2: Fresh morning pepper or bullet red pepper1000g, salt150g, a little white vinegar, Shaxian Chili sauce must go through a natural fermentation process.
3。 Care should be taken not to mix raw water or grease when eating in Kaifeng.
2。
Practice steps:
1, pepper is cleaned and dried, and the pepper stalks are removed, salt 15 kg, and 200 g of white wine with a temperature of over 50 degrees.
Five spices: 60 grams of anise, indicating that the Chili sauce has started to ferment. Add a little white vinegar to continue the sealed fermentation for about 10 day, grind it into fine paste with a cooking machine, seal it again and store it in cold storage immediately after eating, and usually ferment it for about 10 day when the temperature is about 25 degrees. You can use a cooking machine, blender or pulverizer to make Chili sauce, but it is best to use both wet and dry. Sprinkle the remaining 1 kg salt on the top, add a little white vinegar after the sauce is fermented, add a proper amount of salt and mix well, then put it in the jar. When making Shaxian Chili sauce, you must choose fresh red pepper, and you must use morning pepper or bullet pepper. This is one of the characteristics of Shaxian Chili sauce, and it is sealed.
2. When you see bubbles coming out of the sauce.
Practice steps.
Preservation method: the prepared Chili sauce can be preserved in a cool and ventilated place for about 2 years as long as it is unopened;
1。
Practice 2 of Shaxian Chili sauce
This Chili sauce is a spiced Shaxian Chili sauce, and it is also a kind of Chili sauce that Shaxian people prefer to eat.
6, when the temperature is low, ferment for a few more days, and leave it unopened for a year or two.
Raw materials: red pepper 100 kg, fennel 60 g, pepper 60 g, cinnamon 40 g and dried tangerine peel 30 g. These five spices can also be directly replaced by 250 grams of spiced powder, but Shaxian people prefer to use white vinegar.
7. The specific fermentation time is related to temperature:
1, otherwise it will easily lead to mildew and deterioration of Chili sauce.
5. The amount of salt is also very critical, accounting for about 15% of the weight of pepper, which should not exceed 20% or be lower than 10%. If too much salt is used, it is difficult to ferment successfully, and if it is used less, it is easy to go moldy and deteriorate. After the pepper is washed and dried, the pepper stalks are removed, crushed together with five spices and14kg salt, and packed.
The operation essentials of Shaxian Chili sauce, fermentation can produce more nutrition and unique flavor, and make the spicy taste of pepper tend to be flat.
4. No matter which method is used to make Shaxian Chili sauce, it is necessary to ensure that the whole process is not in contact with oil and raw water.
raw material