Soy sauce pickled chili is a common type of pickled vegetables on the northern dining table. It not only has high nutritional value but is also particularly good with rice, and is therefore loved by people. However, there are still many people in life who are not very familiar with the method of making soy sauce pickled green peppers. In fact, the method of making soy sauce pickled green peppers is very simple, and it can be completed in just 4 steps!

First, materials

Main material: 1000g green peppers, 550g soy sauce

Accessories: 40g salt, 12g Sichuan pepper, 2g cassia bark, 3g anise, 45g sugar, 10g white wine, 100g garlic, 50g ginger slices

Second, method

1. Pick the bad and rotten chili, wash and drain the water.

2. Cut a small incision on the tip of the chili. Dry it and put it in the pickling jar, and put the sliced garlic and ginger together in the pickling jar.

3. Boil the soup, 550k soy sauce, 600k water, 12k Sichuan pepper, 3k cassia bark, 5k anise. Put the pot on the fire and boil it at high heat. Boil for 15 minutes, turn off the fire, and then add 10k white wine and 5k chicken essence. Cool it down and put it in the pickling jar. Press down the stone. Tighten the lid.

4. It can be enjoyed after pickling for 15 days, or cut into strips or segments. Both are good side dishes for rice.

Cooking techniques

The ratio of soy sauce to water is about the same. It is a bit too dark in color to soak in soy sauce alone. I added half of the clear water, and the taste did not change much. After the soy sauce, water, Sichuan pepper, and salt are cooked, turn off the fire and then add white wine and chicken essence, and the taste is immediately filled with the whole room. Wash the chili clean and dry, cut a small incision on the tip of the chili, and the taste goes in well.

Three, Nutritional value of green peppers:

Chili is rich in vitamins and other nutrients. Eating chili can increase food intake, enhance physical strength, and improve symptoms such as coldness, frostbite, and vascular headaches. Chili contains a special substance that can accelerate metabolism, promote hormone secretion, and benefit the skin. It is rich in vitamin C, which can control heart disease and coronary atherosclerosis, and reduce cholesterol. It contains a large amount of antioxidants, which can prevent cancer and other chronic diseases. It can keep the respiratory tract unobstructed and is used to treat coughs and colds. Chili can also kill and suppress parasites in the stomach and intestines.

1, Antipyretic, analgesic

Chili is pungent and warm, and can reduce body temperature through sweating and relieve muscle pain, therefore, it has a strong antipyretic and analgesic effect.

2, Prevent cancer

The active ingredient of chili, capsaicin, is an antioxidant substance that can prevent the metabolism of related cells, thereby terminating the process of cancerous transformation of cell tissues, and reducing the incidence of cancer cells.

3, Increase appetite, aid in digestion

The strong spicy flavor of chili can stimulate the secretion of saliva and gastric juice, increase appetite, promote peristalsis of the intestines, and aid in digestion.

4, Fat reduction and weight loss

The capsaicin contained in chili can promote the metabolism of fat, prevent the accumulation of fat in the body, and is beneficial for weight loss, fat reduction, and disease prevention.

5, However, excessive consumption of capsaicin can severely stimulate the mucous membrane of the gastrointestinal tract, causing stomachache, diarrhea, and burning and tingling pain at the anus, triggering gastrointestinal diseases, and promoting hemorrhoids.