Hunan glutinous rice chili recipe

Hunan is a province in China that is well-known for its love of spicy food. The saying "no dish is complete without spicy food" is enough to show how much Hunanese people love spicy food. Since we love spicy food, many dishes that are famous for their spiciness have been formed. Today, I will mainly introduce to you Hunan glutinous rice chili, which is a famous dish in western Hunan. The production process is not complicated. As long as we master the method of making Hunan glutinous rice chili, we can often eat authentic Hunan dishes at home.

Glutinous rice and chili pepper is a very special dish in Hunan.

You can choose a variety of peppers to make glutinous rice peppers, but they must be fresh and thick, and can be green peppers, red peppers or colored peppers. If you like spicy food, choose the spicier one; if you don’t like spicy food, choose the less spicy one.

Rinse the selected fresh peppers with clean water and place them in the sun to dry the raw water on the surface. You can also wash the peppers and put them in boiling water for a while before drying them. After the peppers are dried, the seeds and stalks need to be removed from the stems. The method is to pinch the stalks and push them inwards gently, so that the stalks and seeds can be taken out together.

Glutinous rice chili recipe 1

Ingredients: appropriate amounts of fresh chili pepper, glutinous rice flour and salt.

Preparation: Add appropriate amount of fine salt to glutinous rice flour and mix well. Then use appropriate amount of cold boiled water to make a dough of moderate hardness. The hardness should be similar to that of making glutinous rice balls, as long as it can be kneaded into thin strips.

Method: Take a little bit of the glutinous rice ball, knead it into thin strips that can be stuffed into the peppers, stuff them into the opening of the peppers, and then put them in the sun until the peppers and glutinous rice are dry.

The glutinous rice chili made in this way does not taste sour.

Glutinous rice chili recipe 2

First, prepare a clean earthenware jar without oil or raw water, and a few washed and dried lotus leaves.

After stuffing the glutinous rice into the peppers as described above, place the peppers in the jar with their openings facing upwards, putting one in as you finish. Fill the jar layer by layer, press it down, and then cover it with dry lotus leaves. Finally, pour water into the jar and seal it for about 15 to 20 days before you can open the jar and eat it.

The glutinous rice chili made in this way has a sour taste.

Key points: Make sure to use high-quality glutinous rice flour. Poor quality glutinous rice flour will taste worse. Rice flour should never be used to replace glutinous rice flour, because rice flour will have a harder texture.

How to eat glutinous rice and chili

1. Put the prepared glutinous rice pepper into a boiling steamer, steam it over high heat for 5 to 8 minutes, let it cool, then fry it over low heat until both sides are golden brown, sprinkle a little fine salt and it is ready to eat. You can also add some other seasonings.

2. Steam the glutinous rice and chili as described above, then stir-fry the scallions, ginger and other ingredients in a wok, then pour in the glutinous rice and chili and stir-fry over high heat.