Longhui Chili [Hunan Longhui Specialty]

What is Longhui chili pepper? Authentic Hunan Longhui Specialty: Longhui Chili

Content Summary:Do you want to know what Longhui Chili is? This article is a detailed introduction to the Longhui specialty of Hunan province - Longhui chili pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longhui chili pepper. The full text takes about 3 minutes to read, mainly including the basic introduction of Longhui chili pepper and its nutritional value? What are the product characteristics of Longhui chili peppers? How did the history of Longhui chili come about? The production method of Longhui chili pepper, etc

Basic Introduction to Longhui Chili

Longhui Chili is a specialty of Longhui County, Shaoyang City, Hunan Province. The climate in Longhui County is very suitable for growing chili peppers, with a wide variety of varieties and high yields

Contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; It also contains volatile oil, protein, calcium, phosphorus, rich vitamin C, carotene, and capsaicin

The traditional variety of Longhui pepper is Chaotian pepper, which has a higher plant height, strong drought resistance, long oval shaped leaves, upward facing fruit stems, smooth fruit skin, bright red, slender shape, more seeds, a single fruit weight of 5-8 grams, late ripening, and lower yield. It is generally dried and produces 150-200 kilograms of dried pepper per 667 square meters. Spicy and strong in flavor, it is an excellent raw material for processing canned goods and making sauces

How did the history of Longhui chili come about

Method of making Longhui chili pepper

Chopped chili pepper:

150-200g chili peppers are washed and chopped, beaten with a blender, 5-10g salt, 5-10g sugar, 10-20g garlic, 10-20g ginger powder, a little high Baijiu (Erguotou) is mixed well, put into the jar, and some oil can be poured into the jar for sealing, or oil can not be used, but the bottle mouth should be wrapped with a preservative film, covered and sealed, and placed in the shade for two weeks