Pickling method of Erjingtiao:

Material: 1 kg of Erjingtiao, 1 kg of ginger and 1 kg of garlic.

seasoning: 8 taels of salt, 2 taels of light soy sauce, 1 catty of salad oil, 4 taels of sugar, 4 taels of monosodium glutamate and 4 taels of white wine above 5 degrees.

Practice:

1. Wash and dry the Vitex negundo, then leave the stem and cut a hole at the tip.

2. Wash and dry ginger and slice garlic.

3. Mix Vitex negundo, garlic and ginger slices in a stainless steel basin for later use.

4. Pour the seasoning into the Erjing Pot, turn it three times a day, and you can use it after one week, turn it once a day after one week, and put it in the jar after three weeks.

Erjingtiao is a special pepper in Chengdu, which is harvested in the middle of July every year. The famous Pixian watercress collects Erjingtiao in Jianyang every year to process it into watercress. The frying oil is bright red in color, and the red oil can automatically splash and climb to the edge of the plate, and the taste is moderate and spicy. Pepper horns are slender. Capsaicin is contained in the pericarp and placenta of pepper, which is the source of spicy taste. The content of capsaicin varies with varieties, generally about 17%-27%. The content of Erjing pepper is over 27%. Every 1 grams of fresh pepper contains 1.56 mg of carotene and 15 mg of ascorbic acid, which is higher than that of ordinary vegetables. Strong growth, many branches, long and tapered fruit, slightly curved, more than 4% with grooves at the tip, deep red at maturity, good luster, 5-8 grams of single fruit weight, relatively heat-resistant, spicy and delicious, moderate spicy taste and heavy oil content. It is rich in vitamin C, protein, carotene, fatty oil, red pigment, capsaicin, volatile oil, calcium, phosphorus, iron, anti-blood acid and other essential nutrients and substances.