Which one to buy dried chili peppers to choose is fragrant? What should I pay attention to when choo

Buy dried chili peppers and pick two dried chili peppers to be fragrant, its shape is slender, the chili pepper fragrance is strong, the smell is particularly appetizing, and the spicy degree is moderate. When choosing dried chili peppers, be careful not to choose a very uniform color, which may have artificial colors.

First, it sees. Dried chili peppers should be intact and not too crumbled. Second, important news.

Without breakage, dried chili peppers will not have a choking smell. Third, to touch. Dried chili peppers should be dry to the touch, and there should be no resurgence or softness.

Choose fresh peppers that are fully ripe, have smooth skin, and have a bright color.

Chili peppers should be selected with a more normal spiciness, don't choose too spicy, too spicy does not meet everyone's taste. You should also choose peppers that smell a little more fragrant, so that the peppers will have a taste.

When picking chili peppers, you should buy bright red colors. It's not the blackened one. It tastes more delicious.

The color of the two vitex strips is very red and bright, and it is not too spicy, and it is also very fragrant.

The first thing to choose is to look at the body shape of the pepper, it must be complete and not too broken, it will not smell like a choking smell without being damaged, and the dried pepper should be dry to the touch, and there can be no resurgence and softness.

Erjingtiao, the color is dark red, and the spicy taste is not very big, so when selecting, pay attention to whether the pepper has wormholes and whether it has a damp taste.

In this non-spicy and unhappy eating habits, the most representative regions in China: Hunan, Guizhou, Sichuan, Chongqing, Northeast China, etc., which dried chili pepper is the most fragrant? What I know, Erjingtiao, bullet, and Qixing pepper can be said to be the most fragrant, let's just evaluate it from the aspect of fragrance.

We usually choose dried chili peppers, which is nothing more than judging from three aspects: spicy, fragrant, and color, and there are dozens or even hundreds of kinds of chili peppers in our country, and there are many uses, different dishes have different needs, some need spicy points, some need fragrant points, and some need color red spots. Because there are so many types of chili peppers, I will focus on this question, which dried chili pepper is the most fragrant, to explain.

1. 2 Jingtiao 2 Jingtiao pepper is produced in Sichuan Province, the fragrance is very strong, the spicy taste is moderate, the color is ruddy, the skin is relatively thin and the seeds are few, it can be said that it is the star of the pepper, all aspects are more perfect, so, it is loved by many people all over the country, and it is also quite a kind of use in various restaurants. Erjingtiao dried chili pepper use: make chili noodles and make red oil, which is inseparable from its strong fragrance and ruddy color, the only deficiency is that the spicinessness is very general, if you want to eat a little spicier, then this chili pepper is not very suitable.

Second, the origin of bullet bullets are: Henan, Guizhou, because of its appearance and bullet is very similar, so it is called bullet pepper, and Henan is longer and thinner than Guizhou. Bullet peppers are characterized by their fragrantness, but their spiciness and color are ordinary.

Therefore, it is sometimes used as an all-purpose chili pepper, and it will not affect the dish too much, but it can play a certain role.

Three, seven star pepper seven star pepper from Sichuan, thin skin and thick meat, this is a great point, not only fragrant, but also relatively spicy, is an all-rounder. Dried Qixing pepper has a mellow and spicy taste, and has strong persistence, and is commonly used in hot pot bases, and will also be used in various restaurants when stir-frying, because it is both fragrant and spicy, and can satisfy some customers who pursue spicy taste. Finally, when we choose chili peppers, try to buy complete dried chili peppers, try not to buy finished chili noodles, because there are a lot of adulteration in it, mainly mixed with some impurities, ordinary people can't see it, can't eat it, for safety reasons, either buy complete dried chili peppers, or directly buy the finished chili peppers sold in the supermarket, which is also a little experience of mine.

1. Yunnan shabu shabu spicy (spicy degree 1000000 shu).

Yunnan shabu shabu is a kind of chili pepper in the mountainous area of Luxi City, Dehong Dai Jingpo Autonomous Prefecture, Yunnan Province, which is not big, wrinkled skin, red after ripening, bright color, and smells spicy. It is reported that as long as you put it in the water and soak it, the whole basin of water will become extremely spicy, and its spiciness can be seen in general, so ordinary people should not try it easily.

2. Trinidad scorpion (spiciness level 800000-1000000 shu).

This pepper is native to the island of Trinidad and has a bottom shaped like a scorpion's tail, with the suffix carid added to distinguish it from the regular Trinidad scorpion pepper statue. It is also very common in China at present, and it is also a very spicy chili.

