In July, the fires are flowing, the flames are rising, raging on the earth, and the air is always filled with heat waves, and the heat is unbearable! However, this scene is the best season for white pepper drying.
The planted peppers can not be eaten, using the July sun to make white peppers, stored in the winter and spring to eat, making full use of resources, reducing waste, improving pepper production and utilization. Green peppers can be picked many times, and the yield can be doubled; if it is not picked in time, the yield will be much lower when it is fully ripe and red. Green peppers are repeatedly picked and fertilized in time, which can be extended to the frost season.
The white pepper drying procedure is as follows: First of all, the green peppers are picked from the field, and after selection, the green peppers with diseased insect bites are removed, washed and dried with clean water. Then boil a pot of boiling water, put the washed and dried green peppers into boiling water, blanch the water for 5-10 seconds, pick it up in time, and spread it on the prepared utensils. After boiling water, the green peppers should not be stacked and stacked, and they are easy to turn black and rot. When all the green peppers are blanched, bring them to the sun in time. When drying, it can be covered with plastic film to accelerate whitening; it can also be covered without plastic film and directly exposed to the sun. Wait until the green peppers turn white, then turn them over one by one until they are completely white. After a day or two of drying, when it is semi-dry, use scissors to cut open the white pepper, sprinkle a layer of salt, knead and mix well, and then expose it to the sun. After drying, place the white peppers in a jar and store them tightly, or wrap them in a plastic bag and store them in the refrigerator for refrigeration. Special reminder, do not store in the freezer!
Stir-fry meat with white peppers in winter and spring, entertain guests, or enjoy at home, this is an absolute delicacy!