老饕聊中国重庆油辣子Chinese ChonQqing Oil chili

辣椒原产于美洲中南地区，印第安人用来作为调味料。在中国明末时传入中国，作观赏之物，到了清乾隆年才被食用。在贵州、湖南、四川、陕西等地大量种植与食用。时人高濂所撰的《草花谱》中，将其记作外来的草花，称为“番椒”。 因辣椒含有辣椒堿，会对味觉系统产生强烈刺激，在食用时新增唾液分泌，助消化，可排汗，去除体内湿气，中国云、贵、川之地有需要吃。油辣子制作，把新鲜辣椒碾碎细致，加入花椒、芝麻等原料，掺和均匀。然后加热菜籽油，待油温高而出烟时，迅速泼在辣椒面上，并迅速搅拌，辣香四溢。

Chili is native to the Central and South America region and is used by Indians as a seasoning. It was introduced to China in the late Ming Dynasty in China and used as an ornamental object. And it wasn’t eaten until the Qing Emperor Qianlong year, and is now widely planted and eaten in Guizhou, Hunan, Sichuan, and Shaanxi.Because chili contains capsaicin, it will have a strong stimulation to the taste system. When it is eaten, saliva secretion is newly increased to help digestion and perspire and displace moisture, thus people live in Yunnan, Guizhou and Sichuan in China need to eat chilies.During the making process of the oil chili, fresh chilies are crushed tinily, and added with peppers, sesames and other raw material, and then mixing them evenly. After that, rapeseed oil is heated, and when the oil temperature is high and the smoke is emitted, the rapeseed oil is quickly poured on the surface of the chilies and stirred quickly, thus the oil chili is spicy overflowing.