Erjingtiao Chili [Sichuan Chengdu Specialty]

What is Erjingtiao chili pepper? Authentic Sichuan Chengdu specialty: Erjingtiao chili

Content summary:Do you want to know what Erjingtiao chili is? This article is a detailed introduction to the Sichuan Chengdu specialty - Erjingtiao chili pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Erjingtiao chili pepper. The full text takes about 4 minutes to read, mainly including the basic introduction of Erjingtiao chili pepper and its nutritional value? What are the product characteristics of Erjingtiao chili pepper? The production method of Erjingtiao chili pepper, etc

Basic Introduction to Erjingtiao Chili

Sichuan has a wide variety of chili varieties, and the "Erjingtiao" chili cultivated in Chengdu and surrounding counties ranks first in the province with its bright red oil, spicy and sweet taste. This type of chili pepper is raised in a nursery. After drying, it is bright red and shiny, and does not change color for a long time. It has become an essential ingredient for authentic Sichuan cuisine, various famous snacks, and Sichuan pickled vegetables to enhance aroma, color, and flavor

One reason is that its frying oil has a bright red color, and the red oil can automatically splash and climb towards the edge of the plate, with a moderate spiciness and fragrant taste

The second reason is that the pepper horns are slender, with a "J" - shaped hook on the tip, and the pepper fruit has a beautiful and crystal clear green appearance

The method of making Erjingtiao chili pepper

It can be stir fried, pickled, processed into Douban and kimchi, and dried into dried chili peppers and chili powder, making it a great seasoning

Make chili sauce

1. Buy 5 pounds of fresh Erjingtiao chili peppers, wash, dry, and chop them. If they are dry, buy 2.5 pounds and chop them directly.

2. Put an appropriate amount of oil and salt in the pot, about 1 pound of salt, and then add Erjingtiao chili peppers<3. Then cut the garlic and ginger into small pieces and add more garlic<4. Add Sichuan pepper powder, pepper powder, monosodium glutamate, and chicken essence powder according to personal taste, stir continuously with a spoon to prevent sticking to the pot, and simmer on low heat for 10 minutes

5. Heat the wok until the chili sauce has cooled completely, put it into a bucket, pour in 200 grams of sesame oil, and it is ready to use