Pickled pepper, commonly known as "fish chili pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have 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 from them were more popular in Sichuan.
Chinese name: pickled pepper
Main ingredients: pepper, garlic
Category: Sichuan cuisine
Taste: hot and sour
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brief introduction
Kimchi is fresh and crisp, which can stimulate appetite and help digestion and absorption. If you cook some pickles at home, as a side dish before meals every day ... All kinds of seasonal vegetables, such as Chinese cabbage, cabbage, radish, pepper, celery, cucumber, kidney beans, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as salt, ginger slices, pepper, fennel, yellow wine and so on.
Pickled pepper classification
1. Erjing Pickled Pepper: This kind of pepper is relatively long, spicy and delicious, and it is indispensable for making traditional Sichuan cuisine with fish-flavored shredded pork;
2. Bullet Pickled Pepper: This kind of pepper is short and heart-shaped, and its spicy taste is sufficient. Because of its good shape, it is often used in pickled pepper dishes, and it is rarely processed into velvet or cut into small pieces;
3. Mexican pickled pepper: This kind of pickled pepper is not produced in Mexico, but introduced from Mexico. It is planted in Ya 'an, Sichuan, and its meat is thick and long olive-shaped. After being brewed, it can be used as an appetizer, but it is rarely used in pickled pepper series dishes. Hope to adopt! Grateful