Xingwen Red Oil Chili [Sichuan Xingwen Specialty]

What is Xingwen red oil chili? Authentic Sichuan Xingwen specialty: Xingwen red oil chili

Content summary:Do you want to know what Xingwen red oil chili is? This article is a detailed introduction to the Sichuan Xingwen specialty - Xingwen red oil chili pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xingwen red oil chili pepper. The full text takes about 5 minutes to read, mainly including the basic introduction of Xingwen red oil chili pepper and its nutritional value? What are the product characteristics of Xingwen red oil chili? How did the history of Xingwen red oil chili come about? The production method of Xingwen red oil chili and the awards and honors of Xingwen red oil chili

Basic Introduction to Xingwen Red Oil Chili

Therefore, it is named Siyi, which is a mixture of chili and red oil. The oil is bright red, fragrant, and has a spicy taste. Chili peppers enhance appetite and promote digestive function in the gastrointestinal tract. As an ingredient, they are delicious and tasty. Red oil is a cooking ingredient with a spicy flavor and is a unique technique in Sichuan cuisine. Red oil is mainly made by simmering Sichuan pepper with vegetable oil and other spices (such as Sichuan pepper, star anise, sannai, onion, garlic, ginger, sugar) over low heat

What are the nutritional values of Xingwen red oil chili peppers

The vitamin C content of chili peppers is as high as 198 milligrams per 100 grams, ranking first among vegetables. Vitamin B, carotenoids, and minerals such as calcium and iron are also abundant. Medical experts believe that chili peppers can alleviate chest and abdominal pain, stop dysentery, kill and suppress parasites in the stomach and abdomen, and control heart disease and coronary atherosclerosis; It can also stimulate the oral mucosa, cause gastric peristalsis, promote saliva secretion, enhance appetite, and promote digestion

Carefully selected red chili, rapeseed oil, sesame as the main raw materials, black chicken cubes, fresh pork, beef series raw materials Made using traditional craftsmanship and meticulously crafted It has a bright red color, a spicy but not dry aroma, a pleasant fragrance, a long-lasting charm, and a rich taste It is suitable for cooking, mixing, dipping, and cold adjusting various dishes

How did the history of Xingwen red oil chili come about

The method of making Xingwen red oil chili pepper

Take a pot, it may be larger and have a lid. Add vegetable oil, heat up while adding a large amount of dry red chili, break it open, and put it in. When the oil is hot and the chili is slightly burnt, sprinkle a large amount of crushed chili and a handful of Sichuan pepper (best in Hanyuan, Sichuan), quickly remove the pot from the heat. Hold the lid of the pot in your right hand, and hold a small bowl of cold water of about 50mL on your left hand. Pour water into the oil pan and cover the pan tightly. At this point, a violent reaction will occur. Wait for the pot to cool down, bottle and seal. Generally, frying chili oil does not turn red, but this method can produce red oil

1. Place the chili noodles in a heat-resistant bowl (preferably with a lid), add a small amount of Sichuan pepper noodles (or Sichuan pepper granules), one star anise, and a little sesame

Add oil to 2 pots, heat to 50% heat, add a small amount of oil to the pot, stir vigorously (about enough to make it into a paste)

3 Then continue heating the oil to 6-7% heat (with a slight amount of oil smoke at the beginning), then turn off the heat and pour the oil into the chili paste in stages

4 until 80% full. Cover the lid and let it sit for about 24 hours to complete

The award-winning honor of Xingwen red oil chili pepper

In 2007, it won the silver award of "Sichuan Special Tourism Product"