Garlic pepper
By VicentaLakin
The leader of my family has a special habit of drinking a bit of pepper when he's having a bad digestion, but he's too hot and afraid to eat the pepper inside, and the pen thinks that it's wasted. It's just like the pastime, with garlic and ginger, and it's like the pastime, and it tastes like it, and it's less than moving, taking a few bottles of the leader with the remaining pepper, cutting it down, turning it into a slice of pepper, putting sugar and dicks, sealing it up, and the yellow plaster is basically available after about a month, of course, a little bit longer。
Recipe Recommendations
- pickled pepper
- garlic
- ginger 1 small piece
- refined salt 1/2 teaspoon
- white sugar 1/3 teaspoon
- erguotou 1 tablespoon
- medium spice
- pickled
- several days
- ordinary
Steps for Garlic pepper
1
Prepare the material and dry the ginger and garlic
2
Cut the ginger garlic head into a half-finger mass, put it in a garlic shred, and break it in pieces
3
Scattered into a little bit bigger than the grain of rice, and poured into a bowl, with one-two spoons of salt, one-third spoons of sugar and one large spoon of the two pots, evenly mixed
4
It is then loaded into a clean, oil-free bottle, with a thin membrane on the mouth, a lid, a date, and a refrigerator for about a month or more。Garlic pepper Make Tips
First, garlic is about 1:4 for chili, and the scale of 1.8 for ginger chili is not too strict; second, salt levels should be reduced or omitted, because the pepper itself is relatively salty; third, bottles must be washed clean without oil or greasy; fourth, spoons, spoons and cups used by pens in any food such as cooking, baking, etc., use international utensils, which are not the spoons and cups that we usually use in our homes or restaurants to fix drinks and load food。