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Pepper processing method
First, red chili sauce ingredients: 10 kg of red pepper, salt 1.5 kg, 30 grams of pepper; aniseed 50 grams. The first process is to wash the pepper, dry it, smash the seasoning, and seal it with the pepper until it is sealed in the cylinder. Serve after 7 days. Second, pickled green pepper Ingredients: 10 kg of green peppers, 1.4 kg of salt, 2.5 kg of water, 25 g of aniseed material, 30 g of pepper, 25 g of dried ginger. Processing will be washed green peppers, air dry, garish, cylinder installed. The pepper, aniseed, ginger, into a bag, into the salt water and boil 3? D 5 minutes to remove, until the brine cooled into the cylinder, stirred once a day, continuous 3? D5 times, about after 30 days Serve. The color is green, spicy and salty. Third, pickled red pepper Ingredients: 10 kg of red pepper, 2 kg of salt, 500 grams of sugar, 100 grams of rice wine. Wash the peppers in the processing, remove them in boiling water for 5 seconds, remove them, drain them, dry them, pour them into large pots, add salt, mix the sugar, marinate for 24 hours, then pour into cooking wine, seal and store, about 60 Days later. The flesh is crisp and tender, tasteful, can be served with food, and can also be seasoned. Fourth, bean paste ingredients: 10 kg of fresh pepper, 10 kg of bean paste, 500 grams of salt. Wash the peppers, remove the handles, chop them, stir in the jar with salt and bean paste. Turn once a day. Serve after about 15 days. The color is fresh and delicious. Fifth, pepper sesame paste Ingredients: Sesame 10 kg, salt 1 kg, allspice 300 grams, pepper, star anise 100 grams. 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. Six, sour chili compound: fresh chili 10 kg, rice wine, vinegar essence 20 grams each. Wash chili peppers first, then use hot water to soften them, and then drain them, drain them and drain them. Then add rice wine, vinegar essence, and cold boiled water (water is 10 centimeters above the pepper) and seal and pickle. After about 60 days. Both good and bad taste, appetizing and delicious. Seven, spiced pepper with shaking: 10 kg of pepper, salt 1 kg, 100 grams of allspice. Processing peppers washed, dried into half dry, add seasoning and mix well, into the tank seal after 15 days. Eight, pepper paste ingredients: red pepper 10 kg, 2.5 kg of salt. Processing red pepper to handle, wash; grinding, grinding and then into the tank, stirring once a day, 10 days (closed cylinder storage) Serve. The color is bright red, spicy and delicate. Nine, bubble bell pepper ingredients: sweet pepper 10 kilograms, cold water 3.5 kilograms, salt 2.6 kilograms; processing first sweet peppers washed, dry, with a needle or bamboo sticks, into the water of the pickle jar, cover Cover, cover, and fill with cold water in the altar sink. Serve after about 10?D for 15 days. Tiny crisp sweet appetizer. Ten, bubble red pepper ingredients: 10 kg of red pepper, salt 1.5 kg, 10 kg of salty water, 250 grams of brown sugar. Pepper, star anise 15 grams each. Process selection of fresh, flesh-thick, non-injured, stalked red pepper, together with a variety of spices evenly sealed in the altar, about 10 days after delivery. The color is crispy and spicy. XI. Soy sauce and peppers: 10 kg of salty peppers and 4 kg of soy sauce. The processed salted peppers will be fished out, drained, and then into the altar, soaked in soy sauce, turning once in two days, every 2? D 3 days and then inverted cylinder 1, about after 7 days Serve. The color is delicious, crisp and tender.