The chilli peppers are simple, crispy, spicy and unique. Even the picky girls love it.

Why are most of the chopped peppers in the countryside chosen after the National Day? In addition to the fact that peppers are not easy to break when the weather turns cold, another important reason is that autumn peppers are thick and firm, which can well retain their crispy taste.

In the past, I only knew how to soak and chop peppers. After I tasted a bottle of chilli peppers brought by a friend, I learned that peppers can be eaten in this way. My friend’s husband is a chef. That year we met to travel to Europe. Almost everyone prepared 1 or 2 different dishes, including chopped peppers, salted peppers, dried fish, pickled mustard, etc., which impressed me the most It's chilled pepper.

Cold chili is different from chopped chili. It has a limited shelf life, no more than 4 days outdoors, and it can be stored in the refrigerator for at least one week. Therefore, for the first few days in Europe, we all used friends' cold chili as an appetizer. After returning to China, I have never forgotten the chilli peppers, and I can’t wait to ask my friend’s husband how to make them. Since then, chilli peppers have become a common dish on the table after the beginning of autumn in my family, and even the picky girls love it.

Autumn chili is the most ideal cold chili material. The meat is thick and tight, and the meat mass remains full and intact after being blanched at high temperature. Cold peppers have relatively high quality requirements. I chose Hunan local medium-sized pepper varieties. Such peppers have soft skin and pure pepper flavor. Generally, they are directly purchased by farmers on the same day to ensure their freshness.

The specific method of chilli pepper is as follows:

1. The method of chilled pepper is very simple, first clean the pepper, and then remove the stem. Note: It must be cleaned before removing the stalk to prevent dirty water from leaking into the gap after the stalk is removed.

2. Drain the water, pour clean water into the pot, bring to a boil, put the peppers in, use chopsticks to press down the peppers floating on the water, and then flip a few times with a spoon to heat each pepper evenly.

3. When the chili has completely turned dark green, turn off the heat, remove it with a spoon, put it in the pre-prepared cool white boil, soak for 5 minutes, the purpose is to maintain its emerald green color, and then drain the water.

4. Sterilize the pan and knife with boiling water. Cut the chili in the vertical direction, cut into 4 small strips, then chop it horizontally, and put it in the plate.

5. Add appropriate amount of light soy sauce, balsamic vinegar, sesame oil and oyster sauce to the crushed chili and stir well.

6. Heat oil in the pan, add 1 tablespoon of tempeh in the oil to 60% heat, if you like ginger and garlic, add minced ginger and garlic and sauté on high heat.

7. Turn off the heat, cool the tempeh and other seasonings on top of the crushed chili peppers. Pour it in while it is hot, which will destroy the green color of the chili peppers. Stir well and you can taste the deliciousness.

This cold pepper has a crisp and spicy taste, which is completely different from the taste of chopped pepper. It explains the different flavor of pepper. My daughter loves its crispy taste, as if hearing the sound of autumn breeze.