Hongya Vine Pepper [Sichuan Hongya Specialty]

What is Hongya Tengjiao? Authentic Sichuan Hongya Specialty: Hongya Vine Pepper

Content Summary:Do you want to know what Hongya Vine Pepper is? This article is a detailed introduction to the Sichuan Hongya specialty - Hongya Tengjiao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hongya Tengjiao. The full text takes about 4 minutes to read, mainly including the basic introduction of Hongya Tengjiao and its nutritional value? How did the history of Hongya Tengjiao come about? The production method of Hongya Tengjiao, etc

Basic introduction of Hongya Tengjiao

Tengjiao, also known as bamboo leaf Sichuan pepper, is named Tengjiao due to its vine like branches and leaves. Tengjiao belongs to the high-quality variety of green and white peppers

1. Tengjiao belongs to seasoning and can be processed into dried Tengjiao, preserved Tengjiao, Tengjiao oil and other related series. It has the functions of stimulating appetite, removing dampness, and promoting a pleasant sensation of appetite

2. Ingredients contained in Tengjiao: There are various amino acids, antioxidants, and volatile oils (essential oils) in the oil cells, which can be smelled gently when placed in the hand

3. Vine pepper skin contains numbing substances, which can cause a strong irritation when smelled with the nose

4. Vine peppers contain unsaturated fatty acids

5. The young leaves of Tengjiao can be cooked directly or pickled to make a series of dishes such as sprouts

6. Soaking feet in rattan pepper can relieve tooth pain; Taking a bath has antibacterial, antimicrobial, and anti-inflammatory effects

Method of making Hongya Tengjiao

Tengjiao Bowl Chicken

Ingredients: 1 strong young rooster (about 200 grams), 50 grams of red oil chili, 50 grams of Tengjiao oil, 5 grams of Sichuan pepper powder, 20 grams of refined salt, 10 grams of white sugar, and 5 grams of monosodium glutamate

1. After slaughtering the rooster, remove the feathers and wash the internal organs, boil it until it is cut off, and then remove it. Add pig bones to the soup and make it

3. Put chicken slices into a bowl, add refined salt, chili oil, Sichuan pepper powder, white sugar, and monosodium glutamate, mix well, put them on a pottery jar and serve, scoop a bowl of chicken soup to serve. The key to making bowl chicken: Do not use soy sauce to avoid affecting the color