(2) Processing method: wash, dry and tie the eyes of fresh chili peppers. Then put into a clean container. Put the seasoning into the water and boil for 10 minutes, let it cool and pour it into the container of chili peppers. Stir at the right time, and it will be ready in 15 to 20 days.
(3) Characteristics of the finished product: green color, salty and spicy taste.
Method 2: (1) proportion of ingredients: 5 kilograms of fresh chili peppers, 0.5 kilograms of salt, about 2 kilograms of soy sauce.
(2) processing method: wash and dry chili pepper, then add salt and mix well, put into the container marinated 5 to 7 days. Fish out and control dry into the soy sauce, a few days later you can eat.
(3) characteristics of the finished product: chili sauce red, fresh flavor, crisp and tender. Method three: (1) the proportion of ingredients: 5 kilograms of red pepper, salt 0.75 kilograms, 30 grams of pepper, 50 grams of fennel.
(2) processing method: wash, dry and crush the red pepper, and then crush the seasoning, and the end of the chili pepper together into the cylinder seal, 7 days later that is.
(3) Characteristics of the finished product: red bright, spicy.
Method 4: (1) proportion of ingredients: 10 kg of red chili salt 1.5 kg, 10 liters of salty brine, 100 grams of white wine, 250 grams of brown sugar, peppercorns, fennel 15 grams each.
(2) processing method: choose fresh, thick meat, no injuries and rotten, with the handle of the big red chili, together with a variety of ingredients into the altar sealed. After 10 days can be eaten.
Method 5: (1) Ratio of raw materials: 10 kilograms of bell peppers, 3.5 liters of cool water, salt 2.6 kilograms.
(2) processing method: first of all, the bell peppers will be washed, dried, with a needle or bamboo stick to tie the eyes, loaded into the refusal of the altar with brine, cover the lid, in the altar of the sink filled with drying boiling water. After 10 to 15 days can be eaten.
Method VI: (1) the proportion of ingredients: 10 kilograms of chili, 1 kilogram of salt, 100 grams of five-spice powder.
(2) Processing: Wash the chili pepper, sun to half dry, add seasoning mix, into the tank sealed. 15 days later that is.
Method 7: (1) the proportion of ingredients: 10 kilograms of fresh chili peppers, rice wine, vinegar essence 20 grams each.
(2) processing method: first wash the chili, softened with boiling water, fishing, draining, tank. Then add rice wine, vinegar and cool water (water to the degree of 10 cm above the pepper) sealed marinade. After 60 days can be eaten.
6.5 kilograms of fresh red chili peppers de-tipped, washed, dried, chopped into fine powder with a knife. Add 35 kilograms of cornstarch, 5 kilograms of salt, 0.5 kilograms of pepper and 1 kilogram of ginger juice, mix well. Install the tank and seal for 40 days to become.
Generally take dried chili peppers as raw materials, grind the powder and add a certain amount of vegetable oil, put it on the stove and boil it, filter off the slag that is chili oil. Some places in the production of chili oil, specializing in high-quality soybean oil, heated to 150 ℃ when added to the bright red seedless chili powder, salt, sesame, sesame oil, etc., bottled after processing. The product color is bright, spicy and delicious, fragrant smell.
70 kilograms of fresh green pepper, 30 kilograms of Yu chili pepper chopped. Then 10 kilograms of soybeans fried and ground, 4 kilograms of sesame seeds fried and crushed, 5 kilograms of ginger minced, standby. 5 kilograms of peanut oil and 2 kilograms of sesame oil into the pot to stir fry chili, and then mix 5 kilograms of soy sauce, 5 kilograms of salt and ready soybean powder, sesame seeds, ginger. After the pot is filled and sealed in a jar, it is eaten.
Sometimes when you eat something you feel the flavor is too bland, a little chili sauce, it feels different. Pickling your own chili peppers is hygienic and environmentally friendly, and the process of making it is very simple and can be flavored to your taste.
First, clean the chili peppers, and when it's ready, remove the head and tail.
After you get good, the chili pepper chopped, do not have to cut like stuffing like crushed, the general can be, and then will be chopped garlic, put into the salt and mixed together, put garlic is in order to enhance the flavor.
When the mixture is even point when you can put the chili in the jar, in order to have a better seal, we can put a layer of plastic wrap on top of the lid of the jar, and then put the lid on, so that put a 5-8 days, you can eat. Isn't it very convenient. If you like spicy food, you can use hotter chili peppers to make it.
Buy big sharp chili peppers with plump flesh, large grains of salt, new ginger of the year, peppercorns, cooking wine. Buy as much as you need.
The chili and ginger washed, dried and chopped (not too broken)
The frying pan washed, hot fried peppercorns to incense, put on the board patted. (Pepper is just a spice do not put too much)
The chili, ginger, into the appropriate amount of salt and pepper and wine mix well into a clean altar.
The altar mouth with something sealed half a month can eat (salt more will be salty, salt less will be sour)
Note: the whole process of pickling can not have oil, hands must be washed sassafras dry, do not stained with raw water