Anjihai chili pepper [a specialty of Shawan, Xinjiang]

What is Anjihai chili pepper? Authentic Xinjiang Shawan specialty: Anjihai chili

Content summary:Do you want to know what Anjihai chili is? This article is a detailed introduction to the special product offrom Shawan, Xinjiang - Anjihai chili pepper. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Anjihai chili pepper. The full text takes about 8 minutes to read, mainly including the basic introduction of Anjihai chili pepper and its nutritional value? What are the product characteristics of Anjihai chili pepper? What is the history of Anjihai chili peppers? The production method of Anjihai chili pepper, etc.

Basic Introduction to Anjihai Chili

Anjihai Town is located in the central and western part of the economic development belt on the northern slope of the Tianshan Mountains in Xinjiang. The town is 27 kilometers east of Shawan County, with fertile land and abundant light and heat resources, suitable for planting various vegetables such as scallions and chili peppers. In 2000, it was named the "Hometown of Chinese Chili" and "Hometown of Chinese Peanuts" by the Ministry of Agriculture of China; In 2003, it was recognized by the Agriculture Department of the autonomous region as a "production base for pollution-free chili agricultural products" and a "production base for pollution-free scallion agricultural products". What are the nutritional values of Anjihai chili peppers? Chili peppers are rich in nutrients, especially with a high content of vitamin C. Their vitamin C content is equivalent to 36 times that of eggplants, 21 times that of apples, 9 times that of tomatoes, 3 times that of Chinese cabbage, and 2 times that of white radish. As long as one person eats 60g of fresh chili peppers per day, they can meet the body's vitamin C needs. The content of carotenoids is 19 times that of apples; VB2 and VB1 are three times and four times that of Apple, respectively; VP (also known as Luding) content is 5 to 6 times higher than that of ordinary vegetables, ranking among the top in vegetables. According to measurements, every 100g of chili contains 1.6g of protein, 0.2g of fat, 4.5g of sugar, 12mg of calcium, 40mg of phosphorus, 0.8mg of iron, 0.37mg of carotene, 198mg of vitamin C, as well as small amounts of VB1, VB2, fatty oil, volatile oil, pentosan, minerals, etc. Research has found that the content of volatile oil in chili fruit is 0.1% to 2.6%, mainly composed of 2-methoxy-3-isobutylpyrazine, which has the unique aroma of fresh chili. The spicy components contained in chili fruits are capsaicin, dihydrocapsaicin, high capsaicin, high dihydrocapsaicin, nonanoic acid vanillin, and decanoic acid vanillin; The pigments include lutein, cryptoxanthin, capsaicin, trace amounts of capsaicin, citric acid, tartaric acid, malic acid, etc; In addition, chili peppers are rich in essential minerals such as calcium, phosphorus, and iron for the human body, making them a nutritious and well matched vegetable. What are the product characteristics of Anjihai chili pepper? As the hometown of chili peppers in China, what are the special features of Anjihai Town in planting chili peppers? Firstly, the scale is large. Through land integration and exchange, chili peppers are planted in contiguous areas, with an annual planting area of around 60000 acres, accounting for one tenth of the total chili pepper planting area in Xinjiang. Next is to promote high-tech water-saving drip irrigation, which uses drip irrigation to save water, fertilizer, labor, and significantly increase production. Another major feature of pepper cultivation in Anjihai Town is that, in addition to transplanting and seedling establishment, it has basically achieved mechanized planting, especially in pepper harvesting, which greatly reduces labor intensity and production costs, improves production efficiency, and explores a new model for large-scale cultivation of peppers in the field, representing the advanced level of pepper cultivation in Xinjiang.

How did the history of Anjihai chili come about?

? There are two paths for chili peppers to enter China. One is the well-known Silk Road, which entered Xinjiang, Gansu, Shaanxi and other places from West Asia and was first cultivated in the northwest; One is to enter southern China through the Strait of Malacca, cultivate in Yunnan, Guangxi, Hunan and other places in the south, and gradually expand to the whole country, leaving almost no blank space for chili peppers. During the Qianlong period, the Guizhou region began to consume a large amount of chili peppers, followed by neighboring Yunnan Zhenxiong and Hunan Chenzhou Prefecture. In the 12th year of the Qianlong reign (1747), there was a record in the "Taiwan Prefecture Annals" that chili peppers were consumed on Taiwan Island. After Jiaqing (1796-1820), there are records that the four provinces of Guizhou, Hunan, Sichuan, and Jiangxi have begun to "grow (chili peppers) as vegetables". During the reign of Emperor Daoguang (1821-1850), in northern Guizhou, it was customary to eat spicy peppers for every meal. During the Tongzhi period (1862-1874), people from Guizhou ate sea pepper at all times. In the late Qing Dynasty, the popular bracteat rice in Guizhou used tofu pudding as a dish, that is, salt cubes soaked in water and sea pepper, which is a bit like the sea pepper dipped in water of tofu pudding in Fushun, Sichuan today.

Method of making Anjihai chili

Red oil chili

Ingredients

Chili noodles, minced garlic, salt, oil

Method

1. Put the chili noodles, minced garlic (the larger one), and 1 tablespoon of salt together in a heat-resistant bowl and set aside.

2. Add a generous amount of oil to the pot (I like the ratio of chili and oil to be 1:6)

3. After cooking until it's five cooked, scoop a spoonful of oil into a chili bowl and mix it with the chili to make a paste.

4. Continue to heat the oil until it is 70% cooked, pour in 1/2 of the remaining oil into a bowl, stir, and wait for one minute.

5. Look at the red oil at the bottom of the bowl.

6. At this point, you can crush sesame seeds that are at least 1 year old and pour them into chili oil.

7. Continue to heat the remaining oil in the pot until it is about 70% cooked, then pour all of it into a chili bowl.

8. The boiling chili is very beautiful. 9. After cooling, let it sit for 24 hours before consumption.