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祥云酱辣子

祥云酱辣子的原料配方,鲜绿辣椒160千克,上好浓咸酱油200千克,精盐10千克,冬蜂蜜5千克。


制作方法:

(1)选料:选料严格,鲜辣椒要祥云、宾川、弥渡一带出 产的“才金库”,要求皮薄肉厚,籽粒饱满,辣味纯正,个头均匀,且体完好,蒂柄俱全,不干不瘪,色绿新鲜。


(2)腌制:将鲜辣椒剪去柄(只留长1厘米左右的蒂柄),洗净后加盐拌匀(每100千克鲜椒加盐6.25千克),装入瓦缸腌制48小时,然后捞出,摊在篾围子上晾晒(晒至表面水分已于、呈灰白色为止)。


(3)酿制:将晒好的辣椒加蜂蜜酿制48小时(每100千克晒好的辣椒加蜂蜜3.15千克左右),酿好的辣椒即可放到酱缸中用酱油腌制。


(4)腌制:酱油要浸过辣椒表面,浸泡均匀,且须每天翻拌一次,要日晒夜露,雨天加盖防水。经1年时间,辣椒色泽变得黑亮,即可捞出,晒去部分水分,方能食用。


产品特点:色泽黑亮,大小均匀,质地脆嫩,味道甜,鲜辣味美,有开胃口、增食欲作用,是佐食佳品。


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