Muma Mountain Chili [Sichuan Xinjin Specialty]

What is Muma Mountain Chili? Authentic Sichuan Xinjin specialty: Muma Mountain chili

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

Introduction to Muma Mountain Chili

Chili is a famous local specialty product in the history of Xinjin County, mainly produced in Huayuan, Huangdu, Puxing, Jinhua and other places in Muma Mountain area.

. Muma Mountain chili is famous for its red color, thick flesh, spicy flavor, and mellow taste. It has always been the main source of chili for restaurants and noodle shops in Chengdu and Xinjin

Each 100 grams of fresh pepper contains 1.56 milligrams of carotene and 105 milligrams of ascorbic acid, which is higher than the content of ordinary vegetables. Rich in essential nutrients and substances for the human body, including vitamin C, protein, carotenoids, fatty oils, red pigments, capsaicin, volatile oils, calcium, phosphorus, iron, and anti blood acids

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

Thirdly, chili peel and placenta contain capsaicin, which is the source of spiciness. The amount of capsaicin content varies depending on the variety, generally ranging from 17% to 27%

Method of making Muma Mountain chili

Chili noodles

Main ingredients: appropriate amount of dried chili, appropriate amount of white sesame, appropriate amount of large seasoning, appropriate amount of cinnamon, appropriate amount of Sichuan pepper

1 Wipe the dust off the surface of dried chili peppers with a damp cloth

2. Cut into small pieces with scissors

3. Pour all ingredients except for white sesame into a clean pan (stir fry dry without adding oil). Turn on low heat and stir fry continuously for two minutes

4. Pour in white sesame seeds and continue to stir fry all the ingredients slowly over low heat until fragrant (about stir fry for another two to three minutes, and you will see that the sesame seeds are slightly yellowed)

5. Turn off the heat and continue stir frying until the ingredients in the pot cool down

6. After cooling, use a food grinder to crush the chili powder to the desired thickness