What does Bazin pepper look like?

Ciba pepper is an aphrodisiac for Guizhou people. After eating, I was flushed and sweaty. Ciba pepper is a major feature of Guizhou. Ginger and garlic are washed with a stone mortar and then mashed into mud. The production method is similar to that of Zanba pepper, so it is called Zanba pepper. The really best pepper is a mixture of several kinds of peppers from several places, because some peppers are spicy but not fragrant. Some of them are mild, so mixing Bazin peppers will be more perfect.

The name Ciba Chili seems to exist only in Guizhou. The preparation method comprises mixing capsicum with ginger and garlic, and mashing until sticky. Hot sauce is beautiful red, and it becomes Ciba pepper. Generally used for cooking, peppers are used for spicy chicken.

Ciba pepper is mainly used to make red oil and oil pepper dipped in water in Guizhou pepper. The production of red oil and oil pepper is often carried out at the same time to achieve the effect of comprehensive utilization. Ciba pepper is often used in local dishes in Guizhou, and the Guizhou dish that best embodies the characteristics of Ciba pepper is spicy chicken.

In Guizhou, the really delicious pepper is a mixture of several varieties of peppers from several places. This is the most perfect Bazin pepper, because some peppers are spicy but not fragrant, some are fragrant but not spicy, some are fierce and some are mild, so the mixed Bazin pepper will be more perfect.

Guizhou can be said to be a paradise for peppers. The unique geographical conditions and pleasant climate have given birth to all kinds of characteristic peppers with different personalities. In the north of Guizhou, there are peppers that go straight into the sky; In central Guizhou, there are hot but not strong peppers; Crispy pepper with wrinkles in Qianxi and Qiannan. I believe many people have heard that "Hunan people are not afraid of spicy food, Sichuan people are not afraid of spicy food, and Guizhou people are not afraid of spicy food." Spicy has long been integrated into the lives of local people. It challenges people's sense of taste and enriches people's understanding of life.

Pepper has the functions of warming middle warmer, stimulating appetite, promoting digestion, dispelling cold and removing dampness. Guizhou is located in the mountainous area, which is rainy, humid and cold. Eating Chili peppers can make people's heart beat faster, sweat glands expand, and the cold and moisture on their bodies can be excreted faster. The most important thing is that although I often eat peppers in Guizhou, I rarely get acne, which shows that peppers nourish people. Because of this favorable weather and geographical location, people in Guizhou have been eating peppers since ancient times. During the Jiaqing period (1796 ~ 1820), it was recorded that Guizhou, Hunan, Sichuan and Jiangxi provinces had begun to "grow peppers as vegetables" and "pepper must be added to every meal".

In Guizhou people's homes, there are basically four or five kinds of peppers: Chili powder, which is specially used for dipping in water; Oil pepper, be sure to put it when eating flour and noodles; Rotten peppers, a bit like chopped peppers in Hunan, are used in many Guizhou dishes; Dried peppers are also used for cooking; Ciba pepper is a special kind of pepper, which is also used for cooking. In addition, there are many kinds of peppers, so I won't list them one by one. It must be mentioned here that the peppers in Guizhou are not only spicy, but also very fragrant. Light and spicy peppers don't make people have more appetite, so they are rarely chosen.

Breakfast and midnight snack are two complementary things. One is healthy and the other is unhealthy. In the eyes of Guizhou people, four meals a day is a daily diet; Even if you don't eat dinner, you should wait for the midnight snack on an empty stomach. Rain or shine, every snack stall is basically overcrowded. Guizhou people like to drink, and they are modest and respectful at the dinner table, so they should keep their posture. If you really want to let yourself go, you still have to stay at the food stall. Midnight snack has become an indispensable part for Guizhou people to get together and entertain foreign tourists to experience Guizhou culture. Compared with the din on the dining table, the wine on the supper stand is spicy, and the din mixed with various wine strokes can better reflect the impatience of Guizhou people. Before, I didn't like the noise of food stalls. Dirty, chaotic and poor are my previous comments on Guiyang; Now it seems a little kind to go home and see these scenes: this city is not only dirty, chaotic and poor, but also its lovely places seem to be slowly discovered by me.

It is difficult to find food that is not spicy when eating midnight snack in Guizhou. One of the biggest lies of Guizhou people is: "You eat! This is not spicy! " Anyone who doesn't drink a plate of sugar at a food stall is really not a man. Men drink heroically, while women drink domineering. People like me who have only been back to Guizhou for a long time can't keep up with the rhythm every time they go home.

Food is a kind of cultural heritage. Pepper is selected by hot Guizhou people from thousands of kinds of food, which has been magnified in this rainy mountain area in southwest China-by the way, Chili fried Chili is also a dish on our menu. Spicy is a taste that spreads easily. There are countless people around me who don't eat spicy food. Because they met me, they embarked on the road of eating spicy food. Now every time I leave home, I carry a can of Guizhou Chili sauce on my back, so that I can still taste the taste of my hometown through my taste buds thousands of miles away from home. Actually, I don't have to eat spicy food, but in that case, I will feel farther and farther away from home. Only after eating such spicy food will I feel a little closer to home.

Zanba pepper is a unique condiment in Guizhou. Many foreigners don't even know what Ciba is, let alone Ciba Chili. This pepper product uses Huaxi pepper, which is spicy and not fierce, and has a strong fragrance. Remove the pedicle, wash it, add a proper amount of washed ginger and garlic cloves, and put it in a bowl to dissolve. Named after the shape of Baba. Nowadays, most products on the market are chopped with a knife or minced with a meat grinder. Ciba pepper is often used in local dishes in Guizhou, and the Guizhou dish that best embodies the characteristics of Ciba pepper is spicy chicken.

In fact, due to the limitation of topography, it is difficult to communicate with the outside world in ancient Guizhou, and it is not easy to bring in salt. Therefore, people in Guizhou use acid and spicy instead of salt to flavor and promote human metabolism. "Qian Shu" records, "When it (salt) is insufficient, use dog pepper instead ... it tastes wrong." This means blinding your tongue with spicy taste instead of salty taste. In the case that you can't eat salt for a long time, you get used to replacing it with other heavy-mouthed things over time.

The so-called Ciba pepper is Guizhou red oil, which is different from Sichuan red oil pepper. Ciba pepper is made in a unique way. First, soak the dried chillies in water, then add ginger and garlic and mash them together.

Ciba Chili is one of the most special dishes. It can be said that Guizhou people don't love it.

Ingredients: dried pepper, ginger, garlic, cooking oil, salt and white pepper.

Practice: Ciba pepper has a unique production method. First, cook the dried peppers, then add ginger and garlic and mash them together.

1, first cut off the pepper cap, wash it and soak it in warm water;

2, ginger, garlic scraping;

3. Prepare a stone mortar, drain the pepper and mash it with pepper, ginger and garlic;

4. Flocking;

5. put oil in the pot; Pour in peppers; Put salt; Put white pepper;

6. When the color of the pepper darkens, you can start the pot;

7. Let it cool in a bowl, and then use it when cooking in a bottle.

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Authentic practice of Guizhou spicy chicken