A list of the contents of this article:

Zanba chili (a traditional Hunan snack)

1. Zanba chili is one of the most famous snacks in Hunan Province. It is made of glutinous rice flour and chili. Glutinous rice flour is a kind of sticky powder, which can be made into all kinds of food after processing, and pepper is an indispensable condiment in Hunan diet. Although the production process of Zanba chili is simple, it requires some skills and experience.

2. First of all, prepare two main materials: Zanba and chili. Stir the glutinous rice flour into the right amount of water, knead it into dough, divide it into small pieces, and flatten it into pancakes. Bake or bake Ciba in a pan until yellowish, cut into small pieces, set aside. Chili peppers need to be cut off from the stalks and stains, washed and dried, and can be slightly beat or flattened. Then, use Zanba to pickle the chili. Spread a layer of sesame paste on the surface of Zanba, roll the chili into it and wrap it evenly.

3. Zanba chili is a traditional snack popular in southern China. Its main ingredients are glutinous rice flour and chili. It is easy to make and has a unique flavor. It is a favorite food of the local people. However, with the changes of the times, Zanba pepper has also ushered in a new development. The traditional Zanba pepper is generally made by cutting the pepper into thin shreds, adding seasonings such as bean curd and sesame paste, and then steaming with glutinous rice flour.

4. Zanba chili is a traditional snack with spicy taste and unique flavor. To make a delicious Zanba chili, you first need to prepare fresh chili and Zanba. Chili peppers can choose moderate spicy pepper or red pointed pepper, if you like more spicy taste can choose millet spicy or raw pepper. Cut the chili into thin filaments, then cut the Ciba into small pieces, boil it in boiling water, remove, sprinkle with Ciba sauce and add the chopped shredded chili to enjoy.

5. No. Zanba chili is a traditional Sichuan snack, usually made from fresh chili and chopped peanuts. Chili sauce is a kind of seasoning made from pepper, pepper and other seasonings. Although both Zanba chili and chili sauce contain chili and peanuts, they have different tastes and flavors, so Zanba chili can't be replaced with chili.

6. Rabbit Ding: rabbit Ding is one of the traditional snacks in Zigong. It is mainly made from rabbit meat cut into small pieces, pickled with a variety of seasonings and cooked. The meat of diced rabbit is tender and delicious, and it is a favorite food for local people. Dengying Beef: Dengying Beef is a traditional specialty of Zigong, which is famous for its unique production technology and taste. Beef is cooked in special brine after a series of processes such as pickling and drying. The meat is fresh and tender and has a unique taste.

The practice of Zanba chili?

Stir-fry Zanba chili in oil prepare Zanba, chili, onion, garlic, salt, chicken essence, light soy sauce, soy sauce, cooking wine, water. Cut the Ciba into small pieces, cut the chili into small pieces, and set aside the chopped onions and garlic. Cool the oil in a hot pot and saute the chopped onions and garlic. Add chili peppers and stir-fry for fragrance. Add small pieces of Zanba and stir-fry well.

The specific method of Ziba chili is as follows: the dried red pepper is boiled in boiling water, add ginger, garlic, pepper, salt and soft red pepper in the bowl, and mash it into mud. The local name is Ciba sea pepper. The Zanba pepper processed from Guiyang Huaxi dried pepper is the top grade. If you don't have Zanba sea pepper, you can also use dried pepper instead, but its taste is not the taste of Zanba sea pepper.

The practice of Zanba chili step 1 dry red wine chili soak in water, soak soft. Step 2 cut the ginger and garlic into foam. Step 3 twice join the cooking machine step 4 grinding step 5 is full of Zanba chili, fried spicy chicken put a little, particularly delicious. Step 6 is important: the Zanba chili made by this method should be eaten on the same day as possible. Avoid deterioration, if you want to make more bottles at one time and save them for later use.

G . The specific steps are as follows: the first step is to slice 30g ginger, as shown in the following picture. The second step is to boil 500g of water in the pot, as shown in the following picture. The third step is to add 300g dried chili peppers, as shown in the following picture. The fourth step is to add 30g sliced garlic and ginger, as shown in the following picture. The fifth step is to soften and remove it and put it on a plate, as shown in the following picture. The sixth step is to cut it into pieces with a knife, and then the Zanba chili is done, as shown in the following picture.

