What is the difference between millet spicy and Chaotian pepper? How can soak taste better?

Chili is an indispensable condiment in our life, slight spiciness can adjust the freshness of food, and the love of chili is more obvious for friends who like to eat spicy food. So what do you know about millet spicy, which is known as hot pepper? What is the difference between millet spicy and Chaotian pepper? How does millet taste better when soaked in spicy rice? Let me answer them one by one for you.

First, what is the difference between millet spicy and Chaotian pepper?

Millet spicy belongs to the subclass, belongs to pepper plants, millet spicy and Chaotian pepper are very different, that is, there is no thickening at the bottom. Petals are often white or blue, while Chaotian pepper generally blossoms white, flowering in early May until the end of July.

Millet spicy and Chaotian pepper are relatively common chili peppers, usually properly eat some of the role of conditioning and health care for the body, first of all, as two varieties of chili peppers, are rich in vitamin a, vitamin b and vitamin c, in addition, it is rich in dietary fiber, with a variety of trace elements, usually appropriate to eat some with appetizer digestion effect, can promote appetite.

Properly eat some Chaotian pepper or millet spicy, have a good effect of warming the stomach, in addition, can promote blood circulation, have a certain germicidal effect, because it is rich in vitamin c, has a certain promotion of hormone secretion, and must have the effect of cosmetic skin, has a certain role in reducing fat and weight loss, and has a certain anti-cancer and anti-cancer effect.

The above simple understanding of the difference between millet spicy and Chaotian pepper, millet spicy and Chaotian pepper are two different varieties of pepper, there is a certain difference between the two, usually eat some of the body has the role of conditioning and health care, but also pay attention not to eat too much, millet spicy and Chaotian pepper are relatively high, eating too much can easily lead to gastrointestinal disorders.

Second, how does millet taste better when soaked in spicy rice?

Prepare 100 grams of spicy millet and 100 grams of ginger, first of all, choose a clean container, preferably a glass bottle, wash the glass bottle before pickling, and scald the inside with boiling water, which can have a good germicidal effect. Then wipe the inside clean, there is no water inside.

Now add 2 to 3 tablespoons of salt in the bottle, then add boiled water, dissolve the salt inside, don't pour too much boiled water, you can pour in half, then put a small amount of sugar in the bottle, put in 100 milliliters of soy sauce, and then add the right amount of rice vinegar. Rice vinegar is more than soy sauce.

Then wash the millet pepper, dry the water, and remove the spicy stalk of the millet, which makes it easier for the millet to taste spicy.

Wash the ginger, and then cut it into slices. The thickness of the ginger slices determines the speed of the taste. The smaller the ginger slices are, the thinner the ginger slices are, the faster the flavor time will be and the faster the pickling time will be. After putting the ginger slices inside, then put in the garlic, and finally add the right amount of pepper, pepper can not only have the effect of seasoning, but also can prevent the production of white foam in the jar, so you can put more.

After putting all the above ingredients inside, then stir them with clean chopsticks so that the ingredients inside can be fully mixed well. if the bottle is already full, it can be sealed strictly at this time, if there is still some space, you can add some boiled water in an appropriate amount, the sealing effect must be good, do not let the ingredients inside come into contact with the air, so put it in a cool place, and you can eat it in two weeks' time.

When making kimchi for the first time, you can appropriately add some vinegar or sugar to accelerate fermentation, increase lactic acid and shorten the production time of kimchi. If you use Chen Tang to make kimchi, you can eat it 2-3 days later. The more times the pickles are used, the more delicious the pickled dishes will be. But each time kimchi, depending on the number of vegetables, appropriately add some salt, pepper, sliced ginger, white wine. Use special chopsticks to eat kimchi and do not bring oil to avoid oil and unboiled water entering the altar. Kimchi can not be stored for a long time. Eat as you soak. The sink at the mouth of the jar should be kept clean and filled with water frequently. If you like the spicy taste, you can fish out the kimchi and cut it into small pieces of appropriate size, add chili oil and monosodium glutamate to serve on the plate, which is the "Pickles, Sichuan Style" that is often found in Sichuan restaurants.