When I went to the supermarket and saw this rare and gratifying pepper, I bought it without hesitation. Most women will lose their rationality when they go to the supermarket, and I am no exception. Fortunately, modern society has high-tech products such as refrigerators, which allows women to find a glamorous excuse for their impulsiveness: "If you don't buy anything, why do you need a refrigerator?"
After buying the peppers, I thought about it and decided to use them to make chopped peppers.
I have always missed the chopped peppers in my hometown. Several women gathered together and talked about the most about the delicious food that I couldn't stop when I was a child. When homesickness is home, food is the biggest carrier. When I was young, my mother had a pair of magician's hands that brewed all the warm memories of our childhood about delicious food. Nowadays, no matter how far I go and taste countless delicious food, what I miss most is the taste of my hometown and my mother's taste.
Homemade chopped pepper
Recipe Recommendations
- red pepper 600 grams
- garlic 100 grams
- salt appropriate amount
- hot and sour
- other
- several days
- ordinary
Steps for Homemade chopped pepper
1
Four peppers are 600 grams.
2
Wash the chopping board and knives, boil them with boiling water, and dry them.
3
Wash and dry the peppers, and remove the stalks.
4
Chop garlic and red peppers into minced meat, add appropriate amount of salt and stir well.
5
Put the evenly stirred chili paste into a clean, oil-free and water-free bottle.
6
Pour in the rice wine until more than two-thirds of the pepper has passed.
7
Place the prepared chopped peppers at room temperature for one day and allow them to ferment.
8
The floating of the peppers proves that the fermentation is successful and can be eaten after 6 or 7 days in the refrigerator.Homemade chopped pepper Make Tips
The production of chopped peppers must be kept clean, oil-free and water-free, and the containers and spoons must also be kept clean, water-free and oil-free. The chopped peppers made in this way are not easy to deteriorate and can effectively prolong the storage time.