Hunan people share 10 traditional practices of chili peppers, and many people say they have never eaten the last two

First, tiger skin green pepper

Tiger skin green pepper is a very popular home-cooked Hunan dish, and it is also the easiest way to make chili peppers. Tiger skin green pepper is a dry stir-fried dish, after evaporating most of the water of the pepper, the pepper will have a burnt flavor, but also reduce its original spiciness, easier to eat, is a very delicious meal.

Method:

1. If it is a longer pepper, you can cut it into two sections, and you don't need to cut it for short peppers.

2. Pat the pepper flat with the back of a knife

3. Heat the pot, do not put oil, turn the chili pepper to low heat and stir-fry, press it with a spatula, and stir the chili pepper until the skin is browned

4. Heat the oil in the pan, add the minced garlic and tempeh and stir-fry until fragrant, then stir-fry the chili pepper a few times, add salt, light soy sauce, oyster sauce and chicken essence to taste, stir-fry to taste

Second, beat the chili pepper

Chili pepper is also a classic Hunan dish, chili pepper with preserved eggs in a bowl to make a delicacy, this simple and crude method of beating, can best stimulate the original taste of food, but also easier to adjust other flavors.

Method:

1. Put the green peppers on the fire and roast them, and if they can't be roasted, they can also be fried in oil, but they are more fragrant when they are roasted over the fire

2. Peel the preserved eggs and cut them and chop the garlic

3. Put the chili pepper and preserved eggs in a bowl and shake them, then add minced garlic, sesame oil, balsamic vinegar, light soy sauce, salt and chicken essence to taste

Three, stuffed chili

Stuffed chili pepper is a traditional Hakka dish, and the stuffed chili is mostly made with meat filling and cornstarch, but in our chili pepper, glutinous rice flour will be used instead of meat filling, so that it tastes crispier and more delicious.

Method:

1. Stuffed chili peppers should be a larger one, and if they are longer, they can also be cut into two sections

2. Cut off the head of the chili stem, take out the chili seeds, and hollow out the inside to stuff the filling

3. Here are two ways to make the filling:1. Meat filling, put the lean meat with a little fat, minced, add salt, pepper, thirteen spices, light soy sauce, oyster sauce, corn starch and stir well; 2. Glutinous rice flour filling, glutinous rice with thirteen spices, salt, pepper and stir well, then cut some chopped leeks, add glutinous rice flour and stir well, if it is too dry, you can add some water to make it more viscous

4. Stuff the prepared stuffing into the chili pepper, heat the pan with wide oil, boil the oil until it is 60% hot, fry it in the pan, turn to low heat, and fry the chili pepper thoroughly and you can eat it directly

5. If it is minced meat, in case the minced meat is not cooked thoroughly, you can take it out, then heat the pan with oil, add minced garlic, add salt, light soy sauce, soy sauce, oyster sauce, seasoning, add water starch, boil and then simmer for a while.

Fourth, chili omelette

Many people have eaten scrambled eggs with chili, so have you ever eaten chili omelette? Fried eggs with chili peppers are more crispy and delicious, and they are the same as leek omelettes, or even more delicious to eat, so if you like spicy food, you must try it.

Method:

1. Chop the green and red peppers, add minced garlic, beat in a few eggs, mix and add salt, pepper, and thirteen spices to taste

2. Heat the oil in a pan, spread out the eggs, fry one side and then turn over, fry until cooked and eat

3. Be sure to turn on low heat for fried eggs

Fifth, chop the chili sauce

Chopped chili sauce is an indispensable sauce in the daily diet of Hunan people, which should be added to breakfast powder, cooking, or even bibiap. The traditional chopped pepper is chopped out by hand with a knife, and making a large pot at a time is a great test of arm strength. Now you can use a meat grinder instead of labor, easy and convenient, you don't have to do too much at a time, you can do it at any time if you want to eat.

Method:

1. To make chopped peppers, you should choose line peppers or local small peppers, which have less moisture and are not so easy to spoil

2. Wash the chili pepper and dry it and stir it up, the green and red peppers can be together, so that the color is more beautiful, or you can only use red peppers, red peppers and millet peppers, the spiciness, and only millet peppers have a higher spiciness.

