In the winter of guizhou, there will never be a bowl of red pepper at the table! It's not just plain chili shreds, but a combination of chili, ginger garlic, a “sweet spicy spicy” with a strong fragrance and a thick odour of alcohol, whether it's cooking a hot pot, frying a pot, making a sour soup, mixing noodles, adding a spoon to it, which is the “sweet soul” of the guizhou winter hoarding. Today, sharing a zero-failure home page, without sophisticated tools, new people can make a fragrance at a time, and spicy is preserved for the long term
The list of food items (approximately 500 g for a month) is a zero-failed production step, followed by a first step by new hands: treatment of chili, softer spicy spicles and hot rice, removal of the twigs, 30 minutes in the water (blowing of surface dust and partial spicy, warmer taste). Fresh peppers are extracted, the surface moisture is drained from the kitchen paper (must be dried to avoid subsequent impurities) and then the seed is taken according to preference (reduced spicyness after seeding, more subtle taste; more spicy seed is given)。
The second step is to prepare the garlic base, which must be pelted with ginger and skin and cut into small pieces; the garlic should be pelted and the whole of the petals should be replaced (without shredding, then more convenient). Petty ones: the scale of garlic is not small, the amount of garlic is so much more that it can form the fragrance of garlic that is unique to chili, and the smell of chili is more perfect. Step three: brushing integration, the “polytic” mass is the core method i (manual version, more flavour): putting chili, ginger, garlic together on the plate, chopping with a kitchen knife and crushing with a knife until it is cut into a thin, sticky “piprika paste” and not seeing visible chili particles and ginger garlic (manual chopping, though difficult, but with more fragrance and a sense of handy granulate). Method ii (wall breaker version, less efficient): put the peppers, ginger and garlic into the breaker, without water, and start the machine into a delicate paste (note not to be too thin, to keep the sticky “poly” and avoid turning into pepper juice). Step four: fried sauce, more fragrance to lock the scent and pour the stylish pepper into the oil-free fire. In the pot, the fire is slowly turned up, the bubbles appear on the face of the pepper paste, the water evaporates in part and becomes thicker (about five minutes, the whole of the fire, to avoid the bitterness). Add salt and high white wine, and continue to fire for one minute, so that the sauce is evenly integrated, then the fire is shut down, the oil is poured into the vegetable oil and evenly mixed (the oil can form a protective film, lock the scent, extend the shelf life). It'll cool down to room temperature. The fifth step: seal up, the winter hoarding of cold peppers is so convenient that they can be filled with dry, oil-free and water-free glass tanks that can be filled with eight cents and cans sealed. The freezer can be kept for one month and the freezer can be kept for three months, each time using clean, waterless spoons to avoid contamination。
Zippa zippa zero: red zippa is the first choice, the meat is thick, the scent is thick, the millet is used only for spicy and increases or decreases according to its acceptance. Water control: it is essential to keep the chili, the container "no oil, no water" as a key to preservation. Fireworks: it has to be slow, with chili fragrances, but it can't be real, or it will be bitter, affecting the whole taste. A perfect set of scenes: cuisine: cucumbers, chili chickens, fried chickens, and a spoonful of chili, spicy spicy; kettles/spicy soup: when making sour soup, beef hotpots, chili peppers are added and the bottom is red and fragrance becomes red at once; and freckles: cucumbers, tofu, noodles, a spoon of chili, and an appetite. Guizhou's hot in the chili
In guizhou, the market for food in the winter can always see old people selling homemade chili peppers, and their families making lots of them while they are fresh. A bowl of chili, not only for the flavor, but also for the love of life in guizhou - spicy, like the personality of guizhou。
