1. Why is eating Chili addictive?
Strictly speaking, spicy is not taste, but pain. If you accidentally touch pepper seeds, it will sting after a while.
Spicy taste is perceived by capsaicin, a receptor protein, which acts on pain fibers and stimulates nerve pathways of pain conduction.
Because the spicy taste stimulates the pain medium, the brain thinks that there is pain, and it will release endorphins for analgesia. With the increasing level of endorphins, people will feel happy and happy, which will make many people? Not spicy or unhappy? Yes
In addition, the habit of eating spicy food is also affected by the regional climate. Yunnan, Guizhou, Sichuan and Chongqing have wet and cold climates, and they often eat peppers, which are both moisture-proof and cold-resistant.
Some people are addicted to spicy food, while others stay away from it. They think acne hurts their stomachs. Is spicy food healthy?
2, eat spicy acne or beautiful skin?
Many mushrooms say: you can't eat spicy food, and when you eat spicy food, you will get acne. But have you found that Sichuan girls eat spicy food every day, but their skin is delicate and smooth! Is it really Chili's fault to grow acne?
First, let's find out why you have acne. When the sebaceous glands of hair follicles in the skin excessively secrete sebum, if it cannot be discharged, plus bacterial infection, acne will be formed. Secondly, so far, there is no clear evidence that spicy food can directly lead to acne.
But someone must refute: since eating spicy food won't cause acne, why do I get acne when I eat spicy hot pot?
Actually, this is not surprising at all. Every time it's hot enough to breathe fire, do you pick up the drink around you and pour it hard? Look at the menu, a plate of meat on the left, a plate of animal viscera on the right, and drink a few mouthfuls of soup from time to time.
This kind of rice with high fat, high salt and high sugar is eaten. If you don't get acne, who will get it?
Although eating spicy food will not directly lead to acne, for people with oily skin, eating spicy food will stimulate the secretion of oil. Too much oil is not cleaned in time, pores will be blocked, and acne will grow.
If your skin itself has slight inflammation, capsaicin will accelerate blood circulation, causing inflammatory factors to flow out to the skin surface, leading to more serious inflammation and acne.
Therefore, if you want to get rid of acne, the key is to do a good job of daily facial cleaning and eat more foods rich in vitamins.
3. Does eating Chili hurt or protect the stomach?
After eating spicy food, there is always a burning sensation in the stomach, and many people think that eating spicy food hurts the stomach. But in fact, studies have shown that a small amount of capsaicin can stimulate the secretion of gastric mucus, repair gastric mucosa and protect the stomach.
Moreover, according to the British Medical Journal, compared with people who eat spicy food less than once a week, the mortality rate of people who eat spicy food every two days is lower, which is 14%!
Moreover, capsaicin can dilate blood vessels and help control blood pressure and blood lipids. It can also stimulate the body to produce some active enzymes, which is helpful to the beating of the heart and has a certain effect on preventing atherosclerosis.
A study shows that capsaicin can enhance exercise endurance, promote energy consumption and fat burning, and help overweight people lose weight.
Tip: Pepper nourishes the stomach, but some chronic diseases are not suitable for eating too much pepper in acute attack, nor for eating in acute gastric ulcer. And if pepper is allergic, you can't eat spicy food, you can eat onions, ginger and so on. All of them have certain bactericidal and anti-inflammatory effects.
In addition, although peppers are good, we should also grasp the degree. Eating too much may be counterproductive. Cardiovascular and cerebrovascular diseases, oral ulcers, constipation and other people. You should eat less or even not.
From this point of view, many people are wrong about pepper. In real life, some people don't eat spicy food even if they often eat it? Point? Let's go
4. Misunderstanding of capsaicin.
What should be left is not left.
When we eat chili in our daily life, we will remove chili seeds and chili tendons because they are too spicy, but I don't know that the capsaicin content in chili seeds is the highest. Removing pepper seeds and pepper tendons is equivalent to losing half of capsaicin.
