Pepper is warm and easy to get angry when eaten too much, but its leaves are completely opposite. It can be eaten as a green vegetable, and contains high amino acids, carotene, minerals, iron, calcium and other substances, which can be compared with the top ten vegetables in the list. Not to mention that compared with peppers, the overall nutritional value is several times higher than peppers!
Speaking of how to cook good food. In fact, it is similar to other vegetables, such as garlic fried pepper leaves, which tastes good, delicate and slightly bitter. It's not spicy at all Don't worry, it tastes similar to Lycium barbarum leaves. If you don't bother, blanch the pepper leaves before frying, which is not bitter and more delicious.
Put Chili leaves in soup: this dish is a common practice in restaurants. Because there is no soup at home (soup made of bones or chicken is called soup), the practice is slightly different.
Ingredients: washed pepper leaves, preserved eggs, lean meat slices or minced meat, and straw mushrooms. If not, you can keep it.
Practice: add a little oil after the water is boiled, pour in the pepper leaves and blanch until dry, remove and drain, and put them on a plate for later use. Pour out a part of the cooked soup, bring the remaining soup to a boil, add preserved eggs and minced meat, and bring it to a boil. First, add salt and chicken powder to taste and stir well. Finally, bring the soup and pour it into the pot with the pepper leaves.
Chili leaves can also be used to make soup, such as "bean curd and pork slices Chili leaf soup" and "pork liver Chili leaf soup".
You can also mix it cold. The method is to blanch pepper leaves, drain water, add minced garlic, pepper, soy sauce, sesame oil and mature vinegar, and stir well.
The practice of Chili leaves is a complete collection of Chili leaves, which used to be something that everyone didn't eat. However, in recent years, more people have eaten this stuff, and they have all gone to grand hotels. In fact, pepper leaf is a good thing, which has the effects of expelling cold, warming stomach, eliminating dampness and strengthening spleen, nourishing blood and dispelling cold, nourishing liver and improving eyesight. It is especially suitable for stomachache caused by deficiency-cold and is rich in vitamin C.
Boiled Chili leaves with preserved eggs and lean meat
1. Wash pepper leaves after removing stems.
2. Peel garlic and cut pork and preserved eggs into small pieces.
3. Take the oil pan, saute the garlic and stir-fry the pork for a while.
4. Add water and add preserved eggs to boil.
5. Add pepper leaves after the water is boiled.
6. After the pepper leaves turn green, beat an egg and season with salt.
7. Delicious Chili leaves are out of the pot.
Tip: Garlic doesn't need to be broken. The original pot is fragrant.
Shrimp ball soup with Chili leaves
1. homemade handmade shrimp balls
2. Wash the pepper leaves for later use
3. Separate the washed peppers from the stems.
4. Cut onion and ginger into powder for later use.
5. Put a little oil in the pan and saute shallots and Jiang Mo.
6. Then add boiling water
7. At this time, put the pepper stems into the pot and cook for 5 minutes.
8. Then remove the pepper stems and chopped ginger and onion.
9. put the shrimp balls in the pot
10. Add a proper amount of salt.
1 1. Appropriate amount of sugar
12. Seasoning with oyster sauce.
13. Then pepper leaves can be added.
14. Cook with fire and you can eat ~
Tips Pepper stems are also cool, but because the poles are a little hard and affect the taste, they are only boiled in water to make them tasty, and then discarded.
Chili leaves in the soup
1. Slice pork and wash salted duck eggs for later use.
2. Take the oil pan, saute ginger and garlic and stir-fry pork for a while.
3. Add clear soup and boil
4. When cooking soup, remove the stalks of pepper leaves and wash them for later use.
5. After the soup is boiled, add salted duck eggs 1 piece and boil.
6. Pour the washed pepper leaves into the soup.
7. After the pepper turns green, add salt to taste.
8. Here we go. It is delicious.
Tip: Cooking soup before washing vegetables saves a lot of time.
