First, chili sauce: Weigh 10 kg 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, flip 1 or 2 times a day, and serve after 15 days. Its color is fresh and delicious. Second, chili oil: Select bright red dried pepper as raw material, remove the fruit and seeds, washed with water, drain and reserve. Take the ratio of dry pepper and oil 1:10 into the pot and heat it. When the oil smokes, remove the pot from the fire and cool it for about 3 minutes. Drain the dried chili into the pot. Turn it with chopsticks to make it evenly heated. After the oil cools, remove the pepper and get the chili oil. Third, pepper sesame sauce: Weigh 10 kg of pepper, 1 kg of sesame and salt, allspice 300 grams, 100 grams of pepper and star anise. Wash and smash the pepper first, then smash the sesame, and then mix it with the prickly ash, star anise, allspice, and salt, and mix well and then store it. You can follow it with food, or go on sale. Its color is good, fresh and spicy. Fourth, soy sauce chili: Weigh 10 kg of salty pepper, 4 kg of soy sauce. Remove the marinated salty peppers, drain the water, and put it in the altar. Drizzle it in the sauce. Turn it over 2 days and then invert it for 2 to 3 days. After 7 days, serve. Its delicious taste, crisp meat. Five, spiced pepper: Weigh 10 kg of pepper, 1 kg of salt, and 100 g of allspice. Wash the peppers, dry them until they are half dry, add seasonings and mix well, seal in the cylinder, and serve 15 days later. 6. Pickled green peppers: Weigh 10 kg of green peppers, 1.4 kg of salt, 2.5 kg of water, 25 g of aniseed material, 30 g of pepper, and 25 g of dried ginger. Wash the green peppers, dry them, poke them, and install them. The pepper, aniseed, ginger into the bag, into the salt water and boil 3 to 5 minutes to remove, until the brine cooled into the cylinder, stirred once a day, for 3 to 5 times, about 30 days after the Serve. Its green color, spicy taste. Seven, sour chili: Weigh 10 kg fresh pepper, rice wine, vinegar essence 20 grams each. Wash the peppers first, scald with boiling water and soften 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. Its products are both hot and sour, delicious appetizing. 8. Paprika: Choose fresh, flesh-thick, non-injury, 10 kg of red pepper with handle, 1.5 kg of salt, 10 kg of salty water, 250 g of brown sugar, 15 g of pepper and star anise. It is sealed in the altar and is ready after about 10 days. Its products are crisp, sweet and spicy. Nine, oil red pepper: Weigh 100 kg of red pepper, 10 kg of soy sauce, 2 kg of white sugar. Wash the peppers first, remove pests and rots, transfer the sugar into the sauce, place the peppers in the jar, layer a layer of salt in the pepper, then pour the soy sauce from above, and then squeeze the weights over the peppers. After 3 days, the soy sauce is drained, boiled and cooled, and it is put into the altar together with the pepper, and it can be eaten after 1 week. X. Chili Sauce: Choose mature, fresh, red peppers as raw materials and remove rot and insect-killing peppers. Use scissors to cut the red pepper's fruit handle. Put the red peppers in the water, stir it with bamboo sticks, remove and drain the water. Drain the peppers and pour them into an electric chopper. You can also chop them into small pieces. Shredded peppers are salted and marinated. Fresh peppers with 100 kg of salt, 12 kg of salt, and 0.1 kg of alum are mixed and evenly mixed into kimchi jars. After about 10 days, they can be eaten. In addition, peppers, allspice, sesame oil, ginger, and monosodium glutamate can also be added to the peppers.
Medical Supply
disposable face mask, kn95, face mask, mask, Face Shield, goggle
disposable face mask, kn95, face mask, mask
Dongguan Marvec Electronic Technology Co.,Ltd , https://www.marvec-cn.com