White chili peppers

White chili peppers

　　Ingredients: Green chilies; Seasoning: Coarse salt. Preparation: First wash the green chilies, discard any with wormholes. Boil water, then blanch the chilies in boiling water for several minutes. Remove and place on a drying mat to sun until they turn white. In the afternoon, flip them over entirely to ensure both sides turn white. At night, trim off the stems and make a slit in the middle to allow the salt to penetrate. Sun them for another full day the next day. When drying the chilies, choose a good weather day, preferably a sunny one. The process must be completed in one go. If it rains, the chilies will rot. After drying, rub salt into a jar and pack the chilies in firmly. It’s best not to leave any air gaps. If the jar is large and there are few chilies, fill the empty space with clean straw to minimize air and prevent the flavor from escaping. Characteristics: The taste is spicy but not harsh, soft yet tender and refreshing. They can be stir-fried alone or used as an ingredient in dishes, and can also be used to make soup.