Fried Pleurotus eryngii with Chili leaves
1. Wash the tender pepper leaves.
2. Slice Pleurotus eryngii into thick slices
Break eggs
4. Heat the oil pan and fry the eggs.
5. Take out the fried eggs, put Pleurotus eryngii, garlic and chopped green onion in the pot, add proper amount of vinegar and oyster sauce and fry for 3 minutes.
6. After the Pleurotus eryngii becomes soft, stir-fry the eggs and pepper leaves in the pot.
7. After the pepper leaves become soft, add some salt and turn off the fire.
8. Flat loading
Tips Chili leaves can be fried quickly, put them in a pot and fry them a little. Pleurotus eryngii absorbs oil without pouring oil in the pot. When the Pleurotus eryngii is soft, the oil is fried.
Pepper leaf, egg and pork slices soup
1. Prepare ingredients.
2. Slice the lean meat, add appropriate amount of salt, sugar and cornstarch for pickling, and beat the eggs evenly.
3. Put water in the soup pot, boil it, and pour in the bone soup.
Then you can put the pepper leaves in the pot.
5. After the pot is boiled, put the lean meat piece by piece and blanch it.
6. Then pour the eggs into the pot and stir them into egg blossoms.
7. Just burn the fire.
Tips Pepper leaves are slightly bitter and belong to normal taste.
Chili leaf pork liver broth
step
1. Food preparation
2. Marinate lean pork liver with raw flour, soy sauce, oil, salt and ginger.
3. Put a proper amount of water in the pot.
Pour in lean meat
5. After the fire boils, remove the floating foam.
6. After removing the floating foam, pour in the pepper leaves and boil again.
7. After boiling for two minutes, the pepper leaves become soft and can be cooked.
8. Serve the finished product.
9. Combination of meat and vegetables
Everyone knows that Chili can be eaten, but few people know that Chili leaves can be eaten. In fact, pepper leaves are sweet and tender, and taste good, so they can be eaten as green leafy vegetables. As a seasonal vegetable, it is very popular in Hong Kong, Macao and Southeast Asia, and has become a best-selling food. Pepper leaves also began to appear in China's big hotels.
According to scientific research results, pepper leaves are more nutritious than peppers. Rich in calcium, carotene, vitamins and other nutrients.
It can be cooked separately (such as cold salad and soup) or fried with meat. It can dispel cold, warm stomach, lose weight and beautify, prevent and fight cancer, and promote digestion.
Introduce two styles that we often make at home: 1) Fried Chili leaves.
1, first remove the stems and flowers of Zanthoxylum bungeanum leaves, and then wash them for later use;
2. Heat the pan and drain the oil. When the oil is not completely heated, pour in the pepper leaves and stir-fry over high fire;
3. When most of the pepper leaves turn dark green, add salt and chicken essence and continue to stir fry;
4. After all the pepper leaves change color, you can go out of the pot. (According to each taste, you can add other condiments to taste, or you can add Lycium barbarum to taste. )
2) Soup Chili leaves
1, pepper leaves are pedicled, flowers are pedicled and washed for later use, pork is cut into strips, and salted duck eggs are also cut into small pieces;
2, oil pan, saute ginger and garlic. Stir-fry pork for a while, add clear soup to boil, and then add a salted duck egg to boil;
3. finally, put the pepper leaves, cut them green and add seasoning.
Taboo 1, asthma patients should eat less to prevent asthma recurrence;
2. People who take aspirin eat pepper leaves, which will affect the absorption of drugs.
Pepper leaves have only been served in recent years. According to scientific research results, pepper leaves are more nutritious than peppers. Rich in calcium, carotene, vitamins and other nutrients. You can cook it alone, fry it with meat, and make soup. Its taste is sweet, tender, smooth and delicious. Eating Chili leaves often can play a role in driving away cold and warming stomach, nourishing liver and improving eyesight and stimulating appetite. In recent years, gourmet chefs like to use Chili leaves to make cold salad, stir-fry, stir-fry meat slices, fry eggs and make soup. Everyone says it's delicious. Now these practices of pepper leaves are introduced as follows:
1. Pepper leaf cold salad: 1. Preparation of ingredients. Fresh and tender pepper leaves, dried red pepper, star anise, pepper, garlic paste, Jiang Mo, chopped green onion, salt and monosodium glutamate.
