Shuangliu Erjingtiao Chili [Sichuan Shuangliu Specialty]

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

Content summary:Do you want to know what Shuangliu Erjingtiao chili is? This article is a detailed introduction to the Sichuan Shuangliu specialty - Shuangliu Erjingtiao chili pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shuangliu Erjingtiao chili pepper. The full text takes about 5 minutes to read, mainly including the basic introduction of Shuangliu Erjingtiao chili pepper and its nutritional value? What are the product characteristics of Shuangliu Erjingtiao chili pepper? Tasting and eating methods of Shuangliu Erjingtiao chili peppers, etc

Basic Introduction to Shuangliu Erjingtiao Pepper

Sea pepper is planted in both mountainous areas and Pingba in Shuangliu County. Among them, the Er Jing Tiao Hai Jiao produced in Muma Mountain is the most famous. It has a bright red color, slender pepper horns, and a "J" - shaped hook on the pepper tip. It has a good aroma and spiciness, and dried peppers are exported overseas. Sichuan people love chili peppers very much. Sichuan has always been one of the main production areas for chili peppers in China, with a wide variety of varieties. The "Erjingtiao" chili peppers cultivated in Chengdu and surrounding counties rank first in the province with their bright red oil, spicy and sweet flavor. 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

This "Er Jing Tiao Jiao" is different from ordinary chili peppers in terms of its spiciness and aroma. As a fresh dish, Er Jing Tiao Jiao is mostly harvested from green fruits. Firstly, its fried oil has a bright red color, and the red oil can automatically splash up towards the edge of the plate, resulting in a moderate spiciness and fragrant taste. Secondly, the pepper horns are slender, with a "J" - shaped hook on the tip, and the shape of the pepper fruit is beautiful, crystal clear, and green

Tasting and Eating Methods of Shuangliu Erjingtiao Chili

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

Put the chili peppers in a pan and stir fry until fragrant. Grind them into powder as much as possible (without adding oil). Grind the Sichuan peppercorns (also cooked in a non oil pan until fragrant, and then finely ground), garlic (according to the amount of chili peppers and personal preference), and add the above seasonings. Finally, add garlic and vinegar, and add oil to the pan (the amount of oil depends on the amount of chili peppers, it can be done without chili peppers). Simply add sesame oil, heat it up, cool the oil, mix it with chili peppers, and stir. Add garlic and vinegar, mix well, and put them in a glass bottle for easy consumption. Cold dishes, noodles, stir fry ingredients, anything is fine