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Pepper processing new technology
Red chili sauce ingredients 10 kg of red pepper, salt 1.50 kg, 30 grams of pepper, aniseed 50 grams. The first process is to wash the peppers, dry them, then smash the seasonings, seal them with the pepper and seal them into the cylinder, and serve them after 7 days. Pickled green pepper ingredients 10 kg of green pepper, salt 1.4 kg, water 2.50 kg, aniseed 25 grams, 30 grams of pepper, dry ginger 25 grams. Processing will be washed green peppers, air dry, garish, cylinder installed. The pepper, aniseed, ginger into the bag, put into salt water and boil for 3 to 5 minutes to remove, until the salt water cooled into the cylinder. Shake it once a day for 3 to 5 times. Serve it after about 30 days. Marinated red pepper ingredients 10 kg of red pepper, 2 kg of salt, 500 grams of sugar, 100 grams of cooking wine. Wash the peppers in the processing, remove them quickly in boiling water for 5 seconds, drain the water, pour into a large bowl after drying, add salt and sugar, mix well, marinate for 24 hours, and pour into cooking wine, seal and store. After 60 days Serve. The flesh is crisp and tender, tasteful, can be served with food, and can also be seasoned. 10 grams of fresh chili pepper, 10 kg of bean paste, and 500 grams of salt. Wash the peppers, remove the handles, chop them, stir in the jar with salt and bean paste, flip once a day, and serve them after about 15 days. The color is fresh and delicious. Chili pepper sesame dressing ingredients chili 10 kg, 1 kg sesame, 1 kg salt, allspice 300 grams, 100 grams of pepper, star anise. Processing will be pepper, sesame, crushed, and pepper, star anise, allspice and salt into the tank fully mix and storage, with the food along with. The color is fragrant, fresh and spicy. 10 kg of fresh chili pepper, 20 grams of rice wine and vinegar essence. The first processing will be washed peppers, hot water with soft water, picked up, drained, installed cylinder. Then add rice wine, vinegar essence and cold boiled water (water is 10 centimeters above the chili), seal and marinate, and serve after about 60 days. Both good and bad taste, appetizing and delicious. Spiced chili pepper 10 kg, salt 1 kg, allspice 100 grams. Processing peppers washed, dried into half dry, add spices and mix well, sealed into the cylinder, after 15 days Serve. Chili paste ingredients red pepper 10 kg, salt 2.50 kg. Processing red pepper to handle, wash, grinding, after grinding into the cylinder, stirring 1 day, 10 days (closed cylinder storage) Serve. The color is bright red, spicy and delicate. (Ginger can recommend)
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