2. Practice steps. ① Wash the fresh green pepper leaves, blanch them in boiling water, and remove the cold water. (2) cooling and drying the pepper leaves. ③ Cut the dried red pepper into small pieces. (4) Heat the pan, pour in rapeseed oil and stir-fry until cooked, and add pepper, star anise and pepper segments to make them fragrant. Pour the fried hot oil directly on the pepper leaves, then add garlic, Jiang Mo, chopped green onion, salt and monosodium glutamate and mix well.
Second, Qing Ye fried peppers: 1. Prepare ingredients. About 300 grams of pepper leaves, pepper, star anise, minced garlic, shredded ginger, millet spicy, oyster sauce, cooked sesame seeds, rapeseed oil, salt and chicken essence.
2. Practice steps. ① Wash the pepper leaves and remove the pedicels. ② Cut Xiaomi Spicy into sections. (3) Heat the pot, add rapeseed oil and stir-fry until cooked, then add pepper, star anise, minced garlic, shredded ginger and pepper to make it fragrant. (4) Add pepper leaves and stir-fry over high fire. ⑤ After 80% of the pepper leaves turn dark green, add salt, oyster sauce and chicken essence, and continue stirring until all the leaves change color.
3. Fried pork slices with Chili leaves: 1. Preparation of ingredients. 300g of pepper leaves, 200g of lean pork, pepper, star anise, Jiang Mo, minced garlic, soy sauce, cooking wine, chicken essence, salt and rapeseed oil.
2. Practice steps. (1) Put the green pepper leaves in clean water, gently rub off the dust on the surface of the leaves and drain the water for later use. ② Slice the pork, put it in a bowl, add cooking wine and a little light soy sauce, knead it evenly, and then marinate it for about 10 minute. (3) Heat the pan, pour in rapeseed oil and stir-fry until cooked. Add pepper, star anise and minced ginger and garlic into the pot and stir-fry until the pork slices change color. (4) After the meat slices change color, pour in the pepper leaves, stir-fry for a few times, and immediately turn off the fire. ⑤ Season with salt and chicken essence, and stir well to serve.
Fried eggs with Chili leaves: 1. Preparation of ingredients. 100g pepper leaves, 2 eggs, garlic powder, oyster sauce, salt, starch and rapeseed oil.
2. Practice steps. ① Wash and cut the pepper leaves, put them into a bowl, beat in the eggs, add minced garlic, salt, oyster sauce and starch, and add appropriate amount of water to stir well. (2) Heat the pan, add rapeseed oil and stir-fry until cooked, add pepper leaves and egg liquid which are evenly stirred, and slowly fry on low fire until both sides are browned, then take out the pan.
Verb (abbreviation of verb) pepper leaf soup: 1. Preparation of ingredients. 300g of Zanthoxylum bungeanum leaves, Jiang Mo, minced garlic, chicken essence, salt and rapeseed oil.
2. Practice steps. (1) Green pepper leaves, washed and set aside. (2) Heat the pot, pour in rapeseed oil, stir-fry until cooked, add minced ginger and garlic, add water to boil, put the washed pepper leaves in the pot, cook for 10 second until nearly cooked, add salt and chicken essence, and turn off the fire.
Tips: It is found in the food of confinement at home that asthma patients should be careful to eat Chili leaves, because capsaicin sometimes makes asthma relapse. There are also aspirin users, because pepper leaves will inhibit the body's absorption of aspirin.
