Chili practice 1

Cold dish material:

Red persimmon pepper, green persimmon pepper, eggplant, pepper, garlic paste, salt.

Cold dish practice:

1. Chop the red and green persimmon pepper and marinate it with appropriate amount 15 minutes until the spicy juice is soaked;

2. Steam the eggplant in water, take it out and let it cool (it can be refrigerated in the refrigerator);

3. Add pepper and garlic to the red and green persimmon pepper, then pour a spoonful of hot oil and mix well;

4. Tear the eggplant into small strips and pour the persimmon pepper mixed with red and green.

Cold pepper practice 2

Cold dish material:

Appropriate amount of fresh pepper, a little coriander, a little onion, monosodium glutamate, chicken essence, salt, pepper, soybean oil, Chili oil and sesame oil.

Method for making cold dishes:

1. Cut fresh pepper into powder, cut coriander and onion into powder, and stir evenly;

2. Add a proper amount of sesame oil, Chili oil, soybean oil, a small amount of salt, chicken essence, monosodium glutamate and a proper amount of pepper (a small amount of sugar can be added according to personal preference), and let stand for half an hour.

The practice of cold pepper 3

Cold dish material:

Pepper, garlic, salt, monosodium glutamate, sugar, pepper oil, vinegar.

Method for making cold dishes:

1. Wash pepper, shred, and then cut into fine particles;

2. Slice garlic first, and then mash it;

3. Put garlic and green pepper into the pot, add salt, monosodium glutamate, sugar and pepper oil, mix well and plate;

4. Put some vinegar at the end. [Dining area]

Tips:

If you hate the taste of peppers, you can put them in boiling water first.

The practice of cold pepper 4

Cold dish material:

Pepper, minced garlic, salt, vinegar, bean paste, sesame oil.

Method for making cold dishes:

1. Put the pepper in the pot and cook it in water for about three to five minutes. When cooked, you can pick it up and cut it into small pieces with a knife.

2. Add minced garlic, salt, vinegar and bean paste, then pour some sesame oil and mix well.

Nutrition of pepper

Pepper is nutritious and contains protein, fat, carotene, vitamin C, vitamin P, calcium, phosphorus and iron. Pepper is the food with the richest vitamin C content in all vegetables. Every 100 gram of fresh pepper contains 320 mg, and a person who eats 60 grams of fresh pepper a day can meet the body's demand for vitamin C. Vitamin C can improve human immunity and help to resist various diseases. People are prone to catch a cold in summer, so they need vitamin C to improve their immunity. Vitamin C can also soften blood vessels and is an ideal vegetable for middle-aged people to prevent and treat cardiovascular diseases.