What is the difference between millet pepper and facing-heaven pepper? Pickle them this way for better flavor

Chili peppers are an indispensable seasoning in our lives. A mild level of spiciness can enhance the fresh aroma of food, and friends who love spicy food are even more passionate about chili peppers. So, what do you know about millet pepper, which is known for having a relatively high spiciness among chili peppers? What are the differences between millet pepper and facing-heaven pepper? How can millet pepper be pickled for better flavor? Let me answer these one by one for you.

1. What are the differences between millet pepper and facing-heaven pepper?

Millet pepper belongs to a subclass and is a plant of the genus Capsicum. There is a big difference between millet pepper and facing-heaven pepper: its base does not have a thickened part. The petals are often white or blue, while facing-heaven pepper generally blooms white, with the flowering period generally starting in early May and lasting until the end of July.

Millet pepper and facing-heaven pepper are both relatively common chili peppers. Eating some appropriately in daily life has a regulating and health-promoting effect on the body. First, as two varieties of chili pepper, both are rich in vitamin A, B vitamins and vitamin C. In addition, they are rich in dietary fiber and contain various trace elements. Eating some appropriately in daily life has the effect of stimulating the appetite and promoting digestion, and can promote appetite.

Eating some facing-heaven pepper or millet pepper appropriately has a very good effect of warming the stomach. In addition, it can promote blood circulation and has a certain sterilizing effect. Because it is rich in vitamin C, it has a certain effect of promoting hormone secretion and a certain effect of beautifying the skin, has a certain effect of reducing fat and losing weight, and has a certain anti-cancer effect.

From the above, we have briefly understood the differences between millet pepper and facing-heaven pepper. Millet pepper and facing-heaven pepper are two different varieties of chili pepper, and there are certain differences between them. In daily diet, eating some appropriately has a regulating and health-promoting effect on the body, but attention should also be paid not to eat too much. The spiciness of millet pepper and facing-heaven pepper is relatively high, and eating too much can easily cause gastrointestinal discomfort.

2. How can millet pepper be pickled for better flavor?

Prepare 100 grams of millet pepper, and also prepare 100 grams of ginger. First, choose a clean container, preferably a glass bottle. Before pickling, wash the glass bottle clean, and it is best to scald the inside with boiling water, as this can have a very good sterilizing effect. Then wipe it dry inside; there should be no water inside.

Now add 2 to 3 spoonfuls of salt to the bottle, then add boiled water to dissolve the salt inside. Do not pour in too much boiled water; you can pour in half. Then put a small amount of white sugar into the bottle, pour in 100 milliliters of soy sauce, and then add an appropriate amount of rice vinegar. The rice vinegar should be a little more than the soy sauce.

Then wash the millet pepper clean, dry off the water, and remove the stems of the millet pepper, as this makes it easier for the millet pepper to absorb the flavor.

Wash the ginger clean, then cut it into slices. The thickness of the ginger slices determines how quickly the flavor is absorbed. The smaller and thinner the ginger slices are cut, the faster the flavoring time will be, and the pickling time will also be relatively faster. After putting in the ginger slices, then add garlic, and finally add an appropriate amount of Sichuan pepper. Sichuan pepper can not only have a seasoning effect, but can also prevent white foam from forming in the jar, so you can add a little more.

After putting all the above ingredients inside, stir with clean chopsticks so that the ingredients inside are fully mixed. If the bottle is already quite full, then it can be sealed tightly. If there is still some space, you can add an appropriate amount of boiled water. The sealing effect must be good; do not let the ingredients inside come into contact with air. Then place it in a relatively cool place, and it can be eaten after two weeks.

When making pickles for the first time, you can appropriately add some vinegar or sugar to accelerate fermentation, increase lactic acid, and shorten the pickle-making time. If using old brine to make pickles, they can be eaten after 2 to 3 days. The more times the pickle brine is used, the more fragrant and delicious the pickled vegetables will be. But each time you pickle vegetables, depending on the amount of vegetables, appropriately replenish some salt, Sichuan pepper, ginger slices, and baijiu. Use dedicated chopsticks to take pickles, and never let them carry oil, to avoid oil and raw water entering the jar. Pickles cannot be stored for a long time; pickle them and eat them as you go. The water groove at the mouth of the jar should be kept clean, and the water should be changed frequently and kept full. If you like spicy flavor, you can take out the pickles, cut them into appropriately sized cubes, mix them with chili oil and monosodium glutamate, put them on a plate and serve. This is the “Sichuan pickles” commonly found in Sichuan restaurants.