Guizhou cuisine generally likes sour and spicy food. There is a saying in the sour-loving area of Guizhou: don't eat sour for three days, walk around. It can be seen that the local people love acid and are persistent in the spirit of eating!
Although there are many special cuisines in Guizhou, based on the essence of thinking about the source of drinking water, today I want to introduce a seasoning that gives the soul of Guizhou cuisine: Bazin pepper.
Ciba pepper has a wide range of uses, such as Zunyi's special spicy chicken, and almost all the braised pork, cold ear-broken roots and fried rice with eggs are used nationwide. The food made with Zanba pepper is spicy and delicious. Personally, I like it very much, and feel that this soul-like responsibility must have a special position.
There are many ways to make peppers, and there are some differences in taste and habits, but the production process is basically the same. If you master the basic methods, you can create your own style.
There are also friends in Guizhou who like my Ciba Chili. Now I will share it with you. The specific method is as follows:
1. Select the best pepper and cut off the pepper stalks.
2. Wash the peppers with flour and cold water.
3, burn half a pot of boiling water, quickly remove the pepper after drowning.
4. Peel and wash Guizhou turmeric and purple garlic.
5. Put pepper, ginger and garlic in a bowl.
6. Grind these mixtures with a tamper until the peppers become sticky.
7. Add a proper amount of salt and grind evenly.
8. Ciba peppers can be boiled more than once, packed in fresh-keeping bags one by one, frozen in the refrigerator and thawed when necessary; It can also be made into Bazin Chili oil and bottled for daily use.