Recipe: Bad pepper

Home Cooking Recipe: Bad pepper

Notes:

The bad pepper is a unique gourmet condiment in Yunnan and Guizhou. It is produced in both provinces. The color of the pepper is bright red, spicy and fresh, spicy and sour, unique flavor, spicy, fresh, sour, tender, salty, crisp, unique flavor, people are particularly fond of, and suitable for all ages, is a must in Guizhou cuisine Indispensable. For example, when cooking "fish-flavored pork", "fish-flavored eggplant", "worse spicy fish", "spicy crispy fish", "," astringent pork", "fish-boiled leeks", "weird rice" It is necessary to make pickles and kimchi with the bad pepper as the base material, make the salad, and make the water, and see the status of the bad pepper in Guizhou cuisine. Weixin: zishan0620 剁 藠 制作 制作 制作: https:/ /www.xiachufang.com/recipe/102759539/

Ingredients:

Steps:

  1. Home Cooking Recipe: Step 1: Fresh red peppers, peeled garlic, fresh ginger, washed, and dried.

    Step 1: Fresh red peppers, peeled garlic, fresh ginger, washed, and dried.

  2. Home Cooking Recipe: Step 2: Shake the peppers with the fruit juice machine.

    Step 2: Shake the peppers with the fruit juice machine.

  3. Home Cooking Recipe: Step 3: Mix the crushed peppers with the chili sauce.

    Step 3: Mix the crushed peppers with the chili sauce.

  4. Home Cooking Recipe: Step 4: Shake the ginger and garlic with the fruit juice machine.

    Step 4: Shake the ginger and garlic with the fruit juice machine.

  5. Home Cooking Recipe: Step 5: Mix the ginger and garlic juice, add the sugar and salt, and mix well.

    Step 5: Mix the ginger and garlic juice, add the sugar and salt, and mix well.

  6. Home Cooking Recipe: Step 6: Use a white wine to smash the glass bottle that has been washed and dried beforehand, and pour out excess white wine.

    Step 6: Use a white wine to smash the glass bottle that has been washed and dried beforehand, and pour out excess white wine.

  7. Home Cooking Recipe: Step 7: Load the peppers that are evenly mixed and seal well.

    Step 7: Load the peppers that are evenly mixed and seal well.

  8. Home Cooking Recipe: Step 8: You can eat it in a cool place for half a month.

    Step 8: You can eat it in a cool place for half a month.

Tips:

1. Do not stick a little oil during the whole process of production; 2. Use fresh red pepper with thick flesh and less spicy taste; 3. Moisture must be dried. 4. The jar must be smashed with white wine. 5, do not pack too full, or it will overflow after fermentation; 6, in the process of eating must also pay attention to hygiene, use a special wooden spoon, can not stick to water and oil, so that long-term storage does not produce flowers (generally It is from the last year, good food to the second year, and then to the middle of the food.

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