Processing of fresh chili sauce with mushroom and garlic
Pleurotus ostreatus is not easy to store and transport for long distance. In order to avoid supply exceeding demand in peak period, it is a good way to process it into a new compound condiment with delicious taste.
1. Formula. 25 percent of oyster mushroom, 35 percent of bean paste, 8- 10 percent of red pepper, 2- 3 percent of sugar, 1.5- 2.5 percent of salt, 1 percent of ginger, 0.5 percent of related spices, and a proper amount of rapeseed oil and sesame oil.
II. Operation
1. Preparation: Wash oyster mushrooms, spread them, drain them, tear them into thin strips, dry them until they are mostly dry, and cut them into pieces. Peel garlic cloves, wash, mincing into minced garlic. Red pepper selection red, spicy strong, low water content of high-quality products, to impurity washing, draining, a little drying, finely chopped.
2. Fried oyster mushroom powder: Put rapeseed oil in a large pot, heat to 140-150℃, pour oyster mushroom powder into the dense mesh silk seed in several times, fry in the pot for about 5 seconds, and constantly shake the silk seed to make it evenly heated until crispy.
3. Fried red pepper: Pour the pepper into the silk fishing seed at the end and fry it in the pan until it is slightly brown. Be careful to keep shaking the shredded seeds to prevent some chili peppers from being under-fried or over-fried.
4. Sauce preparation: put the cooked rapeseed oil in the cauldron, add various raw materials and accessories according to the formula amount, then filter appropriate amount of cooked rapeseed oil and add it to the sauce, stir it fully, heat it to above 85℃, and keep it for about 1 minute before loading.
5. Canning: Weigh the sauce according to 200g or 250g, put it into a cleaned and disinfected jar, add a layer of sesame oil to cover the top, seal the jar immediately, stick the trademark, and market@#@136 @#@. If it is to be stored for more than 3 months, it should be sterilized.
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Hangzhou red eggplant
Zhejiang landraces (conventional species). The plant type is short, the growth is weak, the plant height is about 50cm, the development degree is 41cm×47cm, the branching ability is strong, the resistance is medium, the low temperature tolerance and high temperature tolerance are weak, the first flower appears on the 9~10 th leaf; the fruit is slender and uniform, the length is 25~300m, the peel is purple, the surface is bright, the peel is thin, the flesh is white, the quality is glutinous, and the taste is delicious. Generally, 667 square meters produce 2000~2500kg.
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Torch ginger flower
Torch ginger flower, its flower shape is very similar to the burning torch, it also has a more poetic name-colored porcelain rose, this is because it has rose-like beautiful flowers and charming colors, especially the fine porcelain-like luster and texture on the petals, which is refreshing. The torch ginger flower is a perennial herbaceous flower of the genus Zingiberaceae. The flower head is drawn from the underground stem, rose-shaped, petals leathery, smooth surface, as bright as porcelain, with 50 petals, 100 petals, neatly arranged; the flower diameter is about 15 cm, the diameter of the strong plant is more than 20 cm; the pedicel is high.
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