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What is Nanxian chili pepper? Authentic Hunan Nanxian Specialty: Nanxian Chili
Content Summary:Do you want to know what Nanxian Chili is? This article is a specialized article that provides a detailed introduction to the local specialty of Nanxian, Hunan Province - Nanxian chili pepper. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Nanxian chili pepper. The full text takes about 3 minutes to read, mainly including the basic introduction of Nanxian chili pepper and its nutritional value? What are the product characteristics of Nanxian chili peppers? The production method of Nanxian chili pepper, etc
Basic Introduction to Nanxian Chili
Chili is a famous product in Nanxian.
. The main varieties are large chili peppers and pointed chili peppers. The main production of chili peppers is in towns such as Wuzui, Mingshantou, and Zhongyukou; Sharp chili peppers are abundant in Muluhu Township. In 1985, Nanxian chili pepper was rated as an excellent late maturing chili pepper variety in the province. Chili peppers are often dried and stored as seasonings, and are highly favored by consumersContains spicy ingredients, mainly capsaicin and dihydrocapsaicin; It also contains volatile oil, protein, calcium, phosphorus, rich vitamin C, carotene, and capsaicinMethod of making Nanxian chili peppers
Homemade chili sauce
Ingredients
Garlic cloves, morning bell peppers or other chili peppers, Sichuan peppercorns, refined salt, sugar
Method
1. Wash the red chili peppers, remove the stems, put them in a pot, steam for 5 minutes after the water boils. After cooling, finely chop with a knife. Chop garlic into minced garlic and mix it with chili pepper in a ratio of 2:1. Add oil to the pot, heat it up, then add Sichuan peppercorns and stir fry over low heat until fragrant. Be careful not to burn. The ratio of Sichuan peppercorns to chili peppers is as follows: chili pepper: Sichuan peppercorns=10:1
3. Pour in chopped chili peppers and stir fry over low heat until the chili sauce becomes sticky. Add salt and some sugar for seasoning<4. Pour in minced garlic and stir fry evenly until the garlic aroma comes out
Contains spicy ingredients, mainly capsaicin and dihydrocapsaicin; It also contains volatile oil, protein, calcium, phosphorus, rich vitamin C, carotene, and capsaicin Homemade chili sauce Ingredients Garlic cloves, morning bell peppers or other chili peppers, Sichuan peppercorns, refined salt, sugar Method 1. Wash the red chili peppers, remove the stems, put them in a pot, steam for 5 minutes after the water boils. After cooling, finely chop with a knife. Chop garlic into minced garlic and mix it with chili pepper in a ratio of 2:1. Add oil to the pot, heat it up, then add Sichuan peppercorns and stir fry over low heat until fragrant. Be careful not to burn. The ratio of Sichuan peppercorns to chili peppers is as follows: chili pepper: Sichuan peppercorns=10:1 3. Pour in chopped chili peppers and stir fry over low heat until the chili sauce becomes sticky. Add salt and some sugar for seasoning<4. Pour in minced garlic and stir fry evenly until the garlic aroma comes outMethod of making Nanxian chili peppers