3. Fujian "Shenjiao No. 1" (spicy level 450000 shu).

This is a new variety of pepper cultivated by the Institute of Agricultural Sciences of Sanming City, Fujian Province at the end of 2010 specifically for Shaxian snacks. But after the successful research and development, it was widely welcomed by the chili industry, and this chili is also very spicy.

4. Chaotian pepper (spicy level 50000-100000 shu).

Chaotian pepper, also known as Wangtian pepper, is a particularly spicy pepper, which is smaller than ordinary peppers, but the spiciness is several times that of ordinary peppers. In daily life, Chaotian pepper is deeply loved by people who like spicy food.

5. Yunnan millet pepper (spicy level 30000-50000 shu).

Millet pepper, its length is shorter than that of Erjingtiao, and its body shape is more rounded than Erjingtiao. Although its aroma is very average, it is very spicy, and when mixed with chili peppers, it can have the effect of enhancing the spiciness.

Bell pepper Erjingtiao is very fragrant, but if it is said to be the most fragrant, it should be an important branch belonging to Erjingtiao, licking bowl pepper. This kind of pepper yield is low, ** slightly high, but the taste is very good, the dried pepper of the province has a strong burnt aroma, although this pepper is very fragrant, but not spicy enough, almost no spiciness, very suitable for East China and northern China, but if Chongqing people eat, it is estimated that it will be matched with a spicier variety.

The most fragrant dried chili peppers are actually the dried chili peppers in Hunan, because the special chili peppers in Hunan are very high, so the quality of their chili peppers is very high, and then the chili pepper fragrance is also very good.

I don't think the most spicy dried chili peppers are the most fragrant, because if the chili pepper is very spicy, then it will mask its own aroma, so when choosing a dried chili, don't just choose the spicy one.

Sichuan cuisine master's favorite, the star of the chili pepper, Erjingtiao, is very fragrant, the spiciness, it is also very suitable for making red oil, and the bell pepper is mainly used for fragrance, and it is also very suitable for making red oil.

There are many types of dried chili peppers, and my favorite chili pepper is the Qixing pepper from Sichuan, which has thin skin and thick flesh and full of fragrance, especially when used as a hot pot base, it is very delicious.

It's chili peppers that are fragrant (I'm not spicy).

Erjing pepper is suitable for making red oil and spicy taste, and Sichuan Qixing pepper is not so red, but the fragrance and spiciness. You can't have both fish and bear's paws.

Two dried chili peppers (the most fragrant).

Guizhou bullet dried chili pepper (relatively spicy).

Seven star peppers (the spicest).

Hello, the peppers in Guizhou and Sichuan are relatively spicy and fragrant, generally using bullets and two wattles to increase the spiciness, and bell peppers to increase the fragrance.

Millet pepper should be the goddess of chili peppers.

Sichuan's cupola pepper, a kind of pepper that grows on the ground, is red when ripe, and it is easy to crush, and it is the most fragrant to make chili oil.

Erjingtiao dried chili, produced in Sichuan, has moderate spiciness, good fragrance, thin skin and few seeds, ruddy color, and is the most indispensable seasoning in Sichuan cuisine.

It is a licking bowl of peppers, and the dried peppers themselves have a strong burnt flavor.

Among the dried chili peppers, Erjingtiao chili pepper is the most fragrant, and Erjingtiao chili pepper will be fragrant when fried, and the spicy taste is not rushing, which is very suitable for most people.

The main reasons why dried chili peppers are more fragrant than fresh chili peppers are as follows:

1.Dried chili peppers have higher pre-cursor calories and more concentrated heat, which is 3 times higher than that of fresh chili peppers.

3.Dried chili peppers have a more chewy and chewy texture, while fresh chili peppers have a softer texture.

4.Dried chili peppers are better used as a condiment as they are not perishable, whereas fresh chili peppers are better for direct consumption.

Erjingtiao pepper is the most fragrant. Chili peppers are popular all over the country, Qixing pepper, new generation, bullet, Guizhou bullet, Shizhuhong, Erjingtiao (two gold bars), bell pepper, Sichuan pepper (wrinkled skin Erjingtiao), Xinjiang pepper (iron plate pepper) is also good.

Guizhou's bullet peppers are of good quality, they are very spicy and mellow, and are often used to make dried chili peppers, paprika and oil chili seeds.

There are mainly several kinds of dried chili peppers on the market: bullets, which are smaller, rounder, shorter, thicker, and heavier in spicy taste, people who love spicy peppers can buy some reserves, and the defect of bullets is that the fragrance is insufficient; There is also a type of Erjingtiao, this kind of pepper is slender, big, very common in the market, Erjingtiao is not spicy, but the fragrance is heavier, when cooking, fry it with oil, the fragrance of the pepper is all out; There is also a bell pepper, which is round and big, and the taste is also relatively spicy.

