Dried Chili is a common seasoning in our life. Generally, putting a little dried Chili in cooking will enhance the taste of dishes, but compared with the south and the north, dried Chili has different values. Southerners, especially Sichuanese and Hunan people, like spicy food very much, and almost no food in the local area is not spicy.

I remember that I went to Sichuan again and told my boss not to put spicy food, and then the food was still spicy. I asked my boss if he didn't say no spicy food, and he still vowed that it was really not spicy. Later, I understood that what is not spicy in their eyes is slightly spicy in our eyes, and what is spicy in their eyes is abnormal spicy in our eyes, which always needs to be upgraded to a higher level.

Although my family doesn't like spicy food, dried Chili is also a kind of seasoning, because some dishes are delicious only with a little dried Chili. Every time I go to buy dried Chili, I will ask my boss if it is very spicy, and the boss will help me pick out the one that is not very spicy.

Dried Chili is also an essential ingredient of Sichuan cuisine. As we all know, the most important thing in Sichuan cuisine is the spicy taste. It is impossible to completely summarize the spicy taste, because there are many kinds of dried Chili, and the dishes made from different dried Chili have different tastes. What kind of dried Chili should be used for cooking? The following 30-year-old Sichuan cuisine chef teaches you how to choose dried peppers. Insiders only choose these five kinds, and cooking is very fragrant.

The first kind: dried peppers of Vitex negundo L.

Take a look at the picture of Erjing pepper. This is Erjing dried pepper, which is a kind of pepper variety from Sichuan and Hunan. It is moderately spicy. The key is that the Erjing dried pepper fried with oil is ruddy in color when cooking, which makes people look very appetizing and spicy. Because it is moderately spicy, it can be accepted by the public.

The second kind: Guizhou bullet dried pepper

This kind of pepper is produced in Guizhou, so it is named bullet pepper because its shape is very similar to that of bullet. This kind of pepper has a heavier spicy taste, which is much hotter than that of dried Erjing pepper, but its color is not as attractive as that of dried Erjing pepper when cooking. Generally, this kind of pepper will be chosen as the bottom material of hot pot.

The third kind: seven-star pepper

Seven-star pepper is a kind of pepper with a particularly strong fragrance. Why is it called seven-star pepper? Because it is hot enough to reach seven stars, it is called seven-star pepper. This is an indispensable pepper for Sichuan cuisine. Because it is too spicy, many people are discouraged. Be careful that it will make you cry.