1. Wash the colored peppers, dry them and set aside.

2. Put the colored peppers into a clean, water-free and oil-free glass bottle.

3. Spread rock sugar on top.

4. Mix rice vinegar and light soy sauce and pour it into the bottle. The vinegar and light soy sauce must not cover the colored peppers. This way the top will not get moldy, and you can eat it after a month by sealing the lid tightly.

Colorful peppers are a type of bell pepper and are named after their bright and multi-colored colors. Biologically, hybrid plants. Fresh colored peppers are uniform in size, bright in color, and smell like fruits, while inferior colored peppers vary in size, are dull in color, and have no aroma of fruits.

Colorful peppers are rich in a variety of vitamins (rich in vitamin C) and trace elements. They can not only improve dark spots and freckles, but also have the effects of relieving heat, replenishing blood, preventing colds and promoting blood circulation. Biologically, it is a hybrid plant and is not a genetically modified food, so it can be eaten with confidence.

Extended information:

Efficacy of consumption

1. Prevent cardiovascular disease: it can improve dark spots and freckles, relieve heat, replenish blood, eliminate fatigue, and prevent It has the functions of treating colds and promoting blood circulation, which can increase the good cholesterol in the blood, strengthen blood vessels, improve blood circulation, and improve arteriosclerosis and various cardiovascular diseases.

2. Promote metabolism: The capsaicinoids in it can promote the metabolism of fat, prevent the accumulation of fat in the body, thereby losing weight and preventing disease.

3. Anti-aging: The powerful antioxidant effect of red bell pepper can resist cataracts, heart disease and cancer, prevent the body from aging, and activate cells in the body, which has a very obvious effect.