The method of pickled pepper leaves is delicious: put pickled pepper leaves into a jar, add 10 kg refined salt to every 50 kg pickled pepper leaves, first fully stir with half of pickled pepper leaves, then put the stirred pickled pepper leaves into another jar sprinkled with a layer of salt in advance, and then discharge them layer by layer according to the amount of salt, and compact until they are full. Cover with straw and finally seal. After 15 days, if yellow leaves are found, it means that pepper leaves and salt are not fully mixed. You should immediately pour the jar, add a proper amount of salt, stir it and put it into the jar for compaction and sealing. Pickling containers can be wooden barrels, pottery pots or glass bottles, and metal containers are not allowed. The color of pickled pepper leaves is bright green.
Second, the nutritional value and efficacy of pepper leaves: pepper leaves are rich in calcium, carotene, vitamins and other nutrients, sweet and tender. You can cook alone, fry with meat, and make soup. Eating Chili leaves often can play the role of dispelling cold and warming stomach, nourishing liver and improving eyesight, losing weight and beautifying face. In addition, moderate consumption of Zanthoxylum bungeanum leaves can also promote gastric juice secretion and increase appetite, which is suitable for gastrointestinal weakness, indigestion, flatulence, stomach cold pain and so on.
Sauce fried is the best. This dish was my favorite when I was a child. Every time this dish appears on the table, it will make the rice not enough to eat!
Yes, it's not only delicious, but also because Chili is good for appetizing, strengthening the spleen and relieving fatigue. When you are tired, have no appetite, or are in a bad mood, make a dish to make your appetite wide open and be yourself ~
Ingredients: green pepper, soy sauce, salt, minced garlic.
1. Wash the peppers.
2. Slap it loose with the back of the knife and cut it into two halves connected at the bottom.
3. prepare soy sauce, which is the best at home.
4. Put the oil in the pot. When the oil is hot, add the minced garlic and stir-fry until fragrant. Put the processed pepper in the pot.
5. Stir fry a few times, sprinkle with salt, and continue to stir fry until the green peppers are soft.
6. When the surface of the pepper is slightly wrinkled, sprinkle with soy sauce and stir fry a few times to make the pepper more tasty. At this time, the smell will be emitted and the fragrance will be overflowing.
8. Turn off the fire and serve. I haven't eaten this dish for a long time. It's really appetizing Try it quickly.
Can I eat Chili leaves, too?
The tender leaves of Zanthoxylum bungeanum are good ingredients, which can be compared with sweet potato leaves. There is almost no nutrition, but it tastes much better. It's as convenient to do.
Chili is delicious. Stir-fried green peppers and shredded pork are all delicious. Even fried dried peppers are delicious. Amazingly, pepper leaves taste as fragrant as green peppers. It's just that Chili leaf cooking is not popular and it's not specially made. It is also a by-product of growing peppers. There are not many recipes and few people eat them. At present, it is still a niche food.
According to the characteristics of pepper leaves, it is most suitable for cold salad and soup. The same is true for cold dishes. There are many kinds of soup, but the pepper leaves should be constantly changing. Whether it is broth or vegetable soup, it is put directly in the end.
For example, "eye-nourishing soup". ① Materials: pork liver, lean meat and pepper leaves; 2 Seasoning: chopped green onion, ginger, cooking wine, salt and pepper; ③ Practice: Slice pork liver and lean meat, marinate it with starch cooking wine for 10 minute, then blanch it in boiling water pot and cook it out. Stir-fry shallots and ginger in the pot, add water to boil, and it is better to have broth. Boil water, add liver slices and meat slices, and then boil water for seasoning with pepper leaves, salt and pepper. This dish is the most refreshing and eye-catching, and it also proves the perfect match between Chili leaves and pig liver.
Prepare raw materials:
Pepper leaves are half a catty
Detailed steps:
1. Wash the fresh green pepper leaves, blanch them in boiling water, and remove the cold water.
2. Dry the cold pepper leaves.
3. Put the soaked pepper leaves on the chopping board, cross-cut several knives first, and then cut several knives vertically. You don't have to cut it finely, just cut it roughly.
4. Cut the dried pepper into sections and cut the garlic cloves into thick strips.
5, fire, hot pot cooked oil, add pepper segments and garlic strips to saute.
