First, bean paste hot sauce: Weigh 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 over 1-2 times a day. Serve after 15 days. Its color is fresh and delicious.
Second, chili oil: Select bright red 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 takes off smoke, remove the pot from the fire, cool it for about 3 minutes, and pour 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, chili paste: Weigh 10 kg of red pepper, 2.5 kg of salt. The red pepper is put on the handle, washed, ground into a fine jar, and then put into the jar. Stir it once a day. After 10 days (close the jar), serve. Its products are bright red, spicy and delicate.
Fourth, red hot sauce: Weigh 10 kg of red pepper, salt 1.5 public hall, 30 grams of pepper, 50 grams of star anise. The peppers are washed, dried and crushed, and the seasoning is crushed. The peppers are sealed in the cylinder together with the pepper, and are ready after 7 days.
Fifth, 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.
6. Soy sauce chili: Weigh 10kg of salty peppers and 4kg of soy sauce. Remove the marinated salty peppers, drain the water, and put it in the altar. Drizzle in soy sauce. Turn it over once in 2 days, then invert the bowl every 2-3 days. Serve after 7 days. Its delicious taste, crisp meat.
Seven, spiced peppers: 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.
Eight, pickled red pepper: Weigh 10 kg of fresh red pepper, 2 kg of salt, 500 grams of sugar, 100 grams of cooking wine. Wash the peppers, rinse in boiling water for 5 seconds, quickly remove, drain water, dry, pour into large pots, add salt, mix sugar, marinate for 24 hours, then pour into cooking wine, seal and store, after about 60 days Serve. The meat is crisp, sweet and tasteful. It can be served with food or seasoned.
Nine, pickled green pepper: Weigh 10 kg of green pepper, 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 salt water and boil 3-5 minutes to remove, until the brine cooled into the cylinder, stirred once a day, 3-5 times in a row, about 30 days after the Serve. Its green color, spicy taste.
Ten, sour chili: Weigh 10 kg of fresh pepper, 20 grams of rice wine and vinegar essence. 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.
Eleventh, soak bell pepper: Weigh bell pepper 10 kilograms, cold boiled water 3.5 kilograms, salt 2.6 kilograms. Wash bell peppers first, dry them, and prick them with needles or bamboo sticks, and put them into a water-filled kimchi jar. Cover them with lids and fill the altar mouth with cold water. Serve after about 10-15 days. Its products are crunchy sweet appetizers.
XII. Paprika: Choose fresh, flesh-thick, no-rotten, 10 kg red peppers with handles, 1.5 kg salt, 10 kg of salty water, 250 grams of brown sugar, 15 grams 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.
Thirteen, 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 with chili peppers. It can be eaten after one week.
XIV. Soybean Green Pepper: Choose green peppers that are free from insect damage and rot, wash them clean, and dry the surface water. Put the peppers in the jar, a layer of salt in the pepper, and finally squeeze it with a clean weight on the top of the pepper. Use 100 kg of fresh salt and add 15 kg of salt. After marinating for 3 days, drain the salt brine, spread it after boiling, and then close it together with the chili peppers. Place in a cool place and eat it in about 6-10 days.
15. 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, salted and marinated, fresh pepper 100 kg salt 12 kg, 0.1 kg alum, mix it evenly into the pickle jar, about 10 days after consumption. In addition, peppers, allspice, sesame oil, ginger, and monosodium glutamate can also be added to the peppers.
XVI. Chili powder: The red tipped peppers are dried first, and then the dried red hot peppers are ground into powder with a pulverizer or stone and packaged in bags.
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