(Forwarded) Mother’s Pickled Chili Peppers

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Mother’s Pickled Chili Peppers 2016-12-02 Mingyi 660420 Transferred from \"If the Heart Is Like a Lotus, It Remains Calm\"… Modified. WeChat share: Mother’s Pickled Chili Peppers. Author: If the Heart Is Like a Lotus, It Blooms in Silence. http://userimage8.360doc.com/16/1130/12/1862320_201611301219080918767626.jpg Pickled chili peppers are also known as freshly chopped chili peppers. Sour chili, as the name suggests, has a sour and spicy taste. Fresh chopped chili – it clearly states that it is made by chopping fresh chilies. Two names: the former focuses on the flavor, while the latter emphasizes the method of preparation. Generally speaking, people in the south prefer to call it sour chili, while those in the north like to call it freshly chopped chili. To be more precise, the people in Guizhou call it “sour chili,” while those in Sichuan call it “fermented chili.” Damn, I misinterpreted it; it emphasizes that the production process involves fermentation, and people in the south refer to fermentation as \"zao\". http://userimage8.360doc.com/16/1130/12/1862320_201611301219580403739657.jpg I learned the skill of making spicy chili from my mother, who is from Guizhou. That’s why there are always chili-based dishes on our family’s dining table throughout the year. The products like Lao Gan Ma and Lao Gan Dui available in supermarkets these days – my mother used to make similar dishes often when I was a child, and I always thought their taste was much more delicious and flavorful than that of Lao Gan Ma and Lao Gan Dui. Those who have been to the south know that there’s a saying: Sichuan people aren’t afraid of spicy food, Hunan people aren’t afraid of heat, while Guizhou people are afraid of food that isn’t spicy. It refers to the fact that people in the south generally enjoy eating chili peppers; it can be said that almost everyone loves spicy food, and spicy dishes are essential on their dining tables. This is mainly due to the rainy and humid climate in the south. Due to its spicy taste and hot nature, chili peppers have the effects of warming the middle jiao and strengthening the stomach, dispelling cold and dampness, and inducing sweating. Eating more chili peppers can help prevent arthritis, rheumatism, and climate-related diarrhea, as well as kill bacteria that tend to thrive in humid environments. Furthermore, during the 1960s and 1970s, materials were generally scarce and people led poor lives. Unable to afford many ingredients, they would pickle their own pickled chili peppers, which was cost-effective and could enhance the taste of food; it was a very common delicacy in ordinary households. http://userimage8.360doc.com/16/1130/12/1862320_201611301221110904590807.jpg After the reform and opening up, as people’s living standards improved, their awareness of health care also increased, leading to a more comprehensive understanding of the nutritional value of chili peppers. Just talking about its vitamin C content, it ranks among the highest among all vegetables; 100 grams of peppers contain 105 milligrams of vitamin C. Due to their high nutritional value, chilies have seen their price keep rising. Nowadays, chilies that used to cost just a few cents per pound are now sold for 6 or 7 yuan per pound. As for garlic, its price is even higher – 10 yuan per pound. Its price far exceeds that of eggs and meat, making it an expensive luxury item in people’s lives. http://userimage8.360doc.com/16/1130/12/1862320_201611301221330841214800.jpg In the early 1970s, supermarkets did not exist in our country, and it was not as convenient to make purchases as it is today. Nowadays, you don’t even need to leave home to get what you want – with just a few taps on your smartphone or clicks on your computer, you can place an order and pay online, and soon a delivery driver will bring the goods straight to your doorstep. At that time, few people in the north could afford to eat sour chili peppers, unless they knew how to make them themselves. http://userimage8.360doc.com/16/1130/12/1862320_201611301221540498613533.jpg The pickled chili peppers made by my mother were very popular in those days; from the summer when chili peppers became available until autumn, when they were no longer in stock, my mother would always make several jars full of pickled chili peppers. And after finishing one jar, another one will be made right away, so that the jars are never left empty. Back then, there were no plastic greenhouses for growing vegetables as we have now, which would allow us to enjoy fresh vegetables throughout the year; therefore, my mother would constantly pickle pickled peppers before the end of the pepper growing season. http://userimage8.360doc.com/16/1130/12/1862320_201611301222170466108383.jpg