Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Erjingtiao chilli (Capsicum annuum), a distinctive Sichuan variety, is celebrated for its slender, curved shape (about 10-15 cm long) and vibrant red to deep red hue, making it a cornerstone of Sichuan cuisine. Known for its moderate heat (approximately 5,000-15,000 Scoville Heat Units), it offers a complex flavor profile with rich fruity notes, a subtle sweetness, and a faint smoky undertone, setting it apart from other chillies. Frequently used fresh, dried, or in chili oil, Erjingtiao chilli is essential in dishes like mapo tofu, dan dan noodles, spicy chicken, and red oil wontons, imparting a bold, spicy, and aromatic character. Beyond flavor, its vivid red color enhances the visual appeal of Sichuan dishes, making it both a culinary and aesthetic staple.
🥘 Recipe：
繁體中文：二荊條辣椒的烹飪用途詳解
二荊條辣椒（學名：Capsicum annuum）是四川料理的標誌性香料，以其細長形狀、鮮紅色澤和適中的辣度（約5,000-15,000史高維爾辣度單位）聞名。其風味複雜，帶有濃郁的果香、微甜和輕微煙燻味，與其他辣椒如朝天椒或小米辣相比，香氣更為層次豐富，適合為菜餚增添鮮辣與深度。二荊條辣椒常以新鮮、乾燥或製成辣椒油的形式使用，廣泛應用於川菜及其他亞洲料理。以下是其主要烹飪用途：
辣椒油與紅油製作
二荊條辣椒是製作四川紅油的首選原料，因其果香和色澤能打造濃郁的紅色油脂：
四川紅油：乾燥二荊條辣椒切碎或磨成粗粉，與花椒、芝麻、薑等在熱油中慢炸，製成紅油，用於拌麵、涼菜（如涼拌雞絲）或蘸醬。
調味油：新鮮或乾燥二荊條辣椒與蒜、蔥一起炸製，作為炒菜或火鍋的調味油，提升香氣和辣度。
家常應用：紅油常用於擔擔麵、口水雞、紅油抄手，增添鮮辣與視覺效果。
炒菜與熱菜
二荊條辣椒的適中辣度和濃郁香氣使其成為川菜炒菜的理想選擇：
麻婆豆腐：乾燥二荊條辣椒切段，與花椒、豆瓣醬一起炒製，增添麻辣風味和果香，與豆腐的細嫩口感相得益彰。
辣子雞：整顆或切段的乾燥二荊條辣椒與雞塊同炒，帶來鮮紅色澤和微甜辣味，突出川菜的麻辣特色。
乾煸菜：如乾煸四季豆或乾煸牛肉，乾燥二荊條辣椒與蒜、薑同炒，增添焦香和辣味。
湯品與火鍋
二荊條辣椒為湯品和火鍋湯底增添鮮辣和香氣：
川式火鍋：乾燥二荊條辣椒與花椒、八角、桂皮等熬製湯底，帶來紅亮色澤和溫和辣味，適合涮煮肉類或蔬菜。
水煮系列：在水煮魚或水煮牛肉中，二荊條辣椒與花椒撒於表面，淋熱油激發香氣，創造麻辣鮮香的經典口感。
酸辣湯：新鮮或乾燥二荊條辣椒切碎，加入酸辣湯，增添辣味和果香，與醋和胡椒粉協調。
醬料與調味粉
二荊條辣椒是製作川式醬料和調味料的關鍵成分：
辣椒粉：乾燥二荊條辣椒磨成粗粉，作為燒烤、炸雞或麵食的撒料，提升辣度和果香。
豆瓣醬輔料：在四川郫縣豆瓣醬製作中，二荊條辣椒常作為主要辣椒成分，增強醬料的香辣風味。
蘸料：乾燥辣椒粉與花椒粉、芝麻混合，製成乾蘸料，搭配燒烤或涮羊肉。
醃漬與發酵
二荊條辣椒用於醃漬或發酵食品，增添辣味與香氣：
四川泡菜：新鮮二荊條辣椒加入醃漬液，與白菜、蘿蔔等一起發酵，帶來鮮辣口感和紅亮色澤。
辣醬：新鮮或乾燥二荊條辣椒與蒜、鹽發酵，製成家常辣醬，搭配米飯或麵條。
使用建議與注意事項
辣度控制：二荊條辣椒辣度適中，但仍需根據耐辣程度調整用量，通常每道菜使用3-5條乾燥辣椒或1-2條新鮮辣椒。
新鮮與乾燥：新鮮二荊條辣椒適合快炒或醃漬，保留鮮香；乾燥辣椒適合慢煮、炸油或磨粉，釋放濃郁果香。炒製時可用溫油慢炸以避免燒焦。
儲存方式：乾燥辣椒存放於密封容器，置於陰涼乾燥處；新鮮辣椒冷藏保存，保持鮮度。
搭配建議：二荊條辣椒與花椒、豆瓣醬、蒜、薑或醬油搭配，能平衡其辣味，突出果香和微甜。
二荊條辣椒以其鮮紅色澤和濃郁果香，成為川菜的靈魂香料，無論是用於紅油、炒菜或火鍋，都能為菜餚注入鮮辣與層次感。
English: Detailed Explanation of Erjingtiao Chilli in Culinary Uses
Erjingtiao chilli (Capsicum annuum), a hallmark of Sichuan cuisine, is prized for its slender shape, vibrant red hue, and moderate heat (approximately 5,000-15,000 Scoville Heat Units). Its complex flavor, with rich fruity notes, subtle sweetness, and a faint smoky undertone, distinguishes it from spicier chilies like bird’s eye or xiaomila, making it ideal for adding depth and vibrant spice to dishes. Used fresh, dried, or in chili oil, Erjingtiao is a cornerstone of Sichuan and other Asian cuisines. Below are its primary culinary applications:
Chili Oil and Red Oil
Erjingtiao chilli is the go-to choice for Sichuan red oil due to its fruity aroma and vivid color:
Sichuan Red Oil: Dried Erjingtiao chilies are chopped or coarsely ground, infused in hot oil with Sichuan peppercorns, sesame seeds, and ginger, creating red oil for noodles, cold dishes (e.g., shredded chicken salad), or dipping sauces.
