1. Green pepper is rich in vitamin B, vitamin C and carotene, which can promote digestion and accelerate fat metabolism.

2. Green peppers have high water content (74%~94%) and low calories, but with maturity, the water content will decrease and the calories will increase. Vitamin a and vitamin c increase with maturity. Generally speaking, the content of vitamin C is 3.5 times that of tomatoes, and it is similar to strawberries and lemons, ranking first among vegetables.

Second, the efficacy and function of green pepper

1. Relieve fatigue

Green pepper plays an important role in eliminating fatigue, and also contains vitamin P, which can promote the absorption of vitamin C. Even if heated, vitamin C will not be lost.

2. Antipyretic and analgesic effects

Pepper is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects.

3. Stimulate appetite and help digestion

Vitamin P can also strengthen capillaries and prevent diseases such as arteriosclerosis and gastric ulcer. Green pepper contains fragrant and spicy capsaicin, which can promote appetite and help digestion.

purify the blood

The green part of green pepper comes from chlorophyll, which can prevent the intestine from absorbing excess cholesterol, and actively reduce cholesterol and excrete it, thus achieving the effect of purifying blood.

Second, the four practices of tiger skin green pepper

Practice of green pepper with tiger skin 1

Ingredients: some green peppers, 2 cloves of garlic, balsamic vinegar 15ml, sugar 15g, 5ml of soy sauce, oil 15ml, and a little salt.

working methods

1. Wash the green pepper, cut off the pedicle, and dig out the seeds with a knife.

2. Peel the garlic and cut it into pieces.

3. Put the soy sauce, sugar, balsamic vinegar and salt into a bowl and stir evenly to make a sauce for later use.

4. Pour the oil into the pot, heat it to 40% heat on medium heat, and then put the green pepper into the pot.

5. Gently press the green pepper with a spatula and turn it from time to time to make it evenly heated.

6. There are wrinkles on both sides of the skin of green pepper. Put the green pepper on one side of the pot head and add the minced garlic.

7. Pour in the sauce prepared before, stir-fry until the soup thickens, and serve [3].

Practice of tiger skin green pepper II

Ingredients: 300g green pepper, vegetable oil 1 tablespoon, salt 1 gram, bean paste 1 teaspoon, 3 cloves of garlic, soy sauce 1 teaspoon, and appropriate amount of water.

working methods

1. Prepare green peppers, remove seeds and wash them; Slice garlic.

2. Stir-fry green peppers without oil in the pot; Fry until the skin is brown, and take out the pan for later use.

3. Put oil in the pan, stir-fry garlic, add 1 teaspoon bean paste, 1 teaspoon soy sauce, and then stir-fry the fried green pepper.

4. Add a small amount of water and salt to taste when frying.

5. Stir-fry at least the amount of soup residue.

Practice of tiger skin green pepper 3

Ingredients: Chili, homemade ginger and garlic sauce (or ginger and garlic sauce), lobster sauce, soy sauce, vinegar and sugar.

working methods

1. Wash fresh peppers, remove seeds and tendons, and drain.

2. Heat the wok on a large fire, add the pepper without oil, turn to medium heat and flatten the pepper with a spatula, so that the bottom of the pepper is close to the bottom of the wok until the tiger skin is burnt (the wax film is separated from the pepper meat).

3. Turn the pepper upside down and continue baking until the moisture of the pepper is slightly dry, and the tiger skin is evenly burned on the pepper.

4. Take another pot, add ginger and garlic sauce, stir-fry lobster sauce, add soy sauce and stir-fry to taste, and pour in a little vinegar.

5. stir fry and collect juice.

Practice of tiger skin green pepper 4

Ingredients: 200g green pepper, soy sauce 1 tbsp, vinegar 1 tbsp, half a teaspoon of salt, half a teaspoon of sugar, half a teaspoon of chicken essence, and oil 1 tbsp.

working methods

1. Wash the green pepper, remove the pedicels and seeds (unnecessary) for later use.

2. Heat the wok, put in the green pepper without oil, and stir fry until the green pepper becomes bigger and smaller (stir fry from time to time to make the green pepper evenly heated, and keep pressing the green pepper with a spatula).

3. When the green pepper wilts and there are scorched spots on the surface, pour in the oil and stir fry together.

4. Add soy sauce and salt and stir fry.

5. Add vinegar, sugar and chicken essence and mix well.

Third, green pepper common recipes recommended

First, the practice of fried meat with green peppers:

Ingredients: 2 green peppers, 50g pork tenderloin and 2 cloves of garlic.

Seasoning: 2 tablespoons of light soy sauce, 1 tsp of light soy sauce 1 3 tsp of salt, 1 tsp of chicken essence12 tsp of pepper powder12 tsp.

Exercise:

1. Wash the green pepper and tear it into small petals by hand; Slice tenderloin; Mashing garlic and cutting into powder;

2. Medium heat, pour soybean oil into the wok, add the meat slices after the oil is boiled, stir fry and change color, and add the garlic slices;

3. After the fragrance is released, soy sauce and soy sauce are released; Stir-fry the green pepper;

4. Add pepper powder and continue to stir fry; Adding salt and chicken essence;

5. Finally, stir fry a few times.

Second, the practice of green pepper meat stuffing:

1, component:

500g lean pork, 8 peppers, 2 cloves of shallots 1 root, 2 cloves of garlic, salt 1 teaspoon, half a teaspoon of sugar, corn starch 1 teaspoon, soy sauce 1 teaspoon, a little cooking wine, a little fish sauce, a proper amount of chicken essence, and an appropriate amount of cooking oil.

