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一腌青辣椒最好选用小辣椒腌制。剪除椒把,并在椒把处扎4—5个孔,便于盐水渗入,否则椒里面易腐烂。然后,每50公斤辣椒加盐13.5公斤,分层腌渍,即一层盐一层辣椒。腌满后,从容器的边沿注入波美18度的盐水15公斤。次日起,每日倒缸两次,倒缸时要扬汤散热,促使盐粒溶化。一星期后,改为每天倒缸一次,再腌15天即为绿色成品,封缸贮存。如要制作清酱辣椒,可将腌辣椒的盐水除净,倒入空缸内,以每50公斤腌辣椒用三级酱油25公斤腌渍,加盖压上重物,浸泡15天后即成清酱辣椒。成品色绿而不软。
A pickled green peppers preferably pickled peppers. Cut off the pepper, and the bar at the bar tie 4-5 holes, easy salt water infiltration, or perishable inside the pepper. Then, add salt to each 50 kg pepper 13.5 kg, layered pickled, that is, a layer of salt, a layer of peppers. After the marinade has been filled, 15 kg of Baume 18 degree brine is injected from the rim of the container. The next day, pour cylinder twice a day, inverted cylinder Yang Tang cooling, prompting salt melt. A week later, instead of pouring cylinder once a day, and then pickled 15 days is the green finished product, sealed cylinder storage. If you want to make clear sauce peppers, you can remove the salt water of pickled peppers, into the empty cylinder, pickled peppers with 50 kg of 25 kg of three-tier soy sauce pickled, stamped with heavy objects, soak after 15 days chili. Finished color green and not soft.