How to pick out good quality from a large pile of peppers, the following methods may help you.

First, it sees. Dried chili peppers should be intact and not too crumbled.

Second, important news. Without breakage, dried chili peppers will not have a choking smell.

Third, to touch. Dried chili peppers should be dry to the touch, and there should be no resurgence or softness.

How do you pick out the hottest peppers?

1. The sharp pepper is much spicy, and the thinner the flesh, the heavier the spicy taste. Persimmon-shaped round peppers are mostly bell peppers, and the thicker the flesh, the sweeter and crisper. Semi-spicy peppers fall somewhere in between.

2. The pepper fruit is curved and long-horned, with strong spicy taste, such as long sheep's horn pepper and line pepper in various places, among which there is a kind of family pepper that grows towards the sky, the fruit is small, conical, and fragrant, and it is more popular in the market at present, and it is also higher.

How do you pick out the freshest peppers?

1. Peppers should be purchased with thick flesh, complete fruit shape, bright color, shiny, smooth skin, high oil content, and strong spicy taste.

2. When choosing, attention should also be paid to the uniform size and the elimination of insect erosion defects.

3. Bell peppers should be selected with smooth skin, large and upright, no cavities, thick meat, crisp quality, sweet taste, and more moisture.

4. According to the needs of cooking, for example, old and ripe red fruits should be selected for kimchi, and green fruits should be selected for stir-frying fresh vegetables.

5. When selecting fresh peppers, it should be noted that the fruit shape and color should conform to the characteristics of the variety, such as bright green, dark green, red and yellow.

There are several types of dried chili peppers commonly found in the market:

1.Bullet, this pepper is smaller, rounder, shorter, thicker, and more spicy, people who love spicy can buy some reserves, and the defect of bullet is that the fragrance is insufficient.

2.Erjingtiao, this kind of pepper is slender, big, very common in the market, Erjingtiao is not spicy, but the fragrance is heavier, when cooking, fry it with oil, the fragrance of the pepper is all out, and there is a kind of bell pepper, round, big, and the taste is relatively spicy.

Further information: Dried chili peppers are chili products made from dried red peppers. It is characterized by its low water content and is suitable for long-term storage, but dried chili peppers that are not sealed or have a high water content are prone to mildew.

Generally, dried chili peppers are divided according to the place of origin.

Places where peppers are mainly produced:

It is also the three most spicy places in China, one is not afraid of spicy, one is not afraid, and the other is afraid of not being spicy. I don't know exactly how it is arranged).

Guizhou, Sichuan. Hunan peppers have some subtle differences other than being spicy.

For example, the chili peppers in Hubei will only spicy the outside of the lips.

Sichuan's chili peppers are spicy from the tongue to the stomach.

Guizhou's chili peppers are also very tasty, especially bad chili peppers.

Hunan's chili peppers are spicy, and they can't stand it, especially the sauce board duck (also called spicy plate duck), and the storage of dried chili peppers is actually very simple, just put it in a ventilated and dry place, and it can also be sealed with a plastic bag.

There are many uses.

Make chili oil chili flour (powder).

Sichuan cuisine, Hunan cuisine and other spicy dishes must use chili peppers.

And hot pot or something.

Another great function of chili peppers is appetizing.

It is helpful for friends who have no appetite.

1. Sichuan Erjingtiao chili pepper, mostly produced in Chengdu, Sichuan, is about half a foot long, slender in shape, moderate in spiciness, strong pepper fragrance, and excellent color enhancement effect.

2. Guangxi wrinkled pepper, longer than Erjingtiao, has uneven lines on the surface, and the epidermis becomes wrinkled after drying, with a strong fragrance but not spicy.

3. Sichuan Qixing pepper, thin skin and thick flesh, mellow pepper, bright red color, is one of the three advantages of fragrant, spicy and red.

4. Guizhou Huaxi Sheep's Horn Pepper, the flesh is thin, the aroma is strong after drying, the color is ruddy, but the spiciness is low, and it is usually used with other peppers.

5. Shaanxi seven-inch red, the individual is slender, because of its thin meat, the surface is obviously wrinkled after drying, and the spicinessness is low, but the color is red and bright, the aroma is rich, and the oil and pepper in Shaanxi cuisine are made of this pepper. These are relatively low levels of spiciness.

6. Green peppers, also known as bell peppers, large peppers, and persimmon peppers, are also called sweet peppers and vegetable peppers because they can produce sweet berries. The fruit is relatively large, less spicy or even not spicy at all, and is eaten as a vegetable rather than as a seasoning.