This is a local pepper in Sichuan. Its spicy taste is slightly weaker than that of pepper, but its fragrance is more fragrant than that of pepper. It is a kind of pepper with both spicy and hot taste, which connects the spicy taste of the morning pepper with the fragrance of the lantern pepper well.
Six kinds of peppers, from high to low, are Xiaomi Spicy, Shizhuhong, Bullet, Lantern Pepper, New Generation, Erjingtiao, Xiaomi Spicy and Erjingtiao, which are the least spicy.
Then there is the aroma. The characteristic of pepper is that the higher the spiciness, the lower the aroma, and the lower the spiciness, the higher the aroma. Simply put, it is "spicy but not fragrant, fragrant but not spicy". Is this easy to understand? The fragrance and spicy degree are reversed, the second essence is the most fragrant, and the millet is the least spicy.
The six kinds of peppers are produced in Sichuan, Shizhuhong in Chongqing, bullet in Guizhou, lantern pepper in Sichuan, Cenozoic in Henan and Erjingtiao in Sichuan. If you want to eat the authentic taste, you must buy the original taste.
How to use these peppers in daily cooking?
It's easy to explain. We eat Chili for two flavors, one is spicy (not strictly speaking, it is sensory stimulation) and the other is fragrant. Therefore, in daily cooking, you can master these six kinds of peppers according to their spiciness and aroma. For example, if you can eat spicy food, put more millet and spicy food. If you can't eat spicy food, put more Vitex negundo.
Here, I want to emphasize that this second well bar is very popular. Mainly moderate spicy, but the fragrance is relatively strong, suitable for most families. Everyone must know this characteristic of Erjing Strip. This also answers the question mentioned at the beginning, "Which kind of dried Chili is the most fragrant". Among the six most common peppers, Vitex negundo is the most fragrant.
Practice of authentic Sichuan Chili red oil
No matter whether eating in various restaurants or at home, for many people who love spicy food, there is an indispensable seasoning for eating, that is, Chili red oil. Here I would like to share with you the method of authentic Sichuan Chili red oil, which I learned from a master of Sichuan cuisine many years ago.
1, authentic Sichuan Chili red oil, using rapeseed oil, without any spices.
Sichuan Chili red oil is delicious and cannot be separated from rapeseed oil, so if you really want to eat authentic Sichuan Chili red oil, you'd better buy a bottle of rapeseed oil, even if you buy less (rapeseed oil is not eaten in many areas). In addition, I think someone taught me to make Chili red oil, which contains various spices, so I won't say right or wrong. The real Sichuan Chili red oil, only peppers, will not put any spices.
2, according to your favorite spicy and fragrant, dry the right amount of pepper.
As mentioned above, whether it is spicy or not depends on your own taste. However, the most common formula for family practice is to use Erjingtiao and Xiaomi Spicy, and the ratio of the two is 5: 2, which means that 5 portions of Erjingtiao and 2 portions of Xiaomi Spicy are just right. Then fry it in a pan. Remember not to put oil in it. Turn on a small fire and fry slowly. Stir-fry and mash in a container. You can master the degree of crushing yourself.
3. Pour the oil three times and know the principle.
Let me give you a general idea of the oil temperature first, so you can use it later. Usually the oil temperature is 30℃, the first layer is 30℃, the sixth layer is 180℃, and so on. This is easy to understand. Inexperienced people can buy a simple thermometer, which is cheap. After a long time, they can feel it when they put their hands above the oil level.
Let's start with the ratio of dried Chili to rapeseed oil. This ratio is 1: 5, which means that two dried peppers (the total weight of Erjingtiao and Xiaomi Spicy) should be matched with 1 kg rapeseed oil. Divide the mashed dried pepper into three parts, then take out one part and put it in a porcelain bowl.
The key point is that rapeseed oil should be thoroughly cooked (pay attention to safety). Rapeseed oil smells easily if it is not cooked. When the oil temperature drops to 70%, that is, 265,438+00℃, scoop out one third of the oil and pour it on the dried pepper. This is the first time to pour oil.
Then take out a dried Chili and put it in the same porcelain bowl. When the oil temperature drops to 60%, that is, 180℃, scoop out one third of the oil, pour it into a large porcelain bowl, and stir after pouring the oil. This is the second time to pour oil.
Put the last dried pepper into a porcelain bowl, and when the oil temperature drops to 40%, that is, 120℃, pour the last remaining oil into the porcelain bowl, and then stir it evenly. When you get here, pour the oil three times to make Chili red oil.
The principle of three-time oil splashing: the first time oil splashing, the oil temperature is high, in order to "enhance the fragrance" and stimulate the fragrance of pepper; The second oil leakage, moderate oil temperature, can make the color of Chili oil more transparent to "enhance color"; Pour the oil for the third time, and the oil temperature will be lower, which will further stimulate the lingering fragrance of dried peppers, which can also be called adding "lingering fragrance" to make the fragrance more intense.
You should know the principle of this "three oil spills".
Final summary
So much has been introduced above. In order to facilitate your understanding and memory, here is a summary:
1, the characteristics of dried peppers, whether they are spicy or not;
2. To know the six most commonly used dried peppers, we must know their spiciness and fragrance, among which Erjing is the most fragrant;
3. Remember those pictures for later identification.
4, daily cooking, according to your own taste, reasonable collocation of dried peppers;
5, authentic Sichuan pepper red oil practice, we must know the principle of "three times splashing oil".