CHINESE 5 COLOR PEPPER RECIPES RECIPES

Steps:

• Remove the old leaves of Andrographis paniculata, wash, and cut the colored pepper into large pieces
• Wash the black fungus with soaking hair and shred carrots
• Blanch the colored pepper and black fungus with water separately
• Then blanch the carrots and andrographis
• Cut dried chili into sections, chop green onion and garlic into mince
• Put vegetable oil in the pot, heat it up, put the minced garlic and sauté first, then add the dried chili and dried Chinese pepper to get a spicy taste
• Several blanched vegetables are drained and cut into minced vegetables. Stir in the boiled chili oil, add salt, balsamic vinegar and shallots
• After stirring evenly, the shaping and loading is completed

Steps:

• Combine all ingredients in small airtight container. Store in a cool, dry place.
• My Note: * 1/2 teaspoons salt * 1/4 teaspoons ground white pepper Dont worry about these two ingredients as they are both to taste and are only needed when you are adjusting seasoning to taste. White pepper has a very strong and overpowering flavor. I would even omit the white pepper entirely since this is a -5- spice.
• *I was told this is a Great formula by a frind, Who is a Cantonese who used to own a Chinese restaurant in Sydney, Australia. She married an Anglican. Knowledge is transferrable, so is skill. Congratulation for such great effort. No one defines formula in food. But she testify this formula is genuine and popularly used. Individual variations are always present, some add MSG, some fry the Szechwan peppercorn powder more, some dry fry the anise seeds powder more to give more fragrance, etc. Salt & pepper spice simply means add salt and white pepper. Completely agree.
• I needed 5 spice powder and didn't have it at home. This recipe is excellent. It was used to coat walnuts for an Asian salad. I loved the seasoned walnuts so much, I ate them straight and am now going to make them for 5 holiday parties we are attending.