Cocolc's Private Vegetable Recipe-chili and Luohan Jam Oil

Cocolc's Private Vegetable Recipe-chili and Luohan Jam Oil

1. Raw chili. (The ratio of raw chili and Luohan jam oil here is 1 to 4 or 1 to 5, depending on personal preference, the amount of chili can be adjusted by yourself.)

2. Luohan jam oil. Please refer to "CoCoLc's Private Vegetable Recipe-Luohan Jam Oil (Universal Soy Sauce)" http://home.meishichina.com/recipe-358947.html

3. Wash the raw peppers, paint or dry them, and remove the roots of the peppers for later use.

4. Use scissors to cut the raw chili into a short section and put it directly into the fresh-keeping bottle. (Disinfect the fresh-keeping bottle with 80°C boiling water beforehand, dry it or dry it for later use.)

5. Put a slotted spoon on the fresh-keeping bottle, and then pour the Luohan jam oil.

6. Stir it evenly, you can use it or leave it for two or three days. (In the colander is Luo Han Guo pulp residue.)

7. After step (6), the bottle can be sealed and placed in a cool place or refrigerator.

Tips:

Afterwords:
1: The ratio of raw chili and Luohan jam oil, if you feel too spicy or not spicy, just add or subtract by yourself.