I used to only know how to soak and chop peppers, but I didn't know there was such a way to eat peppers until I tasted a bottle of cold peppers brought by my friend. My friend's husband is a chef. In that year, we made an appointment to travel to Europe. Almost everyone prepared1~ 2 different dishes, including chopped peppers, salted peppers, dried fish, pickled mustard tuber, etc. What impressed me the most was cold peppers.
Cold pepper is different from chopped pepper. Its shelf life is limited, not more than 4 days outdoors, and it can be kept in the refrigerator for at least one week. Therefore, in the first few days in Europe, we used friends' cold pepper as an appetizer. After returning home, I was obsessed with cold chili, and I couldn't wait to ask my friend's husband for advice on how to make it. Since then, cold chili has become a common meal on the back table of my family in beginning of autumn, and even my picky daughter loves it.
Autumn pepper is the most ideal raw material for cold pepper. The meat is thick and tight, and the meatballs remain full and intact after blanching at high temperature. Cold pepper requires relatively high quality. I choose a medium-sized pepper variety from Hunan. This kind of pepper is soft in skin and pure in taste. Generally, it is directly purchased from farmers on the same day, which ensures its freshness.
The specific method of cold pepper is as follows:
1, cold pepper is very simple, first clean the pepper, and then remove its pedicle. Note: it must be cleaned before removing the pedicle to avoid dirty water from the gap after removing the pedicle.
2. Drain the water, pour water into the pot, bring it to a boil, then add the peppers, press the peppers floating on the water with chopsticks, and then turn them over with a spoon several times to make each pepper evenly heated.
3. When the pepper turns completely dark green, turn off the fire, remove it with a spoon, put it in a cold boiled water prepared in advance, soak it for 5 minutes, so as to keep its green color, and then drain the water.
4. Blanch the pestle and knife with boiling water for disinfection. Cut the pepper vertically, cut it into 4 small strips, then chop it horizontally and put it in a plate.
5. Add a proper amount of soy sauce, balsamic vinegar, sesame oil and oyster sauce to the pepper and mix well.
6. Add oil to a hot pot, and add 1 spoon of lobster sauce until the oil is 60% hot. If you like ginger and garlic, you can also add minced ginger and garlic to make it fragrant.
7. Turn off the fire, and then pour the seasonings such as lobster sauce into the chopped pepper. If it is poured in hot, it will destroy the green color of the pepper, and you can taste it after stirring it evenly.
This cold pepper tastes crisp and spicy, which is completely different from chopped pepper, and explains the different flavor of pepper. My daughter likes its crisp taste best, as if hearing the sound of autumn wind dancing.