One, bean paste hot sauce: Weigh 10 kg of fresh pepper, 10 kg of bean paste, and 500 grams of salt. Wash the peppers, remove the handles, chop them, stir in the jar with salt and bean paste, flip 1-2 times a day, and serve after 15 days. Its color is fresh and delicious. Second, chili oil: Choose raw red pepper as the raw material, remove the fruit and seeds, wash it with water, drain it and set aside. Take the ratio of 1:10 of dry pepper and oil 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 and 2.5 kg of salt. The red pepper is put on the handle, washed, ground into fine jars, 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, hot sauce: Weigh 10 kilograms of red pepper, 1.5 cups of salt, 30 grams of pepper, and 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 powder and are ready after 7 days. Fifth, pepper sesame paste: Weigh 10 kg of pepper, 1 kg of sesame and salt, 300 g of allspice, and 100 g 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. Six, 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 peppers: Weigh 10 kg of fresh red pepper, 2 kg of salt, 500 g of sugar and 100 g of cooking wine. Wash the peppers, rinse in boiling water for 5 seconds, quickly remove, drain water, dry, pour into large bowls, add salt, mix sugar, marinate for 24 hours, then pour into cooking wine, seal and store, after about 60 days Serve. Its crisp flesh is mellow, can be served with food, and can also be seasoned. Nine, pickled green peppers: 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. Eleven, bubble bell pepper: Weigh bell pepper 10 kilograms, cold water 3.5 kilograms, salt 2.6 kilograms. Wash the bell peppers first, dry them, prick them with needles or bamboo sticks, and put them into a water-filled pickle jar. Cover them with lids and fill the altar mouth with cold water. After about 10-15 days, serve. Its products are crunchy sweet appetizers. Twelve, red peppers: Choose fresh, flesh-thick, non-injured, large red peppers with handles 10 kg, salt 1.5 kg, salt and water 10 kg, brown sugar 250 grams, pepper, star anise 15 grams each. 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 and 2 kg of white sugar. Wash the peppers first, remove the insects and rots, transfer the sugar into the sauce, place the peppers in the jar, 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, and it can be eaten after one week. Fourteen, sauce green pepper: Choose green peppers that have no insect damage or 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 over the peppers. 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 with chili in the altar. 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 electric choppers and chop them into smaller pieces. Shredded peppers, salted and marinated, fresh pepper 100 kg salt 12 kg, 0.1 kg alum, mixed evenly into the kimchi jar, about 10 days after consumption. In addition, chili peppers, allspice, sesame oil, ginger dip, monosodium glutamate, etc. can be added inside the pepper, and its taste is even more unique. XVI. Chili Powder: The red tipped peppers are dried first, and then dried red hot peppers are pulverized with a grinder or a stone to be powdered and packaged in bags. Anesthesia and Breath Disposables Central Venous Catheter,Hemodialysis Catheter,Blood Pressure Transducer,Phripheral Inerted Central Catheter,Artery Compression Device Sampler,Infusion Pump Anesthesia Medical Co., Ltd. , https://www.trustfulmedical.com