Spicy with cold skin? What is Spicy Skin?

Chili noodles, splashed with boiling oil, very simple.

Spicy skin is dried chili. 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.

Dried chili peppers are mainly eaten as a seasoning.

The chili pepper is called sea pepper by the Sichuan people, indicating that it was introduced from overseas. According to the evidence, Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty does not have the shadow of chili peppers.

Chili peppers were introduced to China from the Americas in the late Ming Dynasty, and they were originally only used as ornamental crops, just like the process of invasion by other organisms. The Ming "Grass Flower Book" records that the first Chinese who ate chili peppers were all in the lower reaches of the Yangtze River, the so-called Xiajiang people. When the people of Xiajiang tried chili peppers, the people of Sichuan did not know what chili peppers were.

Interestingly, chili peppers were first introduced from Jiangsu, Zhejiang, and Liangguang, but they were not fully utilized in those places, but they flooded in the upper reaches of the Yangtze River and southwest China. This is also a typical example of Sichuan people absorbing the world's strengths in food and constantly innovating.

After Jiaqing in the Qing Dynasty, Guizhou, Hunan, Sichuan, Jiangxi provinces have been planted as vegetables, no pepper mustard is not under the chopstick, there are many soups, choose its extremely spicy, and every meal and every dish, must be spicy.

It shows that the history of Sichuan people eating sea pepper is about 400 years. Eating peppercorns is an old tradition of our Chinese, and it is an old tradition of Sichuan people. More than 1,600 years ago, the Jin Dynasty's "Huayang National Chronicles" said: Shu people are still delicious, so spicy.

The origin of Sichuan pepper is China, which is a unique spice in China, and it is not used in Western food. As early as in the "Book of Songs", there are many references to this kind of thing, and the "Book of Songs" says: There is pepper Qixin, Hu Kao Zhining. Historically, it is also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper and so on.

Dried chili peppers. Spicy skin is often used as a seasoning and can be eaten with noodles. Spicy skin can be used to make spicy skin stir-fried lamb tripe, spicy skin stewed ** chicken, pepper sesame chicken, etc.

Xinjiang is rich in spicy skins, and the local spicy skins are thick and bright, fragrant, spicy and full of umami.

The spicy skin is red pepper. Spicy skin is a kind of dried chili, which is a chili product made by drying red chili peppers, and the common dried chili peppers are Chaotian pepper and line pepper. But Chaotian pepper and Shaoshan pepper can only be used for seasoning, and for the people of Yili, spicy skin is not just used for seasoning.

Otherwise, the people of Ili would not have worked hard every year to dry the spicy skins. Drying spicy skins is also very simple, first remove the pedicles, then cut the peppers lengthwise, but leave a few centimeters at the tail and hang them in a ventilated, sunny area.

It is also possible to cut it into pieces, and it will dry it more quickly. If you are too troublesome, you can also leave it untouched and dry it directly. Such a spicy skin has a much worse taste, and the people of Yili don't look down on it.

Drying spicy skins, the weather is very important, only when the weather is sunny can you dry good spicy skins. Because during the drying process, once it rains, the spicy skin is easy to rot, and the spicy skin will turn black.

The reason why the cool skin peppers sold by Shaanxi people are fragrant is because they use local Qin ruicha peppers, which are fragrant and wild but not spicy, and make chili oil. Special red, special fragrance.

Shaanxi people sell the cool ridge Hui attack skin pepper is particularly fragrant, in fact, it is the original blue god of chili oil, the pepper oil used in the general cool skin shop is specially made, and it is very fragrant!

It's a problem with chili oil, and the chili oil used in the general branch judgment cool skin shop is specially made, and it is very stupid and fragrant, and compared with the chili oil eaten in the fierce rough reform of your own home, it must be much better.

Because the chili peppers in the cold skin are specially made, fried in oil, and sesame oil is also added.

Make cool skin. The chili oil is made with rapeseed.

The pressed oil is clean and hygienic and fragrant.

As for what kind of chili pepper to use, it is generally spicy with Chaotian chili pepper.

Or bell pepper or Yunnan pepper, not spicy with long pepper, or a mixture of the two, generally the pepper is red, the sharp pepper is spicy and fragrant, but more is the use of local peppers, there is a regional flavor.

Here's how it works. Paiga.

The first is to scrub the long pepper and the sharp pepper in half, scrub them separately, bake them in the oven or fry them with a frying spoon to fry them until fragrant, and the sharp peppers are ground into a finer powder, and the long peppers are slightly thicker.

The second is with 18 spices, which will also be cleaned, fried with a frying spoon until fragrant, and ground into a very fine powder, and the dosage is 4% of the dusty pepper noodles

The third is to put vegetable oil in a frying spoon, first burn and smoke, first fry the chives and onions, take them out for it after turning yellow, and then put white sesame seeds.

After slightly yellowing, put the coarse chili powder, wait for the oil temperature to be about 100 degrees, put the fine chili powder, turn off the heat after frying, and pour it into the container after it cools, and let it stand for more than 4 hours, its taste is more mellow.

In many places, there are cold skins, and the use of local thick and fine chili noodles is authentic.