In Sichuan cuisine, Hunan cuisine is mainly spicy. Many people wonder why they eat so much chili pepper? So do you think the characters of Chongqing and Hunan people are very generous and enthusiastic? This is inseparable from chili pepper. Is this the reason? Then read on to find out! Many girls say that eating chili peppers will cause acne. In fact, this is pseudoscience! In fact, eating chili peppers will not cause acne. Only too much oil and additives will cause acne.

Eating spicy food makes people feel happy. Scientists at New York University in the United States believe that capsaicin can stimulate "pain receptors" in the human mouth and then send a signal to the brain, causing the brain to secrete a feel-good chemical. This substance can not only alleviate the stimulation caused by spicy taste, but also effectively improve people's mood and make people feel happy. If you want to make yourself feel better, try adding some chili peppers to salads or soups and see if you can get unexpected effects. I guess in Chongqing, you can solve the problem by eating hotpot.

Today we are talking about glutinous rice cake chili pepper, which is an indispensable and important auxiliary ingredient in Sichuan and Hunan cuisine. The glutinous rice cake chili pepper is made in a unique way. First, dry the dried chili peppers in water and then mash them in a stone mortar.

1. Cut off the caps of the peppers, wash them, soak them in warm water until soft, put them into a pot with water and cook them. After the swollen peppers are removed, steam them over high heat for about 1 hour until they are soft. It is suitable for making glutinous rice cake chili when the water is slightly dry and the meat is soft. In this way, not only can the color, spiciness and aroma be maximized when frying the base ingredients, but the preparation method is also simpler and easier.

2. Prepare a stone mortar, drain the hot peppers, and rinse them (that is, pound them very finely).

3. Put oil in the pot, pour in chili pepper, add salt and white pepper, and stir-fry. Stir-fry until the color of the peppers becomes darker and you can start the pot;

4. Put it in a bowl and let it cool. After cooling, put it in a bottle and set it aside for cooking.

Tips:

Many people wonder why ginger and garlic are not added. It is easier to preserve without adding these two.

The chef teaches you how to make boiled pork slices that are tender, spicy and full of spicy flavor

Ingredients:

400g pork tenderloin, 200g soybean sprouts, rapeseed 150g, 200g cauliflower

Ingredients:

50g glutinous rice cake pepper, 10g dried red pepper, 6g Sichuan peppercorns, 50g garlic, 1 green onion, 1 coriander, a little Sichuan peppercorn powder, edible Oil, salt, cooking wine, stock, starch, MSG

Method:

1. Cut the tenderloin into coin-thick slices, add salt, cooking wine, starch, and MSG to marinate 20 minutes;

2. Blanch the three vegetables separately and spread them on the bottom of the bowl;

3. Heat the oil pan, fry the red pepper and Sichuan peppercorns over low heat until fragrant, take them out and put them aside. After cooling, chop into fine pieces;

4. Add oil to the pot and fry ginger and garlic until fragrant;

5. Add 2 tablespoons of glutinous rice cake chili sauce and stir-fry until red oil comes out, then add cooking wine ;

6. Add two tablespoons of broth and appropriate amount of water to boil;

7. Slide the marinated meat slices into the pot piece by piece, bring to the boil and quickly turn off the heat;

8. Add an appropriate amount of salt, then pour the meat and soup into the vegetables;

9. Mix the chopped Sichuan peppercorns and red peppers, minced garlic and a small amount of Sichuan peppercorns noodles. Sprinkle the chili noodles on the meat slices;

10. Heat the oil in another pan until it is boiling hot, pour evenly on the meat slices, and sprinkle with coriander.

Production experience:

1. You can freely choose the vegetables at the bottom of the pot according to your personal preferences;

2. The tenderloin is the tenderest and has the best taste. You can choose lean meat from other parts;

3. The meat can be frozen first and taken out when it is too hard. This will make it easier to cut into thin slices;

4. Do not cut the meat It is too thick, but it does not need to be too thin. The thickness of coins is relatively moderate;

5. When frying red pepper and Sichuan peppercorns in the pot, be sure not to burn them. Fry them slowly over low heat until the aroma comes out. , turn off the heat immediately;

6. In the last step, pour boiling oil on the meat slices. The amount of oil should be more appropriate, and the oil must be boiled, so that when the oil is poured, the chili and Sichuan peppercorns on the surface of the meat slices will be removed. and minced garlic to fully bring out the aroma.

Because my pot is relatively large, after I poured the hot oil on it for the first time, I felt that the condiments on the meat slices were not poured evenly, so I heated up a small amount of oil again. After the oil was hot, use a small spoon to pour a little bit on the remaining meat. Wherever I go, the effect is better this time.

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