Homemade Chopped Chili
1.
Prepare the raw materials
2.
Cut the stalks of the small red hot pepper with scissors
3.
Add a little edible baking soda and a large spoonful of flour, add water, mix thoroughly with your hands, rinse, then wash with cold white boil several times to fully penetrate the raw water, and after the ginger is cleaned, use cold boil to fully penetrate the raw water
4.
The garlic cloves do not need to be washed, peeled, and kept clean and hygienic
5.
Use a food processor to mince garlic cloves
6.
Small red hot peppers and ginger are also minced with a cooking machine
7.
Mix the minced garlic, small red hot peppers, and young ginger, and add the pickling salt
8.
Add white wine and mix well
9.
Put into the jar
10.
Put the lid on the jar, pour pure water into the edge of the jar, seal it, and store it in a cool and dry place
11.
It’s best to eat after 20 days. At this time, the taste is full, the salt is well-cured, and the content of nitrite is relatively low.
Tips:
1. Boil a few large pots of clean boiling water in advance to let cool;
2. The small red hot peppers should be fresh and not a bit bad. If there are wounds, they can't be used, so as not to enter the raw water during the cleaning process;
3. There should be no raw water or oil during the whole production process;
4. High-quality liquor should be selected for liquor, and it is better to brew with pure grain;
5. Old ginger can be used if there is no young ginger, and the amount should be reduced as appropriate;
6. Salt should be pickled salt;
7. Be careful during the production process and wear disposable gloves for operation.
