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The production method of authentic Zanba Pepper

Wash the chili peppers, dry them, and cut them into small pieces. Put the chopped chili into the blender, add the right amount of salt and peanut oil, and stir into chili sauce. Step 3: mix glutinous rice cakes with chili sauce and cut the cooked glutinous rice cakes into small pieces and put them into a bowl. Add the right amount of chili sauce and stir well. The edible method puts the prepared Zanba chili on a plate and can be eaten as a meal or snack.

Materials: 50g pepper, 15g ginger, 25g garlic, 200ml oil, right amount of salt, a little pepper, a little pepper. Get ready and wash the chili. Take a pot to add water, boil the chili soft, pinch up the meat, this process can be about 10 minutes, more boiled for a while. Wash the ginger and garlic, peel the garlic and put the ginger and garlic in the pepper cup. Put in the chili peppers that drain. Mash the chili and ginger and garlic together.

100 grams of dried pepper, 50 grams of ginger, 50 grams of garlic. Soak chili peppers in water for dry red wine; mince ginger and garlic; add cooking machine twice; stir up; put some when stir-frying spicy chicken. The fried spicy chicken is very fragrant. Zanba chili, try to eat on the same day. Avoid deterioration, if you want to make more bottles at one time and save them for later use.

Authentic Chongqing Zanba chili sauce

First remove the stem of the long pepper, then rinse it with clean water, and then drain the water and set aside. After draining the water, steam the chili peppers in a steamer over high heat for 30 minutes. Steam the chili and chop them with a kitchen knife. Chop it up and pack it in a small bag, then store it in the refrigerator.

Get ready to dry chili. This is shown in the following figure. Remove the seeds and set aside. This is shown in the following figure. Steam the chili in the pan for 40 minutes. This is shown in the following figure. Stir-fry chili seeds until dark yellow and chopped. This is shown in the following figure. Stir up the steamed chili and put in the white wine. This is shown in the following figure. Put the hot oil into the parsley. This is shown in the following figure. Deep-fried oil, put in chili. This is shown in the following figure. It's hot. This is shown in the following figure.

Mix the glutinous rice flour with water to make the glutinous rice flour paste, knead into small balls and set aside. Cut the green pepper into small pieces and remove the chili seeds. Pour the right amount of peanut oil into the pan, stir-fry the chili peppers, add a little salt, chicken essence and sugar, and stir-fry the fragrance. Rub the glutinous rice flour paste into strips, cut it into small pieces, and flatten it with the back of the knife. Mix the well-cooked chili in step 3 with minced ginger, garlic and sesame seeds.

The authentic practice of Zanba Pepper

The first step is to prepare 300g dried chili, 30g ginger, 500g water and 30g garlic. The specific steps are as follows: the first step is to slice 30g ginger, as shown in the following picture. The second step is to boil 500g of water in the pot, as shown in the following picture. The third step is to add 300g dried chili peppers, as shown in the following picture. The fourth step is to add 30g sliced garlic and ginger, as shown in the following picture. The fifth step is to soften and remove it and put it on a plate, as shown in the following picture.

The practice of Zanba chili step 1 dry red wine chili soak in water, soak soft. Step 2 cut the ginger and garlic into foam. Step 3 twice join the cooking machine step 4 grinding step 5 is full of Zanba chili, fried spicy chicken put a little, particularly delicious. Step 6 is important: the Zanba chili made by this method should be eaten on the same day as possible. Avoid deterioration, if you want to make more bottles at one time and save them for later use.

Prepare material: long chili: 50. First remove the stem of the long pepper, then rinse it with clean water, and then drain the water and set aside. After draining the water, steam the chili peppers in a steamer over high heat for 30 minutes. Steam the chili and chop them with a kitchen knife. Chop it up and pack it in a small bag, then store it in the refrigerator.

Select and process 500 grams of dried horns of chili, remove the stalks, rinse with clean water, soak them slightly, remove them, put them into a grind bowl, add 50 grams of peeled ginger and 40 grams of garlic, then pound them repeatedly with wooden sticks. When the chili is in the shape of Ciba antler, bring out. Pay attention to the essentials of this kind of Zanba pepper from the folk, generally only suitable for small batch production, but the finished product red color, spicy flavor.

Please click to enter the picture to describe the practice of dried chili peppers with ginger, garlic and Zanba chili peppers. Wash the dried chili peppers and put them into the pot in cold water. Please click on the input picture to describe the boiling water and boil for 15 minutes, remove and drain. Please click to enter a picture to describe the ginger and garlic, and put the chili into the crushing bowl to mash. Please click to enter the picture description and scoop out.