Capsicum frutescens how dip to tunnel?
Spice factory tell you
Capsicum frutescens how to dip to tunnel?
Kimchi is a kind of unique flavor of lactic acid fermented vegetable products, raw material variety, production is simple, low cost, convenient and with good quality and suitable taste, etc.
And pickled capsicum frutescens is a lot of people in the heart of love, and let a person in a memorable.
Bubble capsicum frutescens tunnels to delicious, spice factory to tell you, be sure to use the old places.
Capsicum frutescens wash to dry and then use cold water against the salt, put millet pepper in the salt water bath, 3 days, seal.
In making pickles for the first time, can be appropriately add some vinegar and sugar, to speed up the fermentation, increased lactic acid, shortening the time of making kimchi.
If use Chen Shang kimchi, 2 ~ 3 days later.
Kimchi halide in the more bubble out of the more fragrant delicious dishes.
But each time the kimchi, depending on the food, the number of the appropriate add some salt, pepper, ginger, white wine.
Feeding kimchi to use chopsticks, must not with oil, prevent oil and water into the altar.
Pickle cannot be stored for a long time, should eat increases with the increasing bubble.
Altar sink to be kept clean, and often in filled with water.
If you like spicy, kimchi can be remove and cut into appropriate size, add chili oil, monosodium glutamate mix in the plate on the table, in sichuan restaurant is often the 'sichuan pickle'.
The three ways of bubble capsicum frutescens directly eat delicious delicious can directly eat sour and sweet, delicious, delicious!
Our side can match orders porridge, steamed buns, appetizing, tasty not greasy cooking seasoning and stir-fried meat collocation, acid bright zi is beautiful, wonderful.
Shandong spice plants, 21 years focused on dried chilli wholesale, if you are interested in our products, welcome your inquiry!