8/15/2023 0 Comments Fermented chili bean paste![]() ![]() As long as the container is clean, it can be kept up to 2 or 3 months in fridge even no preservatives added. Whenever you want to use the sauce, use sterilized tools. Following is the sauce after 7 days fermentation.Ħ. But I do not recommend removing the seeds, as this will decrease the aroma.Ĥ.The key step of the sauce is to make sure that all the containers, cutting tool, cutting board and your hand are cleaned.ĥ.Longer fermentation makes the sauce more watery. The fermentation needs 3-7 days depending on different temperatures.ģ.If you do not want the sauce to be so hot, you can choose milder chili peppers. You can choose a glass container or an earth container. This combination works fine together.Ģ.For the container, most of the air-tight container can work fine. ![]() The other one is Chinese small peppers (Facing the heaven) which is the hottest in China. Cook's Noteġ.I use two types of pepper, one is our local large red peppers which have a middle level hotness and more juice. I highly recommend you making a small bottom with Sichuan peppercorns as a test. But we have a modernized version I love to use for couple of years by adding some garlic and ginger, even some Sichuan peppercorns. Traditional Hunan Chili sauce only use pepper, Chines wine and salt. As a big fan of homemade sauces and paste, I love to introduce this magic and easy to make fermented chili sauce. Hunan dishes are even hotter than most of Szechuan dishes in my mind. If you are familiar with Hunan cuisine, you will be amazed by how many peppers they used. ![]()
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