When it comes to peppers, people from Sichuan and Hunan come to mind first. As far as I can remember, these two provinces are good at eating spicy food, but I want to say that there is another province where people eat spicy food. Did you guess right? It's the origin of Guizhou Mantianxing mentioned above. In Guizhou Province, Sichuan cuisine and Hunan cuisine use Chili the most, but in Guizhou, anyone who can eat spicy food will eat it as a meal. There are many kinds of peppers, each with its own characteristics.
Annual bunchy pepper
Chaotian pepper is an early-maturing variety, which is generally three weeks earlier than other varieties of pepper. It grows in the sky, with large leaves, not very long, and strong spicy taste. It is suitable for cooking recipes, such as fried pork and ribs.
Yunnan Xiaomi spicy
Compared with other peppers, millet is more spicy, mostly produced in Hunan and Yunnan. It is dark green when picked in the middle period and turns bright red when it is ripe. Although it is not big, it is full of spicy taste. It can be used as hot pot seasoning, chopped pepper sauce, Chili sauce, kimchi and cold salad.
Line pepper
Pepper is moderate, not too many seeds. Although the meat is thin, the color will not change after heating and frying. Pepper can be as long as 30 cm, which belongs to middle-early maturing variety and is suitable for frying dishes with light taste.
sweet pepper
Lantern pepper is mainly produced in Sichuan and Guizhou, and its spicy degree is moderate. After being heated by a small fire, it gives off a strong pepper aroma, which is mostly used to flavor and enhance the fragrance in cuisines, and can be used as the seasoning of Chili noodles, Chili oil seeds and hot pot.
Meirenjiao
There are two kinds of beauty peppers, green and red, which are close to the second essence, slightly sweet, few seeds, bright red and tender, with thick skin and thick meat, which is a little hotter than millet. It is suitable for cooking and making Chili sauce.
Guizhou mantianxing
Mantianxing in Guizhou is a local specialty with bright red color, full meat and spicy taste. Used as chafing dish bottom material formula. The sky is full of stars in Guizhou, the devil pepper in India is spicy, and the lantern pepper in Guizhou is fragrant, fresh, beautiful and memorable.
Pepper with wrinkled skin
Wrinkled peppers are mostly produced in Yunnan. They are not short and round in size, light yellow and green in color, moderately spicy, and their wrinkled skin is thin and very brittle. You can stir-fry Chili meat with pork, or you can use it as an ingredient to make oil-splashed Chili, which tastes crisp and refreshing.
Erjingtiao
Erjingtiao has a wide planting range and moderate spiciness. During the growing period, the skin is bright green and shiny, and the body is slender. At maturity, the color is dark red and wrinkled, the meat is thick and juicy, fresh and spicy. Generally made into Chili noodles to make Chili red oil.
Fujian Chili king
Fujian pepper king is comparable in size to millet pepper, with thick skin, bright red color and strong spicy taste, which can not be boiled for a long time. It is an essential seasoning for braised pork. Both Zhou Heiya and Jason Wu duck necks use Fujian Pepper King as spicy sauce.
Helical pepper
Snail pepper is an early-maturing variety with spiral fruit, crisp green fruit and bright red when ripe. It is mainly produced in Hunan and Yunnan. The fruit is slender, wrinkled, thick with snail pepper, moderately spicy and crisp. It is often used in cooking and difficult to create, and there are many varieties to share later.