In addition to helping Vietnamese dishes become delicious, chili also stimulates appetite, promotes digestion, reduces welding (colding) in the body, helps blood circulation better... However, if not properly preserved, chili is easily spoiled or withered, so housewives should follow the following tips to preserve the chili for a long time.
Drying chili
One way to preserve chili is to dry it. After drying, the chili will lose water, causing bacteria to no longer have a chance to grow, helping the chili stay longer without reducing the quality.
Wash the chili, cut off the stems and use a knife to spread a few lines on the chili stems, removing the seeds inside. Soak the chili in warm water for about 15 minutes, remove and spread the chili evenly on a white paper and dry in the sun. The minimum drying time for chili is 2-4 days to ensure the chili is completely dry. Put the chili in a jar with a lid and refrigerate. Let dried chili be used for 25 to 30 days.
Storage in stone partitions
Preventing ice will also help chili minimize all bacteria from entering. This is also considered one of the simple but highly effective ways to preserve chili. The freshness of chili can be guaranteed for at least 15-30 days.
Note that before storing chili in the refrigerator, housewives should completely cut off the stewed part, wash each fruit thoroughly and drain the water. Put the chili in a sealed container (or use an airbag) before placing it in the stone compartment. When used to prepare dishes, rinse with water until the chili is soft again.
Soaking vinegar
Vinegar soaking is one of the popular methods of many Vietnamese housewives. Soaking vinegar not only helps the chili to be preserved for a long time but is also very suitable when eaten with vermicelli, cheese, vermicelli because of its spicy, rich flavor of the medicine.
How to make vinegar-soaked chili is also quite simple when you just need to cut the chili stems, wash them and drain them. Then use a needle to puncture many holes in the chili and put it in a clean glass jar. Pour the vinegar until the chili is fully submerged, soak the chili with 10-15 cloves of garlic to enhance the flavor. With this method, housewives have a delicious bottle of pickled chili and do not have to worry about storage time.
