What kind of pepper is pickled pepper?
Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, the series of pickled peppers made with them were popular in Sichuan.
There are three kinds of pickled peppers in the market:
1. Erjing Pickled Pepper: This kind of pepper is long, spicy and delicious, which is indispensable for making traditional Sichuan cuisine fish-flavored shredded pork;
2. Bullet Pickled Pepper: This kind of pepper is short, heart-shaped and spicy. Because of its good shape, it is often used in pickled vegetables, and it is rarely processed into velvet or cut into small pieces;
3. Pickled peppers in Mexico: This pickled pepper is not produced in Mexico, but is imported from Mexico. It is planted in Ya 'an, Sichuan, and its meat is thick and olive-shaped. It can be used as an appetizer after brewing, but it is rarely used in pickled pepper series dishes.
How to make pickled peppers?
manufacturing method
1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.
2. Prepare a large enough glass bottle, preferably with a glass cover. Similar to the kind of snake wine, the cover is the kind of conical ground glass.
3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (which can make pickled peppers more crisp), and Daqu (both shochu and distiller's grains can be used). 4. Wash and dry the red pepper (there is no water mark to ensure that it will not deteriorate). 5. Prepare all Daqu, peppers and materials into large glass bottles.
6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.
7. Seal off the air to avoid the deterioration of pickled peppers.
1. red pepper, according to your needs, red pepper (pepper or pepper), of course, mature pepper is yellow.
2. Prepare a large enough glass bottle, preferably with a glass cover. Similar to the kind of snake wine, the cover is the kind of conical ground glass.
3. Material preparation: a little star anise (fennel, fennel), a little cinnamon, a little salt, a little rock sugar (which can make pickled peppers more crisp), and Daqu (both shochu and distiller's grains can be used). 4. Wash and dry the red pepper (there is no water mark to ensure that it will not deteriorate). 5. Prepare all Daqu, peppers and materials into large glass bottles.
6. Note: If you don't remove the pepper pedicle, you need to prick some small holes in the pepper with a needle, which is beneficial for the wine to fully enter the pepper.
7. Seal off the air to avoid the deterioration of pickled peppers.
The difference between pickled pepper and wild pepper
Add some seasoning to the wild pepper and pickle it. Pickled peppers are finished products and taste better.
1. Wild pepper is characterized by small fruit, high spicy degree and easy drying. It is mainly used as a dry pepper variety, and together with capsicum and capsicum, it forms three series of dry pepper varieties in China. In the planting area of dried peppers in China, wild peppers have jumped to the first place.
2. Pickled peppers, commonly known as "fish peppers", are unique seasonings in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, the series of pickled peppers made with them were popular in Sichuan.