This was pickled in the autumn of 19. Every August and September, a large number of oil peppers are listed. Northerners love noodles, especially in cold winter. I have a bowl of hot noodle soup for breakfast, plus a poached egg and a bowl of oil pepper. I gasped at my stomach and felt full of energy.
Title: Making five sesame oil peppers.
1, first of all, choose the oil pepper, be sure to choose a uniform head, thick meat and good taste. These are not very good, but there are only a few oil peppers left when I go back to my hometown, so I have to make do with it. Wash and dry the oil pepper you bought. Be sure to dry the water on the surface and then cut off the handle of the oil pepper. Don't miss it.
2. Put the processed oil pepper into a container, add salt to kill the moisture in the epidermis, and then pour it out.
3. Cut the oil pepper in half, put a layer of oil pepper and a layer of salt, and we will start to adjust the juice and add ingredients.
4. Ingredients: salt, mushroom soy sauce, ginger, aniseed, garlic, sugar, white wine, monosodium glutamate and peanut oil. Look at recipes and juice.
Here comes my secret recipe!
It's detailed enough to understand, just increase or decrease the ingredients according to the above formula and the number of your own oil peppers.
Note: 1, dry the oil pepper as much as possible to remove some water;
2. Never use iron or plastic containers;
If you produce in large quantities, you must put it in the shade.