Kumquat sauce(jin ju jiang )

Kumquat sauce

Introduction:

"This is what everyone in my hometown can do. My father and I like spicy food at home, so it's very good for our appetite. We can make sauce when we eat hot pot, and put a few pieces on the noodles when we eat noodle soup. It's delicious!"

Production steps:

Step 1: prepare the Kumquat (sour kumquat, not sweet orange), pepper, salt, clean bottle and other materials.

Step 2: cut the kumquat in half (make sure all the kumquat meat is cut, so that the juice can flow out. If you want to cut a little bit, it's OK). Cut the pepper into sections

Step 3: first sprinkle a little salt on the bottom of the bottle, put a layer of kumquat, a little pepper, and then sprinkle a little salt (I put a little prickly ash in it, but I don't think it tastes better)

The fourth step: just put a bottle of vinegar on top of the layer and pour a little vinegar and Baijiu (white vinegar and Baijiu).

Step 5: seal the bottle so that you can eat it after a day

Step 6: dip it into food, sour and spicy, delicious!

Materials required:

Kumquat: right amount

Red pepper: right amount

Salt: right amount

Baijiu: 1 tablespoons

White vinegar: 1 teaspoon

Note: the amount of kumquat and pepper can be as you like, can't put too much salt, too salty is not good; after pickling, try to finish it in two weeks, taste better; all materials, containers can't be stained with water and oil, otherwise it will rot; after pickling for one day, put the bottle upside down, and try not to pour the juice out;

Production difficulty: unknown

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Jin Ju Jiang