2. Practice:

1) Prepare the required materials.

2) Wash the pork and chop it into minced meat.

3) Enlarge minced meat into a bowl, and add minced garlic and minced onion.

4) Add salt, sugar, corn starch, soy sauce, soy sauce, cooking wine, fish sauce, chicken essence, edible oil and pepper.

5) Stir the seasoning and meat foam evenly.

6) Wash the peppers and clean the seeds inside.

7) Break the pepper by hand and brew it into the meat.

8) Fill the pepper with meat.

9) Brew in turn.

10) put the cooking oil in the pot and heat it. Add the soaked pepper, with the meat side down.

1 1) fry until golden brown, and then fry until cooked.

12) Take a small bowl, add a little sugar, soy sauce, corn starch and a little water and mix well.

13) Pour in the prepared soy sauce starch hook.

14) Just boil the sauce. 15) Put the peppers on a plate and pour in the sauce.

Third, the practice of smashing peppers with bean paste:

1, component:

200 grams of fresh pepper, oil, salt, lobster sauce, ginger, garlic and onion.

2. Practice:

1) Wash Zanthoxylum bungeanum, remove pedicels and seeds, shred ginger and slice garlic.

2) After the oil in the pot is hot, add shredded ginger and garlic slices, and the lobster sauce is super fragrant.

3) Pour in the pepper segments and stir fry over low heat.

4) Add a proper amount of salt and stir-fry the pepper with a flashlight to make the skin soft and frothy.

5) Put the fried peppers into a clean container and mash them with a wooden stick (a clean small bowl and a rolling pin will do).

6) Wait until the peppers are mashed.

7) Dish the Chili sauce and sprinkle with chopped green onion.

Fourth, dry-roasted green pepper chicken:

Ingredients: half a chicken, 3 or 4 green peppers.

Ingredients: onion slices, ginger slices, garlic slices, dried peppers, star anise 1, kaempferia kaempferia 1.

Seasoning: salt, cooking wine, soy sauce, brown sugar, monosodium glutamate.

Exercise:

1, half a chicken, chop it into small pieces, put it in a pot with cold water and take it out.

2. Prepare onion slices, ginger slices, garlic slices, dried peppers, star anise 1, kaempferia kaempferia 1.

3, pour a small amount of oil into the pot, put the seasoning in the picture, and slowly stir fry the fragrance.

4. Then pour in the chicken pieces and stir fry over high fire.

5, pour in 3-4 spoonfuls of cooking wine (because you don't want to add water, you can add more cooking wine.

6, a spoonful of soy sauce.

7. Half a spoonful of salt.

8. A small piece of brown sugar. (rock sugar or brown sugar is ok)

9. After stirring evenly, cover the lid and simmer for 7 or 8 minutes.

10, double the period to make the chicken delicious.

1 1. After the chicken is cooked, put the green pepper in the roller frame, stir-fry with a little monosodium glutamate, and turn off the heat.

Fourth, who should not eat Chili?

1. Thin man. Traditional Chinese medicine believes that thin people are mostly yin deficiency and heat excess, which is often manifested as dry throat, bitter mouth, red eyes, top-heavy, irritable and irritable. Excessive consumption of spicy food will aggravate the above symptoms, leading to bleeding, allergies and inflammation.

2. Patients with hyperthyroidism. Patients with hyperthyroidism are often in a state of high excitement, and excessive consumption of irritating foods such as peppers will aggravate the symptoms.

3. Patients with nephritis should not eat Chili. Studies have proved that in the process of human metabolism, spicy components are often excreted through the kidney, which stimulates renal parenchymal cells to varying degrees.

4. Patients with chronic gastrointestinal diseases, hemorrhoids, dermatitis, tuberculosis, chronic tracheitis and hypertension.

5. Patients with hemorrhoids. Because pepper also has a great stimulating effect, patients with hemorrhoids are prone to congestion and edema of hemorrhoid veins after eating pepper, which further aggravates hemorrhoids and forms an abscess on the buttocks. In addition, pepper will aggravate constipation and make hemorrhoids worse. Therefore, patients with hemorrhoids should never eat Chili in summer.

6. Patients with cardiovascular and cerebrovascular diseases. Capsaicin, a spicy food component in Chili peppers, causes a sharp increase in circulating blood volume, accelerated heart rate and tachycardia. If taken in large quantities in a short time, it will cause acute heart failure and even sudden death.

7. Patients with pinkeye and keratitis

Experts explained that spicy ingredients such as pepper can dilate and congest the blood vessels in the eyes, which leads to the decrease of eye resistance and makes people susceptible to pinkeye. And it should be spicy in summer and light in diet. Therefore, patients with symptoms such as pink eye and keratitis should resolutely put an end to peppers during the onset. Because eating Chili is easy to get angry and aggravate the condition.

8. People who eat Chinese medicine

Eating capsaicin will affect the curative effect of traditional Chinese medicine, so while eating traditional Chinese medicine, we should fast spicy food. People who eat traditional Chinese medicine should have a light diet and should not eat peppers and all foods containing stimulating factors, otherwise it will cause the recurrence of the disease.