T/GZYZC 092-2023 Ecological Qian Cuisine Companion Guizhou Relish Chili Pepper

Scope

Main technical content: 5. Processing technology and process flow 5.1 Selection, stem removal, washing, water control, crushing, and fermentation of fresh chili peppers as raw materials, followed by filling, sealing, sterilization, and storage of finished spices and seasoning ingredients. 5.2 Preparation process: a) Select fresh red chili peppers with thick flesh and mild spiciness. Wash and remove the stems, then dry them. Add fresh ginger, peeled garlic, and pickled ginger to a wooden basin (or barrel). Use a special chopping knife to chop them while mixing them evenly into 5 mm square pieces. b) Place the chopped chili peppers in a container and add appropriate salt. Mix and stir them well with your hands, ensuring that the chili peppers, ginger, pickled ginger, and garlic are completely dry. 5.3 After preparation, store them in earthenware jars or well-sealed glass jars. Seal the jars with water around the edges. 5.4 Retrieval and usage: 5.4.1 Use dedicated wooden spoons for retrieval to avoid moisture and oil stains, ensuring long-term storage without spoilage (typically used from the previous year's preparation to the next year's use without interruption). 5.4.2 During preparation, add a small amount of white wine and about 10% salt to mix well. Those who prefer a sourer taste can reduce the amount of salt accordingly.

Development Information

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