Chili pepper is native to Central and South America. It was originally the most important condiment for the Indians. It was introduced to Europe by the Spanish around the end of the 15th century. The English chili (pepper) is taken from the language of the ancient Mexican Aztecs (a branch of North American Indians). They use chili oil to make tutela or seasoning for almost every food.

Chili pepper was introduced to China from the Americas in the late Ming Dynasty, but at first it was only used as an ornamental crop and medicine, and it did not enter the Chinese menu for a long time. After entering China, peppers had names such as sweet pepper, ground pepper, spotted pepper, dog pepper, Guizhou pepper, spicy pepper, sea pepper, spicy pepper, eggplant pepper, spicy angle, spicy, and Qin pepper.

How to eat: Green peppers are most commonly eaten in several ways: first, cut into shreds and used as ingredients in various stir-fries; second, make tiger skin green peppers; third, eat them cold. Several methods are very simple. The authentic method of making tiger skin green peppers is to wash the green peppers first, control the water, then put them into an iron pot and stir-fry until the green peppers are ready to be cooked, then add a little oil, salt, and then Immediately remove from the pan and serve. When eating, you can add some MSG (for seasoning) and some vinegar (for seasoning and reduce spiciness). As for cold peppers, it is also a very delicious dish. Put the washed green peppers on the fire and cook them. If the peppers are cooked for a long time, they will become mushy. If they are cooked for a short time, they will be too raw and not delicious. This is a test of craftsmanship. It needs to be turned over at any time, and it is best to burn them one by one. After it is cooked, run it through cold boiled water (mainly to remove the ashes), then dry it, cut it into shreds, put it on a plate, and add other seasonings (salt, vinegar, sugar, minced garlic, pepper oil or sesame oil, etc.) according to your own taste. ), in addition, you can chop the green chili pepper into pieces, put it in a pot and stir-fry it for a while, without frying it until it is cooked, then put it in the pot and add various seasonings to make a cold eggplant seasoning.

Tiger skin peppers (peppers)

Ingredients: 1 jin of thick-fleshed peppers, appropriate amount of seafood soy sauce, 1 jin of peanut oil (actual consumption: 1 tael)

Method:

1. Remove the stems of the peppers, remove a little more to absorb the flavor, wash and drain;

2. Heat a wok and add peanut oil to the pan. , when it is very hot, add the peppers and stir slowly until the peppers change color and the outer skin turns white

3. Drain the oil and add an appropriate amount of soy sauce

Precautions:

When adding hot peppers to the pot, be sure to be aware that oil will burst out of the pot. It is best to prepare a lid to cover yourself and wear rubber gloves on your hands to prevent burns.< /p>

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