Siv
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My sister and I have been on a quest to perfect a Sichuan eggplant recipe. In this adventure, we managed to get out hands on a crucial ingredient, authentic Pixian Doubanjian or fermented broad bean paste. This stuff is made from broad beans, wheat four, salt and a specific kind of chilli called er jing tiao.
I'm wondering if any of you out there has encountered this chilli? It looks like a cayenne but apparently it dries very red. Anyone seen them fresh in the US or grown them?
This is the only pic I can find that shows how they look somewhat fresh but these are pickled:
I'm wondering if any of you out there has encountered this chilli? It looks like a cayenne but apparently it dries very red. Anyone seen them fresh in the US or grown them?
This is the only pic I can find that shows how they look somewhat fresh but these are pickled:
![pickled-peppers-in-market-1.jpg](/proxy.php?image=https%3A%2F%2Fi1.wp.com%2Fblog.themalamarket.com%2Fwp-content%2Fuploads%2F2020%2F03%2Fpickled-peppers-in-market-1.jpg%3Fresize%3D819%252C1024%26ssl%3D1&hash=0637b182546e953fca6a873fabe42aff)