Is millet pepper a pickled pepper? What is the nutritional value of millet pepper?

Pickled peppers are an ingredient that we often encounter in daily life. Many delicious snacks such as pickled pepper chicken feet and pickled pepper kimchi are made from pickled peppers. But recently some people have discovered that pickled peppers look extremely similar to millet peppers. Could it be that millet peppers are pickled peppers? In fact, this guess is correct. Chili pepper is the raw material for making pickled peppers. In addition, there are many other ways to make chili pepper.

How to eat millet pepper

How to make stir-fried rooster with millet pepper

Ingredients: little rooster, chili pepper, 30 grams of oil, 5 grams of salt, 10 grams of dark soy sauce, 10 grams of dry starch, a little sugar, chicken essence and pepper.

practice:

1. Cut the chicken legs into small pieces, add salt, dry starch, pepper and dark soy sauce, mix well and marinate for 30 minutes.

2. Cut the chili pepper into small circles, cut the bottled pickled chili pepper into small sections, peel the garlic, cut the onion and ginger into shreds, and cut the celery into oblique sections for later use.

3. Put more oil in the pan and heat it to 60%. When you can feel the heat by placing your hand above the oil surface, pour the marinated chicken thighs in. When they turn golden brown, remove from the pan and drain the oil.

4. Pour out the oil in the pot, clean it, add base oil and heat it. Add shredded ginger, garlic cloves, and onion, stir-fry until fragrant, then add the two kinds of chopped chili peppers and stir-fry until spicy.

5. Pour in the fried chicken thighs, add salt, sugar and soy sauce, stir-fry quickly over high heat, add a little water along the edge of the pot, stir-fry a little to allow the chicken pieces to be fully flavored.

6. After the chicken is fragrant, add chicken essence, pepper powder, sprinkle in celery and peanuts, stir well, sprinkle with fried white sesame seeds, and serve.

How to make chili pepper pickles

Ingredients: 1000 ml boiled water, 250 ml chili water, 10 ml white wine, 200 g fine salt, 30 g pickled chili, 3 g Sichuan pepper, appropriate amount of star anise and galangal, lettuce, carrot, cauliflower, pickles, squid, green pepper and red pepper.

practice:

1. Put salt into cold boiled water and stir well, add millet pepper juice and white wine and mix well.

2. Soak the pepper, star anise and galangal in salt water for 2 hours, then add lettuce, carrots and cauliflower. It can be used the next day.

3. Wash the kimchi and drain.

4. Heat up some oil in a pan, pour in the chopped squid and fry until it turns white.

5. Add green and red peppers and kimchi and stir-fry for a while.

How to cook Wuchang fish with millet pepper

Ingredients: Wuchang fish, millet pepper, chili pepper, oil, light soy sauce, MSG, cooking wine, shredded ginger, salt, chicken essence, pepper, white sugar, and scallion.

practice:

1. Prepare a Wuchang fish weighing more than one kilogram. Wash the fish, cut open its belly, remove the internal organs and set aside.

2. Use a sharpened kitchen knife to cut openings on both sides of the Wuchang fish. The Wuchang fish has been cleaned and is ready. Apply an appropriate amount of cooking wine inside the fish belly.

3. Then sprinkle salt on both sides of the Wuchang fish and marinate for a while. Avoid loosening of the meat during frying.

4. Cut the pickled chili peppers into 1 cm segments, cut the green chili peppers into the same length as the chili peppers, and cut the ginger into shreds for later use.

5. Add shredded ginger into the pot and add enough oil to fry the Wuchang fish.

6. Fry the Wuchang fish until both sides are browned. In order to prevent the fish from sticking to the pan during frying, after the oil temperature rises, hold the Wuchang fish in your hand, quickly put it in and then lift it up. Repeat this action several times before you can completely put the Wuchang fish into the pan. At this point, the fish will not stick to the pan.

7. Add shredded ginger into the oil pan again. The chopped pickled chili peppers should also be put into the oil pan. Put the fried Wuchang fish into the pot.

8. Add two cups of water, one spoon of light soy sauce, one spoon of cooking wine, one spoon of sugar, and one spoon of salt, and bring to a boil over high heat.

9. Cover the pot and continue cooking the Wuchang fish for five minutes. Turn off the heat when the soup is thick and almost dry.

10. Place the cooked Wuchang fish on a plate first. Put the chopped chili peppers into the pan and stir-fry quickly. Add a spoonful of chicken essence, a spoonful of MSG, pepper powder, and chopped green onion before serving. Pour the cooked seasoning directly onto the Wuchang fish.