I personally feel that lantern peppers used to make chili oil is not the most perfect, and the most perfect is to use it to make dry fried chili peppers, which is quite good to be used as dipping sauces after frying or frying them in a paste. If the full score is five, the aroma is 3.5 points, and the spiciness is 2.5 points.
Erjiao with a slightly sweet and spicy flavor, Erjiao used to stir-fry vegetables is not bad, with the ultra-high temperature of the frying oil after frying, the spiciness is relatively low, but also has a certain flavor. But used to make spicy oil is not the best choice, because spicy oil oil temperature is too high, chili oil will be bitter, and if the temperature of the spicy oil is not enough, the flavor of the two wattle is not reflected. The flavor of Erjingzhao is 3 points, and the spiciness is 3 points.
Qin Pepper is similar to Er Jing Zi, the production of chili oil is characterized by bright red color, strong adhesion, taste fragrant but not too spicy, suitable for cold dishes. Aroma 3.5 spiciness 2.
The above three kinds of dried chili peppers, the dried chili peppers or dried chili peppers have not yet been heated smell a kind of raw flavor, at the same time due to a certain degree of spiciness, so the smell is more pungent. And the following this kind of pepper is different, even if the raw chili, smell a strong aroma of a burnt flavor, no pungent spicy flavor, this is the lick bowl pepper. Lick bowl pepper is personally the most satisfied varieties, whether it is stir-fried vegetables or do spicy oil are extremely high degree of flavor. But this kind of pepper in a treasure search half a day did not find, and then Doumian searched, in the chili library to buy. Even if the oil temperature is very low, the chili oil made is very fragrant, if the oil temperature is enough, the flavor of the chili oil will be very strong. This kind of chili pepper also has disadvantages, one is that it is more expensive, and it is said that the production is very low because of the high demand for climate and altitude. And its Achilles heel is the spiciness is too low, low to almost no, strictly speaking, lick bowl pepper is not even a kind of chili, because the spiciness is too low, so like spicy sweating friends, need to be used with more spicy other chili pepper, of course, if you like the aroma of the friends, but not spicy, can not help but say that it is your dish. Lick bowl pepper aroma 4.5 spiciness 0.5.
Summary, the aroma but not spicy is lick bowl pepper, color function is strong, the flavor of the more fragrant is Qin pepper is also Shaanxi chili pepper; two thorny strips and lantern pepper is also belong to the aroma of the higher, but slightly spicy chili. Lantern peppers are suitable for dry frying, and erjingtiao is suitable for high oil temperature. This is a personal hands-on summary, I hope to help you.