Cut the chili
By VicentaLakin
PAPRIKA IS AS HIGH AS 198 MG OF VITAMIN C PER 100 GRAMS, THE HIGHEST IN VEGETABLES. VITAMIN B, CARROTS, CALCIUM AND IRON ARE ALSO MORE ABUNDANT. THE CHILI IS NOT ONLY A SPICE IN VEGETABLES, BUT ALSO A FUNGICIDE, CORROSIVE, FLAVOURING, NUTRITION AND COLD-PROOFING FUNCTION. AN ADEQUATE AMOUNT OF PEPPER CAN BOOST APPETITE AND APPETITE. MAKE A CHILI CHOP TODAY, STORE IT, EAT IT SLOWLY。
- super spicy
- mix
- half an hour
- ordinary
Steps for Cut the chili
1
PS: RECOMMENDATION NOT TO TAN。
2
GARLIC SKINS, WASHING, DRYING, CHOPPING UP PARTICLES; PS: CRUMBS CAN ALSO BE USED。
3
THE SALT DROPS THE MOISTURE IN A NON-FACILE PAN, WITH A SLIGHT YELLOW. PS: IT'S NOT IMPORTANT, IT DETERMINES THE TIMING AND TASTE。
4
Cracked peppers, garlic, fried salt, added to the mix and placed for five minutes
5
The glass cans are ready, they're clean, they're dry. min
6
PUTTING A SINGLE PAPRIKA IN A SEALED TANK AND KEEPING IT IN THE SHADE. AT LEAST A WEEK LATER, IT'S READY TO EAT. WHEN YOU EAT IT, YOU HAVE TO EAT IT WITH A CLEAN SPOON, YOU HAVE TO BURN IT WITH OIL, YOU HAVE TO GO ON THE PEPPER CUTTER, AND YOU HAVE TO START THE MEAL. PS: BEST EATING TIME, 2-3 MONTHS, 12 MONTHS。Cut the chili Make Tips
1. Chili peppers, garlic, and glass jars must be clean and dry.
2. Salt must be stir-fried to determine storage time.
3. Add fragrant oil when eating to reduce spiciness.