First, the sand storage method of pepper 1. Selection and treatment of chili: before the next frost, select the old pepper without insect mouth (with wormhole must be removed, tenderer also removed), washed with water, select sunny drying One day, the purpose is to evaporate some moisture, and the second is to use ultraviolet rays to kill the bacteria once, then place them in the shade and let them dry for a day. 2. Sand treatment: Select clean sand, use fine sieve to remove impurities and coarse sand, then spread the sun for two days, spread the sun often flip, so that the sand and the sun full contact, the use of ultraviolet light to the sand sterilization. Then stack the tanned sand and mix the medicine (50 kg of clean water and 50 grams of carbendazim) with the sand. The moisture content of the sand is not wet or wet with the hands. It is advisable to shake your hands a little. The amount of sand is calculated using a layer of pepper laying on 15 cm thick sand. 3. Storage Management: Spread 15 cm thick sand, spread a layer of pepper, then spread 15 cm thick sand, and then spread a layer of pepper to shop 6 layers of pepper is appropriate, too thick and easy to heat hot pepper. Sand piles should be piled up inside the house to prevent them from being frozen. The top layer is covered with a layer of wet grass to ensure the moisture content of the sand pile. When it is stacked on the 10th day, it will be dumped once. Because the weather is not too cold at this time, the sand piles are prone to heat, and it is found that the bad pepper should be removed in time. It will be sufficient to pour it in one month before it is piled up. There is no need to move it later. When eating, firstly feed from the top, if the sand is dry, it is necessary to add water in time to ensure that the pepper does not dry. In this way, it will be able to survive until the following spring. Second, the set of oil or soy sauce marinated peppers 1. Pepper selection and treatment: choose no mouth of the pepper, like to eat more spicy old pepper selection, do not like too spicy to choose the tender pepper, but must choose meat hypertrophy , because the fleshy hyperlipidates are crispy after being eaten, while the thin-skinned chilies have a bad taste and are not brittle. After the selected pepper is rinsed and dried in the sun to dry the water droplets, the pepper is cut into small pieces (approximately 5 cm). The purpose is to speed up the pickling process. Let it sit overnight, let the peppers dissipate the heat after the sun. 2. Processing Ingredients: Each set of 5 kilograms of preserved peppers should be weighed in 12.5 kilograms of oil (ie, higher in concentration than soy sauce or soy sauce), 250 grams of soybean oil, 100 grams of pure grain wine, 100 grams of pepper, 100 grams of cumin, and large 100 grams of fennel, 20 grams of cloves, 30 grams of cinnamon, 500 grams of garlic, and 500 grams of fresh ginger (the garlic and ginger slices are placed before sealing). Soybean oil boiled, spices (pepper, cumin, anise, cloves, cinnamon) after frying, then pour oil or soy sauce, pour open and pour sugar 2 kilograms, salt 1 kilogram, continue for half an hour, let The salt and sugar are fully melted so that the marinated peppers are neither sweet nor salty. If you like salty foods, you can add 2.5 kg of salt. 3. Pickling process: Lay the peppers layer by layer in the utensils, place the diced garlic and ginger slices evenly on the top, and pour cold oil or soy sauce into the altar to prevent chilies. Drifting, you can press on the pepper layer, and then pour white wine that is sealed. Wait 30 days or so to eat, open the full house fragrance when the seal is closed, and seal it in time to avoid falling into the bacteria. After the pepper is eaten, the oil or soy sauce can still be used for cooking, and will not be broken.
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