Recipe: Private house

Home Cooking Recipe: Private house

Notes:

A kind of chili sauce, fried pork, fried egg fried rice, cold salad, bad spicy fish, etc., which are used daily in Yungui area, sour and refreshing is the characteristic of this sauce. Nowadays, I want to buy some bad peppers with good taste and quality. I can't ask for it. With my own spirit of eating and drinking, my family is doing homemade peppers at home. It can be used as the first recipe I created myself.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the fresh peppers to the handle and control the moisture.rNote: There are insect eyes or broken peppers to be sorted out, can not be used, because the water will enter the pepper when cleaning.

    Wash the fresh peppers to the handle and control the moisture.rNote: There are insect eyes or broken peppers to be sorted out, can not be used, because the water will enter the pepper when cleaning.

  2. Home Cooking Recipe: Ginger and garlic are also washed to control dry water. The ratio of usage is:rChili: Ginger: Garlic = 10:2:2

    Ginger and garlic are also washed to control dry water. The ratio of usage is:rChili: Ginger: Garlic = 10:2:2

  3. Home Cooking Recipe: This year I bought a chopped pepper artifact, which is the shovel in the picture above. Unfortunately, this artifact is not sharp enough to cause the garlic to be cut, but in the end it is a knife that has been used for a long time with a large kitchen knife. . .rP.S. This pile of peppers hides a cutting board, because it is directly cut on the iron basin, and the kitchen knife and basin are very hurt.

    This year I bought a chopped pepper artifact, which is the shovel in the picture above. Unfortunately, this artifact is not sharp enough to cause the garlic to be cut, but in the end it is a knife that has been used for a long time with a large kitchen knife. . .rP.S. This pile of peppers hides a cutting board, because it is directly cut on the iron basin, and the kitchen knife and basin are very hurt.

  4. Home Cooking Recipe: This 15KG pepper has been simmered for about 3 hours. Personally, the pepper is broken to the size of a small nail.rThis year's pepper quality is a bit worse, and the water is slightly more.rThe ratio of salt to pepper is:rChili: salt = 10:1rThe amount of liquor is right, my 15KG pepper put a bottle of 500G white wine.rFinally, rapeseed oil, in fact, all the people who have made bad peppers for a long time know that the whole production process can not be contaminated with water and oil, so as to avoid flowering, that is, mold. But many years ago, my mother learned this hand with a high-ranking person, saying that it is not easy to produce flowers and spoiled and the flavor is better. After ten years of experience in my family, putting rapeseed oil can indeed ensure that peppers are not corrupted to some extent.rThere is not much restriction on the amount of lettuce oil, just like white wine. When I first released it, I really smelled the smell of lettuce, but when the pepper was fermented, there was no smell of vegetable oil.

    This 15KG pepper has been simmered for about 3 hours. Personally, the pepper is broken to the size of a small nail.rThis year's pepper quality is a bit worse, and the water is slightly more.rThe ratio of salt to pepper is:rChili: salt = 10:1rThe amount of liquor is right, my 15KG pepper put a bottle of 500G white wine.rFinally, rapeseed oil, in fact, all the people who have made bad peppers for a long time know that the whole production process can not be contaminated with water and oil, so as to avoid flowering, that is, mold. But many years ago, my mother learned this hand with a high-ranking person, saying that it is not easy to produce flowers and spoiled and the flavor is better. After ten years of experience in my family, putting rapeseed oil can indeed ensure that peppers are not corrupted to some extent.rThere is not much restriction on the amount of lettuce oil, just like white wine. When I first released it, I really smelled the smell of lettuce, but when the pepper was fermented, there was no smell of vegetable oil.

  5. Home Cooking Recipe: Finally, stir evenly, put it in the altar, put it in the shade for a month, and the pepper is “mature”. Pay attention to the water in the mouth of the jar to separate the air, remember to add the altar along the water, and don't let the outside bacteria take advantage of it.

    Finally, stir evenly, put it in the altar, put it in the shade for a month, and the pepper is “mature”. Pay attention to the water in the mouth of the jar to separate the air, remember to add the altar along the water, and don't let the outside bacteria take advantage of it.

Tips:

If the prepared pepper has a lot of water in the curing process, it means that the selected pepper has more water. If you want to make the bad peppers out of the soup, you should pay attention when buying peppers. The bad peppers that have already come out of the soup can be used to pick up the chili soup, soak the ginger, soak the lettuce, soak the radish, and make the kimchi taste very good. It should be noted that you must not let the altar go into the jar along the water. If the water in the jar is like this, the bad pepper will easily become moldy and broken. During the preservation process, it is necessary to pay attention to adding altars along the water to keep the altar from the outside air to avoid mold growth.


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