1. Chili sauce: Choose fresh, red pepper as raw material, cut the pedicle, pour it into clean water, stir continuously with bamboo rod, wash away dirt and other dirt, collect the water, and drain it. Electric pepper machine smashed and salted. Red bell pepper 10-15kg per 100kg salt, alum mix 0.1kg, into the kimchi altar, about 10d after eating. In addition, chili peppers, allspice, sesame oil, ginger dipstick, bean-drum, etc. can be added to the pepper, and its taste is more unique. 2. Chili oil: Choose peppers with red and bright red peppers as raw materials, remove pedicels and seeds, wash and drain them with water, take the ratio of 1:10 of dry pepper and vegetable oil into the pan, and heat until the oil smokes. The pot was evacuated from the fire and cooled for about 3 minutes. The drained dried pepper was poured into the pot and turned with chopsticks to make it evenly heated. After the oil cools, remove the pepper and the remaining oil is chili oil. 3, soy green pepper: Select no insect injury, no rot granules of green pepper washed, cool and dry the table water into the cylinder, a layer of pepper a layer of salt, and finally pressed with a heavy pepper (100kg fresh pepper and salt 16kg), marinated 3d, the brine will be drained out, boiled after the cold stall, and then into the altar with chili closed, put the cool place about 5-10d to eat. 4, oil red pepper: (1) Method: Wash the peppers, remove insect damage, rot, the sugar transferred to Soy Sauce; the pepper into the cylinder, a layer of pepper a layer of salt, and then soy sauce from the top Next, the top of the pepper is pressed with a heavy object. After 2-3 days, the soy sauce brine is drained, boiled and cooled, and the pepper is put into the altar one by one and can be eaten after 5 days. (2) Raw material ratio: 100kg of red hot pepper, 10kg of salt, 10kg of fine sauce, and 2kg of white sugar. China Agricultural Network Editor
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