My first choice? Xinjiang fresh pepper? Its meat is thin, its seeds are few, and it is long and thin. After drying, its skin is wrinkled, but its spicy degree is not high, but it has two advantages: first, it hardly changes color after heating, and second, the natural taste of pepper is rich, so it won't taste like that. Generally, we use this pepper to make spicy oil.

Anyone who has eaten authentic saute spicy chicken in Xinjiang knows that this kind of pepper is fragrant but not spicy, and its color is rosy. Because of the special regional climate in Xinjiang, there is also a natural sweetness. Therefore, many people don't eat chicken or potatoes inside, but eat spicy skin (as Xinjiang people call it). Because it absorbs the aroma and delicious taste of saute spicy chicken, it tastes fragrant but not spicy, and it is more appetizing than chicken. Is this line pepper used to make saute spicy chicken? Standard? I used another kind of pepper, not Xinjiang saute spicy chicken, which tasted wrong.

Second, recommend Sichuan Erjingtiao.

This kind of pepper is famous Sichuan cuisine, Fuling mustard tuber and Pixian bean paste, and it is also the standard pepper of some famous pickles. Rich fragrance, thin skin and thick flesh, few seeds and very beautiful color. It is also an indispensable pepper for authentic Sichuan cuisine. Dried Erjing pepper has two major uses: boiling red oil and making Chili noodles.

The third type: Sichuan Qixing pepper is recommended.

This kind of pepper is spicy and mellow, and its spicy taste remains for a long time. Generally used to cook chafing dish bottom material and dry pot. Its two biggest uses: one is to boil oil, and the other is to barbecue Chili noodles. That is, the price is relatively high. In order to save costs, general restaurants will use other varieties of peppers together. It has a slender body and thin flesh. After drying, its surface has obvious shrinkage, and its spicy degree is low, but its color is bright red and its aroma is rich, which is similar to our fresh peppers in Xinjiang. It is also a must-have pepper for Shaanxi oil pepper.

Fifth, recommend Yang Jiao pepper in Huaxi, Guizhou?

It is characterized by thin meat, rich aroma, ruddy color after drying, but low spicy taste. Generally, other kinds of peppers are used for cooking. Its main function is bright color and rich fragrance. In fact, each region has its own pepper variety. People who like spicy food and people who don't like spicy food recommend different varieties of pepper. The above kinds are our common fragrant but not spicy varieties, which are used most in cooking and know the most. ?