Zunyi Zha Chili [Guizhou Zunyi Specialty]

What is Zunyi fermented chili pepper? Authentic Guizhou Zunyi specialty: Zunyi fermented chili pepper

Content summary:Do you want to know what Zunyi fermented chili pepper is? This article is a specialized article that provides a detailed introduction to the local specialty of Zunyi, Guizhou - Zunyi fermented chili pepper. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Zunyi fermented chili pepper. The full text takes about 3 minutes to read, mainly including the basic introduction of Zunyi fermented chili pepper and its nutritional value? What are the product characteristics of Zunyi fermented chili peppers? The production method of Zunyi fermented chili pepper, etc

Basic introduction of Zunyi pickled chili peppers

Zunyi people's feelings for chili peppers are no less than Chongqing people's feelings for hotpot, and almost every noodle restaurant in Zunyi has its own unique techniques.

. Zunyi people's cooking has used Zai chili to perfection. They can put shredded fish flavored pork, fish flavored eggplant, Zai spicy hairtail, Twice cooked pork, and fried cabbage, even egg Fried Rice

What are the nutritional values of Zunyi fermented chili peppers

Chili pepper is warm in nature, spicy in taste, and has a small toxicity. It enters the spleen and stomach meridians.

It has the effects of strengthening the spleen and stomach, dispelling wind and dampness.

It is mainly used for digestive disorders, cold stomach pain, rheumatic pain, lumbar muscle pain and other diseases

The color is bright red, rich and spicy, both spicy and sour, with a unique flavor of aroma, spiciness, freshness, sourness, tenderness, saltiness, crispness, which is particularly loved by people and suitable for all ages

The production method of Zunyi pickled chili pepper

The production method is as follows: choose fresh red chili peppers with thick flesh and not too spicy taste, wash and remove the stems, air dry the water, add fresh ginger, garlic (peeled), and ginger, put them in a wooden basin (barrel) and use a special butcher knife to chop them, while slaughtering and turning them into a uniform 5mm square size. The key points of production are

(1) Do not stick any oil during the entire production process<(2) Chili, ginger, young ginger, and garlic should be air dried for moisture

(3) After preparation, place it in a soil jar and seal it with water at the edge of the jar to prevent air leakage

(4) During consumption, it is also necessary to pay attention to hygiene, use a dedicated wooden spoon, and avoid sticking raw water and oil, so that it can be stored for a long time without flowering (usually from the previous year of preparation to the second year of preparation and continued consumption without interruption). It is better to add a small amount of Baijiu and about 10% of salt to mix well when making. If you like to eat acid a little, reduce the amount of salt