What is the top grade in sichuan cooking dried chillies, currently in the process of sichuan cooking, the use of chili with pod pepper, 2 thorns, capsicum frutescens, red bell pepper, horn hot peppers and other several mainly.
Of capsicum frutescens var is widely used in east sichuan region, the spicy is relatively strong, one of which is called seven stars pepper szechuan for top grade.
The thorns are widely used in western sichuan area, its spicy slightly, but the fragrance.
According to the seasonal points is divided into summer and autumn pepper.
Summer pepper, thin skin, less seed, fresh color for the top grade in the dry chili.
Autumn seed pepper, flesh thick, color difference, but hot enough.
Bell pepper named because of the shape is like a lantern, sichuan wen run geographical environment created a bell pepper moderately spicy, but the scent is outstanding, are loved by many people who can't eat spicy.
How to use dry pepper making dry chili spicy hot pot bed charge, through different processing, make all kinds of food flavor and color more.
Using dried chilli one of the most interesting is the sichuan people's favorite hot pot, taste first-class hot pot must be use a wide variety of dried chili hot pot bed charge to making.
Cook not only should consider chili, often consider the supplementary role of fragrance, even so sichuan cooking when refining hot pot bed charge, often with several hybrid pepper, spicy and fragrance both appropriate, through the high and low oil temperature, and the proportion of different dry chili to control the degree of hot and burnt taste pepper.
Such a hot pot fresh, sweet, spicy taste, tang sehong bright is full.
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