Green and spicy means putting green peppers, of course, the spicy kind. There are many kinds of food, such as shredded pork with green pepper, fried minced meat with green pepper and scrambled eggs with green pepper. Everyone can cook, so I won't go into details. What I want to say is that green peppers are delicious when cooked with garlic.

Slicing green peppers, adding garlic and ginger slices, soaking in soy sauce, as a free side dish provided by snack bars such as mutton powder, beef powder and dog meat powder, is a characteristic of Guizhou, which can't be eaten in Yunnan, and pickles can't be charged.

Cut the green pepper into pieces, mix it with wheat sauce, chives, salt, monosodium glutamate and peppers to make dipping water, which is used as dipping water for soaking radish in Xingyi. Even if you only buy 1 yuan, I will give you a bowl of this dipped in water.

Of course, eating other pickles and konjac tofu is also like dipping in water.

This year, I went back to Xingyi and ate local local chicken hot pot in a restaurant on Xingfu Road. The dipping sauce is made of hot green pepper (it should be morning pepper), cut into small pieces, and added with soy sauce and monosodium glutamate. The taste is special and impressive.

(The green pepper in the jar is ready, and the pepper in the bowl)

2. Hot and sour

Wash fresh red peppers (not meat ones) in autumn, dry the surface moisture, add a small amount of garlic and ginger and chop them into small pieces (0.3cm), add a proper amount of salt, put them in a pickle jar with rim water, don't fill them up, add a small amount of white wine, cover them, and add rim water (sealed with water). Don't touch greasy things during the operation, and be sure to be a vegetarian.

After a week, you can get red, spicy and delicious hot and sour peppers. This pepper is not spicy.

Of course, the sour pepper in the jar must not be stained with oil. They can be kept for several years. If there is a long white pepper, it is stained with oil. You can remove the long white pepper and add some white wine. It can also be packed in sealed glass bottles.

This kind of sour pepper can be eaten directly with rice. When I was a child, I often went hungry because there was no oil or water in my stomach. I mixed cold rice with sour pepper to solve the hunger problem. For fried rice, it certainly tastes better.

Sandwiched in steamed bread and pie, it tastes good.

Stir-fried flowers, water bamboo, bergamot, nest bamboo shoots and other vegetables with sour pepper can give full play to the taste of vegetables, and stir-fried vegetarian dishes or meat dishes are delicious.

Of course, it tastes good to use sour pepper as the ingredient of fish dishes, such as chopped pepper fish head (steamed).

You can also stir-fry sour pepper with chicken nuggets or ribs, and then add water as the base of chicken hotpot or ribs hotpot.

Garlic pepper in Guilin is much more salty than sour pepper in Guizhou, and the garlic flavor is also stronger.

Chopped peppers in Sichuan and Hunan are much more salty than sour peppers in Guizhou.

It seems that they eat salt much cheaper than in Guizhou. There used to be a saying: "Kill the salt seller and eat salt for free!" " It describes a chef who uses too much salt to cook. This sentence is also very appropriate here!

3. It's spicy

In the past, the villagers in Guizhou were poor, and when there were guests, there were no meat dishes at home. They went to their private plots, selected some vegetables and cooked them in a pot. They grabbed some peppers on the wall and put them on the firewood ash, which soon flattened out. It's a little awkward to come out. Rub it with your hands and it becomes Chili noodles. Add salt, leek and fermented soybean, and it becomes a bowl dipped in water. Paired with green vegetables, it is absolutely perfect.

Now, hand-rubbed peppers in Guanling Broken Bridge area have a good market in all parts of Guizhou.

Pepper is the favorite of Guizhou people. Pepper is neither spicy nor fragrant. You can see free Chili noodles in restaurants and snack bars. People who like spicy food will add a spoonful of Chili noodles to their bowls when they eat all kinds of flour and noodles for breakfast.

Eating all kinds of roasted zongzi and pig harrow is an authentic way to eat. And add pepper noodles to it. Now some people like to add broken ears, which is a personal hobby.

4. Yin and spicy

It is the green pepper in autumn, which is steamed in a steamer or boiled in water for later use. Because its color is gray, it is also called white pepper.

When you eat it, you can fry it, sprinkle with salt and eat it like peanuts. You can also dip it in soy sauce, monosodium glutamate and pepper after frying.

The so-called white pepper bacon means soaking pepper in water, cutting it into pieces and frying the bacon. What dishes are fried with other white peppers? The technology is similar.

Yinjiao, compared with the original pepper, tastes lighter.

5. Eat raw and spicy

Is to dry the pepper and crush it directly. Its spicy taste is authentic, and people in Guizhou generally don't eat it very much. Generally, it needs to be processed, such as boiling, and processed into oil pepper.

I won't say much about this kind of raw and spicy food.

6, oily and spicy

Oil pepper, such as oil pepper in Laoshan Mountain, is used in other places. Needless to say, I usually eat bean jelly and cut powder, and use oil pepper. They are all red and appetizing.

7. fragrant

Generally speaking, Sichuan's spicy food is the most famous, but they are displayed in both hot and cold dishes.

Among all kinds of snacks in Guizhou, beef powder and mutton powder are spicy.

I'm here to introduce a method of eating beef and mutton in water, of course, braised beef and mutton or braised beef and mutton. Be sure to eat, say yes.

Mix pepper, chive (or coriander) powder, pepper noodles, monosodium glutamate, salt and soy sauce.

To make Chili noodles, you should fry the peppers first, and then mash them into noodles. You can also use a blender.

Generally speaking, pepper is Sichuan hemp. In fact, Zhenfeng in Guizhou is the most numb, and many people don't know this secret.

8. fragrant

Add various sauces to pepper to form different flavors of pepper, some with peanut butter and some with sesame sauce. Generally, restaurants and snack bars have their own secret recipes, especially those selling mutton powder, each with its own characteristics. I won't elaborate on what I said in "Taste Xingyi Flavor Snacks".

9. Ciba Chili

It is called "Ciba Chili" because it is made by soaking dried Chili in water, adding ginger and garlic, and crushing it with a mortar to form the shape of Ciba.

Spicy chicken fried with bazan pepper is very fragrant.

Of course, when frying other meat dishes, the effect of "Bazin Chili" is better than that of dried Chili, because it makes all kinds of dishes have the strongest Chili flavor.

Of course, the red oil made of Bazin pepper is bright in color and full of fragrance, and it works well with cold dishes. Such as "bean jelly with sliced chicken in red oil" and "lettuce in red oil".

Others, there are some ways to eat Chili, so I won't go into details.

Let's talk about the experience of cooking with water, that is, using oil pepper for vegetarian dishes, vegetable pepper for meat dishes, pepper for beef and mutton, green pepper for kimchi, pepper and salt and pepper noodles for fried foods.