Yellow Chili

Yellow spicy diced was produced in Xinjin District, Sichuan Province.

The Hainan Yellow Lantern Chili Sauce was a traditional seasoning of Hainan Province. It was made from yellow lantern chili, garlic, salt, and sesame oil. It was the seasoning of Hainan cuisine. It had a fresh and spicy taste, spicy but not choking. Yellow Lantern Chili was a pepper species unique to Hainan Island. It was lantern-shaped, bright yellow in color, and beautiful in appearance. It was also known as the "Hainan Yellow Lantern Chili". After testing, the spiciness of the yellow lantern chili reached 150,000 units, and it was known as the king of chili. Yellow Lantern Chili Sauce was a unique and spicy seasoning that was rich in vitamins C and beta-beta-carotenes. Not only could it be used as a dipping sauce, but it could also be used in cooking methods such as stir-frying, salad, and barbecue. Nanguo brand was synonymous with yellow lantern chili sauce and was considered the best among chili sauces. Hainanese had a special liking for yellow lantern chili sauce. In addition to being used as a dipping sauce, it could also enhance the flavor of various dishes, such as sour soup beef, pickled fish, shrimp sauce sweet potato leaves, etc. The characteristics, production process, and eating method of Hainan yellow lantern chili sauce deeply attracted Hainanese.

The method of steaming the yellow spicy dices with chopped peppers was to wash and marinate the yellow spicy dices, then chop the ginger, garlic, pickled peppers, and red peppers, spread the chopped pickled peppers on the fish, and put them into the steamer to steam for 5-8 minutes. Finally, he poured away the steamed water, poured the heated steamed fish soy sauce, and sprinkled it with minced garlic and red pepper rings.

Fried chilli was a cooking method. By quickly frying chilli in hot oil, it made them crispy and chewy. The method of frying the chili in oil included washing and flattening the chili, then putting it into a hot pot and frying it with garlic seeds. Finally, adding the black bean and mixing well. There were two main functions of this cooking method. Firstly, by heating the oil and chili, the fragrance of chili and garlic could be released, increasing the fragrance and taste of the dish. Secondly, the oil could make the chili crispy and chewy, improving the taste.

Bullet Chili was a type of Chaotian Pepper, and it was as short and thick as a bullet. It could be used to make pickles, chili powder, chili oil, and so on. The spiciness of the bullet chili was stronger than that of the two chaste chili, but the fragrance and color were relatively poor. In Sichuan cuisine, bullet chili was one of the commonly used chili varieties.

Chili Video was a mobile phone APP that provided a limited number of movies online. There were two versions available for download: the official website of Chili and the Short videos of Chili. The official website of Chili Video was available for download on both the Apple and Android systems. Chili Short videos was a Short videos APP that could receive rewards even while lying down. In it, users could watch interesting, fun, and funny Short videos and participate in a variety of fun games to earn money together. In addition to providing video viewing services, Chili Video also provided chili video material downloads. Users could download high-definition chili video material templates. In short, Chili Video was a platform that provided movie viewing and Short videos entertainment.

In the dialect of chili, there were sea pepper, shop, sun, big pepper, Qin pepper, etc. Among them, sea pepper was the name for chili in Sichuan dialect, while shop and sun were the formal words for chili in Hunan dialect, which meant that the chili must be laid flat on the ground during the whole drying process and the production process needed to be exposed to the sun. Big pepper was the name for chili in Hubei dialect, while Qin pepper was the name for chili in Henan dialect.

Seven Sisters Chili and Chaotian Chili were both varieties of chili, but there was no information on which was more spicy. Therefore, it was impossible to determine which of the seven sisters chili peppers and the morning chili peppers was spicier.

There was no direct comparison between the spiciness of the seven chilies and the bullet chilies. Therefore, it was impossible to determine which one was spicier, Qizi Mei Chilli or Bullet Chilli.

There were many ways to fry chili peppers. The following steps could be summarized: 1. Prepare the green chili, wash it and flatten it. 2. He heated the oil and added garlic to stir-fry. 3. He added the green chili and stir-fried it over medium heat until the chili became soft. 4. He added an appropriate amount of light soy sauce and salt and stir-fried them evenly. 5. According to personal taste, seasonings such as black bean, ginger, and chicken essence could be added. 6. He continued to stir-fry it evenly until it was done. It should be noted that the specific method may vary according to personal taste. In addition, he could also make adjustments and innovation according to his own preferences.