市面常见的白醋主要有白米醋和人造白醋 (cuka buatan),而白米醋又会比人造白醋贵些。因为白米醋的酸是不死酸和涩,用于做腌制品风味更佳。处理青辣椒时,把青辣椒先焯水,这样不只可以去青味,也大大缩短腌制时间,只须两个小时,就能把青辣椒腌入味了。焯水的水必须是熄火后的滚水,如果开火焯水的话,青辣椒会变软化不脆口的。至于焯水时间建议是1分钟,过早青辣椒会有青味,过迟青辣椒会软化不脆口。青辣椒焯水后即刻过冷河,除了可以增加脆口口感,青辣椒的色泽会更美。下次去巴刹看到美美青辣椒时,就顺手买些回家自做腌青辣椒吧·。自家炒面是就可以配些腌青辣椒吃,美味极了! 分量:1罐 准备时间:15分钟 煮时:15分钟 + 2小时腌制时间 材料A: 200克 青辣椒 材料B*: 200克 白米醋 80克 水 100克 糖 ½ 茶匙 盐 准备功夫: 1. 洗净青辣椒,沥水切圈圈待用 2. 把材料B拌匀,文火煮滚至糖溶化,待凉备用 做法: 1. 煮滚1锅水,熄火 2. 加入青辣椒,焯水1分钟 3. 青辣椒沥水出锅入冷河,沥水移入个容器里 4. 把材料B(凉)加入青辣椒里,密封盖上 5. 青辣椒腌制2个小时后就可以吃了 小提示* 1. 白米醋糖水可以随自己酸甜的喜好做调整
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Pickled Green Chilies 腌青辣椒
Course: SidesCuisine: ChineseServings
1
JarPrep time
15
minutesCooking + marinate time
2
hours15
minutesIt’s important to use rice vinegar to marinate pickled green chilies so that it doesn’t taste just pure sourish, try making some yourself and taste it with a plate of fried noodles?
Ingredients
- Ingredients A
200 g green chili
- Ingredients B
200 g rice vinegar
80 g water
100 g sugar
½ tsp salt
Instructions
- Preparations
- Wash the green chili, drain & cut into ring, set aside
- Mix all Ingredients B well, bring to boil with medium heat, leave it to cool & set aside
- Steps
- Bring a pot of water to boil, turn off the gas
- Add green chili, blanch for 1 minute
- Drain & transfer it into the cool water, then drain & transfer it into a container
- Add mixture B into the container, mix well & cover
- Marinate for 2 hours, it’s done!
Recipe Video
Notes
- You may adjust the vinegar mixture portions to your own preference
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