Peased pepper
By VicentaLakin
It's summertime, the hot peppers of the fire are on the market again, without exception, and the peppers are starting to come up again. They haven't been bought outside since they made them themselves, because they taste far too bad, and without preservatives, they are particularly reassuring. Fresh peppers with beans taste better than pure peppers, whether it's steamed fish, or rice noodles, which are absolutely first-class. Don't worry about it
Recipe Recommendations
- medium spice
- flavoring
- half an hour
- simple
Steps for Peased pepper
1
Ready so materials。
2
The chili is washed and dried up and dried up. (Don't go first, so it won't be difficult to dry up.)。
3
It's two to three shreddings after drying。
4
Garlic and ginger are all cut。
5
Cut pepper garlic with ginger all in the tub and put salt chicken and sugar。
6
Take a single-time glove and mix it evenly。
7
The precipitous plaster has been tumbled and covered for more than three hours。
8
When the fire heats up, it pours oil into the soybeans
9
Pour in pepper。
10
It's about five minutes to stay in the fire. After cooling, put in a clean, oil-free bottle of glass, stored in a freezer, ready for consumption in three days。Peased pepper Make Tips
It's best to use this type of bird's eye chili, as they contain less moisture, which makes the final product more fragrant. You can use a generous amount of oil, and adjust the seasonings to your own taste. When scooping it out for use, always try to use a clean spoon. This will keep it hygienic and help preserve it, allowing it to last for over six months.