Homemade peppers
By VicentaLakin
Peppers can almost match all chickens, ducks, fish, meat, etc., and relentlessly insinuate their sources of sour spicy into the main course to give them new taste. In fact, homemade peppers are not a problem。
Recipe Recommendations
- Green red pepper 100 grams
- salt 5 grams
- ginger slices 3-4 sheet
- pepper 10 capsules
- high-alcohol liquor 10 ml
- water appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Homemade peppers
1
Paprika washes, drys, makes sure there is no water, otherwise it is spoiled。
2
When the fire is dry and hot, the ginger chips, peppers, salty flaming incense。
3
Burn in the right amount of water and turn off the fire。
4
Invoking a modest amount of white wine, with red peppers boiled for one to two minutes。
5
When hot, it is filled in a clean water-free bottle, sealed and cooled, and kept in the shade for 30 days。Homemade peppers Make Tips
It is best to choose a pickle jar with a tight, airtight seal. This allows the pickled peppers to undergo accelerated fermentation under anaerobic conditions, producing a large amount of lactic acid. The peppers must be washed and thoroughly dried before being placed in the jar. Additionally, the chopsticks used to retrieve the pickled peppers must be free of oil and water.