Chili pepper
Overview
The king of chili peppers with soul and connotation. Its production process is like life. It has experienced the cycle of seasons and the precipitation of the years and is reborn! Chili peppers are picked, chopped, processed, added with salt, ginger, garlic, and white wine, stirred evenly, and sealed in a jar. At this time, it is dark and dark, as if it combines the five tastes of life's suffering: bitter, spicy, pungent, salty and astringent. In the following years, after three additions, the four seasons of spring, summer, autumn and winter were stored in the cellar. Thus, you can feel the slightly cold dew and frost in autumn, the biting snow in winter, the budding warm breeze in spring, and the fiery passion in summer. Then in October of the golden autumn, after a year of gestation, the years have worn away its bitterness, spicyness, pungency and astringency. Nirvana and rebirth! The moment the altar was opened, the air was filled with that invisible yet seductive aura. . Like a war drum to start eating. The red gold and jade in the dish made my stomach burn with hunger. The chopsticks haven’t moved yet, but the saliva has already moved! In order to welcome its arrival, the taste buds stand up for it, the lips and teeth stand guard for it, and the continuous flow of saliva cleans the special passage from the tip of the tongue, throat to the stomach. Always be prepared for the review of the spicy chili peppers, as if your appetite will rise again with its arrival. Ciao Xiang Chili: The tenderness of green chili peppers is removed, and there is no bursting of dry chili peppers. All it has is the mellow sour aroma brewed through years of cellaring. Acid: The first of the five flavors, it produces fluid, strengthens the spleen, appetizers, clears away heat, detoxifies, removes internal heat and clears the lungs. Purely natural, originating from nature, originating from inheritance, and due to fate.
Tags
Ingredients
Steps
-
The red peppers grown in the local mountainous loess of Guizhou have different tastes. The red peppers with a maturity of 85%-90% have different tastes. The peppers from the high mountain loess have firm meat and less juice. More conducive to cellaring and taste. Among them, Erjingtiao and Chaotian pepper have the best taste
-
The screening requirements are no damage, no insects, no damage, no mildew, and a complete appearance. The peppers are picked and processed on the same day, washed three times to remove soil and debris from the peppers and dried
-
Remove the stems from the peppers and place them in wooden barrels for processing. After chopping by hand, take it out and put it in a sieve for 30 minutes to drain the water
-
After the processed Guizhou old and small turmeric and minced garlic (Guizhou local purple garlic) are completed, take them out and set aside. Add the prepared chili, small turmeric and garlic, salt, white wine (over 60 degrees is best) and other ingredients into the mixing barrel. Stir evenly by hand, and chop 100 kilograms of chili peppers in a ratio of 100:1 salt. 100:1 liquor. 100:5 old and young yellow and ginger powder. 100:5 minced garlic. The proportion can be added and reduced appropriately according to personal preference. Add earth altar for cellaring. Make sure the jar is tightly sealed.
-
If you like the sweetness, you can add an appropriate amount of rock sugar at the bottom before filling the jar. Put it into an earthen altar, seal it, cover it, and pour water from the eaves of the altar. Place it in a ventilated, dry and dark place, add jar water at any time, add 3-5 pounds of young turmeric at three months, 3-5 pounds of purple garlic at six months, and add one pound of high-strength white wine at nine months. The purpose of high-quality liquor (1. sterilization 2. extending fermentation time) is to make it taste just right after one year of spring, summer, autumn and winter, and then it can be eaten
-
kilograms of peppers stored in the cellar for one year can produce 60 kilograms of cellar-flavored spicy peppers
-
No preservatives, food additives and spices are added from processing to consumption. Purely natural. After 2-3 years, the spicy peppers in my house are not sticky or melty, and can be eaten raw, fried or stir-fried. I ate green food chili that didn’t cause internal heat.
-
If fried well, you can get 40 pounds. Recommendations for frying (rapeseed oil and soybean oil are best), especially for making noodles and steamed buns. Seafood sauce. It is sour and refreshing with a hint of sweetness.
-
Men, women, old and young, all over the world are killed, the delicious and not irritating cellar-flavored chili sauce. Sour and refreshing, mellow and rich.
