What are the common chili pepper varieties? Differences in the uses of different varieties
When it comes to food ingredients for cooking, chili peppers are known to everyone. As a good seasoning and a dish to go with rice, chili peppers are widely used in the cuisines of various regions of our country, and in some places people cannot enjoy a meal without something spicy. At present, chili peppers are planted on a large scale in all parts of our country, such as Sichuan, Guizhou, Hunan and Yunnan, and the chili pepper varieties grown in each place are also very different. So what are the common chili pepper varieties? What are the uses of the different chili pepper varieties? Let's take a look together with the editor of Nongxunwang.
Common chili pepper varieties
1. Xiaomila (millet chili)
Xiaomila is mainly produced in places such as Hunan and Yunnan, and is a fiercely hot type of chili pepper, with a spiciness of about 120,000 SHU. The main feature of Xiaomila is its strong, aromatic heat, with a rather prominent spiciness, making it very suitable for cold dishes, and it is also an essential ingredient in cooked foods and hot pot.
2. Zidantou (bullet head)
Zidantou is a type of Chaotianjiao (facing-heaven chili), mainly distributed in areas such as Henan and Hebei. It is an all-purpose chili pepper, and you can throw a few into almost any stir-fry. In addition, Zidantou is moderately spicy and is an aroma-type chili pepper, suitable for stir-frying, as it can bring out the aroma of food.
3. Mantianxing (baby's breath chili)
Mantianxing, also known as Xiaomila, originated in Zunyi, Guizhou, and its main features are its small size, red color and dry, fierce heat. In particular, Mantianxing's mellow spiciness and ultra-hot, super-aromatic characteristics have won it favor in the catering industry.
4. Luosijiao (screw chili)
Luosijiao is very familiar to people from Hunan; in fact, Luosijiao is a hybrid chili pepper. Its color is mostly tender green or dark green, and its fruit shape is slender, with many wrinkles and bends. Its texture is rather crisp and refreshing, and it is very suitable for planting in places such as Shandong, the northwest and Hunan.
5. Erjingtiao
When mentioning Hunan's Luosijiao, one cannot fail to mention Sichuan's Erjingtiao. Erjingtiao has an ordinary level of spiciness, and is an indispensable seasoning chili pepper used in authentic Sichuan cuisine. Erjingtiao has an ordinary level of spiciness, few seeds, a bright color and a strong aroma, and is mainly produced in places such as Guizhou and Xinjiang.
Uses of different chili pepper varieties
1. Uses of Xiaomila: Xiaomila is mostly used as a highly spicy ingredient for cooked foods and hot pot.
2. Uses of Zidantou: Zidantou is mainly used in the preparation of various spicy-aromatic dishes, and is best suited for making Kung Pao-style dishes, water-boiled dishes, quick-fried dishes and dishes with a numbing-spicy flavor. In addition, malatang, chuanchuanxiang and the like are also inseparable from it.
3. Uses of Mantianxing: Mantianxing can be used to make pickles, dried chili peppers, chili powder, ciba chili, chili oil and so on. It is suitable for use in hot pot, malatang, chuanchuanxiang, water-boiled dishes, fierce stir-fries, spicy dry pots, stir-fries and so on.
4. Uses of Luosijiao: Luosijiao is generally used to stir-fry various meats, such as chicken pieces, pork belly and so on, and the most famous dish is none other than Hunan's chili fried pork.
5. Uses of Erjingtiao: Erjingtiao is mainly used in three aspects. First, it can be processed into pickled chili peppers and Pixian douban; second, it is stir-fried for hot and cold dishes with a fresh spicy flavor; third, it is mostly used to make roasted chili.
The above is an introduction to chili pepper varieties and their uses. Which kind of chili pepper do you like? What chili peppers is your hometown famous for?
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