Homemade peppers
By VicentaLakin
Paprika is hot and salty, and it's a specialty of Hunan. It is ready to eat and can be cooked as a dish. Precipitous peppers are pure, natural green foods with red preservatives, which are salted, garlic, ginger plattered and pickled in an amplified tank for some time. Tasty pepperfish head, pepper skin egg, pepper tart head can't be separated from it. Now that Paprika's on the market, friends who like to eat pepper can make it themselves. And raw materials are common ingredients that are easily purchased and made easily. My husband and I were very fond of spicy, and of course they were very fond of pepper cutter, so this time we made some of our own to save。
Recipe Recommendations
- red pepper 500G
- garlic 50g
- ginger 20g
- high-alcohol liquor two spoonfuls
- salt 45G
- white sugar 10
- medium spice
- mix
- several days
- simple
Steps for Homemade peppers
1
Raw materials。
2
Clean up the red peppers and completely dry the surface。
3
Garlic goes to the skins, cleans, and soaks。
4
Dry-dry chili to Titi。
5
Vegetable plates and knives are disinfected early to ensure that there is no oil or water, and peppers are cut with a knife and not too thin。
6
Ginger and garlic are cut to pieces。
7
Cracked peppers, garlic, ginger powder are placed in a large, oil-free container with salt and sugar。
8
Full and even mix.
9
The containers in which the pepper is stored are cleaned and placed in the leach bottles after disinfection in the boiling pot。
10
Battered peppers are placed in cooler containers。
11
Fill it up and pour it in。
12
Sealed in a cold, ventilated room at night, fermented and then frozen in the fridge for about a week。