Red chili sauce; take red pepper 10 kilograms, salt 1.5 kilograms, pepper 30 grams, aniseed 50 grams. Wash the pepper first, dry it, chop it, crush the seasoning, seal it into the cylinder, and serve it as a hot sauce after 7 days.
Pickled green pepper: take 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 peppers, dry them, poke them, and install them. Put the pepper, aniseed, and ginger into a cloth bag, put it in salt water and boil for 35 minutes until it is cooled. Shake it once a day for three to five times. After 30 days, it is finished product.
Pickled red pepper: Take 10 kg of fresh red pepper, 2 kg of salt, 500 g of white sugar, and 100 g of cooking wine. Wash the peppers, rinse in boiling water for 5 seconds, quickly remove, drain water, dry, pour into a large bowl, add salt, sugar, mix well, marinate for 24 hours into the cylinder, Drizzle wine, sealed storage, 60 days later Serve. Watercress sauce 10 kg fresh pepper, bean paste 10 kg, 500 grams of salt. Wash the pepper, stalk, chop, add salt and bean paste into the jar, stir it once a day, and serve it after 15 days.
Pepper sesame sauce: Take 10 kg of dried chili, 1 kg of sesame seeds, 1 kg of salt, 300 g of allspice, 100 g of pepper and star anise. The peppers and sesame seeds are crushed, and the peppers, star anise, allspice powder and salt are merged into the tank and fully mixed and stored, followed by eating.
Sour and hot peppers: Take 10 kg of fresh pepper, rice wine, and 20 grams of vinegar. Wash the peppers first, scald with boiling water, soften them, drain them, and put them in a jar. Then add rice wine, vinegar essence, and cold boiled water (water is 10 cm above the chili peppers). Seal and marinate. Serve after about 60 days.
Spiced peppers: Take 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.
Chilli paste: Take 10 kg of red pepper and 2.5 kg of salt. The red pepper is crushed, washed, rolled, milled into the jar, salt added, stirring once a day, 10 days (closed cylinder storage) Serve. Sweet bell peppers take 10 kg of bell peppers, 3.5 kg of cold water, and 2.6 kg of salt. Wash the bell peppers first, dry them, and prick them with needles or bamboo sticks, and put them in a water-filled pickle jar. Cover the lids and fill the altar mouth with cold water. Serve for 10-15 days. Take red pepper 10 kg of salt, salt 1.5 kg, 100 grams of white wine, 250 grams of brown sugar, pepper, star anise 15 grams each. Choose fresh, thick, red and pungent red peppers, together with various spices evenly placed in the altar and sealed. Serve for about 10 days.
Soy sauce chili: Take 10kg salted pepper and 4kg soy sauce. The marinated salty peppers were removed and drained. Then they were poured into the altar and drenched in soy sauce. After 2 days, they were shaken 1 time, and the cylinder was inverted once more every two or three days. Serve after 7 days.
Pickled green pepper: take 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 peppers, dry them, poke them, and install them. Put the pepper, aniseed, and ginger into a cloth bag, put it in salt water and boil for 35 minutes until it is cooled. Shake it once a day for three to five times. After 30 days, it is finished product.
Pickled red pepper: Take 10 kg of fresh red pepper, 2 kg of salt, 500 g of white sugar, and 100 g of cooking wine. Wash the peppers, rinse in boiling water for 5 seconds, quickly remove, drain water, dry, pour into a large bowl, add salt, sugar, mix well, marinate for 24 hours into the cylinder, Drizzle wine, sealed storage, 60 days later Serve. Watercress sauce 10 kg fresh pepper, bean paste 10 kg, 500 grams of salt. Wash the pepper, stalk, chop, add salt and bean paste into the jar, stir it once a day, and serve it after 15 days.
Pepper sesame sauce: Take 10 kg of dried chili, 1 kg of sesame seeds, 1 kg of salt, 300 g of allspice, 100 g of pepper and star anise. The peppers and sesame seeds are crushed, and the peppers, star anise, allspice powder and salt are merged into the tank and fully mixed and stored, followed by eating.
Sour and hot peppers: Take 10 kg of fresh pepper, rice wine, and 20 grams of vinegar. Wash the peppers first, scald with boiling water, soften them, drain them, and put them in a jar. Then add rice wine, vinegar essence, and cold boiled water (water is 10 cm above the chili peppers). Seal and marinate. Serve after about 60 days.
Spiced peppers: Take 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.
Chilli paste: Take 10 kg of red pepper and 2.5 kg of salt. The red pepper is crushed, washed, rolled, milled into the jar, salt added, stirring once a day, 10 days (closed cylinder storage) Serve. Sweet bell peppers take 10 kg of bell peppers, 3.5 kg of cold water, and 2.6 kg of salt. Wash the bell peppers first, dry them, and prick them with needles or bamboo sticks, and put them in a water-filled pickle jar. Cover the lids and fill the altar mouth with cold water. Serve for 10-15 days. Take red pepper 10 kg of salt, salt 1.5 kg, 100 grams of white wine, 250 grams of brown sugar, pepper, star anise 15 grams each. Choose fresh, thick, red and pungent red peppers, together with various spices evenly placed in the altar and sealed. Serve for about 10 days.
Soy sauce chili: Take 10kg salted pepper and 4kg soy sauce. The marinated salty peppers were removed and drained. Then they were poured into the altar and drenched in soy sauce. After 2 days, they were shaken 1 time, and the cylinder was inverted once more every two or three days. Serve after 7 days.
Plasma Products,Anti-Hbs,Safe Plasma,Safe Plasma Storage
Sichuan Yuanda Shuyang Pharmaceutical Co., Ltd. , https://www.syimmunoglobulin.com