Select and process 500 grams of dried horns of chili, remove the stalks, rinse with clean water, soak them slightly, remove them, put them into a grind bowl, add 50 grams of peeled ginger and 40 grams of garlic, then pound them repeatedly with wooden sticks. When the chili is in the shape of Ciba antler, bring out. Pay attention to the essentials of this kind of Zanba pepper from the folk, generally only suitable for small batch production, but the finished product red color, spicy flavor.

The practice of Zanba chili pepper is to wash the pepper clean first, and then put it into the pot without oil. Stir-fry over low heat. Stir-fry the water. Just stir-fry it to the soft couch. Mash the garlic. Then comes the most important step. Put the fried chili peppers on the board and chop them up carefully. Chop with disposable gloves, or your hands will be very hot. Pour oil into the pot, put a little more appropriately, and still reduce the heat. Pour in the garlic when cooked until 7.

Production method of Zanba Pepper in Sichuan

Step 1 dry red wine chili peppers are soaked in water and softened. Step 2 cut the ginger and garlic into foam. Step 3 twice join the cooking machine step 4 grinding step 5 is full of Zanba chili, fried spicy chicken put a little, particularly delicious. Step 6 is important: the Zanba chili made by this method should be eaten on the same day as possible. Avoid deterioration, if you want to make more bottles at one time and save them for later use.

Select and process 500 grams of dried horns of chili, remove the stalks, rinse with clean water, soak them slightly, remove them, put them into a grind bowl, add 50 grams of peeled ginger and 40 grams of garlic, then pound them repeatedly with wooden sticks. When the chili is in the shape of Ciba antler, bring out. Pay attention to the essentials of this kind of Zanba pepper from the folk, generally only suitable for small batch production, but the finished product red color, spicy flavor.

The practice of Zanba chili pepper is to wash the pepper clean first, and then put it into the pot without oil. Stir-fry over low heat. Stir-fry the water. Just stir-fry it to the soft couch. Mash the garlic. Then comes the most important step. Put the fried chili peppers on the board and chop them up carefully. Chop with disposable gloves, or your hands will be very hot. Pour oil into the pot, put a little more appropriately, and still reduce the heat. Pour in the garlic when cooked until 7.

Authentic practice of Zanba Pepper in Sichuan

1, the practice of Zanba chili step 1 dry red wine chili soaked in water, soaked soft. Step 2 cut the ginger and garlic into foam. Step 3 twice join the cooking machine step 4 grinding step 5 is full of Zanba chili, fried spicy chicken put a little, particularly delicious. Step 6 is important: the Zanba chili made by this method should be eaten on the same day as possible. Avoid deterioration, if you want to make more bottles at one time and save them for later use.

2. practice: turn the pot to medium heat and stir-fry the washed millet until there are small black spots on the surface to cool. After the millet is dried and cool, put it into the stone nest to mash, then add pepper, ginger and garlic to mash, then add the right amount of edible salt to continue to pound, pour to the top and bottom to hold a sense of tension, Zanba chili is done, dig it out with a spoon and put it into the basin. Pour more rapeseed oil into the pot and cook until it smokes and defoams for a while.

3. Pick the best chili peppers, cut off the chili stalks with scissors, and rinse the chili peppers. Quickly scald the Chaotian pepper with boiling water and take it out of the pan. Peel and rinse the turmeric and purple garlic. Put the chili, ginger and garlic into the bowl and mash them until the pepper is sticky. Then add the right amount of salt and beat it evenly. In addition to the seasoning effect, salt can also prolong the shelf life of hot pepper.

4. The practice of Zanba chili pepper is to wash the pepper clean first, and then put it into the pot without oil. Stir-fry over low heat. Stir-fry the water. Just stir-fry it to the soft couch. Mash the garlic. Then comes the most important step. Put the fried chili peppers on the board and chop them up carefully. Chop with disposable gloves, or your hands will be very hot. Pour oil into the pot, put a little more appropriately, and still reduce the heat. Pour in the garlic when cooked until 7.

5. Select and process 500 grams of dried horns of chili, remove the stalks, wash them with clean water, soak them slightly, remove them, put them into a grind bowl, add 50 grams of peeled ginger and 40 grams of garlic, and then pound them repeatedly with wooden sticks. When the chili is in the shape of Ciba antler, bring it out. Pay attention to the essentials of this kind of Zanba pepper from the folk, generally only suitable for small batch production, but the finished product red color, spicy flavor.

6. The method of making Zanba chili is very unique. First, dry pepper water is sent, then ginger and garlic are added and mashed together.