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Why do most chopped peppers in rural areas choose after the National Day? Besides the cold weather, peppers are not easy to go bad. Another important reason is that autumn pepper is thick and tight, which can well retain the fresh and crisp taste.

I used to only know how to soak and chop peppers, but I didn't know there was such a way to eat peppers until I tasted a bottle of cold peppers brought by my friends. My friend's husband is a cook. That year, we made an appointment to travel to Europe. Almost everyone has prepared 1 ~ 2 different dishes, including chopped pepper, salted pepper, dried fish, pickled mustard tuber and so on. What impressed me the most was cold pepper.

Cold pepper is different from chopped pepper. Its shelf life is limited, no more than 4 days outdoors, and it can be kept in the refrigerator for at least one week. So, in the first few days in Europe, we used our friends' cold peppers as appetizers. After returning home, I was obsessed with cold peppers and couldn't wait to ask my friend's husband how to do it. Since then, chilli salad has become a common meal on my family's dinner table after autumn, and even my picky daughter loves it.

Autumn pepper is the most ideal raw material for cold pepper. The meat is thick and firm, and the meatballs are still full and complete after high temperature blanching. Cold pepper requires relatively high quality. I chose a medium-sized pepper variety from Hunan. This kind of pepper skin is soft and pure. Generally, it is purchased directly from farmers on the same day, ensuring its freshness.

The specific method of cold pepper is as follows:

1, cold pepper practice is very simple, first clean the pepper, and then remove its pedicle. Note: Be sure to clean it before pedicle removal to avoid dirty water flowing out of the gap after pedicle removal.

2. Drain the water, pour the water into the pot, add the peppers after boiling, press the peppers floating on the water with chopsticks, and then turn them over with a spoon several times to make each pepper evenly heated.

3. When the pepper turns completely dark green, turn off the fire, take it out with a spoon, put it in cold boiled water prepared in advance, soak it for 5 minutes to keep it green, and then drain it.

4. Blanch the pestle and knife with boiling water for disinfection. Cut the pepper vertically, cut it into 4 small strips, then cut it horizontally and put it on a plate.

5. Add the right amount of soy sauce, balsamic vinegar, sesame oil and oyster sauce to the pepper and mix well.

6. Add oil to the hot pot. Add 1 spoon of lobster sauce when the oil is 60% hot. If you like ginger and garlic, you can also add ginger and garlic powder.

7. Turn off the fire, and then pour seasonings such as lobster sauce into the chopped pepper. If you pour it in while it is hot, it will destroy the green color of the pepper. You can taste it after mixing it evenly.

This kind of cold pepper tastes crisp and spicy, which is completely different from chopped pepper, which explains the different flavors of pepper. My daughter likes its crisp taste best, as if she heard the sound of autumn wind dancing.