在世界末日,所有新鲜食物和农作物都被摧毁。难道你不想在这种时候有腌辣椒可以吃?按以下步骤来寻求生存吧。
步骤
方法 1 的 6:
准备辣椒
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1
选择脆健新鲜的辣椒。不要选择蔫了的。牢记,嫩辣椒是最适合腌制的因为老而软的辣椒腌制后就不好吃了。
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2
买6到8斤辣椒就可以把500mL的罐子塞满。这是标准量。我们就以做500mL罐子的腌辣椒为例。
- 36升的辣椒通常重20斤可以做成10升到17升的腌辣椒。
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3
洗辣椒。用冷水和温水都可以。
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4
把辣椒切成两半然后掏去芯和籽。去除辣椒上坏掉的部分。把去了籽的辣椒切成四等分。
- 小辣椒可以整个腌。如果要整个腌,在其侧面划上几道口子。
方法 2 的 6:
使辣椒起泡然后去皮
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1
通过使表皮“起泡”来去皮。如果你已经将辣椒切开,无论你用哪种加热方式,确保带皮的一面朝下。
- 预热烤箱或烤炉至205-232ºC。把辣椒放进烤盘使其在烤箱或烤炉中加热6到8分钟。用钳子时不时的转动辣椒,这样可以使其各方向均匀起泡。
- 如果用灶火法则需要把辣椒放在一个钢丝网上。把钢丝网置于电炉或气炉上。用一双钳子不断翻动辣椒。确保每处都均匀受热。
- 用户外烤架加热。把辣椒置于离炭火13至15厘米高的地方。用钳子翻转辣椒。
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2
把起泡的辣椒放进盘子。在上面搭一张湿布。这样可以使辣椒冷得更快使皮更容易撕下来。
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3
轻轻的把起泡的皮撕下来。时不时的用水冲洗一下辣椒。用小刀把不容易撕下的皮刮掉。
方法 3 的 6:
制作腌制水
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1
准备腌制水。在一个锅里面放入5杯(1.2升)白醋,1杯(240毫升)水,4茶匙(20g)腌制盐,2茶匙(28g)糖和2块蒜。
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2
把这锅东西烧开。当水开后,调至文火继续加热10分钟。
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3
文火加热10分钟后把蒜捞出。丢掉。
方法 4 的 6:
罐子灭菌
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1
清洗用于储存腌辣椒的罐子。微生物在你的腌辣椒罐子里发酵是你不愿意看到。
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2
把罐子倒放入一口装有5.1到7.6cm深的开水锅里,把火关小。让其在里面静置10分钟。
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3
把罐子的盖子和密封圈放在一个装了滚水的小锅里面。
方法
5
方法 5 的 6:
腌辣椒
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1
把辣椒放入罐子里,松散的放,不要压的太紧实。罐子上留出2.5cm的空间。把装入的辣椒铺平。
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2
把腌制水倒入辣椒中。在罐子上方留出1.3cm的空间。
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3
用橡胶抹刀搅拌每个罐子排除夹杂在其中的气泡。在封上盖子后气泡容易引起霉菌滋生。
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4
用布或纸巾把每个罐子边缘擦干净。
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5
盖上盖子并且拧紧这样就牢固的密封起来了,但也不要太紧哦。
方法
6
方法 6 的 6:
使用罐头器
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1
把所有罐子放入罐头器内的架子上,这样它们距水面有几英寸的距离。当所有罐子放好后,架子下降至罐头器内。
- 如果没有罐头器,你也可以自己做一个。找个能装的下所有罐子的锅。放入罐子后罐子上面还要留有装2.5cm水的空间。在把罐子装进去前,放张抹布或者毛巾在锅底。这样能防止罐子直接接触到锅的金属部分。
- 如果没有罐子夹子,就在钳子上缠些橡皮筋。这样钳子就和罐子夹子没什么两样了。
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2
往罐头器里面加入足量的水确保每个罐子的底部被5cm的水淹没。
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3
盖上盖子让水再次沸腾。保持沸腾10分钟。
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4
10分钟后打开盖子把架子升起来。2分钟后,把罐子从罐头器里面拿出来放在一个安全的地方冷却。
小提示
- 为了降低腌辣椒的辣度,可以把不怎么辣的和辣的辣椒一起腌。
- 在腌制辣的辣椒时要带橡胶手套来避免其刺激皮肤或眼睛。
你需要准备
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辣椒
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5杯(1.2升)白醋
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1杯(240毫升)水
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4茶匙(20g)腌制盐
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2茶匙(28g)糖
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2块蒜
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烤盘
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带盖子的锅
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水浴罐头器
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罐头瓶子,盖子和密封圈
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2口大锅
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中锅
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厨用小刀
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洗碗布
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橡胶抹刀
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毛巾