First, Bean Paste Hot Sauce: Start by weighing 10 kg of fresh peppers and 10 kg of bean paste, along with 500 grams of salt. Wash the peppers thoroughly, remove the stems, and chop them into small pieces. Mix everything together in a large jar, ensuring the salt and bean paste are evenly distributed. Stir the mixture once or twice daily. After approximately 15 days, the sauce will be ready to use. The result is a vibrant, flavorful hot sauce that's perfect for adding heat to your meals.
Second, Chili Oil: Choose bright red chili peppers as your main ingredient. Remove the seeds and stems, then wash and dry them. In a pot, combine the dried chilies with oil in a 1:10 ratio. Heat the oil gently until it starts to smoke, then remove from heat and let it cool slightly for about three minutes. Carefully add the dried chilies into the pot and stir with chopsticks to ensure even heating. Once cooled, strain out the chilies and you'll have a rich, aromatic chili oil ready to use.
Third, Chili Paste: Take 10 kg of red peppers and 2.5 kg of salt. Wash the peppers, remove the stems, and grind them into a fine paste. Transfer the mixture into a jar and stir once a day. After about 10 days, the paste will be ready to serve. It has a bright red color, a strong spicy flavor, and a smooth texture.
Fourth, Red Hot Sauce: Weigh 10 kg of red peppers and mix with 1.5 kg of salt, 30 grams of black pepper, and 50 grams of star anise. Wash and dry the peppers, then crush them. Combine with the spices and seal the mixture in a container. Let it sit for 7 days, and you'll have a deliciously spicy red sauce ready to enjoy.
Fifth, Pepper Sesame Sauce: Use 10 kg of peppers, 1 kg of sesame seeds, 300 grams of allspice, 100 grams of black pepper, and 50 grams of star anise. Wash and mash the peppers first, then crush the sesame seeds. Mix everything together with the spices and salt, and store in a jar. This sauce can be used as a condiment or sold commercially. It has a great color, a fresh and spicy taste, and adds a unique flavor to dishes.
Sixth, Soy Sauce Chili: Take 10 kg of salty peppers and 4 kg of soy sauce. After removing the peppers from their brine and draining them, place them in a container and pour the soy sauce over them. Turn the mixture every two days initially, then every three days after that. After 7 days, the sauce is ready to eat. It offers a delicious, crisp texture and a rich, savory flavor.
Seventh, Spiced Peppers: Prepare 10 kg of peppers, 1 kg of salt, and 100 grams of allspice. Wash and dry the peppers until they are half-dry, then mix in the seasonings. Place the mixture in a jar and seal it. After 15 days, it's ready to use. These peppers are perfectly spiced and ideal for snacking or cooking.
Eighth, Pickled Red Pepper: Use 10 kg of fresh red peppers, 2 kg of salt, 500 grams of sugar, and 100 grams of cooking wine. Wash the peppers, blanch them in boiling water for 5 seconds, then drain and dry. Place them in a large pot, add salt and sugar, and let them marinate for 24 hours. Then add the cooking wine, seal the jar, and store for about 60 days. The result is a crisp, sweet, and tasty pickled pepper that can be enjoyed with meals or as a seasoning.
Ninth, Pickled Green Pepper: Use 10 kg of green peppers, 1.4 kg of salt, 2.5 kg of water, 25 grams of fennel, 30 grams of black pepper, and 25 grams of dried ginger. Wash and dry the peppers, then poke small holes in them. Combine the peppers, fennel, ginger, and other spices in a bag, then boil them in salt water for 3–5 minutes. Cool the brine and pour it into the jar. Stir once a day for 3–5 days, and after about 30 days, the pickled green peppers are ready to eat. They retain their bright green color and offer a spicy, tangy flavor.
Tenth, Sour Chili: Use 10 kg of fresh chilies, 20 grams of rice wine, and vinegar essence. Wash the chilies, scald them briefly in boiling water to soften, then drain and dry. Add the rice wine, vinegar essence, and cold boiled water (10 cm above the chilies) to a jar, then seal and pickle for about 60 days. The final product is both spicy and sour, making it a great appetizer or condiment.
Eleventh, Soaked Bell Pepper: Use 10 kg of bell peppers, 3.5 kg of cold boiled water, and 2.6 kg of salt. Wash the peppers, dry them, and prick them with needles or bamboo sticks. Place them in a kimchi jar filled with water, cover the jar, and fill the lid opening with cold water. Let it sit for 10–15 days. The result is a crunchy, sweet, and appetizing dish that's perfect for snacks or side dishes.
Twelfth, Paprika: Select 10 kg of fresh, thick-skinned red peppers with no signs of rot. Mix with 1.5 kg of salt, 10 kg of saltwater, 250 grams of brown sugar, 15 grams of black pepper, and 15 grams of star anise. Seal the mixture in a jar and let it sit for about 10 days. The finished product is crispy, sweet, and spicy, ideal for eating on its own or with meals.
Thirteenth, Oil-Red Pepper: Use 100 kg of red peppers, 10 kg of soy sauce, and 2 kg of white sugar. Wash the peppers, remove any pests or damaged parts, and mix the sugar into the soy sauce. Place the peppers in a jar, layer with salt, and pour the soy sauce over them. Press down with a weight. After 3 days, drain the soy sauce, boil it, cool it, and return it to the jar with the peppers. After one week, it's ready to eat. This version has a deep, savory flavor with a hint of sweetness.
Fourteenth, Soybean Green Pepper: Choose undamaged, fresh green peppers. Wash them thoroughly, dry the surface, and place them in a jar. Layer with salt and press down with a clean weight. Use 100 kg of fresh salt and add 15 kg more. After 3 days, drain the brine, boil it, and mix it with the peppers. Store in a cool place and enjoy after 6–10 days. The result is a crisp, salty, and slightly spicy green pepper that’s perfect for snacking or cooking.
Fifteenth, Chili Sauce: Use mature, fresh red peppers, and remove any rotten or insect-infested ones. Cut off the stems, soak the peppers in water, and stir with bamboo sticks to clean them. Drain and place them in a food processor or chop them into small pieces. Mix with 12 kg of salt and 0.1 kg of alum, then transfer to a jar. After 10 days, it's ready to eat. You can also add allspice, sesame oil, ginger, and MSG for extra flavor.
Sixteenth, Chili Powder: Begin by drying the red peppers. Once dry, grind them into a fine powder using a mill or mortar and pestle. Package the powder in bags for storage or sale. This versatile spice can be used in many recipes for added heat and depth of flavor.
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