Pickled pepper
In the summer when I was a child, I always went to the vegetable market with my grandmother to buy this kind of meat and pepper. At that time, all the peppers I bought were green. My grandmother was afraid of eating spicy peppers. This kind of pepper is rich in water and meat, and it is sweet and delicious. In summer, the human body loses a lot of water and needs to supplement trace elements in time. Pepper contains the most vitamin C. My practice is a combination of the practice of old Wuhan and the traditional practice of my family. Pickled food in summer should be prepared in small quantities and eaten in time.Seasonings can be added according to personal taste. I like light and original flavor of ingredients.
Step 1 . Wash two colored peppers and set aside.
Step 2 . Wash the garlic rice and air it to dry. Set aside.
Step 3 . Mince the colored pepper and garlic rice. If you like garlic rice, you can add more.
Step 4 . Put the cut colored pepper and garlic rice into a water-free and oil-free container that can be sealed. I put one layer after cutting.
Step 5 . Dice yellow pepper and garlic rice.
Step 6 . Put it into a fresh-keeping box and sprinkle a proper amount of salt. The salt can be less, because the color pepper has enough water and is easy to kill water.
Step 7 . Add a proper amount of raw soy sauce and shake the box.
Step 8 . Raw soy sauce can be added according to personal taste and put into the refrigerator for several hours.
Step 9 . This is the effect of keeping the refrigerator overnight.
Step 10 . Take a small bowl and ladle out a little. You can add some sesame seeds and pour some hot oil. Noodles, dumplings and cold dishes are all jujuezi.
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