Salt and pepper powder is one of the essential materials in a kitchen. The main raw material is salt, and it will become an auxiliary material after some processing. However, the technology of this material is quite particular, so when making salt and pepper powder, we must be very careful. In fact, the difficulty is not great. The main test is everyone's careful problem. Finally, we would like to share our experience.

Method of making:

1. Pour a proper amount of pepper into the wok.

2. Add 1/2 teaspoon of salt.

3. Turn on a small fire and stir fry with a shovel.

4. The pepper fried in the pot smells fragrant, and the salt turns from white to dark. Turn off the fire.

5 take out the pepper and salt, pour them on the chopping board, and roll them back and forth with a rolling pin.

6 salt and pepper are crushed into powder, and the finished product is salt and pepper powder. You can make more at a time and put it in a bottle for preservation.

Instructions for eating

First, buy less and eat in time

Buy a small amount and buy it after eating, in order to prevent the sublimation of iodine. Because potassium iodate will decompose and volatilize under the conditions of heat, light, wind and humidity.

second, avoid high temperature

avoid putting iodized salt at high temperature when cooking soup. Put iodized salt in the frying pan, the edible rate of iodine is only 1%, and the edible rate of iodized salt in the middle is 6%; The edible rate of iodized salt when cooking is 9%; The edible rate of iodized salt in cold salad can reach 1%.

That's all for the practice of home-made salt and pepper powder. Finally, I would like to remind my friends that if the salt is exposed to sunlight and air for a long time, it will evaporate easily. Therefore, the suggestion here is to put it in a colored glass bottle, and at the same time, cover it tightly and seal it after use.