Well, over the next few days I will be sharing some Hunan cuisine recipes with you. I had adapted the recipes from Fuchsia Dunlop’s Revolutionary Chinese Cookbook (Recipes from Hunan Province). According to the Fuchsia, the brilliant red Chopped Salted Chilies is one of the most characteristic colors of Hunanese cooking. The chilies are used in many stir-fried and steamed dishes. So, I thought I should start with this easy preserve chili recipe and an easy noodle recipe using the salted chilies.
Recipe adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop
Hunanese Chopped Salted Chilies-duo la jiao
Ingredients
Method
Wash the chilies and pat dry. Cut off their stems and chopped coarsely with the seeds. Place the chopped chilies in a bowl.
Add 3 ½ Tbsp of the salt to the chilies and mix well. Place in a glass jar and cover with the remaining salt. Seal with a tight fitting lid. Leave in a cool place for a couple of weeks before using, then store in the refrigerator once opened. The chilies will keep for months.
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