6. Then add pepper leaves and stir fry; Adding nutrient salt and stir-frying; Just add a little chicken essence.
7, out of the pot into the plate; Serve, and try it quickly. It is really delicious.
How to make Chili leaves delicious? Chili leaves are crisp, fresh and delicious. There are many ways to make pepper leaves, which are used for stir-frying, cold salad, soup, dumpling stuffing, fried eggs and so on. , are very delicious. In rural areas, we often use pepper leaves to make various foods, which are delicious and easy to cook.
Pepper leaves are familiar to everyone, but they are green and look delicious. We rural people like to cook delicious food with all kinds of wild vegetables. At that time, grandma's family was very poor. She often pickled pickles with various wild vegetables and ate them cold. Pepper leaves are also often used as food. I also like to eat Chili leaves pickled by my grandmother. It's delicious. There are two ways to share.
First, the practice of frying pepper leaves 1. Ingredients: pepper leaves, ginger, garlic, onion, pepper, oyster sauce, chicken essence, soy sauce, sugar, salt and pepper.
2. Wash the fresh green pepper leaves, boil water in the pot, add a proper amount of water to the pot, put a little salt and oil, blanch the pepper leaves in boiling water, and remove the cold water.
3. Take out the cold pepper leaves, dry them, and cut them on the chopping board several times. Don't cut it too finely. Wash the dried peppers and cut them into sections. Wash and slice fresh garlic, and cut onion into chopped green onion. Wash and shred ginger.
4. Boil the oil, put a proper amount of oil in the pot, add onion, ginger, garlic, pepper and pepper, stir-fry until fragrant, then add pepper leaves, add salt, oyster sauce, chicken essence, soy sauce and sugar and stir-fry evenly. A delicious fried Chili leaf is ready, delicious and delicious.
Second, the practice of Chili leaf soup 1, ingredients: Chili leaf, lean meat, pork liver, eggs, ginger, onion, salt, chicken essence, sesame oil, starch, cooking wine, pepper.
2. Pick and wash the pepper leaves, drain the water for later use, wash the lean meat and pig liver, cut the lean meat into small pieces, slice the pig liver, put it in a basin, add appropriate amount of water and soak the bleeding water.
3. Wash the onion and ginger, shred the ginger, cut the onion into sections, wash the soaked lean meat, squeeze out the water and put it in the basin, squeeze out the blood from the pig liver, wash it and put it in the basin, add the shredded ginger, onion, starch, cooking wine and salt, and mix well for 20 minutes.
4. Boil the water in the pot, and add some water in the pot. After the water is boiled, first put the lean meat in and cook it for a few minutes, then put the pork liver in and cook it on low heat, so that the cooked pork liver will be tender.
5. Beat the eggs in the bowl, break them up with chopsticks, and put the pepper leaves at ease. When the lean meat and pork liver are cooked, add the broken egg liquid until the egg liquid is solidified, add salt, chicken essence, pepper and sesame oil and stir well. You can cook.
Tips 1, lean meat and pork liver must be soaked in water, so that the soup will taste delicious. Pork liver lean meat is marinated with starch, which makes the taste smooth and tender, which will be better.
2. When cooking, you should master the heat well, and you must cook slowly with small fire, especially pork liver. The fire is easy to make the pig liver return to blood, and the pig liver cooked by small fire will not be firewood, and it tastes fresh and tender.
3. No matter what kind of food you make with pepper leaves, you must choose fresh pepper leaves, so that the pepper leaves will be crisp and refreshing. When blanching the pepper leaves, you can put some salt and oil, so that the blanched pepper leaves are green and do not change color.
Summary: Pepper leaves are crisp, tender, nutritious and delicious. Zanthoxylum bungeanum leaves can be made into various delicacies, such as stir-frying, pickling, cold salad, soup and dumpling stuffing, all of which are delicious. You can make it according to your own preferences. Pepper leaves are green, appetizing, crispy and delicious, and everyone can try them. Simple and delicious.