When it comes to chili peppers, I'm sure you'll feel your entire pores stretching outward. Indeed, for people who like to eat chili peppers, chili peppers are an essential food. And different chili peppers, because of the different places of production, the taste will be different, and different places everyone called different. For example, in Guizhou, there is a kind of pepper called patty cake pepper.

The first is to hear the patty cake chili this call, I was thinking of chili made like patties, or in the chili mixed with patties, made into a dish. Later, after understanding what is patty cake chili, next we understand what is patty cake chili.

Patty cake chili pepper in the choice of chili pepper should choose Nal not fierce, strong flavor of Zunyi pepper. Zunyi chili pepper to remove chili peppers, cleaning chili pepper into the water in the soaking, in the cut into the washed pulp, garlic cloves into the ring bowl pounding dissolved, the finished texture of the finished product of the chili pepper made like a patty cake. So we call this kind of chili pepper patty cake pepper, is a unique flavorings belonging to Guizhou.

General patty cake chili pepper is mainly used to make red oil and oil pepper, in Guizhou dishes, will often use patty cake chili pepper, the more famous is spicy chicken. It should be noted that the patty cake chili pepper in the production does not need to remove the chili pepper in the chili pepper seeds, and if the first emergency situation, you can put hot water in the soaking water link, so as to shorten the soaking time.

If you like to eat Guizhou mochi peppers, then I will introduce the practice, you can try to do it at home.

First, we need to prepare dried chili peppers, ginger and garlic, cooking oil, salt, white pepper, ginger. Cut off the chili pepper's chili tip, wash it and soften it with water, hot water, warm water can be. Different water temperatures, soaking time will be different.

will be our ginger and garlic ready, respectively, cut into pieces, the chili pepper filtering water, and ginger, garlic together into the middle of the time to be mashed. Pan in the oil, pour in hot pepper, according to taste into the appropriate amount of salt and white pepper. Stir-fry until the purple color darkens on the pot, wash the pot first in a bowl, cool, and so the temperature of the hot pepper is reduced into the bottle in the freshness, in the stir-fry directly out of it can be.