I always thought that chopped pepper was a hunan specialty, but later I found out that Hubei and Sichuan also made chopped pepper. But in terms of fame and fame, it is probably the most prosperous in Hunan. For Sichuan chopped peppers, I am quite
Feeling fresh, at least in the eastern Sichuan region, it is rare to make chopped peppers, and most of the minced red peppers are together with broad beans and ingredients
Made into a bean paste.
In my Sichuan cuisine life, he introduced several ways to eat fresh peppers, one of which is to chop fresh red peppers, put them in the altar, put salt, chicken essence, peppercorns and stir well, pour pounds (500 grams) of lettuce oil or blended oil into it, seal it, and after about a week, it can be used as a dipping sauce. In fact, people who understand the nature of chopped peppers can imagine the spicy and refreshing without having to taste Mr. Shi's craftsmanship. Make Hunan chopped pepper, no need to put peppercorns, choose fresh millet red pepper or Hunan red pepper, wash and control the water, and then use a dry knife and cutting board or wooden basin chopping, you can also add ginger and garlic to chop together according to your own preferences, then add salt and mix well, and then put into the kimchi altar, sprinkle some white wine on the lid seal, the sink on the mouth of the jar not only to add water, but also to keep the water can not dry. If it is made by a small family, you can wash the glass bottle of the shovel, dry the water, put the minced pepper into it, and finally put it in the refrigerator for a week, and then eat it. There is a similar practice in Yunnan and Guizhou, called "bad peppers". Chopping peppers is a very hard thing, especially for people who are allergic to peppers, often after chopping, their hands are red and hot, and it is good to wash them with cold water, such as if you put them in hot water, it feels like it is tingling after being scalded by boiling water. Therefore, especially people who like to eat chopped peppers and are allergic to peppers, you can wear gloves, or choose a special chopping knife with a handle for chopping peppers (called "wiping knives" by The Chuandong people), put a large cutting board in a clean basin or chop directly in a wooden basin. Although dried peppers and fresh peppers have a spicy taste, the two are quite different in taste, dried peppers are fierce, and fresh peppers have a kind of flexible and fresh stimulation. Since the increasing popularity of Hunan cuisine, the use of bright red peppers has largely restored the vitality of Hunan cuisine. Of course, chopped peppers can also be used with green peppers, especially those who like spicy, you can use yellow lantern peppers as raw materials, which are served with minced garlic, which is quite enjoyable to eat.
Chopped peppers are used for a wide range of purposes, no matter what kind of home-cooked dish they are associated with
To do so:
1 Wash the taro and steam it in a steamer to mature.
2 Peel the taro. (Taro can be peeled without being hot, but I only remove the skin after steaming in the morning and in the afternoon, so the color is somewhat darker.) )
3 Remove the unsightly parts of the taro and cut into chunks
4 Wok heat, add oil after the pan is hot, stir-fry the pepper until fragrant after the oil is hot, turn off the heat.
5 Add chopped pepper, salt and chicken powder to the taro and mix well.
6 Place the taro in the steamer again for 10 minutes until flavorful.
7 Cut the chives into chopped green onions of about the same length.
8 handfuls of taro on a plate, sprinkle with chopped green onions, and you're good to go.