I like to eat Chili, which can be 20% spicy. My favorite spicy dish is tiger skin pepper, which is crisp and refreshing. Tiger skin pepper is a meal. I hope you like this answer.
I like to eat Chili because I am from Sichuan. When I was a child living in my hometown in Sichuan, we all ate Chili peppers as food. Now living in Shanghai, I have been reduced to accepting the spicy degree of Laoganma. When I go back to Sichuan, I can't find any peppers suitable for me.
In the summer when I was a child, adults always fried green peppers: no oil was put in the pot, the peppers were poured into the pot and fried, and then vinegar and salt were poured on them. When frying, people in a village are choking and coughing. When eating, no one thinks it is spicy, but the hotter it is, the more delicious it is. This kind of green pepper is probably the line pepper sold in the supermarket, which is thin and long. When I was a child, I lived on campus and brought two glass bottles of this fried pepper as a dish every week. When they became red, adults would make them into Chili sauce, so I had to eat white rice with this Chili sauce five days a week. Now I don't want to eat this kind of pepper. Even if I wash this kind of pepper with my hands, my hands will be red, swollen and painful immediately, which is probably the so-called allergy to pepper.
It may be that I have lived in the south for too long. Now my ability to eat spicy food has been completely cleared, but I am still eager for peppers in my bones, so I have been trying to find peppers suitable for myself. Laoganma and Northeast Chili sauce are quite suitable for me, but Laoganma is too oily and Northeast Chili sauce is too salty. If you eat too much oil, you will gain weight, and if you eat too much salt, you will get edema the next day. Both of them will cause weight gain. Although one is really gaining weight and the other is just the illusion of edema, it is devastating for people who lose weight. So now, I choose to eat black pepper juice: a little spicy, a little sweet and not salty.
My baby and I like to eat a spicy dish, which is braised tofu with Pixian bean paste. No other seasonings are put in the process of cooking. Only this bean paste is used, so the tofu cooked in this way is just right in spicy degree and salty degree, which is very suitable for Sichuan people who have lived in the south for a long time.
I like spicy food very much. I like Sichuan food and Hunan food very much. There is always something wrong with eating without spicy food.
My favorite dish should be spicy chicken, a classic Sichuan dish.
Share a spicy food "Tengjiao Fish" that you will fall in love with after tasting.
Hello, I am cooking in Jilin, and I am very happy to answer your question.
Speaking of "Chili", I like it very much. I like both "spicy, spicy and sour". The only thing I can't accept is "Chili essence", which has a stomachache after eating it.
In the past, there was a local store selling "Pepper Chicken", which was very popular in the early stage of opening, and the price was not cheap. In the first half of 10, a chicken was sold in 38 yuan. My uncle gave me a voucher, and I could get half a chicken for free. It looked really good. It smelled spicy and appetizing, and the eggs tasted tender, tight and elastic, but it was very spicy, even with rice. At that time, I didn't know what "chili essence" was. Later, that store became popular and closed down quickly. It is said that many diners complained that their stomachs hurt after eating, and they suspected that it contained "chili essence". Gradually, no one came to this store to spend money.
Therefore, I think my spicy tolerance is still very good. As long as it is not abnormal spicy like "Chili essence", I like eating it very much.
If you ask me what is my favorite spicy dish? I will definitely tell you about "Fish with Rattan Pepper", which surprised me the first time I ate it. That was when I was in Beijng Tours-Private One-day Tour, I came across a newly opened Sichuan restaurant. The boss and chef were both Sichuanese, and the dishes I cooked were really authentic, especially the "Fish with Rattan Pepper", which was featured on the opening day. The fish was tender and smooth, melted in the mouth, not very spicy, but it was very hemp, and the mouth was full of fluid, with a big appetite. Obviously, it usually ate a lot. After dinner, my tongue was still numb, and I was still savoring the delicacy of that fish for a long time.
Because the food cooked in this Sichuan restaurant is really delicious, the day before I left Beijing, I went to this restaurant by car and tasted his "la pig face", QQ's, which is very chewy, and the more delicious it is, the more delicious it is. In addition, I ordered a "Mapo Tofu" and "Mala Tang". His "Mala Tang" was also very delicious. The bottom material was fragrant, spicy and spicy, which was better than the Mala Tang I had eaten before. I couldn't help but recommend it to my friends living in Beijing. Later, I went back to Jilin and heard from my friends that the Mala Tang cooked in that store was really delicious. Unfortunately, the store was too hot later, and the boss thought that Mala Tang was too busy, so he cancelled it.
Well, based on my experience of eating spicy food, I strongly recommend "fish with rattan pepper". Friends who like spicy food must try it. It's really delicious.
Hello, I'm glad to answer your question. I like to eat Chili, spicy forehead sweating, spicy tongue, numb feeling, and my favorite spicy dish, fried Chili. That's all for today. Thank you for watching.
Do you like Chili? What's your favorite dish? See how the post-90 s guy answers!
As an authentic Sichuanese, I especially like spicy food, especially spicy chicken Gulin spicy chicken in my hometown Luzhou >: Every time I go back to the table in Luzhou, there are always delicious foods. Now Gulin spicy chicken can be seen in the streets and lanes. Now spicy chicken is dipped in food and mixed with food. I prefer cold spicy chicken, which has a simple taste and a sense of numbness. It is an out-and-out Luzhou cuisine. Luzhou spicy chicken is usually marinated first and then mixed, highlighting spicy and tender, and has a pure and thick taste. Now, let's share with friends the practice of Luzhou spicy chicken:: Step 1: Selection of ingredients: the local farmers raised chickens, onions, ginger, garlic, peanuts and cooked sesame seeds ... Step 2: Seasoning: red oil, sea pepper, half oil and half pepper > , pepper noodles, duplicate soy sauce, white sugar, monosodium glutamate, vinegar ........................................................................................................................................................ , put it in the middle, add red oil sea pepper, pepper noodles, onion, ginger and garlic, green onion, duplicate soy sauce, sugar, cool, monosodium glutamate, salt, crispy peanuts, white sesame seeds and sesame oil, mix well, sprinkle with chopped green onion and serve ... I like to eat Chili, but I don't like to eat too spicy. Spicy Chili is more suitable for me. My favorite spicy dish is scrambled eggs with green peppers. I like to eat eggs fried with spicy peppers, such as Yangjiaohong No.1, modified Lafeng No.3, Dachangjin pepper and Chaoqian pepper.
(Yangjiaohong No.1)
(Modified Lafeng No.3)
(Dachangjin line pepper)
(ahead of the big pepper)
(dried pepper)
(Tongle wrinkled skin)
(king of thin skin)