Haimen Pepper [Jiangsu Haimen Specialty]

What is Haimen pepper? Authentic Jiangsu Haimen specialty: Haimen pepper

Summary:Do you want to know what Haimen pepper is? This article is a detailed introduction to the Jiangsu Haimen specialty - Haimen pepper. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Haimen pepper. The full text takes about 2 minutes to read, mainly including the basic introduction of Haimen pepper and its nutritional value? The production method of Haimen pepper, etc

Introduction to Haimen Pepper

Haimen's small chili peppers, known as "Haimen peppers" in the international market, have the advantages of good color and moderate spiciness, and are highly welcomed by customers

"Haimen pepper" is rich in nutrients. It contains a variety of vitamins, among which vitamin C is 1.5-2 grams per 100 grams of red pepper. The content of carotenoids, iron, and phosphorus is also abundant, which can increase appetite and aid digestion when consumed. Chili peppers also have the functions of dispelling wind, promoting blood circulation, dispelling cold, relieving depression, guiding stagnation, and dispelling wind and dampness. They are mainly used for treating frostbite, asthma, loss of appetite, rheumatism, back pain, neuralgia, abscesses, rheumatoid arthritis, and other inflammations

Method of making Haimen pepper

Homemade chili sauce

Ingredients

Garlic cloves, Haimen pepper, Sichuan pepper, refined salt, sugar

Method

1. Wash and remove the stems of the red chili peppers, put them in a pot, steam for 5 minutes after the water boils. After cooling, finely chop with a knife. Chop garlic into minced garlic and mix it with chili pepper in a ratio of 2:1. Add oil to the pot, heat it up, then add Sichuan peppercorns and stir fry over low heat until fragrant. Be careful not to burn. The ratio of Sichuan peppercorns to chili peppers is as follows: chili pepper: Sichuan peppercorns=10:1

3. Pour in chopped chili peppers and stir fry over low heat until the sauce becomes sticky. Add salt and some sugar for seasoning<4. Pour in minced garlic and stir fry evenly until the garlic aroma comes out