Low is opposite to high.
When frying peppers, many people always wait for the oil temperature to get higher and smoke before putting them in, but the vitamins and carotene rich in peppers will decompose under the action of high temperature and the nutrition will be lost.
Pepper is not only not resistant to high temperature, but also resistant to salt. Excessive salt can also lead to the loss of capsaicin.
Tell you a little coup, capsaicin is insoluble in water, so drinking water is not spicy. Casein in milk can take capsaicin away, so the champion of spicy solution is low-temperature whole milk! Next time it's too spicy, don't fill yourself with a glass of water. Drinking milk can relieve the spicy taste.
For you who are not spicy and unhappy.
Sichuan style fried chicken with pepper
Ingredients: Sanhuang Chicken 400g, Erjing Pepper 50g-60g, Zanthoxylum bungeanum, 2 cloves of garlic, 2 slices of ginger, appropriate amount of cooked white sesame seeds, salt 1 teaspoon, raw flour 1 teaspoon, sesame oil 1 teaspoon, sugar 1 teaspoon, 2 tablespoons of cooking wine.
Recipe practice: 1. Wash the chicken, remove the head and claws, and cut into small pieces of about 2 cm. Add cooking wine, salt, soy sauce and corn flour and marinate for 20 minutes. Add enough salt here, and the salt behind will not be easily absorbed into the chicken pieces. .
2. Chop Erjing dried red pepper; A tablespoon of pepper for use; Slice garlic and shred ginger.
3, add half a pot of oil to the wok, you can't pass the chicken. Heat it to 50% heat on medium heat (you can throw a piece of chicken in first, and tiny bubbles will appear), put it in the chicken and fry it until golden brown, then take it out.
4, the oil pan is heated again, and the chicken pieces are fried again and removed. This can force the excess fat out of the chicken pieces, which is more crisp and delicious.
5, add some oil to the pot, warm the oil and simmer the pepper first.
6. Add shredded ginger, garlic slices and dried Fructus Viticis in turn, and stir-fry to give a rich fragrance.
7. Put the diced chicken in the pot and stir fry for a while. If you like soft diced chicken, you can add some hot water for cooking.
8. Add sugar, cooking wine, chicken powder and sesame oil and mix well.
9. Sprinkle some cooked sesame seeds before cooking. Spicy chicken to eat!
Recipe tip:
1, you must add enough salt when curing chicken, and it will not taste good when cooked later.
2. Choosing Erjing dried pepper can bear its spicy taste relatively. If you are afraid of spicy food, you can reduce the dosage. If the seeds are filtered out, the cut peppers will not be so spicy.
Crispy spicy chicken wings
Ingredients: 6 chicken wings, 20g dried pepper, 3g red pepper powder, 6g pepper oil, Pixian bean paste 10g, 2g white sesame, 5g salt, 3g cooking wine 10ml, 3g sugar, 2g chicken essence, proper amount of oil and chives decoration.
Recipe practice: 1, clean the chicken wings and draw two diagonal lines on them.
2. Add 3g salt and 10ml cooking wine, grab it evenly by hand and marinate for about 10 minutes.
3. Add oil to the pot, heat it to 60% over medium heat, and fry it in chicken wings until golden brown. Take out the oil control device.
4. Leave the bottom oil in the pot, turn to low heat, and stir-fry dried peppers and peppers with 50% heat.
5. Add Pixian bean paste and stir-fry until fragrant.
6. Put the chicken wings into the pot and mix well.
7. Add chicken essence, sugar, Chili powder, 2g salt and drizzle with pepper oil. Stir-fry with medium and small fire until the flavor comes out, and the color of chicken wings turns deep red.
8. Sprinkle sesame seeds before cooking and decorate with shallots.
Recipe tip: the biggest feature of dry-fried vegetables is that they are constantly stir-fried in medium-hot oil. After the materials are fried in advance, there is no need for too much oil in the pot. Small and medium fire, hot oil and long-term frying make the ingredients delicious and tough.