3. The whole process of chopping chili peppers should be guaranteed to be waterless and oil-free, so that the chili peppers can be stored for a long time

4. Chop the chili peppers and add a lot of salt to stir well, marinate for half an hour to see if there is moisture, if there is moisture, wear gloves to squeeze some water first

5. After squeezing out the water, add minced garlic and a little ginger, add some liquor, stir evenly and then put it into the jar, and then pour the cooled cooked oil to seal it

6. Chopped chili peppers with cooking oil are more fragrant after fermentation and can be stored for a longer time.

7. It is recommended to eat it after half a month, and please store it in the refrigerator in summer

Sixth, raw pickled peppers

Raw pickled chili pepper is a quick chopping chili method, I remember when I was a child in the rural hometown, my grandmother came back from work at noon in summer, and I had no appetite to eat, so I went to the vegetable garden to pick a handful of chili peppers, chopped and mixed with seasonings, and pickled for half an hour to eat, simple and rough but the taste was very good. This practice of pickling chili peppers is still practiced today, and it is soaked in light soy sauce for dipping sauce.

Method:

1. Wash the peppers, dry them and cut them into rings

2. Add garlic slices, light soy sauce, balsamic vinegar, soak overnight, this sauce can be used as a dipping sauce, which is very convenient

3. If you want to eat it directly, don't choose a pepper with high spiciness, you can use a large green pepper, add salt, minced garlic, light soy sauce and balsamic vinegar after chopping, stir evenly and marinate for half an hour to taste it, which is a simple and convenient cold pepper method.

Seven, jar peppers

Jar chili peppers are also a traditional home-cooked dish in Hunan, and they can be bought in the vegetable market. There is a famous dish called stir-fried meat with chili peppers in the Hunan restaurant, this kind of pickled chili pepper is slightly sour and spicy, and it is very appetizing.

Method:

1. Wash the green peppers and dry them to dry

2. Prepare a waterless and oil-free jar and add some liquor to clean the jar

3. Put the dried chili pepper into it, press it tightly, sprinkle a layer of chili pepper with salt, and finally pour some white wine, press the chili pepper with stones or other items, seal the jar and store it for half a month before eating.

Eight, white peppers

White pepper is also my favorite pepper practice since childhood, there is no white pepper, its white color is the color of boiling and drying, white pepper is very delicious, especially when it is semi-dry and not dry, it is the most crisp and tender taste.

Method:

1. White peppers must be green peppers, red peppers will not be white, and red peppers are ripe peppers, and they are not tender when they are sunburned

2. Boil water in a pot, put the chili peppers in and blanch for 10 seconds, then remove them, do not blanch the chili peppers

3. Fish it out and let it dry in the sun

4. When the weather is good and the temperature is high, you can eat it for a day, and the chili pepper is better preserved after it is completely dried, but when the taste is the best when it is not completely dry, as long as the chili turns white, you can eat it

5. The white chili pepper is stir-fried directly with minced garlic and it is very fragrant

Nine, rice flour chili

Many people may not have eaten or heard of rice flour chili, this is a delicacy in my hometown, I have not eaten it when I leave my hometown, I tried to make it once or twice, its method is similar to white chili pepper but requires a few more steps. Friends who have never eaten it sincerely recommend, especially delicious.

Method:

1. Boil water in a pot, put the green peppers down and blanch them for 10 years before removing them

2. Put the scalded pepper in the sun to dry, and after it is white, cut it in half and continue to dry it for a while, not completely drying

3. Prepare sticky rice noodles, that is, the flour made from the rice you usually eat, which is generally sold in large supermarkets, add salt and thirteen spices to the rice noodles, and stir well

4. Prepare a bowl of lightly salted water, soak the dried chili peppers in the salted water for a few seconds, and soak them in salt

5. Take it out and wrap it in rice noodles, then steam it in a pot for about 10 minutes

6. The steamed rice flour chili pepper is taken out and continued to dry until it is completely dry and hard, so that it can be stored for a long time

7. When you want to eat it, you can take it out and fry it to eat, and you can eat it as a dish or as a snack

10. Squeeze the chili peppers

Squeezed chili peppers are also called slag chili peppers or miscellaneous chili peppers in some places, Hunan, Sichuan, Hubei, Guizhou and other regions have this dish, but now there are very few people who make it, and even fewer people have eaten it, which is also a kind of pickled chili pepper practice, spicy and sour, appetizing and eating.

Method:

1. Red chili peppers are used to make squeezed chili peppers, which are washed and dried before chopping

2. Then add corn residue and sticky rice flour, add salt and liquor, stir evenly, and then put it in the jar and seal it for a month, and then eat it best.

3. In some places, shredded sweet potatoes are added to marinate together

4. When you eat it, it is very delicious when you stir-fry and tamales.