Seasoning Oil: Fresh or dried chilies are fried with garlic and shallots to make aromatic oil for stir-fries or hotpot bases.
Common Uses: Red oil enhances dishes like dan dan noodles, bang bang chicken, and red oil wontons, adding spicy depth and visual appeal.
Stir-Fries and Hot Dishes
Its moderate heat and rich aroma make Erjingtiao perfect for stir-fries:
Mapo Tofu: Dried Erjingtiao chilies, cut into segments, are fried with Sichuan peppercorns and doubanjiang (fermented bean paste), adding spicy-fruity notes that complement tofu’s texture.
Spicy Chicken: Whole or chopped dried chilies are stir-fried with chicken, delivering vibrant color and sweet-spicy flavor, a staple in Sichuan spicy chicken dishes.
Dry-Fried Dishes: In dry-fried green beans or beef, dried Erjingtiao chilies are stir-fried with garlic and ginger for a smoky, spicy kick.
Soups and Hotpot
Erjingtiao chilies add vibrant spice and aroma to soups and hotpot broths:
Sichuan Hotpot: Dried chilies are simmered with Sichuan peppercorns, star anise, and cassia bark to create a fiery, red-hued broth for meats and vegetables.
Poached Dishes: In boiled fish or beef (shuizhu), dried chilies and peppercorns are sprinkled on top, doused with hot oil to release intense aroma and flavor.
Sour-Spicy Soup: Fresh or dried chilies are chopped and added to sour-spicy soup, enhancing its heat and fruity notes alongside vinegar and white pepper.
Sauces and Seasonings
Erjingtiao is a key ingredient in Sichuan sauces and seasonings:
Chili Powder: Dried chilies are ground into coarse powder for sprinkling on grilled meats, fried chicken, or noodles, boosting spice and fruitiness.
Doubanjiang: In Sichuan’s Pixian doubanjiang, Erjingtiao is a primary chili, enhancing the paste’s spicy-fragrant profile.
Dipping Mixes: Dried chili powder is mixed with Sichuan pepper and sesame for dry dips, perfect for grilled meats or hotpot.
Pickling and Fermentation
Erjingtiao chilies are used in pickled or fermented foods:
Sichuan Pickles: Fresh chilies are added to pickling brines with cabbage or radish, imparting spicy flavor and bright red color.
Chili Sauce: Fresh or dried chilies are fermented with garlic and salt to make homemade chili sauces, served with rice or noodles.
🔅Notes:
Tips and Considerations
Heat Control: Erjingtiao’s moderate heat requires careful dosing; use 3-5 dried chilies or 1-2 fresh ones per dish, adjusting to taste.
Fresh vs. Dried: Fresh chilies are ideal for quick stir-fries or pickling to retain vibrancy; dried chilies suit slow-cooking, oil infusion, or grinding for deeper flavor. Toast in warm oil to avoid burning.
Storage: Store dried chilies in an airtight container in a cool, dry place; refrigerate fresh chilies to maintain freshness.
Pairings: Pair with Sichuan pepper, doubanjiang, garlic, ginger, or soy sauce to balance heat and highlight fruity-sweet notes.
