Homemade Douban Chili
1.
Cut off the branches of the two vitex, but do not damage the pepper head, wash and drain the water, be sure to control the dry water.
2.
Millet Spicy is also cleaned and drained.
3.
After the two kinds of peppers are dried, they are all chopped by hand. You can choose to chop the peppers by wearing gloves or touching salt on your hands. Otherwise, your hands will be hurt by the peppers, so be careful (you can also choose a machine Grinding, but the taste is definitely not up to manual).
4.
Keep chopped with a knife.
5.
Put all the chopped peppers into a large pot.
6.
Add salt.
7.
Stir well and taste the salty taste. Add a little high-grade liquor.
8.
Add the moulded watercress, stir well, and finally add the rapeseed oil.
9.
After mixing everything evenly, put it on the balcony facing the sunny day for a week, be sure to expose it to the sun! Don't move the peppers in the pot during the drying process. You can only stir the peppers clockwise several times with chopsticks every evening after the peppers have cooled down, and then wait for the sun the next day.
10.
After the baptism of time, the bean curd pepper is ready, and the ready bean paste is put in a clean container for storage.
Tips:
At first glance, this recipe was made by the elderly in the family. This homemade technique is really something young people don’t know. My grandmother made the whole process. I was responsible for eating it. Haha, but the precautions should be reminded again: keep water-free throughout the whole process. The salt must be sufficient, otherwise it will be acidic in the later stage.
The high-grade liquor must be put in order to sterilize but not too much.
Don't touch the peppers during the drying process. You can only stir it a few times after cooling down after drying.
The prepared watercress peppers are stored at room temperature. The temperature is actually high and can be stored in the refrigerator. The quality will not be affected all the year round.
