Nutrition of millet pepper;
Pepper is rich in VC, carotene, protein, sugar, minerals (calcium, phosphorus, iron, selenium and cobalt), pigments (cryptoxanthin, capsaicin and trace capsanthin), solanine, fatty oil, resin, volatile oil and spicy ingredients (capsaicin, dihydrocapsaicin, homocapsaicin, etc.). ).
Pepper is spicy. It has the effects of warming middle warmer, invigorating stomach and killing insects, and is mainly used for treating diseases such as stomach cold, dyspepsia, rheumatic lumbago, parotitis and various furuncles. Capsaicin is also a potential anticancer substance and antioxidant.
Homemade pickled pepper
Preparation of ingredients:
300g of millet pepper, 200ml of cold water, 50ml of white wine, 250ml of white vinegar, sugar 15g, salt 15g, garlic 1 petal and ginger 1 block.
Practice steps:
(1) First, wash the millet pepper and remove its pedicels. (You don't have to choose)
(2) Drain the water and put it in a ventilated place to dry overnight, so as to dry the millet pepper.
(3) Slice garlic and ginger separately for later use.
(4) preparing a clean oil-free glass bottle, pouring cold water, and adding white wine, white vinegar, white sugar and salt;
(5) Add pepper, first add a part, then add garlic slices and ginger slices.
(6) Put all the remaining finger peppers in. The amount of liquid depends on the size of the container. If the liquid is not enough to cover all the peppers, continue to add vinegar. )
(7) Cover the bottle mouth with a layer of plastic wrap, cover the bottle cap, and shake well to melt the sugar and salt at the bottom into liquid.
(8) Turn it upside down in the shade at room temperature, pour it back after one or two days, and marinate it for about 20 days. The longer the pickling time, the better!
(9) You can smell it after pickling for about a week. At this time, you can't help but taste.