Pepper sauce
By VicentaLakin
It's hot sauce again. Almost all households in Sichuan, where chili is produced, do so in a variety of ways, with bean petals (such as the famous soybean soy sauce) and with spices and without spices. In our home country, it has always been our practice to make the most natural flavour of chili sauce without any spices, bean petals and in the simplest way. The more the sauce is fragrance, the better it smells, it's an important sauce for making canals, and it's nice to make noodles。
Recipe Recommendations
- red pepper 3000 grams
- tender ginger 350 grams
- garlic 50 grams
- edible salt 600 grams
- medium spice
- other
- an hour
- ordinary
Steps for Pepper sauce
1
Choosed chili, preferred local chili, usually matured in July and August. Two chili tastes hot, my house doesn't eat too hot, so I put a little sweet pepper on it, and I can replace some chili with red lantern pepper. I don't care if it's garbled, or if it doesn't like it。
2
Red chili (the picture taken before cleaning the chili was found to be missing) go, wash it clean and control the dry moisture. It's clean and clean. The aim is to improve the taste of finished products。
3
And then the big sweet peppers are torn to bits。
4
The mixer is broken, not too broken. I'm going to go outside and I'm going to run it. The machine is done in a minute. If there's a tool, it's good to chop it up manually. Don't smell big pepper。
5
This is what it looks like when it's done, and it's filled with a bowl of salt, two packs of salt, and just a normal iodized salt。
6
I mix salt with shredded peppers, the ratio of salt to pepper is typically 15 to 20 percent. I use about 600 grams of salt, salt is fine, salt is not bad。
7
Get a pickle pot ready, clean and dry in advance. I used last year's saloon to make the sauce out of it, in the glass of a finished picture. It doesn't have to be cleaned up. The six-pound sauce was filled with a spoonful of past year's sauce and some salt on the surface, so that it could accelerate the fermentation of the sauce and taste more fermentant。
8
The jar is covered with a lid, with a two-thirds water seal on the jar and the fermentation of the jar in the shade of the house, which can be eaten for about a month. If the scent of the past year is more fragrance, the color is more red。