

How to pickle papaya strips: Spicy papaya strips

Ingredients: 1 pound of dried papaya strips, 1 pound of chili pepper, 1 pound of ginger, 2 pounds of garlic, 1 pound of rock sugar, salt, 3 bottles of light soy sauce, 2 bottles of ordinary light soy sauce.

practice:

1. Wash the papaya strips, ginger, garlic and chili pepper, and rinse with cold water for later use.

2. Cut the ginger into shreds; mince the garlic and chili pepper; mash the rock sugar, then pour in the light soy sauce and mix well.

3. Finally, pour the shredded papaya into the seasoning bowl, stir evenly, and marinate overnight.

4. After marinating overnight, start bottling and you can eat it after three to five days.

Tips: Wash the ingredients and rinse them with cold boiled water. Raw water will easily change its taste and is not suitable for storage.

How to pickle papaya strips to make them delicious: Spicy papaya strips 2

Ingredients: 4 pounds of green papaya, 1 ounce of chili powder, 1 ounce of small red pepper, 3 ounces of garlic, a little sugar, a little wine, and appropriate amount of soy sauce.

practice:

1. Cut green papaya into shreds and dry them in the sun.

2. Add seasoning and mix well. It can be eaten two days after bottling.

How to pickle papaya strips to make them delicious: Spicy papaya strips three

Ingredients: papaya, chili pepper, garlic, fermented black beans, rock sugar, Lee Kum Kee light soy sauce, wine, and rice vinegar.

practice:

1. Peel the raw papaya, cut it into strips, and place it on a sieve to dry for two days.

2. After the melon is dry, prepare fresh chili peppers and chop them; smash the raw garlic, wash the fermented black beans, add rock sugar and papaya and mix them together.

3. Squeeze it into a jar, pour in Lee Kum Kee light soy sauce, add a small amount of wine and a little bit of rice vinegar, cover and seal it, and you can eat it after two or three days.

How to pickle papaya strips: sour papaya strips

Ingredients: 300ML of white rice vinegar, 600ML of water, appropriate amount of chili, one raw papaya, appropriate amount of sugar, and a small amount of salt.

practice:

1. Peel the raw papaya and slice it. It is recommended to cut it thicker so that it tastes crisper. Marinate it with salt for 20 to 30 minutes to remove the astringency of the papaya.

2. Put water, rice vinegar, a small amount of salt and a small amount of sugar into a pot and bring to a boil, then let it cool and set aside.

3. After the papaya is pickled, rinse it in water and drain it.

4. Put the papaya in the cold white rice vinegar water, and if you like spicy food, add a few chili peppers and soak it overnight.

How to pickle papaya strips: sweet and sour papaya strips

Ingredients: papaya, appropriate amount of white vinegar, appropriate amount of white sugar, 2-3 chili peppers, and half a lemon.

practice:

1. Wash and peel the papaya, cut into thin slices and set aside.

2. Put the cut papaya in a large bowl, sprinkle with fine salt, mix well with your hands, and marinate for about ten minutes until the papaya releases water.

3. Cut the lemon in half, squeeze out the lemon juice with a simple juicer, and set aside.

4. Take out the pickled papaya, rinse off the salt and mucus with cold boiled water, and mix with lemon juice, vinegar, sugar and chili.