From what I can tell, the two jars used for pickling sour chilies are light brown ceramic pots that are round and shiny, resembling two beautiful lanterns used in the palace. The lid of the jar has a water tray; the tray is circular, and the lid cover is also round, with two shallow recesses in the shape of cat’s eyes on it. Yes, it’s the lid handle. Cover it with a tile and fill the sink with water to achieve a sealing effect. Don’t underestimate these two jars; they are treasures of our family! It followed our family on a long journey of thousands of miles from the south to the north; at that time, Jinan didn’t seem to have such delicate and unique jars yet. http://userimage8.360doc.com/16/1130/12/1862320_201611301222340185936748.jpg The ingredients needed to make spicy chili are also simple: chili peppers, ginger, and garlic. The seasonings include Sichuan peppercorns, salt, and high-proof liquor. Every summer, especially when peppers are available in large quantities in autumn, my father would buy bags and bags of peppers for the house. The mother then got to work, washing the cutting board, knives, bamboo sieves, as well as all the pots and utensils with alkaline water, drying them for later use. She also took out some of the bottles and jars that had been stored over time, cleaned them thoroughly, dried them, and set them aside. Additionally, the masks, gloves, and aprons were taken out and put aside to get ready for preparing pickled chili. http://userimage8.360doc.com/16/1130/12/1862320_201611301222520342639807.jpg The first step is to choose the chilies; for making sour chilies, red ones should be used. The mother said that this method results in a bright color and an attractive appearance that stimulates appetite. There are also tips to choosing peppers, my mother said. Slender red peppers are spicier, while plumper ones have more flesh and a milder spice level; you can choose according to your preferences when pickling them. Next, peel and wash the ginger and garlic, and prepare them. Wash the chili peppers carefully; don’t rush to remove their stems at this stage to avoid water getting inside the peppers during washing. Wait until the excess water has drained before removing the stems. After all the ingredients have lost their moisture, chop them up; oil must not come into contact with them at any point during this process! Not a single drop of oil is allowed! Otherwise, a layer of white mold will appear. This was the purpose behind my mother using alkaline water to clean the manufacturing tools back then. Put the chopped ingredients together, add salt, Sichuan peppercorns, and baijiu for seasoning, then mix well. Adding baijiu serves to initiate fermentation; seasonings can be added according to one’s taste, while my mother adds them based on the amount of ingredients available. Once all the ingredients and seasonings have been mixed together, they can be poured into a clean container. Before sealing, pour a little more baijiu evenly over the surface to facilitate rapid fermentation. http://userimage8.360doc.com/16/1130/12/1862320_201611301223120529184615.jpg Thus, the process for making pickled chili peppers is complete. Then place it in a cool place; after waiting for a week, it’s ready to be eaten. The longer it ferments, the richer and more flavorful it becomes. Once the pickled chili peppers were ready, every few days my mother would use a small wooden spoon with a long handle to stir them inside the jar, then add water to it and seal the jar. After each use, she would wash the wooden spoon, dry it, and then cover it with a small piece of plastic before hanging it aside. After using it next time, store it in the same way. After about a week to ten days, and with our sisters constantly asking and looking forward to it, the sour chili was finally ready to be eaten. At that time, our mother would first take out those glass bottles of various shapes and sizes, which had been prepared in advance and washed clean. She would arrange them in a row, fill them with fresh pickled chili peppers, and then have us sisters go to each household in the residential complex, both in the front and back yards, to give them a taste. http://userimage8.360doc.com/16/1130/12/1862320_201611301223370748618928.jpg Everyone who has tried it in the neighborhood remembers it vividly and speaks highly of it. Because the pickled chili made by my mother was extremely delicious, back then most families had four or five children. One bottle of pickled chili wasn’t enough to feed all those growing kids for two meals – it was truly a case of \"too many people with too little food\". I still remember clearly that every time it was time to eat, especially on weekends, some of the children from the residential complex would come to my house carrying steamed buns or bowls of rice, asking to have some pickled chili – they would spread a little on it or scoop out two tablespoons, saying “Thank you, auntie” as they ate, while mumbling indistinctly, “My mom isn’t as skillful as you; she can never cook like this,” before leaving with satisfied smiles. Eating red, spicy chili peppers with rice is simply delicious and appetizing! And when the adults saw my mother, they would say with an apologetic smile, “You’ve just given our family the chili peppers, and now our little rascal has gone to your place to ask for more?” I said to this kid, his appetite has really increased these days. His grandmother said, ‘It’s because Aunt Xue from the backyard gives him sour peppers that help stimulate his appetite.’ Look at this little rascal; he’s more affectionate with you than with us, and he even says we’re stupid, constantly envying Aunt Xue for having such skillful hands. ” http://userimage8.360doc.com/16/1130/12/1862320_201611301223580077536339.jpg It’s no exaggeration to say that my mother is very skillful with her hands; take the way of preparing pickled chili peppers as an example – with her, there are countless variations on this dish, such as \"Jade Snowy Turnip\" – pickled chili peppers mixed with radish. Green radishes or white radishes work well; wash them and cut them into strips about five centimeters long. Let the surface of the strips dry out a bit, then place them in a clean bowl, sprinkle salt on them and mix thoroughly with your hands. Once the radishes have released their juices, drain the excess water. Add a few spoonfuls of the pickled chili peppers and mix well – now they’re ready to eat. Any leftovers can be stored in a bottle and served as a side dish at any time. Another example is Coral Cabbage – cabbage core mixed with pickled chili. Take a small amount of tender cabbage core, wash it and cut it into strips, shreds, or slices as desired. First, marinate it in a little salt for a while, then add two or three tablespoons of pickled chili and mix well – it will be crisp and delicious. Sour chili can also be eaten with hot tofu. Place the tofu in a pot and steam it until fully cooked. Once it’s ready, transfer it to a plate and use a knife to cut the whole piece of hot tofu into appropriate-sized cubes right on the plate. Add two or three spoons of pickled chili, a little bit of flavored sauce, and a few drops of sesame oil. You can also sprinkle some chopped cilantro or green onions on top; the combination of white, red, green, and brown makes it not only attractive but also delicious. My mother also uses pickled chili to stir-fry pork, cured meat, shredded potatoes, and Chinese cabbage, and the taste is absolutely great. Especially on snowy winter days, when the whole family gathers around the stove to eat hot hot pot, these tasty and sour chili peppers are also an essential appetizer. http://userimage8.360doc.com/16/1130/12/1862320_201611301224140842574011.jpg As for the masks, gloves, and aprons prepared by the mother as mentioned earlier, they are all used for protection purposes. Otherwise, chili peppers, ginger, and garlic – the three members of the spicy family – all end up being processed under the knife on the cutting board; it’s hard to say they won’t become so agitated as to attack your mouth, nose, cheeks, and eyes. The first thing that needs to be protected are those hardworking five fingers, unless you have thick skin! http://userimage8.360doc.com/16/1130/12/1862320_201611301224370233950442.jpg Time passes, and as time goes by, memories are formed. Memories are like aged wine; once opened, they make one drunk. http://userimage8.360doc.com/16/1130/12/1862320_201611301225190280769366.jpg Now that my mother is advanced in age, she no longer makes pickled chili peppers by herself, as her skills, along with her hardworking attitude, frugality, kindness, and willingness to help others, have all been passed on to us. Every year, my sisters and I make a few jars or bottles of pickled chili peppers by ourselves. It’s cost-effective and fun to do, and the best part is that there are no additives used; thus, it’s safe to eat, nutritious, and healthier. Even the friends around us who try it really like it. What’s even more delightful is that whenever I see my mother with her silver hair tasting the pickled chili peppers we made, who says these peppers are sour and spicy? ! It’s clearly sweet! If you don’t believe it, just look at your mother’s smiling nods… http://userimage8.360doc.com/16/1130/12/1862320_201611301225480202935257.jpg My friend, go and create for yourself a life that is colorful, delicious, and full of joy! http://userimage8.360doc.com/16/1130/12/1862320_201611301226090734594936.jpg Do it yourself, enjoy plenty of food and clothing, and feel immense happiness. http://userimage8.360doc.com/16/1130/12/1862320_201611301226250077420726.jpg